Posts Tagged ‘grilling’
This weekend we went to a family barbecue in Buffalo, NY and we were inspired! Nothing says summer like fresh grilled shellfish. We got our inspiration after watching our cousins “steam” clams on the grill. They had a cooler filled with little neck clams and placed them directly on the grill over medium heat. Once the clams are open, they are cooked. Simply place the cooked clams in bowl and serve with hot sauce or a sprinkle of some Nantucket Off-Shore Bayou Rub. It’s a crowd pleaser not to mention a great icebreaker. Standing over a bowl of steaming hot clams is sure to get the conversation going. Enjoy.
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NOW IN LIMITED SUPPLY!
Making sure that you do not mix raw food with your cooked food is so important. Elizabeth Karmel, the creator of Grill Friends is very serious about safety and she took a great idea and made it better. Karmel has been giving this tong tip out in classes, on television and on her website and now, you can own your own pair of custom-made Stop-and-Go tongs without the duct tape. The different colors help you to remember which pair of tongs were used for raw food, like chicken, and which are safe to use for the cooked food. Karmel used the international colors of RED (STOP) and GREEN (GO) to make it easy on home cooks (and restaurant chefs) to remember which tongs to use while cooking and which tongs to use once the food is done.
The Grill Friends Super Silicone Stop-and-Go Tongs are now only $15.99 and in limited supply! The 12-inch professional strength stainless-steel tongs have been in the works for years. Grill Friends Stop N’ Go Tongs silicone tips have a beveled edge to make it easier to get under the food and the extra-long silicone cushions on the sided make them comfortable for every hand. Besides working hard at the grill, these tongs are perfect for indoor cooking and the heat resistant silicone tips are safe for all non-stick surfaces.
If you cannot remember which color goes with which Karmel de-bossed the words raw and cooked on the appropriate tongs. When you put the food on the grill, use RED, when you go out to take it off, serve or slice it, use GREEN.
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Owning BBQ Pro Shop has it’s advantages and one of them is sampling tools and spices that help us stay ahead of the game and remain on the cutting edge in BBQ. Yes, I just said “cutting edge” because the Apple “iRevolution” has changed the way we will grill and BBQ forever. JM, host of the World Famous The Celebrity Grill Show is taking his game to another level with an iPhone app that instantly allows you to stay connected.
We absolutely love listening to their podcasts and Gretchen and I have been featured on two of them, CGP #28: “Roundtable – Ceramic Cookers” and CGP #17: “Roundtable – Burgers” so we are big supporters of the show and the medium. The app provides instant access to new Podcasts. No need to download and sync to get access to the latest show. You can stay in touch with JM via Twitter, Facebook, Web Site or email. It also provides support if you should run into issues while on the run. You can star your favorite episodes as well.
If you have an iPhone, iPad or iPod Touch and want easy access to the latest in grilling tips and tricks, then this is the App for you! Click Here to learn more and download the app on iTunes. It costs $1.99, supports a great show and keeps you on the cutting edge of all things grilling.
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Grilled shrimp is about as fine as it gets. The key is to grill shrimp over a low to medium heat either on your gas or charcoal grill. Overcook the shrimp and they will dry out quickly so it is important not to grill them to quickly. Below is a grilled shrimp recipe that my wife has made time and time again. It is a great appetizer to serve while people are waiting for you to slice up some BBQ or grill the main course.
Recipe by Elizabeth Karmel
Shrimp Dipping Sauce:
- ½ cup high quality extra-virgin olive oil
- Juice from one large lemon
- Zest from one half of a lemon
- 2 cloves minced fresh garlic
- 4 stems of fresh oregano
- Fresh ground pepper to taste
16 Jumbo shrimp in shell (Frozen black tiger shrimp will work too)
3 TBSP olive oil
Quarter Cup of Kosher salt
Shrimp Dipping Sauce:
- Whisk together the oil and lemon. Stir in the garlic.
- Take the leaves off the oregano stems and leave whole, add to oil mixture.
- Let sit for at least 20 to 30 minutes so the flavors can marry—or better yet, make up to 12 hours in advance.
- Set aside.
Grilling the Shrimp
- Devein the shrimp with a “shrimp deveiner” or, use a small sharp knife to make a ¼-inch deep slit down the backs of the shrimp and remove the vein but not the shells.
- Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over.
- Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.
- Place the shrimp in the center of the grill grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).
Serve immediately with dipping sauce on the side.
Serving Tip: This is a great party “ice breaker” appetizer. While the party is just getting started, toss the shrimp in the salt, grill them and place them on the platter. Have everyone take a shrimp, peel and dip it in the sauce for a fun. Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!
Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table.