top of page

Main Protein



  • For a one inch steak, grill over medium high heat for 8-10 minutes on each side. 5 minutes each side for medium rare.

  • Never use a fork to move steaks because the juices will run out. Always use tongs.

  • Be sure to let your steak rest for about 3 minutes before cutting into it to let the juice redistribute.

  • When creating patties from ground beef for hamburgers, make them a little thinner in the middle than around the outside edge, because when they cook, the middle will expand and then be the same thickness as the outside edge. If you don’t do this, you get more of a football than a pattie to put on your bun.




  • If using a marinade, let the chicken soak in the marinade for at least 15 minutes.

  • If using a rub, prepare chicken with rub before placing on grill.

  • Place the chicken on the grill over the hottest coals and cover with the lid. Grill for six minutes on each side. Internal temperature on chicken should be 175-180 degrees.

  • Brush any sauces on your chicken for the last few minutes only. More than that and you just have burned sauce.


Franks &/or Bratwurst


  • Franks are easy. Just throw them on the grill and serve to the taste of your guests…lightly marked to nearly burnt.


  • Bratwurst Bath – In a large disposable aluminum pan, pour in 1 can or bottle of beer and a couple cups of apple juice. Add some sliced red & white onion and sliced pepper. Place the brats (or franks) in the bath, then place the pan on your grill. Let it simmer for 15 minutes. After 15 minutes, use tongs to put the brats on your grill surface. Cook until browned slightly then return to the bath for another 15 minutes. Put them back on the grill surface to brown some more, then serve in hot dog bun or hoagie roll with some of the onions & peppers if desired.



Side Dishes

Grilling Vegetable Kabobs


  • Onions cut into wedges

  • Zucchini and or summer squash cut into 1 inch chunks

  • Medium fresh mushrooms

  • Green and/or red peppers cut into large slices

  • Alternately thread vegetables onto metal or soaked wooden skewers leaving 1/4 inch space between pieces.

  • Place skewers on uncovered grill

  • Brush with Italian dressing occasionaly while cooking.

  • Grill over medium heat for 10-12 minutes or until vegetables are tender and lightly browned.



Grilling Corn on the Cob

Choose the appropriate number of fresh ears of corn

  • Peel husks back, but do not remove.  Remove silk from corn.

  • Pull husks back up around corn.

  • In a large pot or container, cover corn (husks on) with cold water. Soak for at least 1 hour.

  • Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.

  • Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings.

  • In a small saucepan combine 2 T margarine or butter, 2 tsp lemon juice, and ¼ tsp thyme. Heat on the grill or stovetop until butter is melted. Brush mixture over the corn before serving.




Grilled Bananas Foster

  • 1/3 cup + 2 T unsalted butter

  • 1 cup + 2 T brown sugar

  • 3/4 teaspoon cinnamon

  • Pinch of nutmeg

  • 1 cup dark rum

  • 6 ripe bananas

  • vanilla ice cream

  • Preheat a grill pan or grill grate over medium heat.

  • Peel the bananas and cut in half, lengthwise. Melt 2 T of butter. Brush the bananas with melted butter and sprinkle with 2 T of brown sugar. Cook bananas on grill over direct heat for 4 to 6 minutes turning once. Remove from grill and hold.

  • Melt the remaining butter in a large skillet over medium heat. Add the remaining brown sugar, the cinnamon and the nutmeg and cook until the sugar dissolves, stirring constantly. Add rum and gently move around the pan, warming the rum until it flames. Continue cooking until the flame dies out. Add the grilled bananas to the hot rum mixture and cook  3-4 minutes more.

  • To serve, place a large scoop of vanilla ice cream on a plate, Lay 2 banana halves over the ice cream and drizzle rum sauce over it.


Other tasty dessert ideas... 

Grilled Peaches or Nectarines with Ice Cream

Grilled Pineapple Slices dipped in coconut milk and then brown sugar.

Grilling Fruit Kabobs

  • Cut your fruits of choice into chunks

  • Alternate the fruit chunks, threading them onto metal or soaked wooden skewers

  • Grill uncovered over medium hot heat until the fruit is heated through.

  • Cook time is about 6 minutes, turning often.

  • Brush with honey during the last minute of grilling time.




All About Grilling
bottom of page