While there are many different meats that you could place on the grill, pork chops are preferred by many people. When choosing how to prepare pork chops on the grill, it is critical to pay attention to the thickness of the cut. Thick cut pork chops should be prepared in a different manner than thin cut pork chops.

Marinating pork chops for grilling is often a preferred method, particularly when it comes to thin pork chops. It should be kept in mind that a marinade is not meant to actually soak into the meat. Instead, with marinating pork chops for grilling the goal is to provide the meat with a protective layer. Marinating pork chops for grilling will also provide the meat with tons of flavor.

There are many options for marinating pork chops for grilling. You could use your own mixture or you could use something very simple such as an Italian dressing. Italian dressing is good for marinating pork chops for grilling due to the fact that it contains vinegar, oil and water along with spices and herbs.

When you are using thin pork chops, they will not take very long to marinade. Marinating pork chops for grilling can take as little as 30 minutes if the chops are thin. The marinade will help to tenderize the pork chops and will also protect the meat from the high heat of the grill.

Keep in mind that marinating pork chops for grilling is not absolutely necessary. If you chose, you could season the tops of the pork chops using either salt and pepper or herbs and spices. This method will not provide the same moisture or help to tenderize the meat in the way that marinating pork chops will; however. If you choose to forego marinating pork chops for grilling, keep in mind that you should keep the heat below medium in order to ensure that you do not overcook the meat or cause it to dry out. This is particularly important it you are using thick pork chops. The tops of the chops should be seared first, but then lower the heat to finish off the chops. Also, keep in mind that when you use thin pork chops, you should make a point to grill them fast. Thin pork chops should be finished within five minutes.

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Getting the grilling temperature for chicken is important for many different reasons. One of the most important reasons for making sure that you have the grilling temperature for chicken right is that you want to make sure that you reduce the chance of spreading food borne illness as much as possible. Chicken and other types of poultry are particularly prone to food borne illness and making sure that the food is adequately cooked with the right grilling temperature for chicken can help to make sure that your food is safe to eat for everyone.

One of the best ways to make sure that you have the right grilling temperature for chicken is to use a meat thermometer during the cooking process. Many people make the mistake of trying to ‘eyeball’ it and determine whether food is ready on the grill. Keep in mind that you cannot go just by appearances alone when it comes to grilling food, especially chicken. Chicken has a tendency to cook unevenly, meaning that while one section of the chicken may appear to be perfectly well done, another section of the chicken could still be underdone. The only way you would know whether the whole piece of chicken is done is to use a thermometer in order to check the grilling temperature of chicken.

When grilling chicken remember that you need to achieve a grilling temperature of chicken that is between 170 degrees F and 180 degrees F. Make sure that you insert the meat thermometer into the thickest part of the meat in order to make sure that you obtain the most accurate reading possible. An instant thermometer is usually the best choice when grilling chicken. If you do not have an instant thermometer, make sure that you keep the thermometer inserted into the chicken for about fifteen seconds in order to be sure that you get the right grilling temperature for chicken. This will provide you with the best reading and make sure that you do not take the thermometer out too soon before it has a chance to provide an accurate reading.

Grilled chicken can be an absolutely delicious and fairly easy dish to prepare when you know the right tips and techniques to follow. Making sure that you get the right grilling temperature for chicken can help to ensure that your food is tasty as well as safe to eat.

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Learn how to season vegetables for a stovetop grill with expert cooking tips in this free indoor grilling video clip. Expert: Bill Feldman Contact: www.theboxingchef.com Bio: Bill Feldman, otherwise known as “The Boxing Chef”, is a restaurateur and certified sports trainer located in New York City. He has been featured on CNN and FoxNews.com. Filmmaker: Paul Muller

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Learn how to grill Asian style vegetables on a stovetop grill with expert cooking tips in this free indoor grilling video clip. Expert: Bill Feldman Contact: www.theboxingchef.com Bio: Bill Feldman, otherwise known as “The Boxing Chef”, is a restaurateur and certified sports trainer located in New York City. He has been featured on CNN and FoxNews.com. Filmmaker: Paul Muller

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During the hot summer months, my husband and I do a lot of our family dinners out on the backyard barbecue grill. One of our favorite things to make are homemade kabobs because they are easy, and they use up the fresh vegetables from our garden.

