When the temperature rises and the days lengthen, the backyard grill may beckon. Close up the kitchen and keep the stove off as you move dinner preparation to the patio. Kids often enjoy watching the process of cooking over the grill grate. Fire up the grill for easy dinners the whole family will love.
When you think beef on the grill, you might immediately envision steaks and burgers. Equally tasty is a whole beef tenderloin, seasoned lightly with minced garlic, thyme and rosemary, and roasted over indirect heat. Depending on the size of the roast, it may take as long as 90 minutes to get the beef to the necessary 145 degrees Fahrenheit. Serve your family grilled beef short ribs that have been marinating for an hour in zesty barbecue sauce. Beef short ribs cook quickly over medium-high heat, taking only about five minutes per side on the grill.
Boneless chicken breasts may be the grill cook’s best friend, cooking easily over an open fire. Start early and marinate the poultry for at least an hour in the refrigerator using a honey-mustard or cilantro-lime marinade. Cook the chicken breasts over medium, direct heat for about six minutes per side, until the chicken reaches 165 degrees Fahrenheit. Rub paprika, dry mustard, salt and pepper over the outside of a whole chicken. Preheat the grill to a medium-high heat, then arrange the grill to cook the chicken over indirect heat. The chicken will probably take just over an hour to roast; remove it when the meat reaches 165 degrees Fahrenheit.
Marinate a variety of seafood for grilling. Make a light marinade with Dijon mustard, fresh cilantro and Cajun seasoning and let tuna steaks or swordfish sit in this mixture for an hour or two in the refrigerator. Rub salmon steaks with dried sage and thyme or season with a salad dressing mix before grilling. Because seafood may stick on the grill grate, brush a light coating of vegetable oil over the grate before you add the food. Watch the seafood as it grills to prevent burning, flipping it often with tongs.
Make room for sides on the grill. Create vegetable kabobs with chunks of zucchini, onion, corn on the cob, peppers, eggplant and potatoes. Brush the vegetables with olive oil, sprinkle a little salt and pepper, and cook the kabobs over medium heat until the veggies are golden and tender. Wrap shucked corn on the cob up in aluminum foil after dotting it lightly with butter. Cook the corn for about 30 minutes over medium heat, flipping the ears frequently to cook them evenly.
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