Grilling – Part 2
This week, as promised, I’ll be sharing some recipes for the grill. Before you grill, make sure it is clean. For a gas grill, turn all burners to high and heat with lid down until very hot, about 10 minutes. Scrape grate clean with a grill brush. For a charcoal grill, build fire and keep the lid on for 10-15 minutes, then scrape. Dip a wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Both the scraping and the oiling will prevent your food from sticking to the grill.
We’ve been using a dollop of Claire’s delicious, mostly sweet & spicy relish for dogs, burgers and sausages. The sweet/savory combo is super good!
GRILLING PART II
- The Basic Burger
- Grilled Russian Kale with Yogurt Dressing
- Grilled Chicken Red Onion and Mint Kabobs With Greek Salad
- Fire Roasted Tomato And Bread Salad With Spicy Vinaigrette
EAT WELL AND BE WELL