Why do we get a sense of pleasure from the smell of grilled meat? The answer lies deep in our genetic makeup. Grilling meat was a huge turning point in the development of the human brain, and it allowed our ancient ancestors to eat meat safely. Nowadays, we like to enjoying grilling on the weekends with friends just for fun! We have some fun grilling facts and recipes for the grilling master!
Why is grilled food so tasty?
When a meat or vegetable is grilled, the juice from that item is extracted and drips onto the hot coals. This process transforms the juice into a gas, which rises from the coals back in to the food! It changes the taste of the food on a molecular level.
Why is grilling the best option?
Americans have grown accustomed to a fast-paced lifestyle with little time for cooking. Grilling forces us to slow down and allows the family to work together toward a common goal. It gets the family outside and away from electronic devices.
Why is it healthy?
Grilling lets the food speak for itself. Food can taste amazing with just a little bit of salt and pepper. Certain marinades can also work wonders on the grill (going back to our concept of juice hitting the coals). It doesn’t require oils or any processed ingredients, and it allows us to get back to the roots of eating.
- 4 boneless chicken breasts
- 1 bottle of mojo marinade (any brand will do)
Pound the chicken so it is about 1⁄2 inch thick throughout the whole breast.
Place chicken in bowl and pour the marinade over so all of the breasts are covered. Cover and place in the fridge for at least 30 minutes. Prepare the grill.
Place the chicken on the grill and cook about 10 minutes per side. Be sure that the inside has no pink or has reached a temperature of 165 F.
- Baby portabella mushrooms
- Sweet onion
- Zucchini squash
- Yellow squash
- Cherry tomatoes
- Red bell pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
Chop vegetables so that they are uniform in size, all under an inch. Place chopped vegetables in a bowl and add olive oil, salt and pepper. Mix so all is coated.
Place vegetables on skewer so that there is a mix on each stick
Place loaded skewers on grill for about 15 minutes, rotating every couple of minutes to ensure each side is done.
GRILLED SALMON WITH DILL SAUCE
- 1 pound salmon with skin
- 7 ounces plain Greek yogurt
- 1 tablespoon ground dill weed
- 1⁄2 squeezed lemon
- 1 teaspoon salt
- 1 teaspoon pepper
Place Greek yogurt, lemon, dill, salt and pepper into a mixing bowl, and mix until blended.
Lightly salt and pepper the salmon, and place skin down on the grill. Cover with lid. Cook salmon about 15 minutes. It should flake apart with a fork.
Remove salmon from grill. Cut into quarters and serve with dill sauce on the side.
GRILLED PEACHES WITH WHIPPED CREAM
- 6–8 whole peaches
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- Whipped cream
Pit the peaches and cut them in half (ripe peaches are best).
Place melted butter and brown sugar into a mixing bowl and mix. Pour melted butter/brown sugar mixture over the peaches.
Place peaches cut side down on the grill and cover. Remove when peaches are wilted and soft when poked with a toothpick
(roughly 10 minutes).
Serve with a dollop of whipped cream on top and enjoy!