Why buy Chinese takeout when you can grill an entree, add a few sides and have your own International dining experience. First, start out by marinating chicken drumsticks in Lawry’s Sesame Ginger marinade for several hours.When you are ready to grill, begin with a hot grill. To ensure the temperature is hot enough, hold you hand over the coals and count to three. When you can do this, the grill will be at the proper temperature. Next, set the grill up for indirect cooking by pushing the coals to one side and place a drip pan on the non-coal side. Be sure to place a small amount of water in the pan to prevent the dripping grease from splattering and hitting the hot coals and creating flare up. As always, you want to clean and oil the cooking grate before placing the drumsticks on the indirect side over the drip pan.
Grill the drumsticks for 17 minutes covered, flip and repeat. Next, you want to get a little color and char on the drumsticks. To do this, grill them on the direct side over the coals for 1 1/2 minutes covered, flip and repeat. When done, your grill should look like this :
Remember, the key to tender, juicy chicken drumsticks is to let the meat rest for a few minutes so that the juices can be absorbed back into the meat.
Now that the entree is finished, add whatever sides you like. One of my favorites is to use pot stickers and eggrolls to accent the entree.
When the table comes together, you will have prepared a beautiful and tasty dinner as only a Master of the Grill can do !
A nice change from BBQ chicken on the grill is to switch to an Oriental theme. One way to do this is to prepare Sesame Ginger Chicken Thighs. Start by marinating skin on, bone in, chicken thighs with Lawry’s Sesame Ginger marinade, along with some diced green onions to provide a taste, as well as color contrast. Let them marinate for several hours in the refrigerator before grilling.
When it’s time to grill, set the grill up for indirect,high heat by pushing the coals to one side and placing a drip pan on the other side. Clean and oil the grill grate and use the 3 second technique for determining when the grill is ready. Next, place the chicken thighs skin side up on the grill over the drip pan and grill covered for 17 minutes. Starting skin side up allows the skin to tighten up and lock in the flavor. After 17 minutes, flip the thighs and continue cooking covered for another 17 minutes over the drip pan.
At this point you can add some char and crisp up the skin by cooking for an additional 2 minutes covered on each side over direct heat.
When finished grilling, remove the chicken and baste with Kikkoman‘s Toasted Sesame marinade to add an additional layer of flavor.
A suggestion for sides would be Asian slaw and Peanut Noodles with Snow Peas.
This will round out the meal and prove to everyone that you are the Master of the Grill !
Season both sides of the steak liberally with the seasoning blend making sure to pat or rub it into the meat. A nice touch is to add a sprinkling of rosemary. Set the grill for direct high heat using the 3 second technique. Next, clean and oil the grate. When the grill is ready, place the steak on the grill grate at 10 o’clock ( see Grill Mark article ), cover and grill for 2 minutes ( 1 1/4 inch thick ), rotate to 2 o’clock, cover and grill for another 2 minutes. Next, flip the steak over and repeat the process. The steak should now be a nice rare/medium rare. Remove from the grill and let the steak rest for 5-10 minutes.
Add a serving of grilled asparagus on the side and you have a superb dinner prepared by a Master of the Grill !
A great cut of meat that many shy away from is flank steak. Some people believe it is too tough, but when prepared and served properly, it can be as tender as any other cut. First, start with a good marinade such as Ken’s Balsamic and Roasted Onion marinade. Place the flank steak ( 1″ – 1 1/4 ” ) in a large ziplock bag and add the marinade. If you wish to add more flavor, Gefen frozen herb cubes are a nice touch. Adding 2 each of garlic and cilantro will heighten the flavor immensely. Round this out with a little minced onion and olive oil to taste and let this marinate in the refrigerator for at least 2 hours – the longer the better.
When you’re ready to grill, set the grill for direct high heat using the 3 second test method. Remember to clean and oil the grill. When placing the flank steak on the grill, practice working on your cross hatch marks by placing it at the 10 o’clock position. Grill covered for three minutes, then rotate the flank steak to the 2 o’clock position,cover and grill for another 3 minutes. Next, flip the flank steak over (back to the 10 o’clock position) and repeat the process of 3 minutes at 10 o’clock and 3 minutes at 2 o’clock. When finished, remove the steak and let it rest, tented in aluminum foil for 5 – 10 minutes. When finished, you will have a perfectly grilled, rare flank steak.
Now comes the secret to the tenderness. When slicing, look for the grain (lines) in the steak and be sure to slice across the grain. This helps to further tenderize your steak.
Enjoy your meal and know that you are another step closer to becoming Master of the Grill !
Porterhouse steaks are a cut which have filet on one side and strip steak on the other. The way I like to prepare them is with a little olive oil,sea salt, and pepper on each side. Set your grill up for direct grilling and high heat ( see my article under the Basics category ). For steaks that are about 1 1/4 inches thick, place them on the grill at 10 o’clock,cover, grill for 2 minutes, rotate to 2 o’clock, cover again and grill for another 2 minutes. Next, flip them over and repeat the process. Your steaks should be a nice rare/medium rare. Pull the steaks off the grill and let them rest for about 5-10 minutes. Use this time to clean (scrape) your grill with a good wire brush. As I mentioned in the Basics section, make notes of the time grilled and the results. After a couple of times, you will have perfected grilling porterhouse steaks !
Always remember to keep it simple by keeping notes on the cut of meat you used, the time grilled and the results. By keeping it simple and consistent you will be on your way to be the Master of your grill !