Guest post by: GirlsonaGrill’s Alison and Katie
We are Alison and Katie, aka GirlsonaGrill: two sisters from Alabama, raised in the finest traditions of outdoor entertainment, barbecue and tailgating! While we cheer for different teams, the one thing we have in common is a love for good, fresh ingredients, cooked well over an open fire. But it’s easier to grill the steak than to write about grilling it — at least, to write about it in a manner that someone else can use to duplicate your results…. So we’re going to keep it simple and real. We want to share some basic information to get you started, and then you can experiment until you find the way that’s right for you.
Katie’s Story – Don’t be afraid of the grill
My sister Alison and I are hard-core charcoal grillers, but we’re both also busy career women as well. We recognize that there is one thing working women need, and that’s CONVENIENCE. While good, fresh food grilled over a wood fire would be our first choice, by the time we get home, put in a load of laundry (Ugh!) and open the fridge, we need food – FAST, and that means lighting the gas grill. It turns on in a snap, cooks evenly and fast, and turns off the second your food is ready.
Gas grills and charcoal grills are two totally different things. Alison has already written about starting and operating a charcoal grill, so I wanted to share some important advice about gas grills. Gas grills are fueled by propane, natural gas, or butane. Most of you will probably be dealing with the best-selling grill in the US – propane-fueled gas (not to be confused with the kind emitting from your husband after the all-you-can-eat BBQ bean-fest on the 4th of July.)
I know that a gas grill can be intimidating; after all, you are entering a “man’s domain.” But you light your gas stove, don’t you? And if your spouse is overseas, you don’t wait for him to get home to re-light the gas hot water heater! So put on your big girl panties and get grilling! Don’t miss the fun of entertaining outdoors! Just keep in mind you are dealing with FIRE, so use sound judgment and take the time to familiarize yourself with the owner’s manual for your specific grill beforehand.
- Always follow your owner’s manual/safety instructions.
- Never, ever smoke near a gas grill.
- Be aware of your surroundings. Make sure that you are seeing clouds, stars, or sky when you light your grill; never use your gas grill in an enclosed space.
- When you’re done cooking for the day, turn the gas off at the grill, and then at the propane tank.
- Never store a propane tank inside – always keep it outside, at least 5 feet away from the house or garage.
- Don’t be afraid of the grill!
Remove any burner covers before you contemplate the grill-lighting procedure. These are light-weight, usually aluminum, and lift right off. To light the grill, the first thing you will do is turn on the gas at its source, and for most of you this will be on the propane tank. Next, and this is important, OPEN THE LID!! This will keep the gas from staying enclosed in the grill and prevent a mini-Hindenburg explosion in your back yard. Then you will open the gas valve on your grill. You should hear a wooshing sound, just like you do on a gas stove before the burner ignites. Most gas grills have a push button manual ignition; but if not, use a long match or Aim-N-Flame to light the burners. Use tongs to place the burner covers (which are actually flame diffusers) back over the burners.
Allow the grill to burn at almost full throttle for about 5-10 mins while you go inside (keeping an eye on the grill!) and prep your food. This will burn off any remaining food or grease particles left from the last use. Then, adjust the temperature to your grilling needs, and you are all ready!!
Grilling can be a fast (hamburgers or steaks) or slow process (pork butt, brisket) so follow the cooking instructions with the recipe of your choice – and pay attention to the recommended grilling temperature – hot, medium or low. The knobs on your grill will be well marked. Make sure you use a food thermometer (sold at most hardware stores) to completely cook any meat, especially poultry, to the temperatures recommended in your recipe.
The important thing is to get outside and enjoy your friends and family. So tell the guys to move on over: the Girls are coming to grill!
Caribbean Shrimp Skewers
This dish calls for four pounds of 16-20 count shrimp (the big ones) cleaned and peeled with only the tail section left on. One skewer of three shrimp plus veggies will make an appetizer or a tapas-type small plate. Two or three skewers are a main course.
We normally don’t recommend cooking the meat and the vegetables on the same skewer, but in this case, the shrimp cook so quickly that they are done about the same time as the vegetables. The shrimp only need to cook for about 3 mins per side, depending on the size. The biggest mistake is overcooking the shrimp, so take them off when they look opaque and let them rest.
Marinade:
1 cup pineapple juice
1 cup unsweet coconut milk
1/4 cup brown sugar, packed
1 Tbs kosher salt
Dash of Crystal Hot Sauce
Clean the shrimp and put them in a Ziploc bag. Combine all marinade ingredients and pour over the shrimp. Refrigerate, turning occasionally for 4 – 8 hours.
Glaze:
1 1/2 cup pineapple juice
1 Tbs rice vinegar
1/2 cup brown sugar
1 Tbs kosher salt
1 tsp red pepper flake
1 heaping Tbs corn starch
1/4 tsp allspice
1/4 tsp nutmeg
Combine cornstarch, with 1/2 cup of pineapple juice and set aside. Place all other ingredients in a non-reactive sauce pan and bring to a simmer. Whisk in the pineapple/corn starch mixture, stirring constantly until it returns to a boil and thickens. Set aside and keep warm.
Skewers:
1 small red onion, cut skewerable size
1 green pepper, cut skewerable size
fresh pineapple rings, cut into 1/8ths
Alternate shrimp with the veggies and pineapple and grill over a medium, one-level fire, about 2-3 mins per side. When the shrimp are almost done, brush with glaze, and cook one min more, turning constantly to cook the glaze onto the shrimp and vegetables. Remove to serving tray to let rest for a couple of mins, but they’re best if served warm.
Photo by: Steven Brisson
