Easy Tips for Cleaning Your Grill

Grilling season here, and if your grill is still buried in the ashes of last summer’s Buffalo wings, steaks, and burgers, NOW is the time to give it some much-needed attention. Whether you’re using a charcoal or gas grill, these simple clean-up and grill guide is sure to equip you with all the right steps to becoming the ultimate grill-master this season!

WHY IT’S IMPORTANT TO CLEAN YOUR GRILL

I vaguely remember growing up with the theory of “burning off the old” and not really cleaning the grates.  Yup, I’m old and our grill was well used all year long.  Did you know when you leave remnants of your last meal on the grates, it will char and burn the next time you fire up the BBQ. It seems like a no-brainer, right?  This not only changes the taste but also the quality of your barbecue.  The burnt pieces are also harmful to your health. When you burn those charred bits at high temperatures, a harmful chemical compound is produced which can potentially increase your risk of cancer. So you definitely don’t want to keep the old stuff around!

STEPS TO CLEANING YOUR GRILL

1. GRILL GATE REMOVAL AND CLEANING

Grates must be maintained clean because they are in direct contact with food. Remove the cool grates first, then use a brush to remove any large debris. Next you’ll want to  immerse the grates in hot water and dish soap. Let them soak in a sink or large bucket to make it easier to scrub later. Lastly, clean the grill with a firm grill brush,  rinse and dry!

2. INTERNAL CLEANING OF THE GRILL 

Brush the grates’ interior to remove any gunk gathering at the bottom and around the sides.  If you have a charcoal barbecue, you’ll want to scrape away any large peeling flakes of carbon/grease from the ash catcher and empty it.  To make cleaning easier the next time, wash the drip pan and grease cup in warm soapy water and line with aluminium foil.

3. EXTERNAL CLEANING OF THE GRILL 

Using a sponge or towel soaked in warm soapy water, wipe off the exterior, handles, side trays, and any bottom doors. Thoroughly rinse and dry before firing up the grill.

Brush Safety

If you opt to use a brush with bristles to clean your grill, follow these safety steps:

• Grill brushes are like toothbrushes. When you see the bristles beginning to flatten or lose their efficacy, it’s time to replace.
• Apply the “tweezer test”: take a pair of tweezers, randomly select five to 10 bristles and gently pull – if any bristles come off, it’s time to replace.
• It is not recommend to leave grill brushes exposed to the elements when not in use. The rain, sunlight, humidity, snow, etc., can age them prematurely.
• Above all, treat your grill brush just as you would any part of your grill and grilling environment: Follow manufacturers’ instructions and continuously inspect before and after using.

GRILL RECIPE TO KICKSTART THE BBQ SEASON

Now you’ve given your grill a total-body-scrubdown, it’s time to get grilling! So, pull out all your favorite gear and get ready to try out a new recipe idea!

GRILLED MAPLE MISO CHICKEN SKEWERS

Share some of your favorite tips and tricks that help you get through your cleaning routine? Which grill-worthy recipes are you most excited to try this season?

Looking for more recipes and hacks, check out my VIP group – Hope’s Healthy Kitchen. 

Have an Epic day!

Marinating 101

Grilling season is upon us – does it excite you or intimate you?

Don’t just toss the meat on the grill and hope for the best…..Are you ready to add an amazing layer of flavor to your meal by simply letting food rest in the fridge?  YUP.. it is that simple.  Marinating is a versatile and fun cooking method even you can pull off if you are clueless.  I was there once too!  I actually marinate chicken and beef the most and cook in my air fryer all year long.

Why marinate?

Hey is the “technical explanation”:  Marination uses acid to break down proteins in meat, naturally tenderizing it and allowing it to better absorb the spices and other flavors. The oil seals in moisture and adds a level of protection against heat. If you eat organic grass fed like we do, this is HUGE because the meat becomes tender and juicy. 🛑WARNING: if meat is left in citrus for more than 24 hours, it will begin to “cook,” and we definitely don’t want that to happen!  It will not be good!

Experiment 

The sky is the limit with marinades!  You can let your creativity flow.  It all starts with the 3️⃣: The basic ratio is three parts oil to one part acid. The acid can be vinegar, wine, citrus or yogurt, while the oil could be sesame, canola, olive or even fish sauce. Beef, chicken, veggies and tofu can generally take the same marinades, with the variety stemming more from the flavor profile. In addition to oil and acid, you also need to consider a third component: the flavor! This is the herbs, spices, aromatics and salt.  Here is where you can really get creative!

Chicken might take apple cider vinegar and Worcestershire marinade in an American-style approach, while Middle Eastern recipes might use yogurt and mint, and Asian flavors use rice wine and ginger. Salmon might take a fresh tilt, with tarragon and white wine, or a Japanese profile, with miso and mirin, a sweet cooking wine. If you are looking for nice char, adding a small amount of honey or maple syrup can help the food to caramelize while cooking.

Two reasons to marinate meat is tenderizing and to add flavor. As for beef, more affordable meats like flank or sirloin will really benefit, especially from tenderization.  No need to spend a fortune on premium cuts of meat to get a better taste, try your hand at marinating.

The key is timing

Marinating might not be ideal when you’re in a time crunch, but it doesn’t take as long as you might think. For beef and chicken, it is recommended two hours can do the job. You don’t want to go over 24 hours or so, as the marinade can toughen the meat. For fish, the general rule is 30 minutes, otherwise the fish can begin to cook. Veggies only need about 30 minutes, as they don’t need to be tenderized.

