GRILLIN' WITH MY HOMIES

MAY 24, 2012 - GRILLIN' WITH MY HOMIES

Grilling is one of the most popular cooking methods worldwide. A wide variety of equipment is used for grilling, ranging from the simple to the elaborate. An outdoor grill may be as straightforward as a homemade device in which a grate is placed over an open fire or it may be as sophisticated as a commercially produced charcoal or gas unit, providing inventive methods for controlling heat and maintaining uniformity in cooking. Electric and gas models, designed specifically for indoor use, allow food to be grilled within the home when outdoor grilling is not possible.

MARINADE FOR STEAK

INGREDIENTS:

1 cup olive oil 1/2 cup soy sauce 1/3 cup red wine vinegar 1/4 cup fresh lemon juice 3 tablespoons Worcestershire sauce

1 tablespoon freshly ground black pepper 2 tablespoons Dijon-style prepared mustard 1 onion, sliced (optional) 2 cloves garlic, minced

DIRECTIONS:

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.

Tips for grilling veggies:

• Vegetables should be grilled over a medium heat. 
• Prevent vegetables from drying out on the grill by soaking them in cold water before cooking.
• Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate.  Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.
• Before placing on the grill, brush oil onto vegetables to prevent them from sticking to the grates. The vegetables must be dry before applying oil or the oil will not stick.
• There are some fabulous grill clips for asparagus in Country Living magazine this month-or was it Better Homes and Gardens?

Find many more tips at grillingtips.com.

Enjoy...and save me some!