Grilling Tips for a Grate Party :-)

With the fantastic Spring weather we've been having, I am inspired to get grilling! I've been grilling since I was a kid. You know how we are in the South; we all have our own barbecue sauces, grill Frubs, secret ingredients and techniques. And we all think our BBQ is the best, too! I guess that's why so many of our summer activities revolve around the grill.

I find it easy to grill and entertain--- just like the kitchen, the grill becomes the enter of the action. There's something so delish about those first bites off the grill. Everyone hovers around just in case there's a sample as the grillmaster works on getting the right crust, flavor and those highly prized grill marks. Here are a few tips to make your next party around the grill a little easier.

Pre-Party Prep

Grab a cold beer to get started. Keep a cooler handy.

If it is your first cook-out of the season, clean your grill really well. Make sure you scrub the grill grates. Really clean and sanitize all of the grill surfaces and utensils, too.

If you're using a gas grill, make sure you check your fuel supply. I'm no expert on gas grills- I prefer charcoal. I am always afraid I'm going to blow something up with gas. (don't ask)

If you're like me and prefer a charcoal grill, make sure you have plenty of charcoal before the party starts. I like a natural charcoal--- no chemicals or coal or fillers. Try Cowboy Charcoal. I love the flavor. Once you try it, you won't buy any other kind. You can usually find it at Lowe's and lots of other places.

Make sure you pre-heat the grill or start your coals in plenty of time to have them at the right heat when you're ready to start grilling. If it is a big party and you have lots of items for the grill, you may need to have extra hot coals on standby. I keep extras in a chimney style charcoal starter.

I like to have "grill zones" around my grill when grilling for a party. That way, I can move things around to the heat I need as necessary.  I usually have an outer ring of medium coals and hot coals in the center of my grill. As necessary, I can add hot coals from the chimney.

 Get Your Tools Ready

One of my best tools for party grilling (besides aluminium foil) is a Styrofoam cooler. I grill corn, for example, and then pop it into the cooler to keep it steaming hot. I usually slightly under cook the corn when I use the Styrofoam cooler because it continues to steam and cook. Try my GRILLED CORN RECIPE- it is the best!

Get a really sharp, good quality knife. We love love Ergo Chef knives--- if you don't have one, get one to make easy work of your chopping and slicing this summer! It is much safer to use a good knife.

A good pair of long tongs is essential. I hate getting my knuckles singed but don't like the big, cumbersome mitts so I get the longest handled pair of tongs I can find.

Have a fire extinguisher and a spray bottle of water on hand--- just in case.

A cutting board is essential. Transfer grilled meat to rest before carving or slicing. Careful not to cross-contaminate! It is so important to clean your cutting board thoroughly if you use it to prep raw meat.I always use plastic cutting boards for raw meat.

Get a good thermometer and go by the recommended temperature for the cut you are grilling. This is a foolproof way to get the most consistent results.

GRILLING GUIDES FROM WEBER

Don't know indirect from direct heat or how to cook a New York strip vs. ribeye?  Here are the answers for how to cook what cut and a what temperature.

WEBER'S GUIDE TO INDIRECT AND DIRECT COOKING

HEAT/TEMPERATURE/CUT GUIDE

SMOKING BASICS

HERB AND SPICE GUIDE

HERE ARE SOME OF MY FAVORITE RECIPES, PERFECT FOR THE GRILL:

GRILLED SHRIMP & SCALLOPS

CEDAR PLANKED SALMON

CHILI, LIME & GARLIC GRILLED SHRIMP

EASY GRILLED CORN

SMOKY CHIPOTLE BBQ SAUCE

MARTIE'S RIB RUB

OLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, PARTY IDEAS & FUN!

Argentine Asado and Chimichurri Sauce-- Great for Tailgating!

While I am planning my fall schedule, I automatically start thinking about my annual trip to Argentina--- I go every December with a group of friends for a non-stop two week party that always includes lots of great food. Beef seems to taste better in Argentina than anywhere else in the world and so we have an asado (BBQ) almost every day. No asado is complete without chimichurri--- a sauce that you put on grilled beef. This sauce isn't used as a marinade or for basting although it would be very good as either. it is used as a condiment. Here's my chimichurri recipe-- try some the next time you grill steaks. It is sooo good and easy to make. It's perfect for tailgating. Just add a fresh loaf of bread and a good Malbec (try the Zolo Malbec if you can find it) and you're all set to party Argentine style!

Chimichurri

1 large bunch of parsley, finely chopped (usually makes about a cup)

6 cloves of garlic, minced well (about 3 Tablespoons)

1/2 cup extra virgin olive oil

juice of 1/2 lemon

1/4 cup red wine vinegar

1/2 cup finely diced white onion

Salt and pepper to taste

I never mix my chimichurri in a food processor because it gets too runny. A sharp knife will do the trick. put dry ingredients in a bowl, add olive oil, lemon juice and vinegar. Mix together and let sit at room temp for at least an hour before serving. That's it!

Party on the Dock: Grilled Shrimp, Cedar Planked Salmon, and Watermelon!

Here's a preview of my next Martie Party on MSN!

Delicious grilled fish and lots of fun at the lake! We served grilled planked salmon, grilled shrimp, scallops and  tuna steaks served with pineapple salsa. It was all so good! Take a peek! 

See more images from this party or read the how-to party article and see the slideshow on MSN now!

Thanks Catherine and Daniel!