Top 3 Grilling Tips and Tricks

These following recipes that I LOVE to use in my house. For one….no way you can eff them up…at all. Even if you do…they still taste super scrumptious. So here are some of my Top 3 grilling favorites for cooking:

Grilled Fish
You can use catfish, Mahi Mahi, Cod, Tilapia, and of the fattier fish and preferably a white fish, white fish is great on the grill.
Now while the fish is frozen I melt about 2T of butter (margarine) per fillet in the microwave and pour over the frozen fish. I do rinse the fish first so that the butter will seep into the fish and not bounce off and harden again. I then pour about a half cup of white wine or a chardonnay into the pan where the fish will marinate, a cup of lemon or lime juice. Lemon juice is not as acidic as the lime so it will not cause your fish to cure like when making ceviche. Then I sprinkle my favorite spices. I love a fresh lemon zest, because Arizona has an abundance of citrus here, pepper, garlic, a dash of salt. Whatever your favorite spices and seasonings. Let sit overnight or for at least 6 hours. If your fish is still frozen, A OK, throw it on the grill. Be sure to spray your grill with some cooking spray to prevent sticking. Cook on low to medium and until the fish is flaky. Voila!
Couple with grilled or steamed zucchini and yellow squash, artichokes, asparagus, or a salad and you have a filling and light summer meal.

Feeding an Army: Brisket
I love brisket. I made brisket for the first time this year for Passover/Easter and I was so damn proud of myself!! I indirectly cooked on the grill with some smoking chips to give the meat that smoke flavor and O.M.G!! I usually do not boast about my food…..but when my whole family was mmm’ing and ahhhh’ing and Oh Damn to me….I knew I rocked!

So Brisket comes in two types of cuts, first cut and second cut. I know…..fancy right. Well you want the first cut. The one that comes right off the cow’s shoulder. This has all that great fat and marbling that will make your brisket OH so tender and juicy and mouth watering.
Second cut is just as good, however, smaller sizes, looks a lot more pretty and easier to handle. Usually in 3-5 pound cuts where the first cut is 7 or more pounds and is the whole ball game.

I dig second cut. I cut it in half to fit onto my grill as I have yet to upgrade to a Grand Daddy Grill of all grills. (But if you want me to review one I would be more than happy to! LOL) But I cut the meat in half to fit on my grill. The night before I cook it I dice 4 cloves of garlic, very fine dicing. I rub each side of the meat slabs with kosher salt. Kosher salt is very tasty and so awesome for cooking, it is the rough large grain salt. You can use sea salt as well for another healthy alternative. After salting each side but rubbing the salt in really well I pepper each side of the meat and then I rub in the garlic. I let this sit overnight, you can cover it or leave it exposed to the air in your fridge. Allow at least 3 or more hours to grill your brisket especially if the cut is larger than say 4 pounds.

Heat the grill on high. Make a plate with edges out of foil to cover the bottom rack of your grill and place on grill. Reduce one burner to low and the other to med, this process is called indirect grilling and makes for some really beautiful meat. Place your meat FAT side up to help keep the meat juicy and so you do not cook off all the juice and fat. If you want the smoked taste, place your wood chips on the grill at this time away from the meat and drippings. Here is the hardest part. WALK AWAY. Yup, leave the meat to cook. Every time you open the grill and look at the meat you increase your cook time by 15 minutes!! Flip once during the cook time at least half way through. Your meat will take on that perfect smoked look, where the meat is beginning to look cooked but still burgundy in color. This is BEAUTY at its finest with brisket.

Remove the brisket from your grill. Make sure to use tongs, never, EVER, NEVER use a fork or pronged fork to remove ANY meats from a grill. This drains all your meats of their precious juices. Next let your meat rest. This will allow the meat to contract a little and the blood to re-enter the flesh to keep your brisket slices moist and tasty. After letting the meat rest for about 15 minutes, slice AGAINST the grain in thin slices and serve.
We couple brisket with potato salad, slaw, macaroni and cheese, grilled or steamed fresh veggies, or on a sandwich. You will have leftovers for DAYS, freeze some of the meat for later or invite family over for a feast!!

Dessert on a Dime
Pound cake is probably the easiest dessert to make. The recipe is on the back of any Bisquick box, and everyone loves pound cake. Angel food is another great one! Super Easy Peasy to make too….as long as you have patience or a ready make box from the store for others.

So grab a bag of mixed frozen fruit. I love the huge chunks. Two cups of orange juice and one cup of sugar. Heat the orange juice to almost boiling and slowly add in the sugar and begin to reduce the heat. If your mixture starts to thicken fast….great!! Then it is almost ready. You can also add in some cinnamon or nutmeg for a little extra sweetness. Pour in the frozen fruit, about a cup or so until thoroughly coated. Remove from heat continuing to stir. Drizzle juice over the cake and scoop out a spoonful of fruit. Oh so yummy. Even if your mixture doesn’t thicken…still a great drizzle and sauce for pound or angel food cake.

I hope you all enjoy these few recipes as much as I do. I know I love to cook and “experiment” in my kitchen with different spices, foods, and whatever I got. We try not to waste anything in this house.