CHEF SARAH RUSSO PRESENTS
PRE'S GUIDE TO GRILLING

CHEF SARAH RUSSO PRESENTS
PRE'S GUIDE TO GRILLING

 

When the weather starts to warm up in Chicago, we fire up the grill for that signature sound and smell of summer…sizzling beef. At Pre, we love to give consumers all the geeky details on how to have a perfect experience with our steaks, grinds and roasts. This would not be complete without a very special ode to summer – our grilling guide.

 

In this guide, you will find everything you need to get started. From how to light a charcoal grill, to keeping your burgers from sticking, to perfectly grilled vegetables, to the best cast-iron brownie cookie skillet you’ve ever had. Use this as your go-to-guide for all things grilling.

*No equipment or food brands have sponsored this guide. All thoughts and opinions are our own.

When the weather starts to warm up in Chicago, we fire up the grill for that signature sound and smell of summer…sizzling beef. At Pre, we love to give consumers all the geeky details on how to have a perfect experience with our steaks, grinds and roasts. This would not be complete without a very special ode to summer – our grilling guide.

 

In this guide, you will find everything you need to get started. From how to light a charcoal grill, to keeping your burgers from sticking, to perfectly grilled vegetables, to the best cast-iron brownie cookie skillet you’ve ever had. Use this as your go-to-guide for all things grilling.

*No equipment or food brands have sponsored this guide. All thoughts and opinions are our own.

When the weather starts to warm up in Chicago, we fire up the grill for that signature sound and smell of summer…sizzling beef. At Pre, we love to give consumers all the geeky details on how to have a perfect experience with our steaks, grinds and roasts. This would not be complete without a very special ode to summer – our grilling guide.

 

In this guide, you will find everything you need to get started. From how to light a charcoal grill, to keeping your burgers from sticking, to perfectly grilled vegetables, to the best cast-iron brownie cookie skillet you’ve ever had. Use this as your go-to-guide for all things grilling.

*No equipment or food brands have sponsored this guide. All thoughts and opinions are our own.

GETTING STARTED:
YOUR EQUIPMENT

Grill Glove

Need to move a hot grate or reach a roll away hot dog? This will protect your skin from hot steam, stray flames, and burns.

Charcoal Chimney

Light your charcoal grill in three easy steps. A must have for windy days or if you’re low on lighter fluid.

Thermometer

For perfect beef every time, use an instant read thermometer. See this temperature chart as a guide to your preferred doneness.

Sheet Trays

For anything and everything. Keep two trays handy - 1 for raw meat and 1 for cooked meat. Label one with a bit of colored tape to prevent cross contamination.

Lighter

For lighting charcoal, or if your gas grill lighter is out.

Spatula

Otherwise known as a “flipper.” Main job: burger duty. Other occupations include pizza flipper, steak grabber, or skillet mover.

Veggie tray

This is essential for holding all your vegetables to prevent cross-contamination.

Towels

Wipe any loose debris. Use to hold tongs or to hold hot plates of food.

Wire Brush

To keep grill debris free. Use before and after cooking to make sure you have a clean uncontaminated surface.

Tongs

16” kitchen tongs are one of the handiest tools at the grill. You can easily flip a New York strip or a single piece of asparagus.

Charcoal Chimney

Light your charcoal grill in three easy steps. A must have for windy days or if you’re low on lighter fluid.

Grill Glove

Need to move a hot grate or reach a roll away hot dog? This will protect your skin from hot steam, stray flames, and burns.

Instant-Read Thermometer

For perfect beef every time, use an instant read thermometer. See this temperature chart as a guide to your preferred doneness.

Lighter

For lighting charcoal, or if your gas grill lighter is out

Sheet Trays

For anything and everything. Keep two trays handy - 1 for raw meat and 1 for cooked meat. Label one with a bit of colored tape to prevent cross contamination

Spatula

Otherwise known as a “flipper.” Main job: burger duty. Other occupations include pizza flipper, steak grabber, or skillet mover.

Tongs

16” kitchen tongs are one of the handiest tools at the grill. You can easily flip a New York strip or a single piece of asparagus.

Veggie Tray

This is essential for holding all your vegetables to prevent cross-contamination.

Towels

Wipe any loose debris. Use to hold tongs or to hold hot plates of food.

Wire Brush

To keep grill debris free. Use before and after cooking to make sure you have a clean uncontaminated surface.


GRILLING, ROASTING, OR BARBECUING?

