Nothing better than grilled Lake Trout especially when you get it for free ! Thanks to Becky’s niece Tanya for the nice Lake Trout fillet we received the other day. We had it for supper that night.
I seasoned it with a celebrity chefs seasoning that complimented the salmons mild flavor.
One trick to salmon fillets with the skin removed is to either grill without flipping or flip after a few minutes on one side. Salmon has a tendency to flake easily when done – this could be a problem on grill grates. Nobody likes to have food stick to grates or slip between grates into burners or coals. No problem for the Grill N Pal !
Salmon fillets, salad, vegetable and glass of wine — If you’re not eating right – you’re not living right !
I hated food dropping through the grates of my grill!
That was one of the problems with most grills. Uneven heating, hard to keep clean and reduced grilling options are a few of the other issues I addressed when the Grill N Pal design was created.
It had to be durable, easy to clean, heat evenly, eliminate messy foil, be expandable and most importantly be AFFORDABLE !!
Who wants to spend lots of $$ on a grill to have the same issues of a budget grill ?? The Grill N Pal can turn that old clunker into a money saving, grilling machine !
There is nothing better than hearing from my customers on how much they love their Grill N Pal. Many have purchased some as gifts for their friends and family. It’s a snap.
Green beans are a snap also — a little olive oil, salt, pepper, garlic powder and parmesan cheese — grill over medium heat till desired doneness.
I slow grilled the chicken legs and thighs getting them nice and golden before brushing with “EASY BBQ Sauce”. Sauce is so easy with few ingredients most households have on hand. 1/4 cup each of honey, ketchup, soy sauce. Add to taste – salt, pepper, garlic, paprika, hot sauce or whatever suits your taste !
Finger licking good !
Still only $19.95 at http://www.grillnpal.com
Need a bigger Grill N Pal size for a party? Just put two side by side and cover an area 17″ x 24″. Just make sure your grill is level and they will stop those frustrating fires and flare ups !
You have complete control using burner temperatures – keep some items warm while grilling on the other.
SPECIAL OFFER GET TWO FOR $36.00 AT WWW.GRILLNPAL.COM.
Makes a great gift for that special griller!!
Picked up an Embers pork chop from LaLondes market in Midland the other day. This is the chop that was featured at the Embers restaurant in Mt. Pleasant for years! Although the restaurant is no longer there the pork chop lives on at LaLondes.
The one I picked out of the case weighed in at 1 1/2 lbs! No need to season this bad boy as it is already marinated and grill ready.
The most common mistake cooking or grilling pork is to over cook it ! I like to treat chops just like a good steak – grill just till pink is gone or about 160 degrees. Over cooking leads to dried out and a tougher chop. Mine only took about 15 minutes per side.
I had a taste for stuffed grilled peppers that are so easy to prepare. Select the peppers according for your heat tolerance, slice length wise, fill with mixture of softened cream cheese, Mexican shredded cheese, shrimp etc. and grill.
From the photo you can see the nice char on the bottom of the peppers. Check out http://www.grillnpal for more recipes and get your grill on!
Ever get bored with the same old grilling choices? Think out of the grilling box and expand your horizons! When is the last time you had “Buffalo Blue Cheese” chicken patties? How about “Sun Dried Tomato” chicken breasts?
You would expect a little zing with “Buffalo” in the name and it is delivered with these Kicken Chicken patties and the marinated breasts didn’t disappoint !
I found these at LaLondes Market in Midland, their meat showcase features a wide selection that will have any griller worth his tongs firing up the grill.
Next on the agenda is their one lb. marinated pork chop that was a menu staple at the Embers Restaurant in Mt. Pleasant, Mi.
One Grill N Pal is only $19.95! — want two – only $36.00 !!
Had a taste for steak this weekend — N.Y. Strip or Ribeye ? Why not one of each? They looked sooo good at LaLondes market in Midland.
Made my simple but tasty marinade of soy sauce, Worcestershire sauce, garlic powder and pepper. Go easy on the Worcestershire – a little goes a long way. You can let this marinade work its’ magic overnight or just a few hours if time is limited.
For a side dish grilled sweet potatoes brushed with melted butter and brown sugar are tough to beat. After peeling potatoes I sliced them length wise in 3/8 ” thickness.
Preheated my Grill N Pals and on went the sweet potatoes. Only takes about 8 minutes on a side until nice grill marks and softened up.
The marinated steaks are a no brainer – med. high heat – flip once. I like my steaks med. rare — Have to admit I’m partial to ribeyes’ but the N.Y. strip was excellent also.
My friend Justo accepted my invitation to join Becky and I – from the smiles on their faces looks like a big thumbs up !! http://www.grillnpal.com
I like to see what’s on sale when shopping for something to grill. Baby back ribs are at a premium right now with grilling season heating up.
Regular pork ribs were a bargain when I priced them to the ever popular baby backs.
As with both style of ribs most grill masters will remove the white membrane on the back of the ribs. The easiest way to remove this membrane is to start peeling it with the edge of a spoon and then grasp with a paper towel and peel it off.
Regular ribs may not be as tender as baby backs but when prepared properly are mighty tasty.
After dry seasoning both sides and preheating the Grill N Pal on lowest setting for my gas grill, on went the slab bone side down.
Grilled for 30 minutes with grill closed, flipped to meat side down and basted bone side with BBQ sauce. All grilling was done with grill closed after basting.
After another 30 minutes flipped to bone side down and basted meat side with sauce. High sugar BBQ sauce burns easily so baste later in the grilling process. Repeated basting and flipping for another 30 minutes and ready to eat !
No muss – no fuss easy ribs.
Check out other recipes at http://www.grillnpal.com