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Grilled Food, Great Flavor

Grilling is a dry-heat cooking method that uses heat from below. Grilling is done on an open grid over a heat source such as charcoal or an electric or gas-heated element. Very high heat is used to cook the meat quickly. To regulate cooking temperature, move items to hotter or cooler places on the grill.

Grill it Safe

Cook to a safe temperature
Download: Grilling Chart Infographic (pdf)

Marinades for Grilled Foods

Marinades can add delicious flavor to grilled food. Be sure to plan ahead if using marinades as they can take as little as 30 minutes or several hours.

Grilling Steak and Pork

  1. Score the fatty edges of meats to prevent curling, if necessary.
  2. Preheat the grill.
  3. Brush meat with oil which helps prevent sticking and keeps the meat moist. Using too much oil can cause grease fires.
  4. When one side is brown and the meat is cooked halfway, use a fork or tongs to turn. If using a fork, pierce the fat. Do not pierce the meat or juices will be lost.
  5. Apply glaze or sauce and cook until you almost reach desired doneness.
  6. Turn meat over and brush with glaze or sauce and finish cooking.
  7. Remove from grill and serve immediately.

Try out our Bacon Burger BBQ Extravaganza recipe. Or you can watch how to make the Bacon Burger BBQ Extravaganza and Bacon BBQ Roasted Potatoes with Cook’s Delight® Barbecue Style Rub in this video.

Grilling Chicken

Tender, young chicken may be grilled using the same procedure as grilling meat. Because the outside can burn easily before the inside is cooked through, use lower heat than grilling meat. For quantity production, broiled chicken is sometimes finished in the oven on sheet pans. Start grilling chicken pieces skin side down. This will help to keep flavorful juices from dripping out.

Variations to grilled chicken:

  1. Marinate the chicken or use a rub before cooking. (Try using Cook’s Delight® Chicken Base). Marinade ingredients such as sugar and tomato burn easily, so use with care. Herbs on the surface of chicken burn easily, too. Charred rosemary can give a pleasant aroma. Herbs such as parsley, if used in large quantity and allowed to burn, may end up tasting like burned leaves.
  2. Baste with seasoned butter, marinade or other flavorings during grilling. This method is good to use near the end of cooking for items that burn easily.
  3. Serve with seasoned butter by placing on top of the grilled chicken.
  4. Sauces should be served underneath or on the side of chicken so they don’t detract from the crisp, browned skin.

Grilling Vegetables

Grilled quick-cooking vegetables are pleasant accompaniments to grilled meats and poultry. Cut the vegetables into broad slices, brush with oil, and grill until lightly cooked and lightly browned. Heavy browning may produce a burned taste. Grilled vegetables may be served with various sauces, such as aioli, sauce Vierge, salsa cruda, and vinaigrette variations.

For an inspired vegan menu idea, try our recipe for Vegan Marinated Grilled Vegetables.

Grilling Seafood

Grilled seafood is increasing in popularity. Customers perceive them as simpler and more healthful. By varying the sauces, vegetable accompaniments, and garnishes you can offer a great assortment of grilled fish on the menu. Because sauces are generally prepared ahead of time, these dishes are quick to prepare while the presentation can be elaborate.

Steps for grilling seafood:

  1. Prepare the fish as required: marinate, season, and coat with oil or melted butter, or with oil and rub or breadcrumbs.
  2. Preheat grill or broiler.
  3. Grill thick cuts on both sides, turning once. For thin cuts, grill on one side only. Grill shrimp on an uncovered grill, directly over medium-hot coals for about 15 minutes, or until they are nearly pink. Turn shrimp often and brush with marinade, if applicable.
  4. Serve immediately with appropriate sauce and garnish.

Try our recipe for Grilled Moroccan-Style Shrimp.

Explore our complete product line of Cook’s Delight® soup bases and flavor concentrates for more flavor options for grilling.

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Contact

Integrative Flavors
3501 W. Dunes Highway
Michigan City, IN 46360
www.integrativeflavors.com
Phone: 1-800-837-SOUP
219-879-8236
Fax: 219-879-8237

Broker and distributor inquiries welcome.

Integrative Flavors Soup Bases
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