Barbecue: An American Summer Tradition

Next to baseball, nothing says summer like the sizzling sounds, enticing aromas, and mouth-watering flavors of barbecuing. In fact, according to a recent survey commissioned by Hormel Foods and conducted by Harris Interactive®, 90 percent of respondents2 agree that barbecues make them think of summer.

Where does America barbecue? According to the survey, 89 percent prefer to hold family barbecues right in their own backyards, compared with 3 percent who prefer a public park or picnic area. Barbecues are a great way to bring the family together, entertain friends and family and enjoy the summer nights-right in the backyard!

A few simple tips can make your next grill-out even easier and more fun:

(Photo credit: Wikipedia)

• Marinating Musts: Marinating meat adds flavor and tenderization before cooking. Every marinade should contain an acidic ingredient, such as vinegar or wine; an oil, such as olive or avocado; and seasonings, such as herbs and spices.

• Barbecue in Bulk: Got leftovers? No problem. Barbecue meals freeze well, and often become more flavorful when the sauce and spices are reheated at a later date. Once you have fired up the grill, cook as much as your pit can handle since your food will maintain its flavor for future meals. Then thaw, reheat and just add sauce for a delicious leftover meal in a jiffy. This will maximize the results of the time and effort spent lighting and heating the grill.

• Deck Out Your Deck: Minimal meal preparation time gives you a chance to focus on the details. To make your barbecue spectacular, set the mood by hanging lanterns around the yard, blending a signature summertime cocktail and presenting the meal on brightly colored plates.

Now that the days are long and school is out, it's a great idea to step outside and cook dinner on the grill. A relaxing backyard barbecue dinner will melt the stress of the workday away. Your family will love the meal, and you'll love the convenience and flavor!

Beyond Meat: Yes, You Can Grill That!

Ever since man crawled out of his cave and discovered fire, it seems there has been an obsession with grilling. There is just something about slapping a huge hunk of meat on a set of red-hot metal bars that gets men all worked up - it sure does my husband, at least. The classic stereotypical picture of the man of the house drooling over his grill while the woman of the house is out shopping for shoes certainly can bring on a chuckle.  But then again, the reason this image is funny is because it's often so true - I know it is at our house!

There is, however, more to grilling than just the cave man's hunter instinct. Sometimes the 'gatherer' comes into play.  Let's take a look at a few other things that can be grilled in order to expand the cooking vocabulary of today's domesticated cave man and cave woman.

More than Meat

Flat breads like naan cook great on the grill.  (Photo credit: Wikipedia)

While grilling usually goes hand in hand with sports, summer days, and pool outings, that doesn't mean it has to be the same meal over and over – either chicken, steak, hamburgers, or hotdogs. There are tons of other foods you can grill out that will possibly change your perception of what you can do with your grill.

A good grill can give you all the cooking surfaces you need. From an open flame to a stove top to an oven and rotisserie, grills are the ultimate cooking machine. The sky is the limit when you begin dreaming about your cookout. Meat need not be the focus of your meal when you can also grill your salad, soup, and even dessert!?

Rise to the Occasion

Bread cooked on the grill is light and fluffy while having an irresistible crunchy crust. Indian breads are great to grill, like naan, which is typically cooked in a tandoori oven over an open flame. Pizzas, tortillas, and even cornbread are other great dishes that benefit from the dry heat and smokey flavor from the grill.

Flat breads are the most common breads to throw on the grill since they char easily and cook quickly. Other breads that are common are your artisan styles, like chibatta and focaccia, which are also thinner breads that will cook faster and take on the charred flavor and grilled look.

Grilled bananas on skewers. (Photo credit: Wikipedia)

Savor your Sweet Tooth

Desserts cooked on the grill bring a whole new flavor profile to your favorite sweet treat. Just take pound cake for example. Have you ever considered throwing a slice on the grill? Maybe you should! And after you do that, top it with a warm espresso chocolate drizzle and a hand full of chopped, roasted pistachios. Your preconceived notions of grilled desserts will be forever altered.

If that doesn't get you excited, how about a grilled banana sundae? That's right. Slice a couple bananas in half lengthwise and throw them on the grill. If you want to get a great char on them, coat them first with some orange juice. Create your sundae, throw the grilled bananas on and then top with a little orange zest to bring the flavor full circle.  Now that's flavor even a cave man would love!

Who would have thought you could grill almost anything? All it takes to create a new spin on an old family favorite is a metal rack and some hot embers. Use your imagination and pretty soon you'll be firing up the grill for breakfast, lunch, dinner, dessert, and even a midnight snack! :-)

Be sure to check back later this week for some recipes for a few unique grilled treats!

Recipe: Midwest Steak And Shrimp Kabobs

Kabobs are great for the grill, as you can be as creative as you want, mixing and matching different meats, vegetables, and seafood. They're also relatively quick to grill, and it's fun to try different marinades and combinations of foods on the skewers.

Of course you've got to make sure items that are on the same skewer together cook in approximately the same time frame, but if you're grilling foods of various types together, you can also help even out the grilling time by cutting longer-cooking foods in smaller pieces.

This tasty recipe is a twist on the "surf & turf" concept, combining juicy sirloin steak with shrimp and veggies for a whole meal on a stick!

Midwest Steak And Shrimp Kabobs
(Serves 4.)

Ingredients:

 (Photo credit: Wikipedia)

1 pkg dry onion soup mix
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup honey
1/2 lb medium size shrimp, peeled and deveined, uncooked
1/2 lb boneless sirloin steak, cubed in about 1-inch pieces
16 cherry tomatoes
2 cups medium mushroom caps
1 green bell pepper, cut in chunks

Directions:

• In a 9x13 inch glass baking dish, whisk together the soup mix, soy sauce, lemon juice, olive oil, and honey; set aside.
• Put on skewers the shrimp, tomatoes, mushrooms, steak, and green pepper alternating. 
• Set skewers into baking dish with prepared marinade and turn to coat evenly.
• Cover with plastic wrap and put in refrigerator for at least 2 hours, turning several times and re-covering with plastic before returning to refrigerator.
• To prepare: remove skewers from baking pan; save marinade sauce.
• Preheat grill or broiler to medium-hot and cook, turning several times and basting as you go with the reserved marinade sauce.
• You'll know when the kabobs are done when the shrimp has turned pink.
• Remove and serve with a side dish of flavored rice.

Home-Grilled vs. Steakhouse Steaks

One of the reasons many people buy a grill is to do one thing and do it well – grill steak.  But, there are times when you think; “Should we go out for steak or should we just grill a couple here?”

