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Summer Grilling Tips

Diet & nutrition 101
Diet & nutrition 101
August 17, 2017
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There's nothing more American than a summer meal prepared on the grill with your family and friends. But sometimes the BBQ can be a little too formulaic. We get it. You may not be a grill master yet, but you will be in no time with these five tips from our friends at Mccormick that will spruce up every plate on your menu. Get ready to own the summer, Chef!

1. The 5-Minute Marinade

If you want flavorful meat but don't have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade of choice. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and baste the meat on the grill with the leftover marinade.

2. Bring Your Favorite Brew to the Grill

Don't just drink that beer; add it to your marinade. Add in two ounces for every steak you're marinading and include in the process in step one.

3. Pep Up Produce

Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. Slice a cabbage into one-inch slabs to make cabbage steaks. Drizzle with olive oil and grill on a low heat and season with oregano and salt and pepper to taste. Try adding some crumbled feta cheese to the finished product to make a great appetizer.[caption id="attachment_13059" align="aligncenter" width="430"]

Photo Courtesy of McCormick[/caption]

4. Grill a Whole Fish

Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. Start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.[caption id="attachment_13060" align="aligncenter" width="436"]

Photo Courtesy of McCormick[/caption]

5. Switch Up Your Sear

An imperfect sear can result in dry, tough meat. To practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.Read more Food and Drink articles here.

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