Tip: If you are using wooden skewers, you will want to soak them in some water for 5-10 minutes before threading on your meats and vegetables. Soaking them will help to keep them from catching on fire during the grilling process.

Here are 2 of our favorite recipes that we like to make.

Beef and Vegetable Kabobs

12 (1″ thick) cubes of cooked lean beef
12 cherry tomatoes
12 large mushroom caps
5 green peppers, quartered
12 broccoli florets
4 medium onions, quartered
6 slices bacon
1/2 teaspoon table salt
1/2 teaspoon black pepper
3 tablespoons butter

Alternate beef cubes and vegetables on 6 skewers with a bacon strip on each. Melt butter in a small saucepan, add salt and pepper. Brush each kabob with butter. Place your kabobs on a grill about 5″ away from the heat until the vegetables and bacon are browned. You will want to flip over your kabobs once during the grilling process.

Tex-Mex Pork Kabobs

4 boneless pork chops cut into 1″ cubes
4 teaspoons taco seasoning mix
1/2 green pepper, seeded and cut into 1″ pieces
1/2 medium onion, peeled and cut into 1″ pieces

Note: If you like them hot and spicy, you can substitute the green pepper with some hot jalapeno peppers.

In a medium-sized bowl, combine the cubed pork pieces with your desired seasoning until the cubes are evenly coated. Thread the cubes onto your skewers, alternating with green pepper and onion pieces. Place the kabobs onto the grill about 5″ away from the heat and grill until the pork is cooked and no longer pink.

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Grilled shrimp make for a wonderful meal, provided that you know how to prepare them correctly. There are several grilling tips for shrimp that you can follow in order to make sure that your shrimp turn out perfectly.

One of the most important grilling tips for shrimp that you can follow is to make sure that you choose the right size shrimp. Actually, one of the biggest mistakes that many people make when grilling shrimp is to try to grill shrimp that are too small. When you use shrimp that are too small, they are difficult to handle on the grill. Instead, make sure you choose large size shrimp. They will be easier to handle during the grilling process. At a minimum, you should make sure that you use jumbo sized shrimp. Colossal sized shrimp would be even better.

Another of the most important grilling tips for shrimp that you should follow is to make sure that you either use a grilling basket or threat the shrimp on a skewer. This will make it easier to handle the shrimp during the grilling process as well. Either the basket or the skewer will work well, depending on how you prefer your shrimp to be grilled.

Other grilling tips for shrimp include making sure that the shrimp are cooked until they are done but not overdone. This is another mistake that is commonly made. Shrimp cook very quickly so you will need to watch them carefully. If you overcook shrimp they will typically be tough. Also, they will also tend to lose their flavor. The result will be shrimp that are not nearly as tasty as they could be when prepared properly.

There are many grilling tips for shrimp that you can use to add flavor to your shrimp, depending upon your taste. Some grilling tips for shrimp call for coating the shrimp with just a bit of extra virgin olive oil. If you want the taste of the shrimp to shine through this is an excellent recipe to use. You could also add some seasoning for taste and flavor. Many grilling tips for shrimp include flavorings and seasoning such as lemon juice, garlic, salt, pepper, basil, parsley, etc. You might also consider experimenting with some of your favorite herbs and seasonings as well to create a unique taste. Soy also makes a great seasoning for grilled shrimp, particularly if you like an Asian taste.

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we like squash cut into slices and grilled on the bbq grill. If we slice it and put on a cookie sheet and freeze, will it be good for later grilling?

