What is your favorite grilling tip or Food52 grilling recipe?

Question

Hello Food52ers! With Memorial Day and prime outdoor grilling season approaching, I’d love to hear your best grilling tip/trick or favorite Food52 grilling recipe.

Maybe you’ve got a go-to marinade or rub, maybe you’ve got a favorite pan you use for veggies, or maybe you’ve got a favorite recipe for an indoor BBQ (like these low-and-slow ribs https://food52.com/recipes...) — you tell me! I'm hoping to feature as many responses as possible in an upcoming story in June.

Thanks — I’m looking forward to your expert input! —Nicole Davis, Community Editor

Nicole D. · Answer

Thank you to everyone who responded! Here is the story: https://food52.com/blog.... Please feel free to weigh in on my new Hotline Q: What is your number one cleaning tip or trick (this can relate to things outside the kitchen too!): https://food52.com/hotline...

Nancy · Answer

Everything or anything that looks good in the markets, but my favorites are corn, sweet peppers, then onion and garlic to use as aromatics or burger toppings.

Prep: Just a bit of oil before grilling. Use a grill basket. If you have one. Or a couple sheets of foil with punctured holes.

I leave the seasoning for after, depending on the whole plate in which the veg is served.

Nancy · Answer

@Happygoin - yes me too for roasted winter root veg… much more flavor than baked or boiled.

Nicole D. · Answer

Thank you, Nancy! I love this. Are there any specific veggies you like to grill the most, and do you do anything special before they go on the grill -- like add oil, salt + pepper first -- or when they come off?

Happygoin · Answer

I do the same...and often, Nancy. Grilled summer veggies are the best! A simple tahini/lemon sauce to to zhuzh them up with sometimes.

A bit off topic, but I do the same with root veggies in the oven in winter, and then make soup with the leftovers. Oh so good on a cold day.

Nancy · Answer

Not exactly a recipe, but a summer vegetable prep I like.

Char/roast vegetables on the grill for that night’s dinner.

But roast more than you need for one night - when served chilled or room temp for the next few days, their smoky taste enhances salad, soup, sandwiches.

And later in the season, when almost everything is ripe, you can make ratatouille with the charred tomatoes etc as the starting point.

Nicole D. · Answer

Perfect, will definitely try it!

HalfPint · Answer

Not really. I did increase the salt to 1TB because I prefer it a bit saltier.  I would marinade longer for the ribs. I posted my ribs version here: https://food52.com/recipes...

Happygoin · Answer

I do.  A medium/hot heat.  You have to watch them bc of all the sugar in the marinade, but boy are they delish.

Nicole D. · Answer

Love it! Do you do anything different when you adapt for spare ribs?

HalfPint · Answer

Halfsies Chicken from Mimi: https://food52.com/recipes/75253-halfsies-chicken

Probably my favorite grill recipe because it's easy from start to finish: marinate chicken ahead of time (I've had this chicken marinating about 3 days without ill-effects on the texture; there's no acid to worry about), and pop onto the grill.

I love this chicken so much, I even adapted it to for pork spare ribs (works beautifully here too).

Nicole D. · Answer

This sounds great! Do you put the tips straight on the grill?

Nicole D. · Answer

I hear you -- my husband is generally a terrific griller and gets it right without a thermometer, but he likes to cut into the meat afterward to test instead of using a thermometer and letting it rest. It kills me!

Happygoin · Answer

I’ve been using this recipe for years and years and it’s loved by everyone who tries it. I use it primarily on sirloin tips. When they’re on sale, I stock up, make a double or triple batch of marinade, and freeze them in serving size bags. Take them out in the morning and they’re ready to go on the grill by dinner time.

1/2 cup soy sauce
1/2 cup orange marmalade
1/2 cup honey
1 T rice wine vinegar
1/4 -1/2 tsp red pepper flakes

Mix soy sauce, marmalade and honey. Microwave for 10-15 seconds to soften marmalade. Whisk in vinegar and red pepper flakes to combine.

Gammy · Answer

We never grill meat without an instant-read thermometer.  Nothing worse than an overcooked steak!

Nicole D. · Answer

Love that — it's almost like a deconstructed baba ganoush!

shanal · Answer

I love to grill whole eggplant. There’s nothing easier. Just throw the whole eggplant on a hot grill and keep turning it every few minutes (for about 20-30 minutes total depending on how hot the grill is) until it’s charred all over and soft inside. Then remove it to a plate and slice it down the middle to expose the creamy inside. I like to drizzle tahini sauce over it, throw on some roasted tomatoes and chopped parsley—then serve it as a dip. Here’s my quick video: https://www.tiktok.com/@adailydip/video/7229410860756716843
(You can even top it with a poached egg which is even more delicious.)

What is your favorite grilling tip or Food52 grilling recipe?

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