Often these words are talked about like they are the same, but they are actually three different cooking techniques. It’s better to think of them as cooking processes that change with heat and time.

Often these words are talked about like they are the same, but they are actually three different cooking techniques. It’s better to think of these terms as a cooking process that changes with heat and time.

Grilling

For quick cooking / single portion items:

Thinner steaks, burgers, and vegetables.

High Heat

5-15 minutes

(Grill) Roasting

Tender meats that take a bit longer than a burger:

Thicker steaks, chops, tenderloins, and birds.  

Usually this is over medium heat or two-zone grilling (see below) for direct and indirect heat.

15 minutes to 1.5 hours

Barbequing

Tougher meats that require an extended cooking time:

Roasts, rumps, and shoulders.

Indirect heat or very low and controlled heat. You must use wood chips to impart the smoky flavor of fast cooking items.

At least 1.5-2 hours

GRILLING
(GRILL) ROASTING
BARBECUING

For quick cooking / single portion items such as thinner steaks, burgers, and vegetables.

Tender meats that take a bit longer than a burger such as thicker steaks, chops, tenderloins, and birds.  

Tougher meats that require an extended cooking time such as roasts, rumps, and shoulders.

High Heat

Usually this is over medium heat or two-zone grilling (see below) or direct and indirect heat. 

Indirect heat or very low and controlled heat. You must use wood chips to impart the smoky flavor of fast cooking items.

5-15 minutes

15 minutes to 1.5 hours

At least 1.5-2 hours

TWO-ZONE GRILLING

SAFETY TIPS

Keep your meat trimmed of fat and pat dry to avoid nasty flare ups or burns. Use a piece of foil underneath foods that are very drippy, like: bacon, or foods with marinades

Keep the interior of your grill very clean to avoid off-flavors and built up food matter that could ignite.

Always use separate trays or surfaces for raw and cooked products.

Use a grill glove or towels when handling hot trays, cooking utensils are opening/closing the grill.

STEAK TIPS

1.    Pick the right meat. Choose steaks that are thick and run less risk of overcooking. Pick meat with same/similar thickness so they cook at the same rate.


2.    Second,bring the flavor out of the meat by salting and letting it sit before cooking (10 minutes).


3.    Two-Zone Grilling: one for low heat and one for medium-high heat. Steaks will cook on higher heat first to seal in juices and then finish cooking on lower heat until desired temperatures are reached. (we think medium rare is quite perfect). . : Very hot side with 1-2 burners on high and low side with 1-2 burners on medium-low. Get grill marks (or sear) on your food and then move to the cooler side to allow a more even cooking. It is very easy to overcook your beef, so make sure to have the thermometer handy

4.    Tagging different doneness with toothpicks – Use cocktail toothpicks with different colors when indicate different doneness level for guests or large groups…even for two.


5.    Get the rub to cling. Use a bit of oil to create paste with your rub. It will cling much better.


6.    For Kabobs: Soak your wooden skewers in cool water for 15-20 minutes before using. This will keep them from burning. If they start to burn, remove from direct heat by placing on a piece of foil.

BURGER TIPS

1.    Chilled Patties. Unlike the steak, we do not want to leave the burgers sitting out until right before we want to grill them. As the patty sits, the fat can warm up and stick to your hands or the tray.


2.    Handle the patty as little as possible.Treat it like pastry dough. You can melt the fat that provides structure and flavor. So work quickly!


3.    Create an indent in the center of the patty with your thumb.Lay the patty on the grill with the indented part down. This will help to keep the patty from puffing up into a dome shape.

4.    Salt right before you throw it onto the grill.And right after you flip. This will keep the patty juicy and not release moisture.


5.    For a cheeseburger, place the cheese on as soon as you flip the first time. The surface will be hot and melt the cheese before you overcook the burger.


6.    Testing Burgers for Doneness– Use an instant read thermometer in the middle of the patty and pulled out a bit until the tip is directly in the center. Beef will be medium rare at 125 degrees.

CHARCOAL GRILLING
The charcoal grill offers an amazing smoky quality to the flavor of your food, which is why it is preferred by many grillers over the gas grill. However, there is some maintenance involved with getting it going and keeping it going. You can also create custom heat spots and cool spots for cooking different foods at the same time. Watch our lighting video to get started.

Using a Chimney to Light

  • For easiest lighting, use a Charcoal Chimney. They are quick to start and easy to keep going. 

  • Step 1: For low heat cooking, fill chimney ¼ of the way, for medium heat ½ of the way and for high heat ¾ of the way. Do not fill completely.  