Often when this happens, you're tired and hungry already.  So, the discussion ends with everyone getting into the car, driving to a restaurant, paying outrageous prices for simple food, and maybe enjoying it, and maybe not.  Was it worth it?  Could you have cooked the same meal at home and been happier?  Let's take a look at the pros and cons of each.

Steakhouse Steak

Grilled sirloin steak with vegetables. (Photo credit: Wikipedia)

Hands down, the best thing about going out to eat is the lack of work it takes before you have food before you. You don't have to figure out what to cook. You don't have to do the prep. You don't have to figure out how to cook it, and most importantly, you don't have to clean up after you are done.

Also, when you go out to eat, you can actually carry on conversations with your friends and family instead of rushing around trying to get everything done. These are nice benefits, indeed.

Of course, while everything is taken care of for you, you will pay for the convenience. It may be easier, but your expenses will probably be at least double what it would cost to get the ingredients and make the exact same meal at home.

An unknown element can also be a detriment to going out to eat.  You don't have control over what kind of day your server or the kitchen staff is having. This could mean long waits, poor service, or even food that isn't quite right. Is the same chef on duty as the last time you had that good steak?  Who knows.

Home-Grilled Steak

Why hope that your steak will come out right when you can take matters into your own hands and create a gourmet meal right at home?  If you long for a tender juicy steak, why not put your own on the grill and have it exactly the way you want, and with less fuss and expense?

Home-grilled steaks. (Photo credit: Wikipedia)

You don't have to sit in a crowded restaurant trying to shout over the people at the table next to you.  You won't get the wrong meal or have anything missed. Grilling out at home gives you all the control without all of the stress and high prices.

Of course, cooking at home means you are tied up in the kitchen and at the grill getting everything ready.  Sometimes this means you are left alone while your family spends time watching the game or conversing in the other room without you.  Then, after all of your hard work, you also get to clean up  the kitchen. So, yes, sitting down to a steak dinner at a restaurant sounds appealing at this point.  But remember the cost and the value for your money.  Is it worth it to really learn how to properly grill a steak at home to skip the whole restaurant thing?

Is There a Clear Winner?

As far as close calls go, the decision between going out to eat or grilling at home is one of the more difficult decisions to make. They both have their pros and cons.  However, there is nothing that can compare to grilling a steak at home. No restaurant meal can compare with the aroma of grilling your own steak, or the feeling you get when you set that perfectly grilled steak on the table and sit down to eat.  I say, save your dinners out for other dishes.  When it comes to steak, throw it on at home!

 Be sure to check back later this week for a couple of simple and delicious grilled steak recipes.

Gas Grilling 101: How To Get Grilling Today!

So you just purchased your first state-of-the-art gas grill - just in time for the 4th of July barbecue. Congratulations! Now you just need to figure out how to grill great steaks on it by this weekend.... 

Welcome to Grilling 101! Here you'll find the basics of what you will need to know to get off to a great start. Grilling is an enjoyable pastime that should end with great food. But it is important to understand the basics of your grill, how the heating works, and a few techniques to help you get the most out of your grilling experience.  Let's get started so you can fire up your new grill, and impress your guests this Independence Day!

The Basics

Propane gas grill. (Photo credit: Wikipedia)

Don't let your gas grill scare you.  Sure, it may seem like a giant piece of fire-breathing metal that can singe your eyebrows and sear a whole cow, but you can handle it!  There are just a few basics you need to know about your grill before you begin cooking on it.  Now, for this discussion, I am assuming that you already have your grill assembled and it's on your patio ready to go.

First, many gas grills have ignition switches powered by batteries, so be sure that your batteries are good. If you press the ignition button and it doesn't click, stop. If you are smelling gas as you turn the dial, something went wrong.  Again, stop. Turn off the gas and read the lighting instructions again.  If you replaced the battery and the ignition still doesn't click, you need to get it fixed. Most serious grillers keep grilling matches handy just in case the ignition lighter fails. Remember to read your owner's manual to find out exactly how to light your gas grill with a match if necessary.

The next most important concept to remember is to be sure your propane tank actually has gas in it. There is a gauge on the tank structure that measures the gas in the tank.  Pay attention to it.  Also, you can install a special gauge to let you know how much gas is left in the tank. Invest in one of these gauges if you want a more accurate measure of when you are running low.  When you are trying to get dinner on the table, it's not a good time to realize you are out of gas. Many gas grill cooking fans keep two gas tanks on hand; one on the grill and one as a backup. It's a good idea, especially if you do a lot of long cooking periods, like rotisserie cooking.

The Heat

Once you are all set and ready to go, you need to understand how your grill heats. It will likely take a few times cooking on it to understand where the hot and cold spots are on the cooking surface. Many people don't consider how important it is to place your food properly on the gas grill. But, when you learn how to use the heat effectively, your grilling enjoyment will increase tremendously.

The cooler spots, also called 'indirect' heat, are great for grilling vegetables and other side dishes, while the hot areas are best for searing or charring meats. When you make use of the different spaces on a grill's cooking area, not only do you have food that comes out perfectly, but you also have food that comes out on time. We really dislike letting food get cold while waiting on other dishes to finish cooking!

The best way to begin to get acquainted with your grill is by holding your hand over the different areas to see where it feels hottest. You can also get an infrared thermometer that will give you more exact measurements, but your hand will usually suffice. Either way, be sure you figure out where the heat is high, medium, or low. Then follow your grilling recipes to get the best results.

The Technique

When talking about grilling basics, of course we have to include steak! So, we'll start there. It is very important that your steaks be at room temperature before putting them on the grill.  If the steak is cold, it will toughen up as it cooks.  Now, if you ask friends about the proper grilling technique for steak, you may hear from some to “only flip once.” This is a common misunderstanding among beginning and even some intermediate level grillers. The idea of only flipping your food once really only applies if you are cooking a steak rare.  Otherwise, it's difficult to do. There are two main flaws with this type of reasoning.

Steaks on a grill (Photo credit: Wikipedia)

If you place a piece of room-temperature meat on a 350 to 400 degree grill, even if you oil the meat or the grill grates, the meat is going to stick to the grill as the oil burns away.  And, if you leave a piece of meat on a 350 to 400 degree surface for 5 to 7 minutes before you turn it, you could be biting into a burnt piece of meat rather than the juicy steak you were expecting.  A minute or two just to sear the meat surface first will suffice, so, flip, flip, flip, flip is just fine. Your grill manual will have some great advice on this as well. 

