SIMPLY GRILLED WILD SOCKEYE SALMON

by | Mar 15, 2024 | Grilling

Ingredients

  • 2-3 lb fillet Wild Sockeye Salmon
  • Extra Virgin Olive Oil for drizzling
  • Salt & Fresh Cracked Pepper to taste

Instructions

  • Brush grill rack with oil. Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper. Place salmon on preheated grill, skin-side down. Grill salmon uncovered 5 minutes. Using 1 or 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter and serve immediately.
  • (If you are using a wood-burning or charcoal grill, leave uncovered. Only cover if using gas grill.)

Grilled Smashburger

by | Mar 13, 2024 | Grilling, Recipes

Here’s a recipe for juicy, flavorful smash burgers you can make at home:

Ingredients:

  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • Hamburger buns
  • Sliced cheese (optional)
  • Toppings of your choice (lettuce, tomato, onion, pickles, ketchup, mustard, mayo, etc.)

Instructions:

  1. Divide the ground beef into 4 equal portions. Form each portion into a loose ball, handling the meat as little as possible. Do not overmix or pack the meat tightly.
  2. Heat a cast iron skillet or griddle over medium-high heat. Add the vegetable oil and swirl to coat the pan.
  1. Place one ball of meat on the hot pan. Immediately top with a square of parchment paper and use a spatula or burger press to firmly smash the meat into a thin patty. Season generously with salt and pepper.
  2. Cook the patty for about 1-2 minutes per side, or until browned and cooked through to your desired doneness. If using cheese, add it to the patty during the last 30 seconds of cooking.
  1. Toast the hamburger buns in the same pan while the burger cooks.
  1. Assemble your burgers! Place the cooked patty on a toasted bun and top with your desired toppings. Enjoy!

Tips:

  • Use high-quality ground beef for the best flavor.
  • Don’t overcook the burgers, or they will dry out.
  • Get creative with your toppings! There are endless possibilities.
  • For a bit of extra flavor, you can add a pinch of Worcestershire sauce or garlic powder to the ground beef before forming the patties.
  • If you don’t have a cast iron skillet or griddle, you can use a regular frying pan. However, a cast iron skillet will give you the best results.

I hope you enjoy this recipe!

How to grill Chicken

by | Feb 27, 2024 | Grilling

How to Grill Chicken

  • Chicken comes in several different cuts — not to mention that some are packaged with or without skin — so there’s no single method for grilling them all. But what we can tell you is that dual-zone grilling is the way to go for pieces like wings or breasts, whether skinless or skin-on. As with other meats, this technique gives you both the direct heat needed for caramelization and the indirect heat that helps the chicken finish cooking throughout. Whole chickens, meanwhile, should be placed only in an indirect setup so they can slowly roast away from direct flames that would burn the exterior well before cooking the inside.

Because there’s such a variety of chicken available, grilling it can take anywhere from 10 minutes to an hour and a half. Generally, smaller cuts need less time to cook, while whole chickens require the most time in the grill. The only sure way to tell when your chicken (or any meat, for that matter) has finished cooking is to check its internal temperature with a meat thermometer. Chicken is safe to consume once it reaches 165 degrees Fahrenheit, and not 1 degree sooner. For whole chickens or other large, bone-in pieces, stick the thermometer in multiple areas to make sure the entire bird is cooked properly.

See the chart below for loose guidelines on about how long it should take to grill certain pieces of chicken on m

edium-to-high heat in gas or charcoal grills.

Type of Chicken

Cook Time (Gas or Charcoal Grill)

Boneless, skinless breast (about 8 ounces)

10–15 minutes

Bone-in, skin-on pieces

35–45 minutes

Whole chicken

60–90 minutes

Kabob cubes

15–18 minutes

Ground chicken patties

6–10 minutes

Approximate cook times are longer in a smoker or pellet grill, which use lower temperatures between 225 and 350 degrees.

Type of Chicken

Cook Time (Smoker or Pellet Grill)

Boneless, skinless breast (about 8 ounces)

1–1½ hours

Bone-in, skin-on pieces

2–3 hours

Whole chicken

Up to 3 hours

Kabob cubes

45–90 minutes

 

 

Live Long, and Prosper,

 

Grilled Grill Cheese With Figs

by | Feb 23, 2024 | Grilling

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ingredients
  • ¨ö cup

    Fig Jam

  • 4 slices

    Multigrain Bread (thick, hand-cut)

  • 4 slices

    Brioche Bread

  • 8 slices

    Aged Cheddar

  • 8 tablespoons

    Butter (softened)

  • 2 tablespoons

    Extra-Virgin Olive Oil

  • 1 tablespoon

    Balsamic Vinegar

  • 1 teaspoon

    Honey

  • 2 pinches

    Salt

  • 2 pinches

    Black Pepper (freshly ground)

  • ¨÷

    Lemon (juiced)

  • 1 5-ounce container

    Mixed Greens

  • 1 cup

    Cherry Tomatoes (halved)



Shrimp on the Barbie 2

by | Feb 23, 2024 | Grilling

Shrimp On The Barbie (Outback Copycat Recipe)

 

 

Shrimp on the barbie on skewers served up on a plate.

