Chef Shayna's tips for grilling

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Chef Shayna

Salmon
Heat grill to high temp. At least 425 degrees Make sure grates are clean to prevent sticking Follow 70/30 rule- cook 70% of filet with skinless side down, then flip to finish
Marinade:
Garlic
Olive oil
Salt & pepper
Cedar Salmon Rub

Ribeye steak
Make sure to season with salt.

Since there is little to no fat, marinate in oil first Today I'm using a Salt Block. Slowly best salt block as you hear the grill.

Marinade:
1/4 cup olive oil
1/2 cup soy sauce
1 Tb brown sugar
1 Tb minced garlic
Salt & pepper
Chicken Skewers
Soak wood skewers in water

2 foster farms chicken breast
1/2 red bell peppers, cut into chunks
Pineapple chunks
1 bell pepper

Thread ingredients into skewers. Brush teriyaki Marinade onto shish kebab and place on the preheated grill. Grill for 5 minutes. Brush on marinade and flip. Cook for an additional 5 minutes or until the internal temperature is 165 degrees.

Chef Shayna's tasty barbecue side dishes

She's grilling asparagus, seasoned cauliflower in a foil packet and peaches.
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She's grilling asparagus, seasoned cauliflower in a foil packet and peaches.

Related Topics:
foodChef ShaynarecipeBBQ

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