  • Step 2: Put 5-6 pieces in a small pile on the grate.

  • Step 3: Cover with lighter fluid. Light the pile with a long lighter.

  • Step 4: Place the chimney on top of the pile. It will start the rest of the charcoal. Let it smoke until the top piece turns to ash.

  • Step 5:Dump the charcoal onto the lower grill grate when you start to see the flame towards the top. 

Lighting with Hard-Wood Charcoal

  • Hardwood charcoal is a natural product that is preferred by many grillers because of its clean burn, minimal ash, and natural smoky flavor. However, it can have inconsistent heat since the lumps are different sizes and burn at different rates. We recommend burning them in a pile for more even heat.

  • Step 1: Pour lump into a pile in center of lower grill grate.
    Step 2: Pour lighter fluid all over charcoal.
    Step 3: Light in many places. Let burn until coals are starting to get ashy. This may require more lighting if there is a lot of wind. Do not cover the grill until coals are lit and burning.
    Step 4: Replace top grate and preheat if necessary.

Cleaning Your Charcoal Grill

Keeping your grill clean is essential for good flavor, even cooking, and to avoid flare-ups.

Step 1:Using a wire brush, clean the grill while still warm. 
Step 2:
Wipe out the inside of the grill basin with towel if food or debris fell into it. 
Step 3:
Clean out any remaining ash. You can reuse leftover charcoals by adding them to new ones in a charcoal chimney starter. They just won’t last as long. 

 

  • For easiest lighting, use a Charcoal Chimney. They are quick to start and easy to keep going. 

  • Step 1: For low heat cooking, fill chimney ¼ of the way, for medium heat ½ of the way and for high heat ¾ of the way. Do not fill completely.  

  • Step 2: Put 5-6 pieces in a small pile on the grate.

  • Step 3: Cover with lighter fluid. Light the pile with long lighter.

  • Step 4: Place the chimney on top of the pile. It will start the rest of the charcoal. Let it smoke until the top piece turn to ash.

  • Step 5:Dump the charcoal onto the lower grill grate when you start to see the flame towards the top. 

  • Hardwood charcoal is a natural product that is preferred by many grillers because of its clean burn, minimal ash, and natural smoky flavor. However, it can have inconsistent heat since the lumps are different sizes and burn at different rates. We recommend burning them in a pile for more even heat.

  • Step 1: Pour lump into a pile in center of lower grill grate.
    Step 2: Pour lighter fluid all over charcoal.
    Step 3: Light in many places. Let burn until coals are starting to get ashy. This may require more lighting if there is a lot of wind. Do not cover the grill until coals are lit and burning.
    Step 4: Replace top grate and preheat if necessary.

Keeping your grill clean is essential for good flavor, even cooking, and to avoid flare-ups.

Step 1:Using a wire brush, clean the grill while still warm. 
Step 2:
Wipe out the inside of the grill basin with towel if food or debris fell into it. 
Step 3:
Clean out any remaining ash. You can reuse leftover charcoals by adding them to new ones in a charcoal chimney starter. They just won’t last as long. 

 

GAS GRILLING
The gas grill is a favorite for people looking for convenience and ease. All you have to do is push a button and you’re off! (Unless your ignitor breaks and you have to light it manually. Which we will show you how to do.) A con with gas grills is that there can be many heat spots and cool spots depending on how your grates and flames are set up. You will also not get the smokiness that you would get from charcoal. However, it’s very easy to use a gas grill once you find your heat spots – and know how to work with them.  

How to Light Your Gas Grill

Step 1:Open the lid of the grill and turn the propane tank to ON.
Step 2:Turn the first burner, or main burner, to the lighting/high position. Click the ignition button OR light with a long stemmed lighter.
Step 3:Turn the next closest burner to high, then the next burner, and the next until all burners are lit.

Preheating

Close the lid of the grill in order to preheat. Once desire temperature is reached, turn knobs to medium so you do not over heat. You will have to adjust heat after opening the lid to make sure you keep the grates hot. Keep in mind there will be hot spots with a gas grill. For grilling or grill roasting, I recommend using the two zone method .

Cleaning Your Gas Grill

Keep your grill clean for safety and the best tasting food. Most people think they shouldn’t clean their grill because it “adds to the flavor.” This simply isn’t true. It can cause flare ups and an off taste/odor. Sometimes there are still moist bits of food that could be contaminated. Instead, use a high-quality grill brush with a scraper attachment to brush away all particles. Use the scraper to get anything burned on. For gas grills, clean the heat deflectors every 4 times you grill. Once a year, clean everything with hot soapy water.

