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KATHY'S HOME & GARDEN TIPS - LET’S GRILL!

There are two meats that work great on the grill that some are often hesitant to try thinking they are too hard to get right. Here are a couple of shortcuts to ensure juicy delicious meat every time.

Butterball® makes a boneless breast of turkey that was just made for the grill. It comes wrapped in a net and needs to be thawed before cooking. Unwrap in the sink as there is a lot of juice. Remember, it’s poultry so be careful and wash your hands and sanitize surfaces after preparing. Adjust the netting and pat dry with paper towels. Coat with vegetable oil to aid in net removal later. Season with salt and pepper. Grilling is done in the indirect method. Line coals into rows on two sides with space in the middle. Form a drip pan with heavy duty aluminum foil and place in the space in the middle before lighting the fire. Place the turkey roast over the drip pan and roast for 30 minutes. Turn and rotate for even cooking. The total cooking time will be between 75 and 90 minutes. Time varies with heat of the fire and even weather conditions. Use an instant read thermometer  to ensure an internal temperature of 170 degrees. The turkey will be very brown but, don’t worry, it will be delicious and juicy inside. Wrap the roast in foil and let rest for ten minutes, this lets juices redistribute and helps aid in net removal. Slice and enjoy.

Baby back ribs are delicious on the grill. I’ve found that when I try to cook them the entire time on the grill they are not fall off the bone like I want. Years ago I found a recipe for fall off the bone ribs that are perfect every time. Prepare the ribs. On the underside there is often a tough skin that needs to be removed prior to cooking. Pull up a corner of the skin and grasp with a paper towel and pull off. Season on both sides, I prefer salt, pepper and garlic powder. Place in a foil lined baking pan, at least 1 inch deep. Pour one bottle of beer in the bottom of the pan and bake in a 250-degree oven for 2 hours. Remove from the pan and pat dry. Place on a hot grill meat side down. Brown both sides well then sauce. Give them a few more minutes for the sauce to brown then dig in!

KATHLEEN WEAVER-ZECH & DEAN'S TEAM CHICAGO
Posted: Wednesday, June 01, 2016 8:47 AM by Dean's Team

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