Do you love grilling as much as we do? You may have noticed we're big fans of grilled food here at Daily Grommet. We featured FlameDisk a couple of weeks ago (a super-easy and quick way to start your barbecue fire), and Sherry of Chaos Theory wrote about her favorite summer pastime (guess what -- cookout central!) a couple of days ago. To help you enjoy the long weekend ahead, we asked Rachel (we love her fabulous blog, A Southern Fairytale) to share some of her primo grilling recipes -- you're gonna love 'em! Thanks, Rachel!
By Rachel of A Southern Fairytale
It's summer time and that means that grills and BBQ pits are heatin' up across the nation.
One of my favorite things to do when the weather heats up is to fire up the grill and take the heat of the kitchen outside!
These foil packet burgers are one of my family's favorite grillin' treats. The burgers burst with flavor and the veggies are perfectly cooked and seasoned.
* 2 lbs lean ground beef (or turkey)
* 7 to 9 garlic cloves, minced
* 1 bunch green onions, chopped
* Rachel’s Simple Seasoning (RSS)
* garlic powder/salt/pepper mix (1 part each)
* cherry tomatoes
* mushrooms, sliced
* about 2 to 3 C shredded cheddar cheese
* bacon slices, 2 per patty
* baby carrots
* 2 medium onions, sliced
* 5 medium potatoes, sliced about 1/4″ thick
* tin foil
* sliced jalapenos, fresh (3, recommended) or pickled
* ¼ C Worcestershire Sauce
1. In a large bowl mix the meat, garlic, green onions, RSS, 3 part seasoning mix, cheese, jalapenos and Worcestershire. Use your hands, get dirty... it's part of the fun! Cover with foil or saran wrap and chill for at least an hour.
2. Thinly slice the potatoes, onions and mushrooms and begin layering them onto the center of your foil packet. Sprinkle with a dash of RSS. Once you have all your foil packets prepped and ready (4 to 5 depending on the size of your burgers), begin shaping your patties.
3. Choose your size, roll into a ball and begin shaping into a patty. Make sure the center of your burger is thinner than the edges.
4. Place each patty on top of the potato & onion mixture and then surround them with your mushrooms, carrots and tomatoes. Top each patty with 1 to 2 slices of bacon, sprinkle with RSS and then seal. Leave room in the packet for steam to build, they should resemble little foil tent packets.
5. Place on your grill or over your campfire and cook about 15 minutes.
6. Open them, wait a minute or two before you commence to devouring or you will blister your mouth into oblivion.
To me grilled corn on the cob screams summertime: BBQ's, running through the sprinkler, fireworks, sparklers and chasing bubbles in the backyard.
There are few things as delicious as biting into sweet grilled corn and having those kernels burst in your mouth delivering a rush of sweet corn, juice and seasonings! I'm drooling just thinking about it!
To make this easy grilled corn on the cob you'll need:
* Garlic Powder/Salt/Pepper (equal parts of each)
* or if you have younger kids
* cinnamon and sugar (nutmeg optional)
1. Shuck and wash your corn removing all the corn silk.
2. Butter the entire piece of corn and then sprinkle evenly with your seasoning of choice.
3. Wrap each piece of corn in foil and grill over medium heat about 5 minutes on each side (yes, it does too have sides... use your imagination)
4. Remove from heat
5. Drool and enjoy this wonderful grilled delight!!