SIZZLING MIXED
GRILL
By Gary Solomon
Enjoying the great
outdoors is what Florida is all about. A
freshly squeezed lemonade in a frosty tall glass and taking a dip in a
cool refreshing pool while watching hot sweaty bodies pass by.
Let’s face it, who
wants to be bothered stuck in the kitchen while they could be indulging
elsewhere. This is the perfect reason to START GRILLING. No fuss. No
mess. Not much clean-up. Here are a few basics to get you going.
Light your grill twenty
minutes before grilling. This will burn off any unwanted residue. Scrape
the grill with a wire brush to eliminate the ash. Then begin
grilling. My family likes to grill a variety of items. Our favorites
include Crispy Grilled Chicken Breasts Marinated in Sesame Teriyaki Sauce,
Fresh Pork Tenderloin Smothered in Barbecue Sauce and Sizzling Porter
House Steaks dripping with Melted Cilantro Butter.
If we have tempted you
into trying our mixed grill, begin the cooking process with the chicken
first. Sear the chicken on both sides for approximately 12 minutes on a
medium high flame. This will crisp the skin nicely. Then place the
chicken into a foil bag and raise it on to a higher grid.
Next cook the pork
tenderloin until slightly pink, basting frequently with your favorite
barbecue sauce. Ours happens to be "Open Pit". I've known people from
Cincinnati that swear by it. Finally, add the Porter House steaks to the
grill.
We add the steaks last
because we prefer them cooked 'Pittsburgh style", which is rare and juicy
in the middle while the fat is sizzling and crisp on the outside. This
method requires you to blacken the steaks on a high flame. Accompany the
mixed grill with a salad of fresh mixed greens and a platter of thick
red tomato slices.
Stay out of the kitchen and enjoy Florida!
Submitted by Gary
Solomon. Gary is the owner of The Kitchen Cupboard. One of the
Kitchen Cupboard's specialties are their delicious cookies and rugelach.
Visit
Delicious Cookies to see for yourself! Online ordering is
available. Or email Gary
for further information.
