The birds are beginning to chirp, the sun is shining brighter, and the flowers are almost blooming. Spring is here and it’s time to bring the grill out of mothballs. Not sure where to start? That’s why our simple guide to grilling is here to help you navigate everything from meat thermometers to foil packets.
For much of the country, it’s been a long and frigid winter. Before those of you buried under snow the last few months fire up your grill, it’s important to make sure it’s clean and that you have plenty of propane or charcoal on hand.
When buying meat to grill, buy the best. For steak, a little marbling in the meat is best. For chicken, bone-in stays keeps the meat juicier. When buying hot dogs, Hebrew National® Beef Franks use only premium cuts of beef from the front half of the cow.
Why go through the extra step of spiral cutting your hot dog? A spiral cut hot dog ensures an even amount of char and caramelization throughout the meat. Spirals also provide a perfect pocket for condiments and make eating a hot dog at a busy backyard barbecue a lot less messy.
Avoid cross contamination by using two separate long-handled tongs — one for uncooked meats and the other for cooked meats.
A meat thermometer ensures that beef, pork and poultry are safely cooked the whole way through.
Thread juicy franks on a skewer along with sweet corn, red onion and bell peppers to make tangy Glazed Frank Kabobs. Or, go for a low-calorie kabob recipe with reduced-fat beef franks and vegetables brushed with a teriyaki glaze. Just because your frank is bun-less doesn’t mean it still can’t be dipped in hot dog essentials like Gulden’s® mustard or Hunt’s® ketchup. So always make sure to have plenty of condiments on hand.
When you’re grilling, remember to grill your veggies along with your meat. Besides the convenience of fewer trips to the kitchen, grilling gives vegetables a smoky flavor. Simply slice and brush your veggies with olive oil, sprinkle on some herbs, and grill them until they’re tender crisp.
Waffle cut fries and sweet potato fries and oven fries, oh my! With so many French fry options there’s no excuse for not pairing potatoes with your grilled meal. Elevate your fry game with easy to make dipping sauces like Sriracha sour cream, curried yogurt, or caramelized onion and roasted red pepper.
Get creative with edible dip bowls. Make a bowl out of a scooped out bell pepper, a head of cabbage, a mini pumpkin or any suitable veggie that complements the season. Keep dairy-based dips chill and delish: Find two bowls that are a few inches apart in size; fill the larger bowl with ice, and use it to cradle the smaller bowl filled with dip.
Grilling barbecue chicken tin foil packets? Before filling your packets with meat, veggies, and potatoes, spray the tin foil with PAM® Original No-Stick Cooking Spray. This way your food won’t stick to the foil on the grill.