Now let's talk chicken. If you've been stocking up on boneless, skinless chicken breasts for grilling season, stop!  The bone and skin both help keep the chicken moist and flavorful.  You can always remove the skin and the bone before serving if you like. You'll save a ton of money - and your chicken will be much tastier!

With that said, perhaps you're a fan of crispy chicken skin.  In that case, another technique that is often misunderstood is how to get the skin crispy without drying out the chicken.  Many grillers mistakenly believe that crispy skin comes from grilling chicken at a high heat.  It's exactly the opposite.  Set your chicken skin side down on medium heat directly over the heat source until the skin chars nicely, then flip over and move to indirect heat, keeping the grill only on medium heat.  Close the grill and let the chicken cook until it's done. This technique ensures crispy skin and chicken that is cooked through without the outside burning up.  Slow cooking is the trick to perfectly juicy chicken and crispy skin.

See how easy it is to grill with just a few tips?  Once you get a grilling success or two under your belt, you'll be ready to expand your repertoire.  But I bet you return to these classics over and over again so you can show off your skill as a Grill Master!

Now get your grilling tongs at the ready, and prepare for some tasty grill recipes coming later this week just in time for the 4th of July!

Healthy & Delicious Grilling for Memorial Day Memories

Today is the unofficial kickoff to summer, even though it doesn't officially start for a few more weeks. Families and friends everywhere are gathering to celebrate Memorial Day, usually by grilling some meat. 

But what if you're vegetarian? Whether you’re expecting vegetarian guests, you’ve newly transitioned to vegetarianism yourself, or you’d just like to incorporate more meatless recipes to give some variety to your cookout menu, there are all kind of ways to prepare delicious meatless options at your barbecue.

Grilled vegetables. (Photo credit: Wikipedia)

Before beginning, remember that most vegetarian foods are more fragile than meat, and do not contain as much fat. Therefore, a clean and well-lubricated grill is essential to successfully grilling vegetables. It’d be a shame for those beautiful peppers to stick to the grill!

Traditionally, vegetables have been considered a side dish in most meals, but at a cookout they can also take center stage as the entrée. Almost any kind of vegetable is great for grilling. Complement your meal by serving grilled veggies over pasta, rice or polenta. You can also make them into extraordinary sandwiches with a soy-based cheese and some freshly baked rolls or bread. 

Cut the vegetables lengthwise into thin slices in the case of zucchini and eggplant, or into thick rings, in the case of onions, tomatoes and peppers. If you'd rather have your veggies in handy bite-size pieces for serving with pasta and the like, try using a special pan for the grill with small holes that keep the veggies from falling through the grill and being lost. And probably the easiest way to grill vegetables on the grill is shish-ka-bob style!

Don’t forget to balance out those grilled vegetables with some fresh fruit salads, perfectly chilled and juicy. Watermelon, strawberries, grapes, and citrus fruits all complement one another well in a delightful fruit salad prepared with fresh, real whipped cream. Also use fruits to experiment with some fun smoothies and slushies for the kids – they’re fun and much better for them than sugary sodas. 

Whether you're vegetarian, or just want to add some more veggies to your Memorial Day cookout this year, there are plenty of delicious and healthy options to go around.

 Happy Memorial Day from New Holistic Living!

 

Recipe: Garlic Grilled Scallop Kabobs

Is there anything more fancy, yet simple and summery, than a grilled sea scallop? This delicious recipe is flavored only with fresh garlic and salt, letting the mild, sweet scallops shine on their own. A perfect grilling recipe for a holiday treat this weekend!

As we are moving into our new house this weekend, we may not be posting next week. We wish you a wonderful holiday weekend - with lots of tasty made-from-scratch food enjoyed with family and friends!

Garlic Grilled Scallop Kabobs

(Source: Google Images)

Ingredients:

1 pound medium sea scallops
1/2 tsp salt
2 tsp minced garlic
2 tsp vegetable oil
1 tsp cornstarch
16 to 20 wooden skewers

Directions: 

• Soak wooden skewers in water for 30 minutes.
• Rinse scallops under cold water, remove any small muscle on the side of the scallop, then gently pat dry. Lay scallops flat on paper towels.
• Mix together salt, garlic, oil, and cornstarch in a small bowl. 
• Brush both sides of scallops with this marinade.
• Divide scallops evenly between skewers.
• Lightly oil the grill rack and turn on grill to preheat to medium-high. 
• Place scallops on the grill for 1 to 2 minutes, just until starting to brown and grill marks form, then turn the scallops and grill the other side for an additional minute or two.
• Remove and serve immediately on top of a green salad, or with dipping sauce.

Want More Super-Simple & Delicious Grill Recipes?

   

Recipe: Grilled Turkey Burgers With Mango Chutney

These simple burgers will be a hit with those who like a grilled meal on the lighter side. Perfect for a fancier meal, date night, or a holiday barbecue!

Grilled Turkey Burgers With Mango Chutney
(Serves 4.)

Ingredients:

1 long baguette (about 16 inches)
1 medium sweet onion
1 pound ground turkey - organic and free-range if possible
4 Tbsp mango chutney, divided
2 cups shredded organic lettuce or baby salad mix

Directions:

• Prepare the grill to medium-high heat.
• Cut baguette in 4 equal pieces and slice each piece open lengthwise; then with your fingers, remove about 1/2 the soft bread from the insides. then split each piece horizontally and pull out half the soft bread from each side, forming a boat.
• Cut onion in half, around the equator, and dice half finely and slice 4 thin circles out of the other half.
• In a large bowl, put the diced onion in with 1 tablespoon chutney and all the ground turkey; then mix together with your hands and form 4 burgers.
• When grill is ready, put round onion slices on and cook 2 or 3 minutes on each side just until charred; remove.
• Put burgers on at the same time and grill, flipping once, until meat is cooked through, about 5 to 6 minutes each side; remove.
• Put bread pieces of grill if desired just to char the edges, about 1 or 2 minutes; remove.
• To assemble - spread the remaining mango chutney on the open sides of baguette pieces, add the turkey burgers on 4 bottoms, put the grilled onion slices on top, then add lettuce and top with top bread piece.

Charcoal vs. Gas Grills – And The Winner Is...?

Next week you may be pulling out the grill for a family Labor Day picnic - but which type of grill will you use? There is an ongoing debate between the two tribes of grilling - charcoal or gas. Today we are going to use specific guidelines to determine a winner - although of course you can also judge for yourself! For our contest, we will judge the grilling performance in four categories: time to heat, temperature control, consistency, and taste.

