Perfect Your Grilling Skills For The First Day Of Summer
It’s that time of year again—longer days, fresher flavors, and hotter grills. Summer is officially upon us, so get out of the kitchen and into the sun with these grilling tips and recipe variations.
No two grill masters approach any meal the same way, but here’s one technique any propane lover can employ: the “7-6-5” method.
Prepare a pork tenderloin by washing, trimming, and seasoning however you like—whether that’s a simple brine, marinade, dry rub or glaze—and preheat the grill to high. When you’re ready to cook, break out your stopwatch.
- 7 minutes on the first side
- 6 minutes on the second side
- 5 minutes with the grill turned off and the lid closed
Use a meat thermometer to ensure the meat is cooked through (medium is about 160° F), and voilà—your main course just became the main attraction.
Read more about the “7-6-5” method at Fine Cooking.
The aroma of grilled corn has the power to stimulate appetites throughout the neighborhood, and this is our favorite method.
Prepare by peeling back the husk and remove the silk (those little hairs) from each cob, fold the husk back, and let soak the cobs in cold water with 1 tablespoon of salt for 10 minutes.
Preheat the grill to high and cook for 20 minutes—turning every 5 minutes—or until the kernels are tender when poked.
Season with butter and salt or, if you’re looking to mix things up, try Bobby Flay’s homemade BBQ Butter or Herb Butter.
There’s no wrong way to cut a watermelon, but there’s one way that keeps the mess to a minimum.
Start by quartering your watermelon, and then make slices 1-1/2 inch apart—but do not cut through the rind. Next, cut two rows to make a grid. Then cut the melon off the rind and place the melon onto a serving platter.
For more detail, visit The Kitchn.
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