Step 1:Open the lid of the grill and turn the propane tank to ON.
Step 2:Turn the first burner, or main burner, to the lighting/high position. Click the ignition button OR light with a long stemmed lighter.
Step 3:Turn next closest burner to high, then next burner, and next until all burners are lit.

Close the lid of the grill in order to preheat. Once desired temperature is reached, turn knobs to medium so you do not overheat. You will have to adjust heat after opening the lid to make sure you keep the grates hot. Keep in mind there will be hot spots with a gas grill. For grilling or grill roasting, I recommend using the two zone method.

Keep your grill clean for safety and the best tasting food. Most people think they shouldn’t clean their grill because it “adds to the flavor.” This simply isn’t true. It can cause flare ups and an off taste/odor. Sometimes there are still moist bits of food that could be contaminated. Instead, use a high-quality grill brush with a scraper attachment to brush away all particles. Use the scraper to get anything burned on. For gas grills, clean the heat deflectors every 4 times you grill. Once a year, clean everything with hot soapy water.

GRILLING STEAKS
One of the best pleasures in life is grilling steak. Even better, is having a reliable cooking experience since our cuts are similar in size and consistently the same weight. Keep in mind all steaks are not the same, so you would cook a New York Strip differently than a Filet Mignon. The best way to cook a perfect steak is with an instant-read thermometer and our handy
temperature chart . Whether it’s on a stick or smothered in chimichurri, these steaks do not disappoint.

Filet Mignon

FILET MIGNON
The Filet Mignon is a flavorful and melt-in-your mouth cut that can be quite delicate on the grill. Make sure the grates are slicked with oil, so the filet does not get stuck. If the filet has a horseshoe or looser shape, use kitchen string to form together before grilling.

After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550°F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with an instant-read thermometer in both ends of the steak. When the coolest temp reads between 105-115°F, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

Top Sirloin

SIRLOIN
Top Sirloin is a lean steak with sturdy chew. Great for grilling but can cook up differently depending on where it came from on the animal. Tail ends cook up like triangles (what?!) and front ends cook up like rectangles. So, I like to butterfly my steak by cutting it in half crosswise for a faster and more even cook.

After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with an instant-read thermometer in both ends of the steak. When the coolest temp reads between 115-125, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

New York Strip Steak

NEW YORK STRIP STEAK
The New York Strip is a thick and uniform steak, ideal for grilling. Feel free to add a third flip by grilling the signature fat cap. It will have a crisp and flavorful bite.  

All of our steaks are very consistent. After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550°F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move steak around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with an instant-read thermometer in both ends of the steak. When the coolest temp reads between 100-110°F, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

Ribeye

RIBEYE
The Ribeye steak is a perfect grilling steak. It has a decent amount of marbling and fat to help it stay juicy while it cooks and not dry out.

After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550°F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with instant-read thermometer an  in both ends of the steak. When the coolest temp reads between 105-115°F, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

FILET MIGNON
The Filet Mignon is a flavorful and melt-in-your mouth cut that can be quite delicate on the grill. Make sure the grates are slicked with oil, so the filet does not get stuck. If the filet has a horseshoe or looser shape, use kitchen string to form together before grilling.

After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550°F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with an instant read thermometer in both ends of the steak. When the coolest temp reads between 105-115°F, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

SIRLOIN
Top Sirloin is a lean steak with sturdy chew. Great for grilling but can cook up differently depending on where it came from on the animal. Tail ends cook up like triangles (what?!) and front ends cook up like rectangles. So, I like to butterfly my steak by cutting it in half crosswise for a faster and more even cook.

After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550°F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with an instant-read thermometer in both ends of the steak. When the coolest temp reads between 115-125°F, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

NEW YORK STRIP STEAK
The New York Strip is a thick and uniform steak, ideal for grilling. Feel free to add a third flip by grilling the signature fat cap. It will have a crisp and flavorful bite.  

All of our steaks are very consistent. After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550°F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with an instant-read thermometer in both ends of the steak. When the coolest temp reads between 100-110°F, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

RIBEYE
The Ribeye steak is a perfect grilling steak. It has a decent amount of marbling and fat to help it stay juicy while it cooks and not dry out.

