Like wings but hate dealing with the messy oil ? Try grilling your wings next time. Begin with Perdue wingettes and Lawry’s Buffalo BBQ sauce. Marinate the wings well early in the morning and let them rest in the refrigerator until you’re ready to grill.
When its grill time, set your grill up for indirect grilling with high heat using the 3 second measuring technique. Clean and oil your grill grate and place the wings on the cool side.
Grill covered for 15 minutes,flip, and grill for another 15 minutes.
Next, place the wings over the coals and grill covered for 1 1/2 minutes. Flip and repeat. At this point, the wings should have a nice grill char and you’re ready to eat.
Pair this with a nice pasta salad and you have a nice simple meal that lets everyone know that you are the Master of the Grill !
A great addition to any meal is a slice of grilled garlic bread. This is a simple and easy addition to your grilling bag of tricks. Take any loaf of crusty bread, cut in half lengthwise, and then cut into serving portions. Brush the inside of the bread with olive oil and add as much crushed/minced garlic as you like. After you’ve grilled the main course, give a quick brush to the grate and place the bread on the grill, crust side down. Toast the crust side to your liking, checking every 20 seconds or so. Time will vary based on the heat of your grill, but 20 seconds at a time will be a safe interval. When the top is done,flip the bread over and toast the garlic and oil side to your liking ,checking every 20 seconds or so.
The addition of easy grilled garlic bread will be welcomed by everyone and will take you one step closer to becoming Master of the Grill !
In the Basics of Grilling, I mentioned using high heat for grilling. For most of my recipes, this is the temperature I use since it keeps things simple. There will be times, however, when you will need to lower the temperature, such as when cooking ribs. The following chart is from The Barbecue Bible by Steve Raichlen.
In using this chart, hold your hand palm down about 3-5 inches above the grill gate and count the seconds until the heat forces you to move your hand.
1 second Very Hot 650 degrees
3 seconds Hot 600 degrees This is the temperature I use the most
5 seconds Med. Hot 400 degrees
7 seconds Medium 350 degrees
10 seconds Med. Low 300 degrees
15 seconds Low 250 degrees
As always, keep notes on the temperature you used, as well as the cooking times so that you keep things simple and consistent. Remember, consistency will help you become Master of the Grill !
Every Master of the grill needs to know how to get that beautiful cross hatch pattern on their steaks. Start with a hot well oiled grill ( see the Basics section ) and divide your cooking time into 1/4’s. Place your steak on the grill at 10 o’clock for the first 1/4 of cooking time, rotate to 2 o’clock for the second 1/4, flip and repeat for the last 2 1/4’s. You should now have a perfect cross hatch pattern on your steaks. Practice this simple grilling technique and you will be one step closer to being the Master of your grill !
Boneless skinless chickenthighs are simple and easy to grill. I like to marinate them in the morning for an evening grill. McCormicks makes a variety of marinades which are a simple and easy way to add great flavor to your meal. One of my favorites is McCormicks Baja Citrus marinade. To this I add 2 cubes each of Dorot‘s frozen cilantro and garlic. If you haven’t tried this, it’s a quick and simple way to add extra flavor to your marinades.
Grilling Time -Set your grill up for direct grilling and high heat , remembering to oil the grate ( see the Basics section of my blog ). When the grill is ready put the chicken thighs on the grill, cover them with the lid and cook them for 3 minutes, flip and cook for another 3 minutes,flip a final time and cook them for another 4 minutes. Pull the thighs from the grill and let them rest for a few minutes. Serve them with a Mexican rice, a salad or your choice of side. This is a simple and easy chicken thighs meal with no flare up that is perfect every time. As always, make notes of any adjustments you make and you will be on your way to being 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 !