Our grill is a Stok and we absolutely love it! It comes with inserts that can be changed out. Usually the only switching we do is for the pizza stone that came with it.
That being said, we've been cooking on the grill and when it was cooler we were still cooking inside. But here are a few recipes we've been loving and/or looking forward to using again now that it's nicer.
1 | Burgers (pretty standard)
I know burgers on the grill are pretty standard, but we love to spice them up a little. Yesterday we grilled burgers and tonight we are as well.
1 lb ground beef 80%-93% (if we use the leaner beef, we usually add an egg or some sausage to it)
1 tsp sage
1/2 tsp black pepper (freshly ground is our preference)
1/2 tsp onion powder
1/2 tsp garlic powder
1 T dried chopped onion
Red pepper flakes (opt)
*I also love sprinkling some cajun seasoning on my burger, especially with pepperjack cheese and fresh jalepenos*
Mix the sage, pepper, onion powder, garlic powder, chopped onion, and pepper flakes into the beef. Form into 1/3 lb patties and grill approx 3-4 min per side. *longer if you want them more well done*
Top with cheese of choice.
2 | Chicken Curry
2-3 chicken breasts (diced & fried)
3-4 c water
1/4 c curry powder
1 can coconut milk
1/8 c coconut (opt)
thicken with cornstarch
fruit & veggies of choice
Fry the chicken and then add water and curry powder. Once curry powder is dissolved, add coconut milk & coconut and thicken with cornstarch. Simmer until thickened.
Serve over rice and top with fruit & veggies of your choice.
Kyle and I recently watched the show Cooked on Netflix. It's a fascinating four-part series that looks at all of the elements of cooking fire, water, air, & earth. The water segment followed pot cooking in India and one of the meals the women were making was curry. Thus, our strong desire to cook curry this weekend.
The recipe that I have is a recipe given to my mom from one of her friends who has been a missionary to Africa. So it's more of an African curry than an Indian curry.
When we make curry, we tend to only top it with fruits instead of veggies. Our favorites are: mandarin oranges, pineapple, bananas, peanuts, & coconut. Last night we ended up adding blueberries to that mixture and they were tasty!
3 | BBQ Chicken (again...standard)
1 chicken breast per person
Famous Dave's Rich and Sassy Sauce
1-2 c rice
asparagus
When we grill chicken, we tend to keep it pretty simple. One thawed chicken breast per person gets thrown on the grill for 4-5 min per side. After we flip it the first time, we add some FD's sauce to the already grilled side and continue cooking until done (internal temp of 165).
We usually serve it with a side of rice and asparagus. We coat the asparagus in olive oil and sprinkle with lemon juice (freshly squeezed is best) and some kosher salt. Bake in oven at 400 degrees, rotating every 5 min or so, until tender.
It's a super simple meal that we usually have everything on hand for.
4 | Salmon
I'm going to start this part off by saying I'm not a fish/seafood fan...BUT! I do love me a good piece of salmon. And when we first got our grill, we were stoked to find this recipe:
1 T packed brown sugar
1 T melted butter
1 T olive oil
1 T honey
1 T soy sauce
1 clove garlic, finely chopped
1 large salmon fillet, skin on (divided into approx 8 parts)
Mix all ingredients except salmon. Place salmon in a container, cover with marinade, and let rest for 30-60 min.
Place salmon on grill, skin side down. Brush salmon with more marinade 2-3 times. Grill on Med heat 10-20 min.
When I grill mine, I usually put 2-3 salmon pieces in tin foil and cover with the marinade. Seriously. So. Good.
And while I could go on and on and on about all of the good food we've been eating or are planning to eat, I'll just go collect the drool and figure out what we're having to eat the rest of the week.
Happy Monday!
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