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Does any one know some great grilling recipes? There is only a couple weeks left of summer and I don’t want to grill the same stuff.

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something thick and full of flavor not watered down. thx

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Summer is the season our thoughts go to cooking outdoors – grilling.

We are all familiar with cooking meat on the grill – juicy steaks, hamburgers and tangy ribs. But how about some lighter fare?

Here are three lighter recipes for summer grilling – a salmon with citrus flavored sauce, grilled vegetables and a light grilled halibut (or any solid white fish) with a herb and lemon flavored crust.

So any time you are in the mood for something a bit different and a little on the lighter side, try these out.

Grilled Citrus Salmon

1/4 cup honey garlic barbecue sauce
2 tablespoons lemon juice
2 teaspoons chopped chives
2 teaspoons melted butter
2 teaspoons honey
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
pepper to taste
hot pepper flakes (optional)
2 pounds salmon fillet, one large fillet or individual portions (works best with one large fillet)

Preheat the grill to medium high and grease well. Pierce a piece of nonstick foil several times and place on a baking sheet. Stir the barbecue sauce with the other ingredients (except the salmon). Put the salmon on the foil, skin side down.

Brush half the sauce mixture over the salmon. Slide the foil on to the grate. Cook, covered, without turning for 15 to 17 minutes or until salmon is cooked but still slightly cook in the center. Brush with the remaining sauce mixture during the last 5 minutes of cooking.

To serve, slice salmon into portions and use a thick metal spatula to remove from the portions from the foil. Leave the skin behind. Garnish with added chives if desired.

Makes 6 servings.

Cedar Plank Version:
Soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill and preheat for 5 or 10 minutes or until wood begins smoking. Place the salmon on the cedar and proceed as directed above. Use skinless salmon for best results.

Grilled Vegetable Platter

1/2 cup garlic and herb flavor barbecue sauce (or your favorite marinade)
3 tablespoons melted unsalted butter or olive oil
1 tablespoon fresh parsley, chopped (or 1 teaspoon of dry)
1 tablespoon fresh thyme, chopped (or 1 teaspoon of dry)
3/4 pound each of small red and white potatoes
4 cobs corn, cut in half or thirds if larger
1 pound assorted summer squash such as green or yellow zucchini or patty pan squash

Whisk the marinade or barbecue sauce with the butter, parsley and thyme until well combined. Reserve.

Bring a large pot of salted water to a boil. Working in batches, blanch the potatoes for about 10 minutes. Blanch the corn for 2 minutes. As the vegetables are finished, use a slotted spoon to transfer them to a large bowl of water to chill. Drain well and pat dry. Toss all the vegetables with the marinade mixture until evenly coated.

Preheat the grill to medium high. Grill the potatoes corn and squash, turning as needed and basting with any remaining marinade. As vegetables become tender, remove from the grill to a warm platter or bowl. Tent the cooked vegetable platter with foil until all vegetables are cooked.

Makes 6 servings.

Grilled Halibut with Lemon-Herb Crust

3/4 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon finely grated lemon zest
salt and pepper to taste
1 tablespoon butter or margarine
2 tablespoons mayonnaise
1 tablespoon fresh tarragon, chopped
1 pound halibut fillets, about 1/2″ thick, skin left on
2 tablespoons fresh lemon juice

In a small bowl, combine bread crumbs, Parmesan cheese, lemon zest, salt and pepper. Add butter and toss with a fork to form a crumbly mixture. In another bowl, combine mayonnaise and tarragon.

Arrange the fish, skin side down, on a platter. Spread each fillet with the mayonnaise mixture. Press crumbs mixture onto each fillet.

Preheat barbecue on high for 10 minutes. Reduce the heat to medium-high. Arrange fillets on barbecue skin side down. Lower lid and cook until fish flakes easily with a fork and topping is browned, about 10-12 minutes. Drizzle lemon juice over each fillet and serve immediately.

Makes 4 servings.

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