I loved that song in 7th grade. Classic Nelly. My husband got that stuck in my head.
Anyway, back to grillz. The cooking type that is.
I want everyone to be prepared for what is about to happen. GRILL SEASON. Us folk in Michigan were spoiled with 70+ degree weather and full blown sunshine over the weekend. We may have had a tornado set back last evening followed by a chilly mid-40 degree day, but we’ll get back to the sunshine in no time.
Let’s chat grill types for a hot minute. You can go a few different ways with your grill choice.
- Gas Grills: Wins most popular award. Requires a propane tank. Can be a GINORMOUS bummer when the gas runs out mid-party.
- Charcoal Grills. Uses charcoal briquettes as the fuel for cooking. This type of grill provides my favorite flavors. BUT LISTEN UP…charcoal emits more carbon monoxide and waste into the atmosphere, this contributes to increased pollution and higher concentrations of ground-level ozone. Boo.
- Electric Grills. Powered by electricity and cook meat using heated grill plates…my least favorite. Just like electric stoves…hate.
I just bought a new gas grill, I’m so jazzed.
The best thing about a grill…YOU CAN GRILL ANYTHING.
- ANYTHING…well, I wouldn’t recommend grilling ice cream.
- Preheat the grill AT LEAST 15-25 minutes before using.
- Keep it clean, brush off after every use. Leaving old residue on the grill is setting your food up for stick-age.
- Oil up the grill. Put vegetable oil onto folded up paper towel. Then use tongs to rub the oiled paper towel on the grill. Lean foods tend to stick on the grill (like chicken breasts).
- Food safety is still a big concern. Have specific cutting boards, plates, utensils dedicated to each type of food you are cooking. (Vegetables/Red Meats/Chicken/Seafood…they all have different needs!) Color coding helps!
- Marinate foods before grilling. This provides maximum flavor and helps seal in moisture.
- Use a meat thermometer to make sure your food is properly cooked.
Look for lots of new grill recipes coming soon!