Summer's right around the corner...and that means grilling season! We always joke that Brian is like the dad of our friend group manning the grill! On Sunday nights, he grills for us and we make extra protein and veggies for the week. It’s such a great healthy summer dinner and perfect for entertaining too. (You'll find some Sunday grill nights in your new Summer Series Meal Plan!) Since Brian’s the grill master, I asked him to share all his best tips with us...the dad jokes are all his too. 😂 xxo, Kat

Preheat

It takes 15-20 minutes for a grill to warm up to cooking temps. I usually turn the grill on, then start prepping the food.

Aluminum foil is your friend

I always put prepped meats and veggies in their own separate aluminum foil packets. This keeps things clean, and makes it very easy to transport food out to the grill. Aluminum foil is inexpensive and eliminates dishes! You can also use foil to steam veggies on the grill (see my gettin’ steamy tip) and to cook fish in packets.

Keep 'em separated

It may seem obvious, but try to keep raw meats separate from anything else you’re grilling. To be efficient, if you’re using a cutting board, always chop veggies first. Remove the veggies, then prep your raw meats. Aluminum foil also comes in handy here too.

Spice it up

Store-bought marinades are usually high in sodium and sugar so I like to keep it simple with olive oil, a dash of salt and pepper, and whatever herbs and spices we're feeling that night.

Brush it off

Before putting any food on the grill, use a grill brush to clean and remove any residue or debris AFTER the grill has been preheated. The heat kills off any bacteria and it’s much easier to brush off once the residue has been charred.

Dual zones

I usually keep one side of the grill hotter than the other. Left: LOW HEAT - 250-300 degrees Middle: MEDIUM HEAT - 300 - 350 degrees Right: HIGH HEAT - 400 - 450 degrees This allows you to prepare a wider range of foods simultaneously and have them finish cooking at the same time. All of these temps are subject to personal preference. Your well done may not be the same as your friend’s. Just be sure to check the internal temp with a food thermometer. Fish should be 145 degrees and chicken should be 165 degrees. Tofu and veggies can be cooked to your liking, just be sure not to char them.

Rest day

When you’re grilling meats, they need to rest before serving. Tent your grilled meats in aluminum foil for 10 minutes after grilling. This allows the juices to redistribute internally and for the meat to finish cooking. Sometimes we serve our salads while the meat is resting.

Don't flip out

You don’t need to flip your meats over and over — just once halfway through is perfect.

Gettin' steamy

If you want to mix things up and steam your veggies on the grill, it’s totally doable and very easy. Fold a 2-3-foot long piece of aluminum foil over itself to create a double layered rectangle of foil. Lay it flat, and from here, place your veggies in the center of the foil and fold the edges up to create a foil packet enclosing the veggies. PRO TIP: Add a couple splashes of chicken or veggie broth inside the packet to help steam the veggies. Then just place the foil packet on the grill and you’re set.

Safety first!

Make sure to turn the grill off when you're done and double check that the gas is turned off. Enjoy! Love Dad 💛

Looking for more tips and amazing grilling recipes? We have it alllll in your new Summer Series Meal Plan!

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