Nothing says summer like dinner prepared outdoors on the grill. I relish those al fresco dinners even more because of how easy it is to clean up afterwards! What mom wouldn’t enjoy fewer dishes to wash and making dinner in the fresh sunshine?
Grilling success was harder to come by for our family. The first year we began grilling outdoors was a year of trial and error. Over the years, we discovered that our key to success relies on a good meat thermometer, an arsenal of good marinades, a little bit of patience, and these tips and tricks that make grilling even easier.
I’m also sharing with your our family’s favorite grilled corn recipe – it’s so simple, yet SO good! (Amazon affiliate links are included where appropriate for your convenience.)
Tips for Grilling Success
1. If you don’t want your food to taste like last year’s burger, start with a clean grill. My biggest grill-cleaning hack is this: I take the simplest approach possible when cleaning my grill racks by using the self-cleaning function on my oven. Simply bring the grill racks indoors and place them in the oven, run the oven through the self-cleaning mode and you’ll end up with a clean oven and beautifully clean grill racks!
2. Maintain those shiny grates by oiling them before you grill. When you’re done grilling, use a wire grill brush to clean off the grates while the grill is still warm.
3. Plan your menus in advance. Prepare meat in bulk and store in freezer bags (I double-bag mine to prevent messes) or freezer-safe containers. I love to prep a few different marinades at a time. Most marinades have similar base ingredients (olive oil, vinegars, seasonings, Worcestershire sauce) and it’s so much easier to do it all at once. Chop meat for kabobs and jot down any cooking times or special instructions on the outside of the bags. Then just stick the containers, marinade and all, in the freezer!
4. Consider investing in a digital meat thermometer. This will ensure that your meat is always fully cooked and at its optimal flavor. Look for a thermometer with a probe that beeps when the internal food temperature is reached. The best part is that some now come with a separate receiver that you can take indoors with you, letting you prep the rest of the food without worrying about burning the meat.
5. To get the best flavors from your meats, always:
- Preheat the grill to medium-high heat (to prevent the meat from sticking).
- Season both sides of meat generously with salt and pepper.
- Apply sauces at the end of the cooking time to prevent charred meat.
- Let meat rest ten minutes after removing from grill, to allow the juices to redistribute.
6. Grilled vegetables are the perfect side dish. Large veggies like eggplant, squash or onions can be cut into chunks and placed on the grill rack. Smaller vegetables like cherry tomatoes or sliced veggies work best in kabobs.
My favorite tricks are to throw veggies into a cast iron skillet right on the grill, to save on time threading kabobs, and grilling in a heavy duty foil. So easy and just enjoy the delicious taste of grilled flavor throughout!
Herb-Buttered Grilled Corn Recipe
Our favorite summertime food has always been grilled corn on the cob. Our new favorite is this herb-buttered version that you must try. This recipe is a great way to use up any herbs from your herb garden. The finished product is delicious, buttery and so fresh tasting!
Here are a few more of our favorite grilled recipes:
Herb-Buttered Grilled Corn Recipe
Author: Amy Clark
Recipe type: grilling
Serves: 6 servings
- 6 ears fresh corn, cleaned
- 6 tablespoons sweet butter, softened and divided
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon fresh basil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh parsley
- 1 teaspoon fresh rosemary
- 6 pieces aluminum foil, big enough to wrap cobs (or use husks after de-silking cobs)
- Place each ear of corn on a piece of foil (if using husks, remove the silk from each cob and open the husks enough to spread the butter).
- Melt 1 tablespoon of butter and dissolve the sugar and salt into it. Add this to the remaining butter and blend well.
- Mix herbs together and add to butter. Rub mixture onto each cob.
- Wrap foil (or husks) around the corn and grill 15 minutes, turning often.
5 Ingredient Caprese Pork Chops
Grilled Brussels Sprouts
Three Cheese Grilled Potatoes
What are your favorite grilling hacks?