Tips from renowned guru of the grill Steven Raichlen will guarantee a smashing success at your next backyard cookout. All the recipes can be doubled or tripled for a party.
Grilled Chicken Thighs
1. Go with thighs, which have deeper, richer chicken flavor than breast meat. They can withstand the dry heat of the grill and stay moist.
2. Dark meat is fattier than white, so to cut your sat fat intake, take the skin off. But, leave the bone in.
3. Coat the chicken with a bold spice rub to amp up flavor.
4. Grill the chicken over indirect heat. Putting the meat over the cooler side of the grill cooks it slowly, gently, and evenly and ensures the glaze won’t scorch.
5. Finish it for five minutes over direct heat to add delicious light charring and caramelize the glaze.
Grilled Vegetable Salad
6. Go with a variety of produce for color and texture contrasts: corn, bell pepper, poblano chile, and green onions.7. Add avocado to the mix: People don’t think to grill avocado, but it adds fantastic smoky depth to the buttery fruit.
8. Crank up the grill heat to high for optimum charring—it’s the browned and blackened bits that really make the salad shine.
9. Watch carefully, since each item has its own ideal doneness—the green onions need to brown and wilt slightly; the peppers should fully blacken so they can be easily peeled; and the corn has to be turned often so it browns evenly. The avocado gets just a minute or two—it’ll grow bitter if cooked too long.
10. Bring the chopped salad together with some black beans, a touch of earthy cumin, and fresh lime juice and cilantro to brighten flavors.
11. Score the beef lightly to help the marinade penetrate quickly and keep the steak flat while it cooks.
12. Keep it juicy and tender by letting it rest for several minutes after cooking, then slicing thinly against the grain: Flank steak turns tough if sliced with the grain or into thick pieces.
13. Add salt just before grilling, after the steak comes out of the marinade. (If you add salt to a wet marinade, you will lose some of it with the discarded liquid.)
14. Add smoked paprika to the spice rub. The steak doesn’t spend long on the grill, so paprika boosts its open-fire flavor.
15. Buy flank steak: It’s lean—with almost 30% less saturated fat than top sirloin—but flavorful.
Read the full article at Cookinglight.com