Great grilling!
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When Kidd O’Shea of Good Morning Washington stopped by the house for some backyard grilling I shared a few recipes and some simple tips to up your grilling game this summer.
Start a two zone fire: with half of your grill at high heat and the other at medium you can get a good sear and finish your food over the cooler area without turning that char into charcoal.
How do you do it? On a charcoal grill spread your coals over half of the grill, sometimes called direct heat. The area without coals, also called indirect heat, is medium hot. On a gas grill just set one burner to high and one to medium. Remember that the heat on a gas grill comes from heating up the ceramic briquets and the metal body, not from the flame.
Do you use the lid?: Most grilling is just like broiling – cooking with a single directional heat source. Lids are used for slow cooking or smoking thicker cuts of meat like brisket and bone-in chicken breasts.
How long do you marinate?: Marinades have three basic components: oil for moisture, salt to infuse flavor and acid – like vinegar or citrus – to tenderize. Leave those acid in contact with your proteins for too long and they tenderize – or denature – them into mush. Give seafood no more than 20 minutes, I give chicken 30 minutes to an hour and beef up to four but even 30 minutes gives it great flavor.
Get the recipes I shared with Kidd below. While there is some kitchen prep ahead of time, they are all ready in under 5 minutes on the grill giving you plenty of time to enjoy with your family and friends.
Reverse seared steak: Perfect steak every time. A long slow roast in the oven gets it to the perfect temperature and the grill sears a caramelized crust on the outside. It couldn’t be simpler!
Soy sauce and citrus shrimp: Shrimp on the grill elevates summer cookouts. This bright, fresh, summery marinade delivers flavorful shrimp. Skewering them in two places makes sure they cook evenly on the grill.
Pan con tomate: Start your summer cookout with the great flavor of farm fresh tomatoes starting to appear at local farmers markets. This Spanish treat pairs grilled, garlic-rubbed bread with tomato pulp and a simple drizzle of olive oil and sprinkle of salt.