The time to heat will be decided on the amount of time it takes from ignition until the grill is ready to be cooked on. Control of temperature is judged on how easy it is to, well, control the temperature. Consistency is the ability to keep the heat source going consistently for the entire cooking period. And taste is determined by... okay, let's just go ahead and give this one to charcoal right now. Everyone agrees that cooking with charcoal just tastes better. On to the judging.

Charcoal

Beef and Corn on a Charcoal BBQ grill (Photo credit: Wikipedia)

There are many ways to light a fire, but only one works really well in getting charcoal hot and up to temperature quickly; and that is using a chimney starter. Unless you already have an extremely hot fire burning, it is rather time consuming to get charcoal to light correctly. A chimney is a metal tube with an opening in the bottom and top. This allows a good flow of air while still keeping the charcoal close enough together to get hot at the same time. This process takes about ten minutes to get hot and then another two after they are dumped out to get the grill ready to cook on.

Temperature control is easy to learn with a charcoal grill, but you have to do it right. You can create hot or cold areas by stacking more or less of the briquettes in one area. You can keep the temperature more even all over the surface by spreading the briquettes out. All it takes is a quick wave of the hand over the grill to identify hot and cold areas, then it is on to the cooking.

Charcoal heat can last a relatively long time when the grill is open or if there is a good flow of air through the grill, but you have to make sure you have the air adjusted properly. Having the right air flow keeps the embers glowing without having them burn out too fast, or having them go out.  It's a matter of getting to know your grill.  If you close off the air flow either with the cover or the bottom slots, your charcoal will die out.  If you leave your grill wide open, your charcoal will burn out.  You've got to learn the right mix of air, but when you do, your fire will last plenty long enough to grill what you want.

Most grill aficionados will give the flavor award to charcoal.  Even diehard gas grill users will do what they can to get a charcoal flavor from their gas grill.  If you've ever walked through a neighborhood where residents are busy firing up their grills, the aroma you smell that makes you go 'ahhhh' is coming from the charcoal grills.  Gas grills simply do not give you that same aromatic effect. Charcoal is, by far, the best when it comes to taste.

Gas

Turn a knob, press a button and you have instant fire. You can go from ignition to ready-to-cook in a matter of five minutes. There will be a little learning curve as you find out just how to set the dials to get the required temperature.  Most recipes for grilled foods will give you a general temperature guide such as “over medium-high heat” or “grill set to high heat” etc.  Very few recipes actually tell you 400 degrees.  So, yes, your grill is hot in minutes with just a few clicks, but you have to learn through experience where your dials will lead you.

Gas grill. (Photo credit: Wikipedia)

While it takes almost no time to heat up, there are a few issues when it comes to controlling the temperature. Sure, you can see what the temperature is inside the grill by that nifty little gauge on the cover, but when it comes to heating individual areas, you might run into a little problem. The structure of the gas jets running around the grill will give you hot and not-so-hot spots on the grill's grates.  Some bigger grills solve this by running gas jets through the middle of the grill as well as around the perimeters.  However, many grill recipes call for placing food on direct heat at first, then moving to indirect (those cooler spots in the middle), or cooking entirely on indirect heat. So the structure of the gas grill actually adds to the versatility of cooking on the grill. The bigger gas grills with the extra jets through the middle have the ability to turn off that middle gas line, so you still get an area that offers indirect heat. Problem solved.

Consistency is spot on with a gas grill. You can pretty much cook for as long as you have gas, and typically in any weather. When you close the lid, the grill stays lit so you don't have to worry about air flow through the unit to keep the fire going.  If you've got a big fat chicken on the rotisserie, you don't have to worry about the heat dropping as the charcoal burns down, being left with an undercooked bird.  A tip for serious gas grill users is to keep two gas tanks on hand – one on the grill and a back up. Watch your gas gauge and you'll never have to worry.

When it comes to taste on a gas grill, I don't want to suggest that the food doesn't taste good.  It does, but in comparison to charcoal grilled food, well, there's that 'ahhhh' effect again. Charcoal grilled food just has the 'grilled' taste that we all know and love.

The Winner

If grills were judged on taste alone, you know what the outcome would be. But this decision might just surprise you. The clear winner in this contest is gas. While the learning curve on the temperature may be a bit steep to begin with, once you learn it you will be an expert.  And just the sheer speed of lighting and the ability to cook in any weather makes gas grills very difficult to beat. So get out there, crank your knob, push your button, and get grilling!  And, if you happen to disagree with me, then get out your charcoal and enjoy your tasty grilled meal!

Recipe: Sweet Balsamic Glazed Grilled Peaches

Who says the grill is only for meat and vegetables?  What about dessert? This amazing and simple grilled fruit recipe will soon become one of your summer favorites. Beautiful and delicious, these peaches topped with a balsamic glaze are a gourmet treat you won't soon forget! For a slightly different summery and floral flavor, rub peaches with coconut oil instead of olive oil.

Sweet Balsamic Glazed Grilled Peaches
(Serves 4-8.)

Ingredients:

Grilled Peaches (Photo credit: Another Pint Please...)

4 ripe peaches, pitted and halved
olive oil
1/2 cup good quality balsamic vinegar
1 tbsp agave or other liquid sweetener (real maple syrup, honey)
1 tbsp lemon juice
1 tsp almond extract
mint leaves for garnish, optional

Directions:

• Preheat your grill to medium-high.
• Coat each peach half with olive oil and place on the grill cut side down; cook for 4 to 5 minutes each side, just until grill marks appear.
• Prepare the glaze while peaches are grilling; in a small saucepan, bring vinegar to a boil over medium-high heat. Cook until vinegar is reduced by half and thickens slightly. Add lemon juice, almond extract, and agave, stirring to combine.  Remove from heat.
• Remove peaches from the grill and place face up on a dessert dish. 
• Drizzle with balsamic glaze and serve immediately. 
• For added flavor, garnish each peach with a mint sprig.

Recipe: Simply Perfect Grilled Salmon Fillets

It would be hard to find a recipe simpler than this one! This is why cooking on the grill is such a great choice for summer meals, when there are so many activities going on, and places you'd rather be than standing over the stove. These are delicious just as they are, but if you want to add a citrusy touch, try grilling with very thin slices of lemon on top - yum!

Simply Perfect Grilled Salmon Fillets
(Serves 4.)

Ingredients:

Grilled Salmon (Photo credit: Another Pint Please...)

