Ann F
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melindag said:I Highly recommend the Italian Style Grilled Pizza. I had never done a grill show before either, and was nervous about doing one this summer. This was a big hit, and was very, very easy.
Melinda
Hey I would have baught at that show ... Sounds like a lot of funCindycooks said:I did a grilling show this summer with salads. It was totally hands-on. I used the 3 rubs on 6 boneless chicken breasts (2 each) and had them on the grill as guests were arriving. This showed off the grilling tools. I let the guests help prep and chop salad ingredients. Lettuce went in the Big SA Bowl. The rest of the ingredients in the Chillzane rectangular server. Salad dressing in the Measure Mix & Pour (Good Seasons Italian - something easy). Sliced the chicken using the utility knife and had it on 3 SA Medium Squares.
Guests just assembled their salad as they wanted. This turned out to be a $1200 show. This would be a great way now to show off the new knives in Sept and get October bookings!
Attached is the Italian Grilled Pizza recipe - I highly recommend that too! It's yum!
Hellobbauman07 said:Have you ever seen the Thrill for the Grill documents? I will email them to you if you would like to look at them.
Maybe you can make a joke at the beginning of the show something like I may be a Martha Stewert in the Kitchen but I'm not with the grill.
I will ask my hubby what the name of the website is that he gets all his bbq tips from.
To start grilling, you will need a grill (gas or charcoal), a spatula, tongs, a basting brush, and a meat thermometer. Optional tools include a grill brush for cleaning, skewers for grilling vegetables or kabobs, and a meat injector for adding flavor to your meat.
Marinating is not always necessary, but it can add flavor and tenderness to your meat. If you choose to marinate, make sure to do so for at least 30 minutes or up to 24 hours in the refrigerator. Always discard any leftover marinade that has come into contact with raw meat.
Using a meat thermometer is the most accurate way to determine when your meat is done. The internal temperature for different types of meat will vary, but as a general rule, poultry should reach 165°F, pork should reach 145°F, and beef should reach 130°F for medium-rare and 140°F for medium. You can also make a small cut in the meat to check for doneness, but this may result in loss of juices.
Some easy and delicious grilling recipes for beginners include grilled chicken skewers, grilled vegetables, burgers, and grilled shrimp. You can also try grilling fruits like peaches or pineapple for a tasty dessert.
To prevent food from sticking to the grill, make sure to preheat your grill and brush the grates with oil before adding your food. You can also lightly coat your food with oil or use a marinade with oil to create a barrier between the food and the grill. Avoid constantly flipping or moving the food, as this can cause it to stick. And make sure to clean your grill grates after each use to prevent buildup.