Top Ten Tips for a Successful Cookout

This just in from Captain Obvious: July is National Grilling Month…and, not surprisingly, National Hot Dog Month (my West Highland terrier agrees, July makes him one hot dog).  I usually look for the history behind “national” days and months.  However, in this case, no one seems to know the origins of National Grilling Month, just that it’s been celebrated for over a decade.  Anyway, since we are in the midst of National Grilling Month, here are ten tips to having a successful cookout, either in your own backyard or on the road at a local park.

1. Safety First.  Yes, I understand that safety can be boring.  However, when you’re using food that can cause serious illnesses and messing with fire…well, safety first.  Prior to cooking, keep all your food cool and be certain to wash your hands.  Do not use the same plate to carry your raw meats to the grill and use it again to carry the cooked food away.  Be sure to cook all your food thoroughly and check it with a meat thermometer.  Next, ensure your grill is well away from flammable materials like your house, deck railings, overhanging trees, etc.  Finally, keep a working fire extinguisher on hand.
2. Don’t be afraid of fish.  Grilled salmon and tuna steaks are just to die for, especially if they’ve been properly marinated (a nice southwest marinate is my personal favorite).  Other, smaller fillets can be successfully grilled using a wire trap to ensure they don’t fall apart and don’t forget to baste with lemon juice and/or olive oil for moistness.
   
3. Don’t forget the vegetarians.  A large portobello mushroom cap makes a great substitute for a burger patty.  Just add some mozzarella and, viola, meatless burger.  Also, Beyond Meat and Impossible Burgers are “sprouting” up all over, even in traditionally carnivorous establishments like Burger King.
4. Kabobs offer the best of both worlds.  Those two worlds being meat and vegetables.  It’s a sneaky way to promote healthy eating as it’s tough to resist grilled peppers, mushrooms, pearl onions, cherry tomatoes, and other, overlooked kabob ingredients like mango, pineapple, zucchini, and cubed sweet potatoes.
5. Check the tank.  It’s good advice for a long summer trip and prior to hosting a backyard shindig (there’s that word again).  There’s nothing worse than being unable to cook meals for half your guests due to an empty propane tank.
6. Marinate and baste your meat.  A few other bits of advice; always marinate your meat in the fridge and pat it dry with paper towels prior to putting on the grill to lessen flare-ups from dripping marinate.
7. Use a clock to cook.  And no, I don’t mean time your cooking.  After placing your meat on the grill, rotate it clockwise (or counterclockwise, it matters not), from twelve o’clock to six, in small increments every 30 seconds.  Then, flip and repeat.  This ensures even cooking.
8. Rest your steak.  If cooking steaks, let them “rest” (aka sit) 5-10 minutes prior to serving.  This actually keeps them tender and juicy.
9. Cool your beverages.  With ice cubes made from cocktail mixers like lemon and lime juice.  Spice up those cubes even more by suspending small slices of lemons, limes or a few mint leaves within them.
10. Cool your beverages v2.  With a variation on the traditional ice cube, in this case, frozen water balloons.  No, they won’t burst because the balloon will expand as the water freezes.  After you’ve frozen your balloons, fill a kiddie pool with the balloons and your favorite beverages.  Then, after the balloons thaw, have a kick-ass water balloon fight.

Hopefully, during the rest of National Grilling Month and beyond, you’ll use several of the above tips to make your next cookout the best it can be. And if you are looking for the perfect easy sides for your grilled feast, check out MagicKitchen.com! Bon appétit.