2 tsp olive oil
4 (5 oz ea) wild-caught salmon fillets, with skin on
salt to taste
freshly ground black pepper

Instructions:

• Preheat your grill and brush fillets with oil, then season generously with salt and pepper.
• Put salmon on hot grill, skin side down; grill until skin crisps and you can lift with a spatula.  Do NOT flip until you can easily loosen the salmon skin and all from the grill grate.
• Flip and continue grilling fillet on the meat side down for 3 to 4 minutes on each side.
• Remove with spatula and serve. 
• Adjust cooking time according to the size and thickness of fillets.
• Serve with a green salad and/or grilled vegetables, and a crisp white wine.

Summer Grilling Safety Tips

A grill is a great tool to add to your culinary repertoire - and summer is a great time to use it! But grill safety is one of the most overlooked aspects of grilling.  And, like most home accidents, it is usually the smallest detail that is overlooked that leads to the biggest disasters.

Without the right tools and techniques, your grilling may not be safe. With this in mind, today we will be covering tools to use as well as how to handle your grill to stay safe. By keeping these tips and suggestions in mind before you begin grilling, you will have the most delicious outcome, as well as a great time! Let's take a look at the tools and rules that make for a safe grilling experience.

Tools for Safe Grilling

You need the right tools to not only create the best grilled meals, but to do so safely. For instance, you want a good pair of long handled tongs that pinch completely closed so you can easily pick up smaller items, like fruit and veggies. You want tongs that are strong so you can turn heavier items like steak and chicken.  A nice long handled spatula is good, too. But skip the carving fork for turning meat, because every time you poke a hole in the meat, juices run out. The giant carving fork can be used once the meat is removed and rested.

A long handled basting brush is also a necessary tool so that you can mop the sauce or marinade onto the food while it is on the grill. And don't forget the grilling gloves!  These special gloves will keep you safer when moving food around.  Of course, you'll want to invest in at least one basket and vented tray for smaller foods.  Then the sky's the limit.  But, with just these few tools, you will be ready to grill keeping safety as well as success in mind.

Another great tool to have on hand is a set of long grill matches and extra batteries for the grill's ignition switch. If your ignition switch fails, you can safely light your grill to get your cooking underway.  Then, when you have time, replace your ignition battery so you're ready for tomorrow's grilling.

Gas Grill Safety Rules

Propane gas grill. (Photo credit: Wikipedia)

The most important safety tip to keep in mind is to follow your grill manufacturer's instructions to the letter.  Lighting instructions are tedious in gas grills for a reason.  If your gas grill doesn't light, and the instructions say to wait five minutes before attempting to light again, WAIT FIVE MINUTES.  That is not a suggestion – it is a rule.  And in this case, rules are NOT meant to be broken.

Never leave the gas valve open between grilling time.  If there is a small leak, the gas may converge under the closed cover and be there when you go to light your grill the next time.  Very serious mistake. Turn the gas on and off every time you grill.  And never move your grill while lit or when the gas valve is open.

Keep the lid open on a gas grill after cooking for at least 15 minutes to allow the grill to cool down and to let any lingering gas evaporate.  When the grill is totally cool, cover it with a good grill cover.  Many people skip this part, but this is actually a safety tip.  Outdoor debris, sand, and pollen in the air will settle in the gas jets and the dials, eventually leading to clogging, corrosion, or both.  This will not end well.  I guarantee, if you start covering your gas grill, you'll be amazed at how fast your cover gets dirty.  THAT is the dirt that would have landed in your grill's working parts.  See?

Don't forget the maintenance. Your gas grill owner's manual will come with specific maintenance jobs to be done routinely.  If you're not comfortable replacing batteries or gas lines, or cleaning the gas jets and all the connections, then hire someone.  And, yes, spiders will 'nest' in abandoned grills.  That alone may be reason enough to pay someone to clean and maintain your grill on a routine basis. You decide.

Charcoal Grill Safety Rules

Now, we're not just picking on gas grills. Charcoal grills have their own safety concerns.  With charcoal grills, the instructions and maintenance may seem simpler, but it is still important. 

Again, the most obvious safety issues are focused on lighting the fire.  In this case, the tools are charcoal briquettes, or a similar flame producing vehicle, and perhaps a liquid to get the process going.  You'll also have tools to help speed up the process, such as chimneys designed to keep the coals closer together so they ignite each other without the aid of an explosive liquid.

The first and most dangerous component to lighting a charcoal grill is the lighter fluid.  If you opt to use a charcoal lighter fluid, you MUST use an actual made-for-charcoal lighter fluid.  This means no gas and no kerosene.  Let me repeat that;  NO gas and NO kerosene.

Preparing grill for grilling, grill with flames and cones. (Photo credit: Wikipedia)

When using charcoal lighter fluid, follow the instructions carefully.  You'll be soaking the charcoal in the lighter fluid before throwing your match on.  You will not be taking the can and spraying the lighter fluid into a lighted pile of charcoal.  If done correctly, your charcoal should not explode, but should burn quickly at first, then slow to a nice simmer and finally end up with glowing coals.  Even if you use your charcoal lighter fluid correctly, you still want to use a good strong kitchen match, then stand back.

You can also use lighter fluid infused charcoal briquettes that are widely available.  You still need to be careful, but at least you won't have a can of explosive poison sitting around the house.  If that thought scares you, then opt for the infused briquettes.

Or to avoid the whole situation, you may want to buy a simple chimney starter made specifically for charcoal fires.  These are handy-dandy gadgets that are inexpensive to buy and easy to use.  You can eliminate the fluid and fluid-soaked charcoal briquettes entirely.  All you need is a little kindling or paper, a pile of briquettes, and a match.  Remember to set your chimney starter in a safe, stable, out of the way ventilated area.  And remember to wear your grilling gloves whenever you are handling your chimney.

If you are removing the charcoal ash after grilling, be sure the coals have completely gone out.  Then dump them in a metal container like a bucket to store for at least several days before discarding.  Only move the grill when it is completely cooled down after grilling.  Never attempt to move a hot grill.  People are burned and fires are started just by breaking this one rule.

Think seriously about the location of your grill.  You need to set up an outdoor area, at least two feet away from a combustible wall, and on a fire-safe surface.  Grilling, whether gas or charcoal, must not be done in an enclosed area;  not even a screened-in porch.  The gases from the charcoal or the propane will gather in the corners and hover, possibly undetected, until someone gets sick, or worse.

