grilling is for winter too

Grilling is for Winter, Too

grilling is for winter tooKingsport, Johnson City, and Bristol, TN

The cold winter temperatures are a sure sign that summer is over, but that doesn’t mean that grilling has to be – grills don’t hibernate! Check out these go-to recipes for winter grilling. These recipes are ideal for gas grills since they require less prep.

Grilled Rib-Eye Steak

Bring out the bold flavor of a rib-eye steak by seasoning it with salt and pepper, and that’s it!

Ingredients

  • Vegetable oil, for grates
  • 4 bone-in rib-eye steaks (1 pound each, 1 1/2 inches thick), preferably pasture-raised
  • Coarse salt and freshly ground pepper

Directions

Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

Spice-Rubbed Grilled Salmon

If you are craving something a bit on the lighter side, try this grilled salmon recipe. To make grilling a whole fish easier, use a grilling basket.

Ingredients

  • 1 tablespoon each whole coriander, cumin, dill, and yellow-mustard seeds
  • 2 tablespoons whole fennel seeds
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons sugar

Directions

Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar. Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar. Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.

Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.

Be sure to make good use of your grill this winter by enjoying these recipes, and more! For information about outdoor kitchen planning, or to schedule a consultation, contact Promier Outdoor Products today by calling (423) 246-7977.

Promier Outdoor Products serves Kingsport, Johnson City, and Bristol, Tennessee.

Recipes are from www.marthastewart.com

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