Grilling Tips from a Master

Grilling is not in my "portfolio": I leave it to my husband, who is quite the expert.  Back in the day, I would have been ashamed of our division of labor.  I would have built pitiful fires and burned out dinners, trying desparately to prove that it's not a skill on the Y chromosome.  

I'm beyond that feeling now.  When grilled food is on the menu, I stick to salad, sides and desserts. I can prepare marinades and even provide the proper serving dishes, but I don't interrupt the master.  I don't offer suggestions and I don't get in the way.  It's OK with me, because he can grill anything to perfection – chicken, steak, vegetables, fish and other seafood, and fruit.  He has even cooked a whole turkey in the barbecue.  Plus, he has many techniques – straight on the grill and wrapped in packets mixed in the coals, with sauce or with barely anything on the grilled food. 

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3 Surprising Grilled Treats

We grill often at my house – burgers, steak, chicken and fish, as well as corn and zucchini, eggplant and potatoes.  Shish kebab and large salmon filets, slices of potato and corncobs – it all goes on our trusty old Weber kettle.  

I love all those foods grilled, but sometimes hanker to grill “outside the lines” of traditional backyard fare. That’s when I take out Belgian endive, peaches, and pineapple.  My grilling "recipes" for these treats are simple - easy even for weekday evenings and guaranteed to up the ante on any dinner you put together.

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5 Great Burger Tips

My Guy is a fabulous burger-chef.  Usually I’m in the thick of it when it comes to making dinner, but if hamburgers are on the menu, I just step aside.  I’d put his up against fancy restaurant burgers any day, and he’s agreed to give us a few of his tips.  If you’re not a meat-lover, stay tuned - I promise a post on homemade veggie burgers soon.

Buying, Making, Freezing, Defrosting & Cooking Burgers

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