Okay, now that I've got you totally scared, I'm here to tell you that grilling out is nothing to be afraid of.  It is, however, a serious business.  You must be mindful of how you operate your grill.  Use the right tools and follow these safety tips and you will enjoy your grilling experience more than ever!

Now that we've got that out of the way, be sure to check back later this week for some tasty summer grill recipes!

Recipe: Sweet & Tangy Grilled London Broil

This quick and easy summer recipe tastes great right off the grill, incorporating tangy limes with sweet honey for a unique twist on a typical London broil cut. Serve with a fresh green salad and grilled vegetables or corn on the cob for a fast, delicious, healthy summer meal. Set meat to marinate in the morning, and when you're ready to cook, dinner will be ready in 30 minutes!

Sweet & Tangy Lime Grilled London Broil
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

1/4 cup honey
3 tbsp vegetable oil
1 tbsp soy sauce
2 large limes, juiced
2 tsp minced garlic
1 tsp onion powder
1 (2 lb.) London broil

Instructions:

• In a glass bowl or large glass measuring cup, put the honey and warm in the microwave, uncovered, for about 20 seconds.
• Remove from microwave and stir in the remaining ingredients (except meat) then whisk to blend well.
• Place meat in a large Ziploc plastic bag. 
• Pour the marinade into the bag, seal the bag, and turn it over several times to coat the meat thoroughly. 
• Refrigerate meat for at least 8 hours, turning the bag at several times during this time. 
• When ready to grill, remove meat from the bag and discard marinade.
• Grill the meat according to your grill's instructions.  Usually, cover the grill, and cook about 6 to 9 minutes per side.
• Remove from grill and set on cutting board to rest for 3 to 5 minutes. Slice thinly across the grain.

Recipe: Grilled Sweet Bourbon Tenderloin Steaks

Nothing says American like bourbon and beef! This 4th of July, fire up the grill for this super-simple and incredibly tasty recipe that is soon to become a favorite in your household. The recipe below serves 2, but is easily adjusted for your 4th of July barbecue needs. Once you've tried it, you'll want to repeat it soon as a romantic one-on-one summer evening dinner as well!

Grilled Sweet Bourbon Tenderloin Steaks
(Serves 2.)

Ingredients:

2 beef tenderloin steaks, 1 1/2 inch thick
2 Tbsp Bourbon
2 Tbsp brown sugar
1/4 tsp salt
1/8 tsp fresh ground black pepper

Instructions:

1. Whisk together the bourbon, brown sugar, salt, and pepper in a bowl, and pour over steaks in a glass dish.  Let sit for 10 minutes.
2. Preheat grill to medium-high.
3. Place steaks on preheated grill and cook for approximately 13 minutes for rare, 17 for medium, or 20 for well done, turning once during cooking time.
4. Remove to a plate and let rest for 3 minutes before cutting.

3 Easy Tricks to Grilling Restaurant Worthy Steaks Like A Pro

This week we're celebrating the quintessential grilling holiday - that being, of course, the 4th of July! All across the country, in cities, small towns, and farmsteads alike, we'll be firing up those barbecue grills. And of course, one of the tastiest and most popular grilling items is the good old steak!

Over the past month, you have mastered the basics of your grill and now you are ready to start showing off your skills a bit more - just in time to serve perfect steak at your 4th of July barbecue this week! What better vehicle to grill with bravado than the classic – grilled steak.  There are three simple things to do to acquire restaurant quality perfection when it comes to grilling a nice beef steak. Let's get started.  My mouth is watering already!

1. Learn to Turn for Perfect Grill Marks

Have you ever envied those amazing sear marks you see on steak in restaurants? Be honest. You wish you could duplicate that at home. Well, it is a lot easier than you think. All you need is a hot grill, a pair of tongs, and at least a little knowledge of geometry. Yes, geometry.

(Photo credit: Wikipedia)

First things first; make sure your steak is at room temperature.  Then, make sure your grill is nice and hot. The searing comes when the meat touches the extremely hot surface and begins to char the outer layer of meat. Once you have your first set of grill marks, and here's where your geometry comes in handy, turn your food at a 45 degree angle onto a new hot area of the grill.

You can also imagine making the letter 'V' with where it was laying and where it is going to lay. Also, be sure that the grates are hot where you are moving it too – if they are not hot, your grill marks will not be as prominent. Now your steak will look like it came from a five star restaurant.

Once you have the grill marks set on the top of the steak, you can flip your steak and you can continue cooking the steak until it's done to your liking. That's the bottom side and no one will see it, so it's not necessary to score it... unless you're absolutely hooked on this bit of fun.

2. Pick Up Steaks and Move

Now your presentation side is done and you just have to finish cooking the rest of the meal. This is where a giant grilling myth is busted. Many people think once you set your food on the grill, you are not supposed to pick it up, move it or even look at it until the suggested time is up.

Moving your steak, or other food, around on the grill helps ensure you get even cooking and can even help regulate internal temperature and doneness.

For instance, say you have a steak that you want to prepare to medium well. You have created your grill marks and flipped it over. The bottom is starting to look done, but it is still only medium in the middle. Instead of keeping the steak where it is, chancing that the bottom will get burnt so the middle is medium, why not move it to a cooler part of the grill and close the lid. This slows down the cooking of the outside of the steak while acting like an oven to cook the rest to its desired doneness.

3. A Good Steak is Pretty in Pink

While the USDA and other organizations still warn against undercooked meat, there are plenty of meat-loving grilling maestros who really don't see the reasoning.  A good cut of meat that has been grilled until it resembles charcoal is an abomination to the whole experience.  Steak will get tough as it gets closer to well-done simply because it's drying out. 

 (Photo credit: Wikipedia)

That's not to say that you have to eat meat that is rare to have a delicious steak.  But, if you cook the smithereens out of your steak, making sure it loses all its pink color on the inside, you will be left with a less than enjoyable result on your plate.

You have to take into account that the steak continues to cook after you remove it from the grill.  It's not a lot, but it is enough to go from done to well-done if you're not careful.  For this reason, always take your steak off when you are thinking “Just one more minute.” 

Remove your steak with tongs not a fork. Poking holes in the steak will let the juices run out.  And please do not slice into the meat to see if it's done!  This is a major no-no. Instead, use the hand test.   With your hand open, feel the flesh under your thumb.  That's how a rare steak feels.  Close your hand;  that's how a steak cooked medium feels.  Clench your hand tight;  that's how a well-done steak feels. 

Remove your steak before it has the 'clenched hand flesh' feeling.  Set your steak on a warm plate or cutting board and allow it to rest for 3 to 5 minutes while you dish up the rest of the meal.  Then and only then cut into the meat.

