how to make the most of grilling season - gas grill with cast iron grates

There is nothing better than the taste and appearance of the food cooked on the grill.
The slight smoke smell and ease of preparation make the barbecue one of the top cooking methods at any time of the year.
Even with chill in the air, it's quick and easy to walk outside and bake a meal.
Now that summer is coming, many of us are dining in the open air, which usually includes a baking sheet.
From steak to mushrooms, almost any food can be baked, and occasionally a food you can't imagine, such as thick-cut Greek cheese (Halloumi)
Perfect Grill.
For those of you who don't have an outdoor grill, I made it on cast
Indoor baking tray made of iron.
An indoor grill can be found in any cooker store, adding a taste similar to an outdoor gas grill.
I have two square pieces, placed on the burner and can hold two servings of protein, or four portions of fresh corn or sliced eggplant.
Here are some of my suggestions for you to make the most of the barbecue. What to grill?
Most importantly, you need to know which food is the best BBQ.
Any piece of meat is ideal for barbecue. For dark-
Chicken, I suggest cooking in the oven first, about three.
Complete the dormitory and then finish on the grill to avoid excessive darkness or blackening of the skin.
Boiled chicken breast-
About three minutes on each side.
I would recommend that you pound the chicken into a uniform thickness to ensure the perfect taste.
Fish is the best if you choose steak fish (
Tuna, salmon, swordfish, sharks, etc)or whole fish (
Such as apper fish or bass).
Shellfish including shrimp, scallops, clams and lobster are great on the grill and can be eaten at room temperature or as part of a salad.
I tend to avoid sashimi barbecues because they are too delicate for the heat and it's hard to remove from the grill.
All kinds of grilled vegetables are great.
My personal favorites are asparagus, mushrooms, onions, peppers, zucchini, eggplant, broccoli, immature tomatoes and corn.
Consider buying a grill basket and putting some small vegetables so they don't fall into the grill.
For our middle vegetarians, tofu and tofu meat are delicious for barbecues, especially with delicious marinades.
Ready grill for guaranteed non grill heat is the most importantstick surface.
If your food is not ready to turn easily, just wait another minute to make sure the correct scorched.
If you are barbecuing with something that is little or no marinade, be sure to spray the grill gently with a vegetable cooking spray or gently brush the grill with olive oil.
My favorite element in the barbecue is the marinade.
Marinade can be as simple as adding some fresh herbal sauces, such as salsas, pestos, and preserved cooked marinade, adding a ton to almost any barbecue
Because there is no sauce and fat in the pot, and most baked food is cooked quite quickly, the marinade will not only tender, but also increase the taste.
Depending on what you prepare, I usually marinate dishes at room temperature for at least two hours, or soak them in the fridge for a night.
I would recommend keeping the remaining marinade and putting it in a small pot for four or five minutes to kill any bacteria and drink a little red wine if needed, you can pour a delicious sauce on the baking tray.
One exception is that marinade can actually cook fish, so don't marinade fish and shellfish in more than an hour.
This is where Spice friction can be a perfect flavor booster.
I often use spices on tuna, salmon and shrimp.
Simply toast some of your favorite spices like cumin, mustard seeds, pepper and coriander.
Grind in a coffee or spice grinder, apply the fish gently with olive oil, then sprinkle with spices and a little sea salt.
You have now raised your fish to another level.
Baked briadi likes the taste of toast, often lightly brushed with extra virgin olive oil, cut with garlic to rub, as you might like in Tuscany.
Bake each side for three or four minutes with chopped tomatoes, olives and mushrooms.
Or, simply entertain it with a few pieces of pieces from palmassa Reggiano.
When guests have a glass of chilled wine, I often make hummus or sauces such as white bean paste.