Grilling tips for mom on Father’s Day

Grilling tips for mom on Father’s Day


LETICIA: IT IS FATHER’S DAY. THAT MEANS IT IS OUR TURN TO DO THE GRILLING. AND WE HAVE HIM — TIM FROM RALEY’S MEAT AND SEAFOOD EXPERT, THANK YOU FOR JOINING US. IF YOU HAVE NEVER GRILLED BEFORE, HOW DO WE IMPRESS HIM? TIM: WE WANT TO MIX IT UP. WE HAVE SHISH KEBAB. WE HAVE PEACHES, YOU CAN PUT THEM ON THE GRILL FOR SIX MINUTES AND IT IS A SWEET TREAT, RIGHT OFF THE GRILL. DO THE SAME THING WITH TOMATOES. LETICIA: OK. GRILLED TO PERFECTION. TIM: SO EASY. LETICIA: I ALWAYS BURNS MIKE MORIN — BURN MY CORNN. TIM: PUT IT DIRECTLY ON THE GRILL. LOW TO MEDIUM HEAT. ROTATE IT. AND THEN WE MOVE INTO STEAKS. DAD LOVES A GOOD STEAK. AND THIS ONE HERE, WE HAVE LOCAL BEEF. IT IS RAISED FOR TENDERNESS, HAND SELECTED FOR US. LETICIA: DO YOU HAVE TO ADD SEASONING? TIM: YOU CAN GO TWO WAYS. YOU CAN RUB WITH A LITTLE BIT OF OIL, BUT I LIKE THE PROTEIN TO BE THE STAR. SO YOU CAN SEASON IT TO YOUR LIKING. WE HAVE COOL THINGS OVER HERE, SURF AND TURF KEBABS, SIRLOIN STEAK THAT IS BROWNED A LITTLE BIT AND YOU PUT ALSO MUSHROOM AND SHRIMP. LETICIA: HOW LONG WOULD THOSE TAKE? TIM: 15 MINUTES, NOT LONG. LETICIA: ARE YOU TURNING AT? — IT? TIM: MAYBE ONE TIME. KEEP IT SIMPLE. WE HAVE SALMON AND SHRIMP KEBABS. THESE ARE PEELED, BUT THEY ARE A PRODUCT OF THE USA, DOMESTIC SHRIMP. WILD CAUGHT AND FRESH. WE HAVE A FISHERMAN THAT DOES IT FOR US AND HE CATCHES THEM AND PROCESSES THEM, TAX THEM AND — PACKS THEM AND SHIP THEM TO YOU. LETICIA: VERY FAST. LETICIA:THE SALMON LOOKS BEAUTIFUL. TIM: THIS IS HAWKEYE SEND THEM — SALMON. THIS IS SUSTAINABLE FOO IT WILL LET OUR KIDSD. BE ABLE TO EAT DOWN THE ROAD. LETICIA: NOW TO THE GRILL. THESE ARE BEING COOKED PRETTY WELL. WHAT IS THE SECRET? PEOPLE ARE INTIMIDATED. WHAT CAN WE DO NOT TO BE INTIMIDATED BY THE GRILLING? TIM: IT USES THING, STEAKS. A LITTLE SALT AND PEPPER AND OIL, PICK UP THE GRILL AROUND 500 DEGREES. THROW THEM ON ONE SIDE SIX OR SEVEN MINUTES, FLIP IT OVER ONE TIME, ANOTHER SIX OR SEVEN MINUTES AND YOU ARE DONE. THE BEST ROUTE TO GO IS THE USE AN INSTANT READ THERMOMETER AND YOU CAN COOK IT TO THE PERFECT DONENESS. LETICIA: AND RIBS. YOU HAVE IT ALL. [LAUGHTER] TIM: MAYBE 35 MINUTES ON THE GRILL. EASY AND YOU ARE GOOD TO GO. AND DAD IS HAPPY. WE HAVE LAMB CHOPS. SAME WAY THAT YOU WOULD DO THE STAKES. — STEAKS. HIGH HEAT, SIX OR SEVEN MINUTES, FLIP THEM ONE TIME MAYBE A LITTLE ROSEMARY ON TOP. AND DAD WILL BE HAPPY. LETICIA: HE WILL BE BLOWN AWAY. IT IS A HOT DAY. WHEN DO WE GO OUT AND GRILL? TIM: PROBABLY RIGHT NOW. LETICIA: AND LINH WILL HAVE MORE ON THAT QUESTION. LINH: IT WILL NOT BE AS HOT AS THE GRILL, BUT THAT IS GOOD ADVICE, DO THE BARBECUE EARLY. RIGHT NOW, WE ARE IN THE LOWER 80’S, TEMPERATURES GETTING AROUND 86 DEGREES AT 9:00. NEW, ALREADY 100 DEGREES.

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