After removing your steak from packaging, pat dry and let sit for 10 minutes. Pre-heat the grill until it reads 500-550°F. Salt and oil both sides of steak with a high heat oil. This will help a brown crust to form. Place onto hot spot of grill with tongs. Do not move around the grill. You might accidentally move it to a colder spot. After 2-3 minutes, see if it moves freely. When it does, flip it to the second side. Let cook for another 2-3 minutes. Check the temperature with an instant-read thermometer in both ends of the steak. When the coolest temp reads between 105-115°F, it’s perfectly medium rare. Refer to the temperature chart for a different doneness. Let sit for 5 minutes under loose foil then serve.

FLAVORFUL STEAK RECIPES

Chili Rubbed New York Strip with Roasted Corn Salsa
Filet Mignon and Asparagus in a Balsamic Reduction
Zaatar Steak and Veggie Kabobs with Spiced Yogurt
Grilled Ribeye Steak with Argentinian Chimichurri

GRILLING BURGERS
Our pre-formed patties are an easy way to get burgers on the grill in no time. Keep them as-is for a pub style burger or flatten them between your palms for a traditional burger. Bring them to the next level by stuffing them with blue cheese or adding thick strips of peppered bacon.

How to Grill a Burger

Remove patties from package right before you want to cook them. Pat them dry, salt, and oil them to create a crisp seared edge on the outside and juicy meat on the inside. Try not to touch the patties too much, the fat is essential to their flavor and too much handling can remove or transfer it to your hands. Slide onto your hot grill and turn 3-4 minutes later. Cook them to desired doneness. We recommend a medium rare burger.

How to Stuff a Burger

Form your ground beef into patties. Flatten them and then spoon any kind of soft or crumbled cheese you want into the center. Make sure there is a large lip around the cheese for tucking. Using your fingers, fold the outside of the patties in and on top of the cheese. This will create a much better seal and prevent the burgers from leaking on the sides while cooking. Salt and oil both sides of the patty right before putting on the grill.

How to Make Chuck Roast Burgers

Cut your chuck roast into 1-2” cubes. Arrange them in a single layer on a plate or sheet tray. Freeze until just crisp on the outsides, about 20 minutes. This is important so that when you grind the meat it does not become sludge. Rather, the ground piece will have a nice pea shape. Once the pieces are very cold and slightly frozen, put 1/3 of them into the base of your food processor. Pulse until there are rice to pea shaped pieces in the basin. Remove to a pre-chilled bowl or a bowl sitting on ice. Plop a handful of meat onto a cutting board, smash the top of it with your palm, and then form the outsides to create a round shape. It’s important to not squish or form it too much since the crooks and crannies between the ground meat allows for more surface area for the signature crispy bits. Salt and oil the outsides right before putting onto the hot grill.

Remove patties from package right before you want to cook them. Pat them dry, salt, and oil them to create a crisp seared edge on the outside and juicy meat on the inside. Try not to touch the patties too much, the fat is essential to their flavor and too much handling can remove or transfer it to your hands. Slide onto your hot grill and turn 3-4 minutes later. Cook them to desired doneness. We recommend a medium rare burger.

Form your ground beef into patties. Flatten them and then spoon any kind of soft or crumbled cheese you want into the center. Make sure there is a large lip around the cheese for tucking. Using your fingers, fold the outside of the patties in and on top of the cheese. This will create a much better seal and prevent the burgers from leaking on the sides while cooking. Salt and oil both sides of the patty right before putting on the grill.

Cut your chuck roast into 1-2” cubes. Arrange them in a single layer on a plate or sheet tray. Freeze until just crisp on the outsides, about 20 minutes. This is important so that when you grind the meat it does not become sludge. Rather, the ground piece will have a nice pea shape. Once the pieces are very cold and slightly frozen, put 1/3 of them into the base of your food processor. Pulse until there are rice to pea shaped pieces in the basin. Remove to a pre-chilled bowl or a bowl sitting on ice. Plop a handful of meat onto a cutting board, smash the top of it with your palm, and then form the outsides to create a round shape. It’s important to not squish or form it too much since the crooks and crannies between the ground meat allow for more surface area for the signature crispy bits. Salt and oil the outsides right before putting onto the hot grill.

FLAVORFUL BURGER RECIPES

Our Take on the 'Au Cheval' 'Chuck Burger
Bleu Cheese Stuffed BBQ Bacon Burger
Green Chile and Fried Egg Burger

VEGETABLES ETC.
We know you cook other food to create a well-balanced meal, so we put together tips for cooking up items that are a perfect pairing to beef: veggies, pizza, sauces, and more!

