Hey Grillmasters, it’s Hildi and Isabel. As you are probably aware, it’s GRILLING SEASON!! We are obviously overzealous. Grab your best party aprons and meat thermometer and let’s get started!
First on the menu is grilled asparagus. This classic summer item really shines once you get that char going. To get that perfect crisp without overdoing it, douse those bad boys in olive oil, salt and pepper, slap ’em on the grill and make sure to keep an eye on them.
You can’t forget the protein, which some may argue is the most important part of the meal; we chose chicken. Make sure to marinate your chicken for a couple of hours ahead to really get those flavors mingling. After they’ve been soaking, shove them on some skewers (if you use wooden or bamboo, soak the sticks in water so they don’t catch on fire!). Then put them on the grill, close the lid and let them do their thing. Check on the chicken just to make sure it is happy. Before you take it off the grill make sure to check the internal temp (165°F for chicken)! Always remember that grilling chicken is an art. If yours comes out dry like ours, don’t quit. Keep your head up high, we will get through this together.
Ranking high on the list, ZUCCHINI: the pièce de résistance , truly one of the best things on our plate. The mixture of moisture and flavor coming together above the flames of the grill truly brings tears to your eyes. To create evenly crispened bites, we cut the zucchini up into coins and stacked them on skewers.
Another star on the plate was bok choy. This juicy specimen was a treat to eat, but the grilling gave us some difficulty as the leafy part wanted to catch on fire. We cut them down the middle *use baby bok choy for best result* and then, similarly to the asparagus, we used olive oil, salt and pepper. We placed the bok choy on the grill so the leafy part was not above a direct flame but rather a cooler section of the grill and the juicy part on a hotter section. Flip them occasionally and once they reach your desired cooking take them off.
Finally, what is a good barbeque without a grilled dessert? Grilled pineapple checks every box: sweet, sour, sassy and grilled.
The most important part of the course is the plating: a pivotal part of the dining experience and a perfect way of displaying the hard work every grill master puts into the process.
After endless hours of feasting, remember to turn off the grill! Good luck to all grillmasters looking forward to sharing the joys of the grill this grill season.
♡ Love The Cardinal Times GRILLMASTERS ♡
