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Burgers. What's more basic on the grill
than that? We have met folks that seem to be
intimidated, even by the humble burger. Fear no
food!
(That's Eggplant being grilled above)
It doesn't matter whether you are grilling hot dogs
and burgers or the
elusive chicken, or maybe you are taking a chop at
ribs or even an all day
affair with a brisket you can be successful! We use
a gas grill because
it is convenient and consistent. I know, we've
heard all the rap about "no
smoky flavor" Bunk! Simply take a piece of foil
about 12"X12". Place a
hand full of your favorite wood chips in the
center. Fold the sides over to
form a pouch and poke a whole mess of holes in it.
Weight it in a container of water to soak for about
thirty minutes and there you have it. When you
are ready to grill just drain one of your packets
and place it on the fire
There you have it... Smoke! On a gas grill!
When finished, merely toss
the packet into the trash. Even the cleanup is
easy.
How do you know when your fire is hot enough? The
Mississippi rule!
Hold your hand a few inches above the grill
surface. You have a medium
heat fire if you can hold it there for;
4-5 Mississippis
You have a hot fire if you can hold your hand
there for only;
2-3 Mississippis
Hopefully your grill has more than one burner control.
If you are grilling
things like Burgers, Steaks, Chicken, Veggies, etc,
you will probably
have them all lit. This is called grilling on
direct heat. We like to start on
high to bring the grill up to temp then adjust the
heat downward if necessary. If you are
cooking a large piece; Turkey, whole Chicken a
Turkey Breast
a Brisket, Ribs, etc, you will want to use
indirect heat by turning off the
burners on one side and placing the meat there
turning it periodically.
Always, always, allow your meat to come to room
temperature before
grilling. It's a "science thing" but believe me,
your food will cook and
taste better! If the meat is too cold when placed
on the grill, the molecules
of protein will "seize" and your expensive cut of
meat will turn out tough
as a 79 cent flipflop! Have your grill hot enough
to sear the meat then
reduce the heat as needed to complete cooking. Use
an instant read
thermometer for accurate temps. We like anything
from 140 degrees up
for most beef, around 155 (sometimes lower) for
poultry.
Remember to let your cooked meat rest awhile. It
will keep cooking
some, and the juices will reunite inside for a
flavor party in your mouth!
Try this wonderful recipe for a truly unexpected treat!
It will look as if
it was prepared by a professional chef but it
really is pretty simple.
Just follow the directions. We have published a
video too so you can
see some of the steps. Serve with a fresh salad and
vinaigrette and
roasted potatoes. This will be a meal to remember!
GRILLED STUFFED PORK TENDERLOIN
What do I love about asparagus? The
crispy thing, the crunchy thing,
and that very elusive taste. No other food tastes
the same or even close!
I even love to look at the fields of asparagus. All
those little green stalks
look like Martian parts! They make me smile!
This grilled asparagus recipe will become a staple!
Grilled Asparagus with Balsamic Vinaigrette
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Summer
is here
and so are our Kid Chef’s Camps!
I always look forward to cooking with your kids
every summer.
We stress fun in the camps, but our kid chefs also
learn to measure
food correctly, different cooking techniques, and
this summer we have
added clean-up to the curriculum. Parents and
Grandparents have
requested this addition! Each session is one week
long and we will
“visit” different countries one and different states
around
the US
the following week.
Snacks are provided each day and on
Friday we have
a pool party!
Each kid chef will receive an apron,
a cool looking
certificate of completion,
a chef hat,
and all the recipes from each class!
This is a wonderful opportunity to enrich your
child’s
summer and gain a great little kitchen helper!
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P.S.
Remember we sell most of the tools and small
appliances
and those wonderful Messermeister knives we
use in class on our sister site;
www.Sharpknives.com
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Mardi
Burden
shares
ownership of
Cuisine Classique School
of Good
Cooking
with her husband Bob.
Mardi loves to cook
and she brings her
professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches
in her classes.
Mardi's
love of cooking,
and
her
knowledge of food
and
cooking is truly
exceptional and
she is always eager to
"share the love"!
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