Another reason for leaving your steak a bit pink inside is for leftovers.  If you're like me, you are thrilled to see that little piece of steak in foil the next day in the fridge.  Now you can pull it out, slice it thin, and use it in a fajita or an omelet or other great dish.  But, if the steak is overcooked already, it will just get tough as you cook it more.  In tomorrow's breakfast or lunch, your medium-rare to medium steak will lose its pink, but not its flavor if you're careful and don't over-heat it. Remember this simple rule, you can always cook food more, but you can never cook it any less.  So keep that steak at least a little pink inside.

By keeping these three tips in mind, you will create a perfectly grilled steak that will amaze your family and friends.  You'll wonder why you ever wasted your money ordering steak at a restaurant. And maybe you never will again!

Be sure to check back in the next couple of days for some tasty steak recipes for your 4th of July barbecue, as well as the rest of the grilling days of summer.

Recipe: Grilled Sausage Stuffed Poblanos

Go Southwestern on the grill with this deliciously unique recipe featuring sausage and peppers in a new way that is sure to please those who love the spice! Grilling brings out the rich flavor of the poblano peppers (watch out - they're hot!), and when combined with the staple rice, black beans and cheese, you have a whole new twist on the stuffed pepper. Yum!

Grilled Sausage Stuffed Poblanos
(Makes 6 servings.)

Ingredients:

Poblano peppers. (Photo credit: jalapenokitten)

1 lb package spicy breakfast sausage
6 large poblano peppers
1 cup cooked rice
1 cup canned black beans, rinsed and drained
1 1/2 cups shredded Mexican cheese blend
optional toppings of salsa and sour cream

Directions:

1. Start by cooking the sausage in a skillet over medium high heat, stirring often, until sausage crumbles and browns; set aside.
2. Heat grill to medium and set whole poblano peppers on grates and grill, turning several times as they cook until they are charred all over. 
3. Remove poblanos from grill and put in a heat-resistant bowl, then cover tightly with plastic food wrap. Let poblanos stand for about 5 minutes to loosen the skin. Then remove the poblanos from the bowl and carefully peel off the charred skin and set the poblanos on a work surface.
4. Carefully cut a small slit lengthwise into each pepper, making sure you don't cut through the poblano and leave the top with the stem intact. This forms a pocket.
5. Carefully scoop out the seeds from inside the poblanos. 
6. In the skillet with the cooked sausage, add the rice, black beans, and cheese and stir to combine.
7. Spoon this mixture into poblanos, distributing evenly.
8. Arrange peppers on a grilling pan.  You can cover it in aluminum foil if you wish. 
9. Put pan on grill over medium to medium high heat, cover the grill, and cook for about 5 minutes or until cheese melts. 
10. Remove poblanos to plates and top with salsa and sour cream to serve if desired.

Unique Grilled Foods – Unlikely Candidates Bring Big Flavor

The staples of the grilling world, like steak, chicken, and hamburgers are great, but there are some less common foods that make for amazing meals. These are ingredients and dishes you may not have thought of, but should.  Real grillers want to throw everything on the grill they can find.  And guess what?  They can!  Nothing should be off limits.  Let's take a look at some uncommon grilling fare that will tantalize your taste buds this summer!

Cedar Plank Salmon

Fish, grilled on a cedar plank. (Photo credit: woodleywonderworks)

If you want an amazingly romantic dish for your significant other with all the “manly-man” feel of grilling out, try cedar plank salmon. You start with a cedar plank, which is simply a piece of wood, that is soaked in either water or apple cider vinegar. Then you marinate a whole salmon fillet, with the skin on, in a blend of olive oil, lemon juice, and capers. The longer you marinate, the better it will be; six hours is ideal.

Set your grill on medium-low and once it gets hot, place the wet cedar plank on the grill and place the salmon skin side down on the plank. Spoon a little of the excess marinade, including the capers, onto the salmon and then close the grill cover and cook until the salmon is cooked through. The time will depend on the size of the salmon, but you are probably going to cook it for about 25 to 35 minutes. This dish is not only delicious, the presentation is gorgeous; rugged yet romantic. Perfect combination.

Green Tomatoes

Fried Green Tomatoes are a great classic. So, why not try grilled green tomatoes instead? You can grill them healthier than frying them, especially if you leave off the breading. They also will not be in a pan with oil.  Keep the slices thick to help hold the tomatoes together.  You don't want all the juicy parts to disappear down the grates.  Just salt and pepper and place the tomatoes directly on the grill grates or on a grilling tray.  If you cut them thick enough, you may also be able to use a grilling basket that squeezes shut and holds them steady. This is a homey appetizer with great appeal. Serve with a nice dip for a complete appetizer, side dish, or snack.

Grapes on the Side

Fruit on the grill is an incredible treat. If you have ever had grilled mango or grilled pineapple, then you know exactly what we are talking about. But grapes? Sure, they are filled with natural sugars that help to caramelize nicely on the grill. A little bit of oil and a bunch of red grapes makes a great compliment to your grilled steak. Try green grapes as a side with grilled fish.  You'll need a grilling basket to toss the grapes around until they soften and start to brown.  A touch of salt will bring out the sweet. These are pretty, delicious, and quite unusual.

Cover via Amazon

Sausage Fruit Kebabs

When you think of sausages, thoughts of smoky flavored goodness served in a bun may come to mind. This is a great application, but does yet another sandwich seem boring? Then what do you do? You cut the sausage into chunks, add some fruit, a couple nice pieces of bell pepper, stick it all on a skewer and put it on the grill for a delicious kebab. Now that simple sausage is a beautiful dinner.  You can expand on the theme by making a little sauce out of fruit juice and soy sauce, reduced down in a saucepan. All these flavors blend well. With the salty sausage and the sweet fruit, you've got a perfect combination.

Outside dining does not have to be the same old thing every time you fire up the grill.  By playing around with a few new ingredients, you can come up with some amazing recipes. Surprise yourself and impress your family and guests with outrageously delicious dishes, hot off the grill!

Recipe: Island Time Grilled Chicken

Dreaming of a tropical island? This fast and easy summer recipe will make you feel like you're there! Just pop it on the grill and then stretch out by the pool - and maybe have your honey rub a little coconut oil on you - and in no time you'll be ready for a relaxed dinner featuring the spicy sweetness of island cuisine.

Island Time Grilled Chicken
(Serves 4.)

