Now that we have the temps in the 80's and 90's what do we intend to do with them?
You'll find me grilling out!
With healthy choices such as fish, lean steak, chicken and veggies to choose from, you can't go wrong (only right).
After perusing the Internet a little this week, I found quite a few blogs asking the question, how do you season your grilled food?
Walking down the spice and sauce aisle in the grocery store today, there were so many rubs and marinades to choose from!
You'll find me grilling out!
With healthy choices such as fish, lean steak, chicken and veggies to choose from, you can't go wrong (only right).
After perusing the Internet a little this week, I found quite a few blogs asking the question, how do you season your grilled food?
Walking down the spice and sauce aisle in the grocery store today, there were so many rubs and marinades to choose from!
In our house, we usually stand by our old friends - salt and pepper. If you want something above average, you can still get fancy with this pair. Using different flavored peppercorns in your grinder is one option. Making a compound (flavored) butter to melt over your food is really easy and tasty as well.I posted my easy-peasy directions for you below.
Compound Butter
1. Let your butter or margarine soften (for at least half an hour to an hour).
2. Mix in your favorite spice and/or herb. Smell each one before dropping it in. You want the flavors and smells to mesh and not become overwhelming. Sweet should stay with sweet and savory, with savory. Click here to check out what Slashfood advises in this area.
3. Scoop butter (or margarine) onto a sheet of plastic wrap.
4. Roll wrap around butter, so that you have formed a tube shape.
5. Refrigerate butter for at least an hour.
6. Slice and place on bread or even over meat and/or veggies after grilling.
This is just one idea I have for grilling any lazy, warm day away.
Tell me, how do you grill?
1. Let your butter or margarine soften (for at least half an hour to an hour).
2. Mix in your favorite spice and/or herb. Smell each one before dropping it in. You want the flavors and smells to mesh and not become overwhelming. Sweet should stay with sweet and savory, with savory. Click here to check out what Slashfood advises in this area.
3. Scoop butter (or margarine) onto a sheet of plastic wrap.
4. Roll wrap around butter, so that you have formed a tube shape.
5. Refrigerate butter for at least an hour.
6. Slice and place on bread or even over meat and/or veggies after grilling.
This is just one idea I have for grilling any lazy, warm day away.
Tell me, how do you grill?
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