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Italian Sausages on the Grill

Italian Sausages on the Grill

To make our Italian sausages on the grill we will be grilling everything so this will require an arsenal of grilling gadgets. These Italian sausages will be served on buns toasted with garlic butter and served with grilled peppers onions and pasta sauce. There is no prep to speak of but the grilling itself is labor intensive. The end result will be a restaurant quality Italian sausage sandwich.

Italian Sausages on the Grill

As easy as Italian sausages on the grill sounds the process we are taking you through here requires a high skill set. You will be tending to 3 different things at the same time on the grill. If you think it is too much for you pre make the peppers, onions and sauce in the kitchen first.

If I haven’t scared you off yet, let’s get into Italian sausages on the grill.

What you need: Food:

Italian Sausages

Pasta or Marinara sauce

Hot Dog or Sausage Buns

Peppers and Onions a frozen bag or fresh

Butter 1/4 Stick

Minced Garlic 2 heaping tablespoons

What you need: Grill Gadgets:

We have chosen to use the DiRusso’s Italian sausages. They are a good quality uncured sausage with a great flavor. They come frozen and the grilling instructions on the back of the package say to grill them for 25 to 30 minutes over a medium heat.

We will be grilling on our trusty Weber Kettle set up with 2 heat zones. The direct heat is set up to be a high to medium high heat, this is for grilling our peppers and onions.

Once our grill is heated we place the DiRusso’s Italian sausages over the no heat section of our grill and close the lid for 15 minutes.

After 15 minutes we turn and rotate the sausages and set the lid of our grill aside. From here on out we will not be covering it.

We place our wire mesh grilling skillet directly over the hot coals to allow it to get hot. We then pour our pasta sauce (Ragu Roasted Garlic) into a small sauce pot and place it onto the grill away from the heat, stir this every few minutes while you roast your peppers.

Once our skillet is hot we dump our bag of frozen peppers and onions into it. Fresh will grill up better and provide a bolder flavor but we want this to be as easy possible. Let the peppers sit for a minute or two and then stir. Repeat until you see some char developing on the vegetables. This may take 10 to 15 minutes. If you are using frozen there will be a point where you see all the water leaving the peppers and onions. Do not worry it’s not going to turn into soup, just keep going in a few minutes the char will begin to develop. Once the peppers are charred to your liking remove them from the grill and cover to keep warm.

Esposito's Finest Quality Sausage - SWEET ITALIAN ROPE SAUSAGE - 4 16oz Packages

Move your sauce pot with you pasta sauce close to the heat and continue to stir every few minutes.

By now your sausages should be fully cooked, you can remove them from the grill or push them to the coolest part of the grill to keep them warm.

The final and maybe most important step of Italian sausages on the grill:

Garlic butter toasted buns

Take 2 heaping spoonful’s of minced garlic and a quarter of a stick of butter and place into a sauce pan over the heat stirring frequently until the butter is at a boil and there is garlic in the air. Then move it to the cool side of the grill. Open your buns and coat the inside with garlic butter then place face down on the grill over the heat. Then coat the back of the bun with garlic butter. Depending on how hot your grill is your buns can be fully toasted in 30 seconds or 2 minutes so check the first one frequently. Repeat this step for all your buns.

Assemble and enjoy your grilled Italian sausage sandwiches.

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Mike

Owner 4theGrill.com


Is a Certified Food Safety Professional, KCBS member and has over 10 years experience in the food service industry.

“I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my grill!”

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S’mores on the Grill

s'mores on the grill

Today we are making S’mores on the grill, we will be using our gas grill but the same techniques can be used over a charcoal grill as well. This method will get the chocolate extra melty. There is a little grill prep involved but the only  things you will need outside of the basic s’more ingredients are marshmallow skewers and tinfoil.

Basic s’more ingredients:

Graham Crackers

Chocolate Candy bar or try a York Peppermint Pattie.

Large marshmallows.

S’mores on the Grill, Grill Prep:

The first step will be to prepare our grill and we will do this by first removing a section of our lower grill grates. This will allow you to get your marshmallows as close to the heat as you would like.