 

Put TLC into the prep

How can you help the marinade soak into the food. Start by chopping and removing skin when possible. As an added benefit, smaller pieces allow for faster cooking. As you prepare your marinade, calculate portions properly so you’ll have enough: Think a half cup of marinade per pound of meat. Be sure to reserve some sauce before you submerge the meat. Once you’re ready to start, one of the easiest ways to distribute the marinade and help with cleanup is to use a zipper-locked plastic bag (my favorite), but nonmetal covered bowls work, too. Don’t use foil, because a chemical reaction could botch your entire recipe. NEVER marinate at room temperature. Slip your food in the fridge, set a timer and enjoy the anticipation!

Share your favorite marinade with us… Looking for some more ideas, check out the recipes on my website by clicking the link.

Happy grilling and have an epic day!

Tasty Tuesday: Clucking Good Balsamic Chicken

Today’s YUMMy recipe is from Rachel at Wicked Good Spice Mixes Company.  I love trying new recipes and her seasonings make it even easier.  One bag instead of lots of spices all over the cabinet.  This recipe makes 4 breasts.

Ingredients

• 1 lb of boneless, skinless  chicken breasts
• 4 Tablespoons Clucking Good Chicken Spice Blend
• 2/3 cup of  olive oil
• 1/3 cup balsamic vinegar

Directions

1. Wash and pat dry chicken breasts

2.   In a large glass bowl whisk together olive oil, vinegar, and Clucking Good Chicken Mix.

3.   Place chicken breast into bowl, cover, refrigerate and marinate for 30 minutes.

4.  Grill over medium heat, (discard excess marinade) or bake in oven at 350 degrees for 30 minutes (or until chicken reaches internal temperature of 165 degrees)

* A great companion dish to this is oven roasted vegetables seasoned with our Tuscan Bistro Blend

A Wicked Good Idea is Born

Rachel started this company to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

 

Live in Brick? OR travel to the Farmer’s Market on Saturday from 9AM – 2PM. Be sure to stop by and sample some of the vinegars or spices at their table.  If you can’t make it, check out these awesome products at these local stores.

502 Baking Company, 502 Brick Blvd, Brick, NJ 08724 (732) 477-4502

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855

Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092

(908)358-3311

Have a great recipe you want to share?  We would love to feature YOU (and your business)!  If you try this, let us know what you think…

Have a ThirtyOne-derful day!

Tasty Tuesday: Mediterranean Garlic Chicken

 

 

Memorial Day weekend is over and we are now officially moving into the grilling season! I used to love grilling everything – chicken, beef, veggies – just about anything I could.  Now in the condo, we don’t grill.  One of the things I miss about our old house.  Check out this yummy recipe from Wicked Good Spice Mixes Company….

Ingredients:

• Boneless chicken breasts
• 1/2 cup white vinegar
• 2 tablespoons lemon juice
• 3 tbsp Achilles Heel
• 1 tbsp Garlic Explosion

Directions

1. Wash and pat dry boneless, skinless chicken breasts.

2. In a small bowl, mix together all seasoning ingredients.

3. Pour marinade over chicken and let sit for a minimum of 30 minutes.

4. Grill (or bake in the oven) and enjoy!

A Wicked Good Idea is Born

This woman owned company was started to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

 

Live in Brick? OR travel to the Farmer’s Market on Saturday from 9AM – 2PM. Be sure to stop by and sample some of the vinegars or spices at their table.  If you can’t make it, check out these awesome products at these local stores.

502 Baking Company, 502 Brick Blvd, Brick, NJ 08724 (732) 477-4502

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855

Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092

(908)358-3311

Have a great recipe you want to share?  We would love to feature YOU (and your business)!  If you try this, let us know what you think…

Have a ThirtyOne-derful day!

Tasty Tuesday: Chicken Salad

I have struggled with staying at goal for the last few months.  Just when I wanted to get back on track eating zero point foods, it has been recommended in addition to dairy free and gluten free – I go vegetarian.  BUT before I made the change, I tried this YUMMY recipe.

Give this AWESOME 1 Smartpoint. per 1/2 cup service recipe a chance.  This will make 12 servings!

 

Ingredients:

• 2 pounds cooked boneless, skinless chicken breast
• 1 cup purple grapes, halved
• 2 TBS chives, scallions or green onions, minced
• 5 ribs celery, washed and chopped
• 1 TSP garlic powder
• 1/2 cup light mayonnaise
• 1/2 cup plain, non fat Greek yogurt

Directions:

1. Cook the chicken breasts until done. You can pan fry with non stick cooking spray or bake in the oven.
2. Shred the chicken or chop using a knife. Place in medium sized mixing bowl.
3. Wash and cut the grapes in half. Place in bowl.
4. Wash and mince chives. Place in bowl.
5. Wash and chop celery. Place in bowl.
6. Add garlic powder to bowl.
7. Add light mayonnaise and Greek yogurt to bowl.
8. Add a dash or two of this seasoning if you’d like some more flavor.
9. Mix well and chill for an hour before serving.

Since this makes 12 servings, why not take some for lunch using your Thirty One Around the Clock Thermal..  It is one of the most versatile totes.  Great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

If you try this yummy recipe, let us know what you think.  Have a recipe you want to share?  Send me an email – if I use it, I will send you some happy mail.

Have a ThirtyOne-derful day!