Grilling Tips and Recipes: Kosher Meat and More

Summer is the time for grilling and barbecuing, and there’s nothing better for barbecuing than kosher meat. Sure you can grill bread, vegetables and fish, but kosher chicken and kosher meat, whether in kebabs or cuts, are the centerpiece of any great cookout. So without further ado, here’s what you need for a successful cookout.

1. The Grill: While gas is easier, a charcoal grill isn’t too difficult to maintain. All you need is charcoal, lighter fluid (they also have the charcoal pre-sprayed in lighter fluid if you want to make it easier on yourself), and some grill tools.

Charcoal – You will need to use briquettes, which give food its smoky flavor. Use about 30 briquettes per pound of kosher meat and place them in a pyramid shape on newspaper. You can light the paper under the grill. The ideal cooking temperature takes at least half an hour to reach, and more if it is cold or windy.

Gas – Lava rocks are heated using a gas flame and need to be cleaned regularly to ensure proper cooking.

2. Cleanliness – A clean grill means proper heat distribution and better-tasting food, as well as increased grill longevity. With the grill cool, scrape the grill with a wire brush to remove any bits of fat. Keeping the grill on high heat after cooking for 5-10 minutes will melt any remaining gunk and keep it clean.

3. Grill Covers – These will protect your grill from the elements and keep it clean.

4. Food: You can grill anything, and the best part about grilling is the smoky flavor you get from cooking over an open fire. Here are some delicious recipes that will leave you wanting more:

Grilled Asparagus with Egg – Lightly poach an egg with olive oil and herbs and add a bit of spicy oil made with chiles, garlic and fresh mint to lightly charred asparagus.

Fresh Fruit – Peaches, watermelon, and strawberries can be grilled, then salted and drizzled with balsamic vinegar for a delicious fruit salad.

Tomatoes and Fennel – Often underestimated, this last ingredient is very healthy and very tasty. When thinly sliced ​​and served with halved tomatoes, add olive oil, salt and pepper, and perhaps a little balsamic vinegar for a delicious appetizer.

Grilled Kosher Chicken – Rub with garlic, rosemary, lemon juice, and olive oil then cook on the grill for about 25 minutes.

Flank Steak: Whisk together a little fresh orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest, and pepper to marinate the steak overnight or during the prep time it takes for the steak to cook. grill comes on. Grill that steak for 3 minutes per side and slice it crosswise.

Tuna or Swordfish Pimento Aioli: Flip once after 5-10 minutes depending on how little you like, then combine a little mayonnaise with garlic, pepper and lemon juice. There is a tasty fish. These recipes and guidelines will get you serious about grilling. Don’t be too competitive, now!