Talk to a grill master and they’ll tell you there’s a fine line between being a grilling rookie and a decorated veteran. The more you take the ol’ grill out for a spin, the better you get at concocting recipes, perfecting grilling techniques, and becoming the envy of all those who want to get in on the action. Like any other skill, grilling is learned, and despite what your neighborhood know-it-all might tell you, he or she, in fact, was not born with the ability to grill. While it does take time and effort to reach that famed grill master status, you shouldn’t let that scare you from trying! Thousands of people purchase a grill every year and everyone has to start out somewhere. Whether you’ve been at it for a few days or a few decades, there are always trick and tips you can pick up along the way.
For most home cooks, a few recipes in your back pocket is enough to make your dinner guests compliment you on your skills. And let’s be honest, who doesn’t love a good pat on the back and a job well done? Take your grilling skills to the next level with just four simple recipes and you’ll be well on your way to reaching grill master status in no time!
What sets the average grilling enthusiast apart from their more advanced counterparts is an understanding and mastery of the basics of grilling. That couldn’t be more evident than when it comes to grilling steak. Because you can serve steak at several different levels of doneness, the person operating the grill has a huge responsibility to make the steak just right for themselves or for those they’re hosting for lunch or dinner. Fortunately, our internal temperature guide is quick to point out when to take your steak off the grill to get it just how you like it. For this grilled ribeye recipe, you can’t go wrong with a medium rare or medium steak, and plenty of veggies on the side. Begin by heating your grill to a high heat and bring your pitted dates, red wine vinegar, A.1. sauce, and water to a boil in a small saucepan. Let the ingredients simmer on a low heat afterwards and stir occasionally for about 10 minutes. Next, combine onions, squash, zucchini and fennel in a large bowl, adding one tablespoon of oil and tossing to evenly coat the vegetables. When ready, grill the veggies for five to seven minutes, or until they are crisp, making sure to turn occasionally. For your steak, brush each side with your remaining oil and season with one tablespoon of pepper. Grill the steak anywhere between eight to 10 minutes on each side, or until they reach medium doneness, which correlates to 160 degrees Fahrenheit. The veggies will complement the steak well and give you a recipe that you can break out whenever you want to impress!
Salmon can be a tricky meat to grill, as it goes from moist and silky to tough and dry when it's overcooked. To avoid that, our recipe calls for a tasty marinade and an herb mop that will provide added flavor and keep your salmon from losing its juices. To begin, prepare your herb mop by tying rosemary, parsley, thyme, sage and basil to a wooden spoon with butcher twine. Set this aside, as it will come in handy in just a second. To prepare your salmon, start by making a melted butter, olive oil, garlic and lemon juice marinade. Next, spray both sides of your salmon with olive oil before placing it skin side down on your grill and seasoning it with salt and pepper to taste. Then, take your herb mop and dip it into your marinade mix before generously basting the top of your salmon. Let it cook for a few minutes before rotating the salmon 45 degrees and seasoning it again with your herb mop. After another few minutes pass, flip your salmon and season this side with the herb mop. After about 15 to 20 minutes on the grill, your salmon will be done and ready to enjoy. After your first bite, you’ll soon recognize the power of the herbs, and confidently say that seafood never tasted this good!
Beer has a special place in a grill master’s heart. Apart from being a fun beverage to have on hand for cookouts, it also comes in handy when it comes to cooking. In this recipe, a whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox when it comes to traditional methods of grilling chicken, but the end result is a moist, flavorful, and simply amazing meal. All you'll need is some chicken, butter, beer, seasonings, and a side burner. Start by preheating your grill to a low heat. Then, on a small skillet on your side burner, melt a half cup of butter and mix in one tablespoon of garlic salt, a tablespoon of paprika, salt, and pepper. Now here comes the fun part! Discard (or drink) half the 12 ounce can of beer, and add your butter mix into the can with your desired amount of salt and pepper. Then on a disposable baking sheet, place the chicken on your can, inserting it into its cavity, and basting the chicken with the remaining melted, seasoned butter mix. Lastly, place the baking sheet with beer and chicken on the prepared grill and cook it over low heat for about three hours, or until the internal temperature of the chicken reaches 180 degrees Fahrenheit. While it’ll be a bit of a wait, the suspense will be worth it when you taste this unique dish! Keep this one in your arsenal the next time you want to make use of your beer of choice.
You learned just how great beer pairs with chicken in the previous recipe, but infusing it in brine to make a delicious and tender pork loin impresses even the most knowledgeable of grill masters. Brining is simply the process of submerging a cut of meat in a salt-based water solution. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking. In the case of this recipe, our brine also adds beer and a whole host of other ingredients to get a more flavorful brine. Begin by placing your pork loin in a large, self-sealing bag. Then in a medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic, and pour the mixture over the pork. When done, seal the bag and toss gently to coat the pork. Now this is where patience becomes a virtue. In order for those flavors to be soaked up by the pork loin, you’ll need to leave the bag in the fridge from anywhere between four to 24 hours. The longer it stays in the fridge, the juicer your final product will be. After that agonizing wait, preheat your grill to medium and prepare it for indirect cooking. Next, remove the pork from its brine, making sure to reserve the liquid for basting when grilling.
To get the best texture and doneness, you’ll want to grill your pork over indirect heat, meaning away from the hottest burner, and basting it every 10 minutes with your reserved brine. When the internal temperature reads 150-155 degrees Fahrenheit, or about 1 hour after the cooking time began, you should be ready to remove the pork from the grill. Like all meats, let the pork loin rest for about 10 minutes before slicing to serve. The rich, smoky flavors of this incredible dish will send your taste buds into a spiral!
Real Grill Masters Choose Blue Rhino
When it comes to a cookout, there’s truly only one choice for propane. Blue Rhino has you covered thanks to our convenient Propane Finder. Never run the risk of running out of the fuel you need by visiting the closest location carrying our trusted brand. Happy grilling, Rhinos!