Grilled Teriyaki Salmon and other tips from the Barbecue Bachelor
Q: What do you love about grilling?
A: For me, it all comes down to taste. Almost anything that you can cook in the kitchen tastes better over a charcoal grill. Key lime pie might be the one exception.
Q: What are your top 5 grilling tips?
A: Here are my tips for success on a grill:
1) Avoid lighter fluid at all costs, and instead light your coals using a chimney starter.
2) Salt your steaks. I like to sprinkle my steaks with kosher salt and let them sit for an hour. This allows the salt to penetrate the meat. Before grilling, wash off the salt and toss on the grill.
3) When making burgers, don't compress the meat into patties. Compressing the meat turns it into meatloaf. Instead, gently form the patties with your fingertips. They will look like they are about to fall apart, but as long as you don't mess with them too much on the grill, they will be fine. A burger should only ever be flipped once.
4) Grill meat "on the bone" whenever possible. Chicken notoriously dries out when grilling. By cooking it on the bone, the meat will stay moist.
5) Avoid basting your meats with barbecue sauce if they are going over direct heat. The sugar in the sauce will end up burning.
1) Avoid lighter fluid at all costs, and instead light your coals using a chimney starter.
2) Salt your steaks. I like to sprinkle my steaks with kosher salt and let them sit for an hour. This allows the salt to penetrate the meat. Before grilling, wash off the salt and toss on the grill.
3) When making burgers, don't compress the meat into patties. Compressing the meat turns it into meatloaf. Instead, gently form the patties with your fingertips. They will look like they are about to fall apart, but as long as you don't mess with them too much on the grill, they will be fine. A burger should only ever be flipped once.
4) Grill meat "on the bone" whenever possible. Chicken notoriously dries out when grilling. By cooking it on the bone, the meat will stay moist.
5) Avoid basting your meats with barbecue sauce if they are going over direct heat. The sugar in the sauce will end up burning.
Q: What are your favorite must-have grilling tools?
A: A chimney starter (necessary for lighting coals without lighter fluid) and a thermometer. A thermometer is key to successful grilling. Grilling without a thermometer is synonymous with not using the temperature dial on your oven.
Q: People often ask us about grilling fish. Any tricks for choosing the right fish or the right method?
A: The easiest fish to grill is salmon. To be sure that the fish doesn't fall apart on me, I always use a grill basket. See below for my Teriyaki Salmon recipe, which is always a crowd pleaser.
Q: Do you have any favorite Trader Joe's products?
A: Hands down, my favorite Trader Joe's product is their Roquefort cheese. Put a little of that on your next burger and you will seal the meal!
A: Hands down, my favorite Trader Joe's product is their Roquefort cheese. Put a little of that on your next burger and you will seal the meal!
Grilled Teriyaki Salmon
Reprinted with permission from the Barbecue Bachelor
4 salmon fillets
1/2 cup soy sauce
2 cloves fresh garlic, crushed
1 inch fresh ginger, shredded
1 tsp ground ginger
1/4 cup olive oil
2 Tbsp brown sugar (can use up to 1/4 cup)
2 dried chilis (soak in water first)
Chili sauce/powder, optional
1 Tbsp tamarind sauce, optional
Splash of vinegar, optional
2. Lay the fish skin side down in a grill basket, and grill over high heat. The skin will crisp but will protect the fish from burning.
3. After 10 minutes or so, flip the fish and finish the other side off for a few minutes, taking care not to burn it.
For even more ideas of what to put on the grill this weekend, read our most recent newsletter. We wish everyone a safe and fun 4th!
Thanks for sharing your recipe
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That BBQ Bachelor knows his stuff! And I'd like to know, is there such a thing as a bad grill? Or just bad grillers? BC I really suck at grilling.
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