Burger grilling tips:
➡️ Form the patties so that they are larger in circumference than the bun you plan to use. They will shrink as they cook.
➡️ Make sure patties are as thick or thicker on the outer edges, else they will shrink and squeeze the meat toward the center of the patty, otherwise known as the “baseball” effect.
➡️ Don’t overwork the meat. This results in tough burgers.
➡️ Let the meat sit at room temperature for a bit (like 20-30 min) before you grill.
. ➡️ Cook over a clean grill that is at medium heat. High heat will burn the burgers.
Enjoy the grilling season!
Who's feelin' pizza today?? 🍕
The RockCrock Grill Stone makes it so easy, crispy, and delicious to grill flatbread pizzas at home!! I used one dough from the pizzeria- cut it in half- and rolled two halves out onto the Grill stone, and pierced the dough with a fork. Grill at 450° for 11 minutes then flip it! Add some pesto, fresh mozzarella, roasted cherry tomatoes and some fresh thyme! (Or try it with mushrooms and goatcheese!)! Grill another 5 minutes and drizzle with a thick aged balsamic!! I felt like #bobbyflay ...message me for details about how to get this $80 Grill Stone for free this summer!
Grilling season is in FULL FORCE over here and man, I’ve got a good one for you here: Greek chicken kabobs with homemade tzatziki sauce! Holy yum 😋 and majorly healthy for you. Chicken, the most TO DIE FOR seasoning blend, veggies, and fat free Greek yogurt 💪🏼💪🏼 hello protein! And make extra because you’re going to want those leftovers for lunch. Maybe over some brown rice? Whatever you want, it’s summer baby 😽 Recipe below 👇🏼👇🏼👇🏼or on AllysCooking.com!
1.5 lb chicken cut into 1" pieces.
2 red bell peppers, cut into pieces
Red onion, quartered
1 zuchinni, sliced 1" thick
2 cloves garlic, minced
1.5 tbsp Italian seasoning
2.5 tsp salt, divided
2.5 tsp garlic powder, divided
1 tsp black pepper
1 tsp onion powder
1 tsp paprika
½ tsp ground cinnamon
½ tsp ground nutmeg
5 tbsp extra virgin olive oil, divided
½ cup red wine vinegar
1 tbsp honey
1 tbsp dijon mustard
1 cup greek yogurt
½ cucumber, grated and drained
1 tbsp white vinegar
1 tbsp fresh dill, chopped
Optional: top with fresh mint
▪️in a small bowl combine 2 tsp salt, 1½ tbsp Italian seasoning, 2 tsp garlic powder, 1 tsp black pepper, ½ tsp cinnamon, ½ tsp nutmeg, 1 tsp onion powder, and 1 tsp paprika.
▪️Coat the chicken pieces generously with seasoning and place in a gallon-sized plastic bag.
▪️To the bag add 2 tbsp extra virgin olive oil, ½ cup red wine vinegar, 1 tbsp honey, and 1 tbsp dijon mustard. Mix well and cover contents evenly. Let marinate for 1 hour.
▪️Make the tzatziki: grate half a cucumber, and drain in a fine mesh strainer, padding with paper towels to remove all moisture. In a bowl, add one cup of greek yogurt, grated cucumber, ½ tsp garlic powder, 2 tbsp extra virgin olive oil, 1 tbsp white vinegar, ½ tsp salt, and 1 tbsp of freshly chopped dill. Chill sauce covered in refrigerator until ready to serve.
▪️Alternate threading chicken and veggies onto metal or soaked wooden skewers.
▪️Bring your grill to high heat, and grill skewers 7-9 min turning once halfway, or until internal temperate of chicken reads 165 degrees.
▪️Serve kebobs with tzatziki sauce.
The Infrared side burner is great for searing your meat and keeping the juice and flavor in. Start the meat on the sizzle zone. Then finish it under the hood. Tip from the Chef: Start all your meat at room temperature (except seafood).