02 Mar 4 Tips for Spring-Time Grilling – Plus Recipe
Time for the grills, barbecues and smokers to shine. Make this year the time to expand your ideas on what outdoor cooking can be. Here are four great tips for hot-off-the-grill action.
1. Fresh is best!
If you’re going to grill a big, beautiful steak outdoors … maybe set your standards a little higher than that frozen
hunk of mystery meat you found covered in frost in the back of your freezer. Take a trip to your local farmers’
market, or to your local butcher shop and discover the difference “fresh” makes.
2. It’s not all about meat.
There is a world of possible grilling options that don’t revolve around meat. Sure, a barbecued burger is great, but
grilled vegetables can be the star of any dinner. Have you considered about other options? What about a pizza, or
fresh baked bread cooked outdoors by the Master-of-the-Grill that you are. If you haven’t tried making linguine
with clams on a grill or barbecue, what’s stopping you?
3. Be prepared
Making sure your propane tank is full, or that your charcoal is dry, or your smoker is loaded with wood pellets, is
just the beginning. To fully enjoy your time cooking outdoors, be prepared with all the gear. Get yourself a sturdy
set of tongs and spatula and you’ll see right away how different the cooking experience is. Barbecue gloves,
wireless digital thermometers, cutting boards and a generously sized serving platter will take your grilling game
from amateur to Master.
4. Be patient and enjoy the experience.
The worst thing you can do is hover over the food on your grill, especially when cooking things like steaks.
Constantly flipping food isn’t doing any good. In fact, this is a great way to over-cook meat. Lay down the food
and trust your timing. Or, set a timer if you need to. Flip only when you have to. This couldn’t be more important
advice if you are using your barbecue or grill as an oven. Leave the lid closed! Step away. Get a cool drink. Enjoy
your yard and the fresh air … and let the grill do it’s thing!
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated Meyer lemon zest
• 1 tablespoon fresh lemon juice
• 1tablespoon fresh Meyer lemon juice
• 1 tablespoon whole grain mustard
• ¼ cup olive oil, plus more
• Kosher salt, freshly ground pepper
• 2 large bunches thick asparagus, trimmed
• 2 bunches spring onions, halved if large
• Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice,
mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).
• Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt
and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve
drizzled with dressing.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 3 Total
Sugars (g) 3 Protein (g) 3 Sodium (mg) 50