How to Grill Veggies

There are a few ways to cook vegetables on the grill, but they all require two things: oil and salt. The oil will help prevent them from sticking while the salt will pull out their water and steam them while they cook. Delicate veggies or ones with a lot of water need to be placed on a veggie tray or foil tray to prevent them from dropping into the grill. Want grill marks? Get those first before transferring to a tray. Don’t forget: the tray will be hot, so be sure to use a glove for moving it around.

Pizza on the Grill

Grilled pizza is a great way to use up leftover veggies, sauces, and meat from other meals. It cooks up similar to a brick oven pizza and imparts a delicious smokiness. The pizza bakes up quickly, so you can have your meal in a snap. See below for our BBQ beef pizza that we made with leftover grilled veggies and a mixture of cheddar and blue cheese.

There are a few ways to cook vegetables on the grill, but they all require two things: oil and salt. The oil will help prevent them from sticking while the salt will pull out their water and steam them while they cook. Delicate veggies or ones with a lot of water need to be placed on a veggie tray or foil tray to prevent them from dropping into the grill. Want grill marks? Get those first before transferring to a tray. Don’t forget: the tray will be hot, so be sure to use a glove for moving it around.

Grilled pizza is a great way to use up leftover veggies, sauces, and meat from other meals. It cooks up similar to a brick oven pizza and imparts a delicious smokiness. The pizza bakes up quickly, so you can have your meal in a snap. See below for our BBQ Beef Pizza that we made with leftover grilled veggies and a mixture of cheddar and blue cheese.

FLAVORFUL VEGETABLE RECIPES

Balsamic Sauce
Grilled BBQ Pizza with Veggies
Grilled Veggies
White BBQ Sauce

DESSERTS
Often forgotten, yet so easy, desserts should absolutely make an appearance at your next cook out. You already have a hot grill, why not throw on some fruit kabobs or a cast-iron upside-down cake? Be the talk of your next gathering with my personal favorite, the
brownie cookie skillet.

Brownie Cookie Skillet

For this dessert, you can keep it simple and buy pre-made cookie dough and a boxed brownie mix. Or you can use your favorite brownie or cookie recipe!

1.   Preheat grill to 400. Low zone and hot zone.
2.   Grease 9” cast iron skillet with non-stick spray or butter.
3.   Pour your favorite brownie batter into the skillet.
4.   Drop your favorite cookie dough in the brownie mixture into the cast iron.
5.   Cover and bake for about 10 minutes in the low zone. Rotate and shake a bit.
6.   Bake for another 10 minutes or until a skewer comes out clean from the middle.
7.   Remove from oven and top with vanilla bean ice cream.

 

Grilled Pound Cake Apricot Skewers

To make this dessert in a snap you can pre-buy the pound cake and cut into 2’’ chunks. Thread onto pre-soaked skewers with apricots. This can be done ahead of time. Brush with melted butter and maple syrup right before you put on the low heat side of the grill. Serve with homemade or store bought whipped cream and apricot jam.

For this dessert, you can keep it simple and buy pre-made cookie dough and a boxed brownie mix. Or you can use your favorite brownie or cookie recipe!

1.   Preheat grill to 400. Low zone and hot zone.
2.   Grease 9” cast iron skillet with non-stick spray or butter.
3.   Pour your favorite brownie batter into the skillet.
4.   Drop your favorite cookie dough in the brownie mixture into the cast iron.
5.   Cover and bake for about 10 minutes in the low zone. Rotate and shake a bit.
6.   Bake for another 10 minutes or until a skewer comes out clean from the middle.
7.   Remove from oven and top with vanilla bean ice cream.

 

To make this dessert in a snap you can pre-buy the pound cake and cut into 2’’ chunks. Thread onto pre-soaked skewers with apricots. This can be done ahead of time. Brush with melted butter and maple syrup right before you put on the low heat side of the grill. Serve with homemade or store bought whipped cream and apricot jam.

DESSERT RECIPES

Brownie Cookie Skillet
Apricot Pound Cake Skewers
Brownie Cookie Skillet
Grilled Apricot Pound Cake Skewers

CHEF SARAH RUSSO

Thank you for checking out the Pre Guide to Grilling, if you have any questions about anything at all, please send me a note in the form below.

CHEF SARAH RUSSO

Thank you for checking out the Pre Guide to Grilling, if you have any questions about anything at all, please send me a note in the form below.

Thanks!
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