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Grilling Good Eats
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Grilling Tip #13: Don’t wait until the next time you grill to clean the grate. No, putting a lid on things thinking you’ll burn the food off just isn’t enough and if you’re a gas griller, all you’re really doing is wasting fuel. Clean your grilling grate when the grill... Continue reading
Posted Oct 17, 2015 at Grilling Good Eats
Grilling Tip # 12: Let your meats rest after pulling them off the grill. Yes, really, meat needs to rest before serving and slicing. I know you are tempted to bite into that steak or burger right away, but you want those meats to rest for five minutes after pulling... Continue reading
Posted Oct 16, 2015 at Grilling Good Eats
Grill Tip #11: When to lid and when not to lid….. Unless you’re grilling in the rain, high winds or in frigid cold weather, you don’t need to use the lid for burgers and hot dogs. The only time you really need to lid is when it’s time to melt... Continue reading
Posted Oct 13, 2015 at Grilling Good Eats
Grilling Tip #10: If you’re grilling two kinds of meat like chicken and steak for dinner, put your chicken on the grill first. There’s no “medium rare” when it comes to chicken, you’ve GOT to make sure it’s properly cooked all the way through. Put chicken near but no directly... Continue reading
Posted Oct 8, 2015 at Grilling Good Eats
Grilling Tip #9: Do NOT use a fork of any kind to grill! Forks pierce the meat, letting those juices sizzle down into the charcoal and once those juices are gone, they’re gone, leaving you with the same situation as tip #8 - eating a dry piece of meat lacking... Continue reading
Posted Oct 5, 2015 at Grilling Good Eats
Grilling Tip #8: Don’t cut the meat on the grill to see how done it is! This is a cardinal sin, another grill crime. When you cut it at the grill, the meat’s juices come out, leaving you with a very dry piece of meat to eat and all that... Continue reading
Posted Oct 4, 2015 at Grilling Good Eats
Grilling Tip #7: Do not press the meat (especially ground meats) on the grill! PLACE your meat on the grill and do NOT take your spatula and press it hard into the grate thinking that helps to sear it or give it better grill marks. It does neither. You’re cooking... Continue reading
Posted Sep 30, 2015 at Grilling Good Eats
Grilling Tip #6: When grilling those pre-made frozen hamburger patties, the packaged ‘fresh’ ones from the grocery store and for folks that like their hand made burgers well done, you should only flip your burger once. After putting your burgers on, when you see red juices flowing to the top,... Continue reading
Posted Sep 29, 2015 at Grilling Good Eats
Grilling Tip #5: If you did your coals right, when you go to flip the meat over and it’s sticking to the grate, it’s not ready to flip yet. The meat literally lets you know when to flip. If it’s sticking, try again in another minute or two. Continue reading
Posted Sep 28, 2015 at Grilling Good Eats
Grilling Tip #3: Generally speaking, the “Presentation side” of any meat or grilled item (how you’ll see the item on the plate) is the first side you put on the grill. Choose the better looking side of the item to put down first. This is the side that needs to... Continue reading
Posted Sep 25, 2015 at Grilling Good Eats
Grilling Tip #2: Oil the grilling surface. After your grill is hot, brush (do NOT spray!) some vegetable oil on the cooking grate. I use a squeeze bottle of canola oil, squirting oil on a folded paper towel - cover it well but not to the point of dripping -... Continue reading
Posted Sep 24, 2015 at Grilling Good Eats
Grilling Tip #1: Take your chicken breast, chops, and/or steak out of the refrigerator about 20-30 minutes prior to grilling to let them air out. This does NOT apply to something you’ve been marinating. This is for something you’re taking directly out of the package from the store, or something... Continue reading
Posted Sep 23, 2015 at Grilling Good Eats
Simple and delicious this is a great appetizer and/or tailgate food. Ingredients 2 pounds of pork loin, cut into strips, about 1” thick One package of bacon 1 Tablespoon of Cookies Flavor Enhancer or your favorite rub 16 wooden skewers Directions Massage your pork loin strips with the rub and... Continue reading
