April 16, 2012

Grill Master

I love Summer Time.

It is warm outside, it doesn't get dark at 5:30 pm, and tans are a must! And of course, the warm nights make it so easy to grill out!
Grilled Food... Yum!
Grilling is a great way of cooking too! The fire imparts flavor to your food, without any added oils. Grilling may be intimidating to some, but it's really not scary at all! To just need to know your fire!

Example: lets grill some vegetables and turkey burgers!

First step, you need to slice your vegetables. Today, I'm grilling zucchini, squash, onion, red bell pepper, and corn.

Slice the zucchini and squash lengthwise, so they are about 1/4 inch thick. But don't cut them into small rounds, otherwise they will more easily fall through the grates!!

Slice the onion into large rounds and peel down the husk of your corn to get all the little strings out. Just don't take the husk all the way off!

For the bell pepper, cut into thick strips, about 1/2 - 3/4 of an inch in width.

Onto the grill! Placement of the vegetables is key! The grill I was using wasn't very powerful, so I had the fire on high heat the whole time. But if you have a nicer grill, you will need to adjust the heat accordingly.

If you are making burgers/ turkey burger, put those on over the portion of the grill with the highest heat. Same with the corn. I like to typically put the corn in the back, because it will need to cook for a little while.

Place the zucchini and onion over medium-high heat. You want them to get some nice grill marks, but you don't want them to be charred (aka: over some flames, but not the hottest part of the grill).

The bell peppers won't take that long to cook, so place those on the top little rack.


The burgers and corn will take the longest to cook, that is why they need to be more directly over the flame for the entire grill-session. Those items should also be the first to go on the grill.

Zucchini, squash, and onion will need less time and be the next items to throw on the grill. But by putting them over lower heat, you can essentially put them on and take them off around the same time as the burgers/ corn.

Red bell pepper: This one is a little tricky. By placing it on the little shelf above the grill, it can stay on for a longer time without getting soft and mushy. They will get tender sitting there for the duration of your grill session. But to get a little char on the outside, I like to move the bell peppers to the grill about 5 minutes before everything is done.

My total time spent: about 30 minutes on the grill. It may take a little time to get to know the hot spots of your grill, but if you just keep an eye on the food and don't leave it unattended, you will get experienced at perfectly grilling your food all the time!


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