It’s Grilling Season!
Summer is here! In the south, we start getting hot weather (90°+) in April. But by now, everyone should at least be getting grilling weather, which for me is anything above freezing!
This month, we celebrate the start of summer with all the great fathers and father figures in our lives. So when thinking of this box, I simply asked my husband (and the father to our 4 year old daughter) what we wanted me to grill for him.
Grilling is my second favorite way to cook (steaming edges out the win because of my love of blue crabs). When it’s hot and I don’t want to do dishes, we grill. When I’m craving local veggies, grilling them is the first thing that comes to mind.
And grilling is simple! Any basic charcoal grill can work for the summer. I live by 4 grilling rules:
- No lighter fluid! Pick up a $15 chimney starter from your local hardware store like here. You won’t have to worry about the chemical taste that lighter fluid can leave behind.
- Always build a 2-zone fire. After your charcoal is lit and ready, pour all the coals onto one side of the grill, leaving the other half empty. The zone with the coals is called direct cooking, and the side without the coals is indirect cooking. Having an indirect area allows you to save meat or veggies from flare-ups and it’s a great place to cook things more slowly, like bone-in chicken or ribs.
- Clean your grates before cooking. I use a $5 grill stone, which can be found at your local hardware store. After you set up your zones, put your grate on for 5 minutes with the lid down. Then clean the grates with your stone. All of the caked-on food from your last meal will come off.
- Cook to temp not time. This is a rule for all cooking, but we’ll help you out this month with a handy-dandy meat thermometer.
Check out our YouTube page for some helpful videos on my 4 grilling rules to live by.
And remember to post pictures and tag us #UnlockHomemade
Happy Grilling Season,