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Easy Grilling With Gas
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by
Brenda HydeMy gas grill has become as necessary to me as my oven. This hasn't always been the case. There was a time when it was my husband's "job" to grill in the summer. Slowly I started taking over this chore and found I loved using the grill all year round. I have been known to grill hamburgers in December! What I discovered was that in the winter it helps me to get rid of that cooped up feeling and brings a summer feel to meals. In the hot weather, grilling keeps the "heat" outside, so the kitchen remains cool. Oh, and food tastes wonderful all year round! I am not going to go into the endless grilling techniques because there are so many, and often they are subject of great debate. I go the simple route and use a gas grill, a wire brush and a glass of water need by for flame ups. Cleaning is easy if you leave the grill on high heat for 5 minutes or so after your meal is cooked. Afterwards, or before the next use, you can clean the grate with the wire brush. It's easier than washing pans! I am going to start you off with two easy meals. Remember, grilling is fun! I experiment all the time with food on the grill. Sometimes it ends up in the trash; other times it's a great success. Grilled Chicken Tacos 2 pounds chicken 1 cup vinegar 1 tsp. chili powder or cajun seasoning plus extra for seasoning 1/4 tsp. garlic powder or one crushed garlic clove salt/pepper frozen corn boxed rice corn or flour tortillas Right before you start the chicken, fix the rice according to directions. I like to use the microwave because it cooks by itself while I am cooking the chicken. To prepare your chicken: rinse and pat dry, then sprinkle with chile powder, salt and pepper. In a shaker jar, mix 1 cup vinegar and 1 cup water. Add one tsp. chili powder or cajun seasoning, garlic, a dash of salt and pepper. Shake. You can also put this in a small bowl and use a brush. Place chicken on the grill or broiler. At this time wrap your tortillas in foil. Place on the grill off to the side, turning once or twice. They will heat in the foil. This only takes 5 minutes or so, depending on how hot the grill is. To really keep the chicken moist you must baste every two or three minutes with the mixture and turn the chicken. It should only take about 15-20 minutes to cook if they are not too thick. Test with a knife to make sure the meat is cooked. Remove to plate. When the rice is finished, place the corn into a microwave safe container and cook about 4 to 5 minutes. Slice the chicken into strips and place on a plate. Prepare toppings that your family likes such as lettuce, tomato, salsa, sour cream, green onions and shredded cheese. I place the above items and the side dishes on the table. Everyone can get creative and fix their tacos any way they choose! Sometimes the rice and corn end up right on a tortilla! Spicy Grilled Shrimp 1 large clove garlic 1 tablespoon salt 1/2 teaspoon Cajun spice or chili powder 1 teaspoon paprika 2 tablespoons oil 2 teaspoons fresh squeezed lime or lemon juice 1 pound shrimp, medium to large size Lime wedges kabob skewers Mince garlic with salt; mix with chili powder or Cajun spice and paprika, then make it into a paste with the oil and lemon or lime juice. Clean, rinse and shell shrimp. Thread on skewers. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lime or lemon wedges. This is good with a fresh salad, baked potatoes with sour cream and chives plus some nice light bread. |
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About the Author: Brenda Hyde is the owner and editor of OldFashionedLiving.com |
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