Episode 002 is the first in the What We’re Grilling series, where Taryn discusses recipes she and her family have grilled over the last couple of weeks to give you some grilling inspiration. In this episode, Taryn mentions two different grilled chicken recipes, a grilled fruit recipe, and a grilled steak with a mushroom sauce.
Links from this episode
Hello and welcome to this first Grill Like A Mother What We’re Grilling episode. These episodes are going to be short and sweet, coming out about every 2 weeks or so. I’ll go over some of the foods that my family and I have grilled that we’ve liked – some of what I mention will just be general ideas, and for others I’ll go into more detail to give you an idea of how to grill it. I also may have guests, people I know who grill, that will come on and discuss what they’ve been grilling lately. The goal is to give you some ideas, maybe a little inspiration for what to cook for your family and friends.
First up we’re going to talk about something that I was not expecting to grill. I get a weekly produce box delivered and sometimes I get things in the box that I don’t remember ordering. A couple weeks ago I got a pineapple in my box. I don’t remember ordering it, but it was there nonetheless. So I stuck it in the fridge until I was ready to use it, then promptly forgot about it. It was starting to get really ripe and I knew I needed to use it before it went bad, so I thought – it’s a nice day, so I’ll just slice it up and throw it on the grill!
And that’s what I did! If you have a pineapple that needs to get used up, or if you just really like pineapple, then the easiest way to grill it is to cut off the ends and the skin, then slice it into half-inch slices. I don’t core it because I find the slices easier to handle on the grill when they’re not cored. I typically put them in a bowl or like a flat casserole dish and pour a little oil on them – I like to use refined coconut oil to add a slight flavor to the pineapple, but you could use a super mild oil like avocado oil too. You do want to use refined coconut oil though because it has a higher smoke point than unrefined coconut oil.
Once the oil is on sprinkle a little cinnamon, then rub the pineapple slices until they’re well covered. Place them on a 400 degree grill and cook for about 5 to 7 minutes on each side, then remove and dig in! It’s really simple to make and is so, so good. You can eat it as a side for dinner or top it with some ice cream or whipped cream and have it as a dessert. I’ll put a link to the recipe in the show notes page.
Then next up I grilled some Lemon Pepper Chicken Wings. We are not huge wings people – we like chicken, we just don’t tend to eat a lot of wings. But I know wings are popular so I thought I’d try my hand at them. I started by just salting them with some kosher salt and then sprinkling some lemon pepper seasoning on them – it was actually a citrus pepper, it had orange, lime, and lemon zest in it. I took the grill up to 400 degrees, then turned one burner to low and put the wings on the low side – we have a two-burner Weber gas grill that I was using.
The wings were able to bit of a sear from being on the hot grates, then I cooked them for I think around 5-6 minutes each side, flipping them every 2 to 3 minutes. The cooking time will definitely depend on how hot your grill gets and also what type of grill you have. For example, if you have a three burner grill I would keep the heat up on the outside burners and turn the heat off or on low on the middle burner.
While the wings were cooking I made a lemon butter sauce – well, technically it was a lemon ghee sauce because I don’t tend to eat a lot of butter, but either would work. I just combined the zest and juice from half a lemon with the ghee and stirred it all together. My ghee was unsalted so I added some kosher salt in too. When the wings were done I brushed the sauce on and we chowed down.
They were really good! Both of my boys liked them, as did my husband. This recipe is one I’m testing out, so I don’t have the exact recipe ready for you, but I will link to one that’s similar to what I did on the show notes page.
I also grilled up some boneless skinless chicken thighs when I was doing the wings. Grilled chicken thighs are one of our favorite foods to eat, mostly because they’re both really easy and quick to grill. Sometimes I’ll marinate them, but if I just want to get dinner on the table I like to use whatever rub or seasoning we have on hand. You pretty much just put them on a hot grill and let them cook until they hit 165 degrees for an internal temperature. This time around I used the Stonewall Kitchen Chicken & Pork Rub. It’s a good basic rub that we like and it’s pretty versatile – I’ll provide a link to it in on the show notes page.
I’d love to hear what rubs you love, or if there’s a rub or seasoning you’d like to try out but might be unsure of. If that’s the case, let me know because I think it’d be fun to try it out for you and report back on the podcast! Email me at taryn at grill like a mother (dot) com with any suggestions you have and it may be featured in an upcoming episode.
The last thing I want to talk about is a grilled flank steak with a mushroom tarragon sauce that my dad cooked up for my birthday dinner. My birthday is toward the end of March and we were able to celebrate with my parents, who live nearby. It was warm enough to grill, so my dad fired up his Traeger and put a couple flank steaks on there – one he seasoned just with salt and pepper and the other had salt, pepper, and a little bit of soy sauce on it. He grilled them up until they were probably medium, so maybe 130/135 degrees F on the internal temperature. But what was really great about the steak was the mushroom tarragon sauce he made. It was only slightly creamy, but had a great flavor to it.
He got the recipe from a friend of his, so I don’t have a link for the exact recipe he used, but I’m going to include some very similar recipes in the show notes page because it was a really great combination. Many of the recipes call for wild mushrooms – my dad just used white mushrooms and it still tasted great. I’m sure the sauce would be even better with something like shiitake or oyster mushrooms.
And that’s it for this What We’re Grilling episode! So, we covered grilled pineapple, lemon pepper chicken wings, boneless skinless chicken thighs with the Stonewall Kitchen Chicken & Pork Rub, and grilled flank steak with a mushroom tarragon sauce. Be sure and check out the show notes page to get links for either the exact recipe or similar recipes where the actual recipe I made isn’t online yet.
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Thanks so much for listening, and until next time, keep grilling like a mother.