Posted Aug 29, 2015 at Grilling Good Eats
Bird Bites This is a GREAT appetizer and/or tailgate food! Ingredients 4 chicken breasts – cut into bite size pieces 1 lb. turkey bacon – half slices 1 cup olive oil 1 teaspoon salt ¾ teaspoon cayenne pepper (adjust to taste) ½ teaspoon black pepper ½ teaspoon garlic powder ½... Continue reading
Posted Aug 24, 2015 at Grilling Good Eats
A good quality charcoal chimney, like those made by Weber, holds close to 100 briquettes, or about six pounds. But you don't need to fill that chimney to the top if you're not doing high volume, or long-time low and slow grilling. Most people use way more charcoal than they... Continue reading
Posted Aug 23, 2015 at Grilling Good Eats
Grilling Tip #2: Oil the grilling surface. After your grill is hot, brush (do NOT spray!) some vegetable oil on the cooking grate. I use a squeeze bottle of canola oil, squirting oil on a folded paper towel - cover it well but not to the point of dripping -... Continue reading
Posted Aug 14, 2015 at Grilling Good Eats
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By Mike Thayer You don’t need a smoker or a pit to do good BBQ, you can do low and slow on your grill. This isn't something you can really do well on a gas grill, as they’re truly designed for fast cooking over direct heat and then there’s the... Continue reading
Posted Aug 8, 2015 at Grilling Good Eats
Pork is under-eaten and that’s a grill crime. Sure, ribs are popular, but there are so many other cuts of pork that a lot of folks just don’t consider for the grill or aren't familiar with. Ribs are fantastic, but so are pork roasts, chops, pork steaks, ham and more.... Continue reading
Posted Aug 8, 2015 at Grilling Good Eats
If you saved some fat drippings, combine them with a little flour, some black berries or blueberries - whatever kind of berry you might have on hand for that matter - and some balsamic vinegar. Salt and pepper to taste and you’ve made an excellent compliment to the chops! Continue reading
Posted Aug 8, 2015 at Grilling Good Eats
By Mike Thayer If your preferred store-bought BBQ sauce is along the lines of KC Masterpiece Original or Sweet Baby Ray's Award Winning BBQ Sauce, then try Guy Fieri's Kansas City Smoky & Sweet BBQ Sauce. You'll find yourself having a new favorite. For an off-the-grocery-store-shelf offering, it rocks. Over... Continue reading
Reblogged Jul 31, 2015 at Grilling Good Eats
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By Mike Thayer So I had this old file cabinet on hand, just sitting in my garage no longer being used for its intended purpose.... "How can I re-use this?" I asked myself. I was thinking about storing power tools in it, but came up with a better idea! A... Continue reading
Reblogged Jul 30, 2015 at Grilling Good Eats
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I started grilling at a young age, with my father teaching me some of the basics of grilling on a 1970’s era Charmglow gas grill in the backyard. I really enjoyed helping Dad turn those burgers and those wonderful meat-cooking-over-the-fire smells that a grill provides. While in the military during... Continue reading
Posted Jul 30, 2015 at Grilling Good Eats
Poultry is perhaps the most versatile meat of any group for the grill. You can eat it with the skin on, skin off, brine it, bbq it, roast it, smoke it, put it on a beer can or just grill it with salt and pepper and enjoy the delicious simplicity.... Continue reading
Posted Jul 29, 2015 at Grilling Good Eats
Beef, it’s what’s for dinner, or lunch, and yes, breakfast too! Why not cook up a breakfast steak on a weekend? Without question, beef is the most aromatic meat to put over the fire. This article does not include burgers, they’re so special, they’re featured in another category. And before... Continue reading
Posted Jul 29, 2015 at Grilling Good Eats
By Mike Thayer When you hear somebody say they’re going to fire up the BBQ and put some burgers on, chuckle. Doing up some burgers is grilling, not BBQ. Grilling is hot fire, searing meats, quick cooking tasty morsels over direct heat like, you guessed it, burgers! Hot dogs, kabobs,... Continue reading
Posted Jul 29, 2015 at Grilling Good Eats