The next step is to cover the upper rack with tinfoil. If your grill doesn’t have an upper rack you can cover a section of your lower rack. This step just prevents melted chocolate from dripping into your grill.

Heat up your grill, you will only need the burner on where you have removed the grill grate. start on medium you can always turn it up or down as needed. Open the grill lid and leave it open for the rest of this process.

Once the grill is heated, place half of a graham cracker and a piece of the chocolate bar onto the rack you have covered with tinfoil and do this for as many S’mores as you will need. This will melt the chocolate, it may not look like it but it will melt.

Place your marshmallow onto your skewer and hold over the burner that is on, at about grate level. You will need to be turning the skewer frequently. If its going to slow you can lower the marshmallow into the grill, to fast and you can raise it. I have never been able to get a marshmallow perfectly browned all the way around I am not that talented.

Once your marshmallow is fully toasted:

Take the marshmallow on the skewer and set it onto the chocolate, place the unused half of the cracker on top and apply a little pressure while you slide the skewer out.

avatar

Mike

Owner 4theGrill.com


Is a Certified Food Safety Professional, KCBS member and has over 10 years experience in the food service industry.

“I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my grill!”

This page contains links to 4thegrill’s products and/or revenue generating sponsored links and ads from Amazon and/or Google adsense. 4theGrill is not responsible for the content of the off site links we provide

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Grilled Chicken Tenderloin and Bacon Skewers

grilled chicken tenderloin and bacon skewers

These grilled chicken tenderloin and bacon skewers make a great appetizer or can be an entire meal for light eaters. For this you will need a package of chicken breast tenderloin, pre-cooked bacon, bamboo skewers, tinfoil and Weber kick’n chicken seasoning, you may substitute any seasoning you would like.

Pour a liberal coating of the kick’n chicken seasoning onto a plate or any thing that has a flat bottom . We used about half a container for 7 tenderloins. Remove the chicken from the package one piece at a time and roll it on the seasoning coating all sides and place onto a clean container. Repeat for all the pieces of tenderloin.

Cover the plate holding your seasoned chicken and refrigerate for 30 minutes to one hour. This allows the spices to penetrate the meat and they will also stick a little better when it hits the grill.

When you are ready to remove the chicken prepare the grill. Add a layer of tinfoil to act as a skewer shield to keep the skewer handles from burning and heat the grill to a high heat. For our single package of chicken we will only require one burner and our bamboo skewers will be placed directly over the heat.

To make the skewers we start with the end of a precooked piece of bacon. We use precooked due to the fact that the grilled chicken tenderloin will be finished before the bacon can cook through.

Next is the end of the tenderloin while sliding the meat on bend the chicken so the skewer can poke out of the middle. Next skewer the bacon again and back through the chicken and finally the bacon again.

Repeat for all the skewers

We tried several different approaches to the skewering, wrapping it around the chicken and such and we came to the conclusion that the bacon should just lay flat up and down the tenderloin.

Take your finished skewers out to the hot grill and place them right over the flame. Tenderloins will vary in size and shape so be sure to place the thicker ones where it is hotter (typically in the center) and the smaller one where it is cooler.

Grill with the lid open.

Because grilled chicken tenderloin are basically round we will treat them as 4 sided and grill for 3 to 4 minutes per side. This all depends on how hot your grill gets. Because it is chicken we will check the temperature of the fattest part of the biggest piece so we don’t under cook it.

grilled chicken tenderloin and bacon skewers

Because we used the Weber Kick’n chicken our grilled chicken tenderloin and bacon skewers turn out spicy and tender with distinct citrus flavor. The bacon adds to the flavor profile without taking over the dish.

I would suggest a cup of ranch dressing for dipping the grilled chicken tenderloin in for people who can not handle the heat.

avatar

Mike

Owner 4theGrill.com


Is a Certified Food Safety Professional, KCBS member and has over 10 years experience in the food service industry.

“I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my grill!”

This page contains links to 4thegrill’s products and/or revenue generating sponsored links and ads from Amazon and/or Google adsense. 4theGrill is not responsible for the content of the off site links we provide.