Page 30 - Robeson Living

Great

grilling

tips and

tricks of

the pros

Across the country as weather heats up, so do the grills. You ipes featuring blue cheese, visit www.salemville.com.
don’t need to be a pitmaster to enjoy the fresh flavors that
only come from grilling. A few simple tips and creative tricks Let it be: After grilling your choice of meat, remove from heat
will help you perfectly grill foods so juicy and delicious, you’ll and let it sit for a few minutes. If you cut into that savory
impress even the pickiest of palates. steak or succulent chicken breast right after it’s removed from
the grill, those precious juices will erupt and end up on the
Keep it closed: If you’re looking, it’s not cooking! When grill- plate. Just three to five minutes allows juices to redistribute
ing, it’s temping to constantly check your foods, but this mis- throughout the cut and settle so that when served you get a
take can cause items to cook unevenly. While some parts may main course just oozing with juicy flavor.
be overdone, others could be dangerously underdone. A grill
does its best work when closed, so let heat build up evenly Creative sides: Think outside the box when it comes to grill-
to cook foods with all those fantastic smoky flavors. Peek in ing sides. For example, Buffalo Blue Cheese Grilled Corn on
only when necessary to verify doneness or add sauces or oils. the Cob is guaranteed to add kick to your meal. Start by heat-
ing the grill on low. Then, peel and clean corn. Brush each
Marvelous marinades: Marinades are a popular way to add ear with hot wing sauce and wrap in aluminum foil, being
flavor to grilled dishes and can be a fun way to experiment careful to fully seal corn in foil. Place on the top rack of the
with different foods. However, experts caution not to mari- grill and close the lid, cooking until fork tender, about 15 to
nade for too long. Two hours should be your max for most 20 minutes. Remove from grill, carefully open aluminum foil
marinades when you’re planning to grill. This is particularly and brush with additional hot wing sauce. Place on plates and
important with marinades using pineapple as the high level sprinkle each ear with blue cheese. Serve immediately.
of enzymes can make foods mushy. Additionally, marinading
with citrus or vinegar for too long can toughen some foods. Grilled dessert: No need to turn off the grill come dessert
time. Use that heat to transform fresh fruit into a satisfying
Please with cheese: The smoky flavors of the grill are the per- dessert! Many fruits do well on the grill and offer a fantastic
fect pairing to earthy cheeses like award-winning Salemville and healthy dessert alternative. If you’ve never grilled fruit
Blue Cheese. Crafted in the heart of Wisconsin, this cheese is before, stone fruits like peaches and nectarines are a good
known for its earthy flavor that perfectly accentuates burgers, place to start. Simply cut in half, take out the pit, brush with
chicken and steaks. To delight taste buds with a mingling of olive oil and place on the grill cut-side down. Once warm,
rich flavors, try making Blue Cheese Stuffed Fig Burgers. The remove and drizzle and add a sprinkle of cinnamon or dollop
tangy cheese pairs perfectly with the savory burger and the of yogurt, if preferred. Other popular fruits to grill include
sweet fig and caramelized onions. For more great grilling rec- pineapple, bananas, cantaloupe and even watermelon.