5 from 38 votes

Shrimp On The Barbie (Outback Copycat Recipe)

Have your favorite restaurant shrimp at home! This easy barbecue shrimp is delicious and fast.

Prep Time10minutes mins

Cook Time6minutes mins

Total Time16minutes mins

Course: Appetizer, dinner, Main Course, Main Dish

Cuisine: American

 

Servings: 4 servings

 

Calories: 434kcal

 

Author: Kadee & Desarae

Ingredients

Shrimp On The Barbie

·         1 lb raw jumbo shrimp peeled, deveined, and tail on. About 16-20 shrimp per pound

·         ¼ cup butter

·         1 tablespoon Old Bay Seasoning I found it at the seafood counter at the grocery store

·         ¾ tablespoon light brown sugar

·         ½ teaspoon garlic powder

·         ½ teaspoon onion powder

·         ½ teaspoon cumin

·         ¼ teaspoon ground red pepper

·         2 garlic cloves minced

Remoulade Sauce

·         ½ cup mayonaise

·         1 tablespoon spicy brown mustard

·         1 tablespoon relish

·         1 teaspoon dried chives

·         1 teaspoon white vinegar

·         ½ teaspoon paprika

·         ½ teaspoon garlic salt

·         ¼ teaspoon Cajun seasoning

·         ¼ teaspoon black pepper

Instructions

Shrimp On The Barbie

1.                   Thread your shrimp close together on a skewer. If using wooded, soak them in water for 10 minutes before threading the shrimp. If you use metal, like I do, skip straight to threading the shrimp.

2.                   Melt butter in a small saucepan over low heat with the minced garlic. Add all other ingredients except shrimp.

3.                   Brush one side of the shrimp with garlic butter mixture.

4.                   Grill over medium heat for 3 minutes butter face down. Brush uncooked side with garlic butter. Turn and cook for an additional 3 minutes until opaque and pinked.

Remoulade Sauce

1.                   Combine all ingredients in a small bowl and whisk until well combined.  Serve alongside shrimp.

Notes

·         Don’t overcook the shrimp! They cook quickly so don’t leave them unattended.

·         Use skewers for the shrimp. This keeps them from falling through the grate and makes them easier to turn more easily in order to avoid overcooking.

·         Remember fresh shrimp is best! Choose jumbo sized shrimp with the tails on!

·         Do not use cooked shrimp to make shrimp on the barbie! It simply won’t work.

Nutrition

Serving: 5shrimp | Calories: 434kcal | Carbohydrates: 6g | Protein: 24g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 328mg | Sodium: 1537mg | Potassium: 127mg | Sugar: 2g | Vitamin A: 1505IU | Vitamin C: 13.3mg | Calcium: 192mg | Iron: 3.4mg

 s

Live Long and Prosper,
James H. Johnson

Grilled Smash Burger -My Style

by | Feb 20, 2024 | Grilling

Here’s a recipe for juicy, flavorful smash burgers you can make at home:

Ingredients:

  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • Hamburger buns
  • Sliced cheese (optional)
  • Toppings of your choice (lettuce, tomato, onion, pickles, ketchup, mustard, mayo, etc.)

Instructions:

  1. Divide the ground beef into 4 equal portions. Form each portion into a loose ball, handling the meat as little as possible. Do not overmix or pack the meat tightly.
  2. Heat a cast iron skillet or griddle over medium-high heat. Add the vegetable oil and swirl to coat the pan.
  1. Place one ball of meat on the hot pan. Immediately top with a square of parchment paper and use a spatula or burger press to firmly smash the meat into a thin patty. Season generously with salt and pepper.
  2. Cook the patty for about 1-2 minutes per side, or until browned and cooked through to your desired doneness. If using cheese, add it to the patty during the last 30 seconds of cooking.
  1. Toast the hamburger buns in the same pan while the burger cooks.
  1. Assemble your burgers! Place the cooked patty on a toasted bun and top with your desired toppings. Enjoy!

Tips:

  • Use high-quality ground beef for the best flavor.
  • Don’t overcook the burgers, or they will dry out.
  • Get creative with your toppings! There are endless possibilities.
  • For a bit of extra flavor, you can add a pinch of Worcestershire sauce or garlic powder to the ground beef before forming the patties.
  • If you don’t have a cast iron skillet or griddle, you can use a regular frying pan. However, a cast iron skillet will give you the best results.

I hope you enjoy this recipe!