 (Photo credit: Wikipedia)

Ingredients:

1/4 cup lime juice
1/2 cup pineapple juice
3 tbsp chopped hot peppers
2 tsp minced garlic
1/4 cup chopped onions
chicken pieces, about 2 lbs.

Directions:

• Place all ingredients in a large ziploc bag.
• Add chicken pieces to bag, seal, and put in refrigerator overnight.
• When ready to cook, preheat grill to medium.
• Take chicken out of marinade and place, skin side down, on grill grates on indirect heat; close grill.  
• When the skin crisps, turn and grill until meat is cooked through; about 15 to 25 minutes depending on the cuts of chicken.

Recipe: Cheesy Grilled Chicken Cutlet Veggie Wraps

This fast and tasty grilled meal makes a great quick weeknight dinner, or a nice lunch for a lazy weekend afternoon. Simple and easy, just a few fresh ingredients make this a snap to prepare, and grilling in packets makes the cleanup just as easy - and it's low-carb too!

Cheesy Grilled Chicken Cutlet Veggie Wraps

(Serves 4.)

Ingredients:

4 chicken cutlets, pounded thin
1/2 cup Italian Dressing
4 slices Provolone cheese
1 lb fresh cleaned asparagus
1 red bell pepper, cleaned and sliced into thin strips

Directions:

• Prepare grill to medium-high heat.
• Put cutlets into a bowl with Italian dressing and toss to coat well.
• Tear off 4 big sheets of aluminum foil and lay on work surface.
• Lay out a cutlet on each foil sheet; top with cheese slices, then divide asparagus and the red bell pepper pieces evenly between the packets.
• Roll the cutlets up like a burrito over the vegetables, then roll up in the foil and seal tightly.
• Put the foil bundles on the grill over indirect heat, close grill, and cook for 20 to 30 minutes, turning over 2 to 3 times during the cooking time.
• Remove and let stand for several minutes, then unroll the foil and serve.

Speed Up Your Grilling - 5 Tips For A Faster Meal

Grilling can sometimes be a bit of a process. From marinating your food, to waiting for the grill to heat up, and standing there watching and turning, turning and watching, it can be sort of tedious.  But, only if you let it be. 

If there was a way to speed up the process, wouldn't you jump all over it like a sizzling steak? Sure you would. Well, here are five tips for quicker grill meals that will get you from start to finish faster, and with very tasty results.

Grilling chicken (Photo credit: Wikipedia)

Plan Ahead Marinade

If you know you're going to marinate your food, prepare the marinade the day before, or even earlier.  Allowing the food to marinate while you are sleeping or at work is a nice time saver.  This long marinating time won't work for everything, but when you can do it, like for hearty foods like chicken, or for lighter marinades, go ahead and give it a try.  It's a great time saver.

Even if you don't want your food to actually sit in the marinade more than an hour or so, you can have a bowl prepared in the refrigerator so when the time comes, you pull it out, plop in the food, stir it up, and it's ready to do its magic.

The Right Temp is Room Temp

Pulling a piece of meat out of the refrigerator and slapping it down on a hot grill is just asking for problems. When a piece of meat is cold throughout, two things happen.  The meat will cook faster on the outside than on the inside, resulting in an over-charred piece of meat that surprises you with a terribly under-cooked inside. This also results in a tough chewy meat. The fibers of that ice cold meat actually seize up when confronted with the heat. You want your meat's fibers relaxed when they hit the flame, so they can ease into the idea of being turned into your dinner, happily turning juicy and tender for you.

Whatever you are grilling, whether it is beef, chicken, pork, seafood, or even vegetables and fruit, let them come to room temperature before you begin to grill. A quick tip here is to take it out of the fridge at least an hour or two before you plan to cook it, or just let it marinate on the counter at room temperature to begin with. It's really a misconception that food can't stand a little time out of the refrigerator before spoiling - especially if you're going to cook it on a nice hot grill.  Letting the food come to room temperature will help speed up the cooking time, keep your product evenly cooked, and ensure that you get the tender juicy results you want.

Pint Size Helpings

Chicken parts, meat parts, fish fillets, and more can usually stand a bit of portion reduction.  If you have an hour and a half, you can rotisserie cook a whole chicken.  But, you can throw on chicken cutlets and they'll be done in minutes.  If you're in a hurry, look at your ingredients and ask yourself if they can be cut in half, made thinner, or diced.

This is more than about just cutting a piece of meat in half, it's about getting crafty with your cooking.  One inch squares of pork on skewers will make a faster dinner than a pork roast.  Potato wedges cook faster than whole potatoes.  If you want your salmon to cook in ten minutes rather than 30 minutes, cut that whole fillet into four pieces.  Think tapas-size dishes on the grill for a shorter time from grill to table.

Flip Your Lid

There are very few meals that should be made on a grill with the lid off. When you have the grill uncovered, the outside air cools the food and actually slows down the cooking time. Yes, even on hot days. Because if you think about it, most of your grilling is done at roughly 300 to 400 degrees, so even a 90 degree day is a lot cooler than the food needs to cook.

By keeping your lid lowered, your grill acts more like an oven so that your food cooks thoroughly inside as well as getting that nice grilling on the outside. Read your owner's manual for your grill and you'll find instructions and recipes for grilling particular foods.  Follow these instructions, close the cover, and you'll find your meal is done perfectly every time, and on time, too!

Divide and Conquer

Charcoal Grill (Photo credit: Wikipedia)

Your grill has sections that are hot, and sections that are not so hot.  It just makes sense when you are trying to gain a few minutes on the grill to use those different temperatures wisely. While gas grills heat in the same pattern, you still need to know what that pattern is. Charcoal grills are a different matter; you can create your own patterns of hotter and cooler areas by arranging the charcoal.

Either way, you have to think about how you are going to arrange your food. Thinking about cooking on the various heats to best suit your food can speed up your cooking time. For instance, placing the meat on the hot section first to get a good sear, then moving it to indirect heat, frees up your hot section for more searing, such as to give your foil packets of veggies a good start. Then move those off to a cooler area to continue 'roasting' and use the hot spot again to give those pineapple slices some nice grill marks.  As you move the food around, everything finishes cooking at the same time and as quickly as possible.  Utilize all the areas of your grill to maximize the efficiency rather than moving food on and off the grill, cooking one food at a time.

Learning these few little methods to speed up your cooking time will make grilling much more enjoyable.  If you think of the process as long, tedious, and tiresome, chances are you won't be lighting your grill any time soon.  Make friends with your grill again.  But do it fast - summer grilling season is in full swing!