|5/20/2022 11:29:00 AM|
Finally, it's grilling season
by JEFF NORTONI look forward to grilling season every year. The sweet smelling smoke wafting in your face, the seasonings, the meat, everything about grilling is great. I love grilling sides, and the nice weather that comes with it. And boy is spring the perfect time. A little breezy, not too hot. It just screams at you to get your butt out on the deck or patio and fire up the grill and make a good meal.
Just today, I picked up a New York strip from Deutschland Meats, and I’m about an hour from firing up the grill for it, so it got me salivating for grill recipes, so here’s some of my favorites for 2022!
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We’ll start with the basics. Grill pork chops are easy, simple, and so good with the added grilled char flavor. It’s by far my favorite way to prepare pork chops.
These also call for a brine/marinate, which is SUPER important for pork chops. It’s a game changer in their texture. Bringed and marinated chops are so much more moist and there’s really not a ton of extra work since you can do it in the morning before you leave for work.
GRILLED PORK CHOPS
4 pork chops bone in, or boneless
1/4 cup olive oil
1 1/2 tablespoons brown sugar
2 teaspoons Dijon mustard
1 1/2 tablespoons soy sauce
1 teaspoons lemon zest
2 teaspoons parsley leaves chopped, plus more for garnish
2 teaspoons thyme leaves chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoons minced garlic
Place the pork chops in a bowl or resealable gallon sized bag.
In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
Preheat an outdoor grill or indoor grill pan to medium heat.
Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees.
Let the meat rest for five minutes, then serve. Garnish with additional chopped parsley if desired.
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Grilling chicken is pretty common, and always delicious, but adding a curry flair to it is quite different for this method. It’s a unique way to prepare Indian curry flavors.
This recipe also calls for spatchcocking a chicken. Don’t be intimidated by the name or directions, it’s very easy to do with a simple pair of kitchen shears.
One 3-pound chicken, wing tips removed
1/4 cup unsweetened coconut milk
2 tablespoons red curry paste
1 teaspoon dark brown sugar
Salt and freshly ground pepper
Light a grill. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Using a sharp knife, cut deep slits to the bone 1/2 inch apart along the chicken legs and thighs. Transfer the flattened chicken to a medium baking dish.
In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper.
Grill the chicken skin side down over moderate heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.
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My affinity for cinnamon doesn’t even escape the grill grates. Here’s a sweet side or even dessert that you grill up and mixes some great flavors together!
CARAMELIZED BROWN SUGAR &
CINNAMON GRILLED PINEAPPLE
1 pineapple cut into spears
1/2 cup brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon
Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.) Spread on top of the pineapple using a cooking brush.
Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.
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Much like my love for cinnamon, I also love things spicy. These wings bring the sweet heat, which is my favorite kind of spicy.
You’re also creating your own little personal smoker in the grill in this recipe, and it’s a method that is very simple and works really well.
1/2 cup hickory, apple or apricot wood chips
1/2 cup apricot preserves
2 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
Light a gas grill. Wrap the wood chips in heavy-duty foil and pierce the foil packet with a skewer. Add the packet to the grill. Cover and let the wood chips begin to smoke, 5 minutes.
Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, black pepper, garlic powder, sweet paprika, cayenne and ginger. Scrape half of the mixture into a small bowl. Add the chicken wings to the large bowl and toss to coat well in the sauce. Let the chicken wings stand for 5 minutes.
Grill the chicken wings, covered, over moderately high heat, turning them occasionally, until they are charred in spots and cooked through, 22 to 25 minutes. Transfer the chicken wings to a platter and serve the reserved sauce on the side.
TFD: Grilling takes the formality out of entertaining. Everyone wants to get involved.