Friday, April 24, 2015

Marie Claire July 2014

How to grill
1. Prep your surface - before use, wipe down grates with vegetable oil. Brush off charred food with a grill brush after each use.
2. Get the gear - you’ll need noth grill and meat thermometers, and a pair of tongs
3. Let it marinate - coat chicken a day ahead with a simple garlic, ginger and soy sauce marinade [fish and steak only need two to four hours]. No time to spare? Make a spice rub and olive oil paste for major flavor fast.
4. Leave it be - checking on the meat too much. Let it sit for a several minutes per side or until you see grill marks. Then rotate 180 degrees for a crosshatch pattern.

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