Grilling Tips You Didn't Ask For - Volume 1

Grilling season is in full stride. As a double grill owner myself — charcoal smoker and gas grill — I assume you’re just like me: eyelids peeled on Food Network for anything and everything “Grilling Masters” related.

Now, I don’t expect everyone to have a setup like Bobby Flay. But like most things in life, this just takes a little planning, a little prep, and most importantly — the want to do it.

Want some legitimately great meals that (unless you’re a hardcore New Englander like me who grills through the winter) you only get to make for a few months a year? So what if I grill my Cheerios and fruit in the morning. Big whoop. Wanna fight about it?

There are two camps when it comes to grilling, and the complaints from one side are pretty predictable:

“I don’t have enough time to get the grill started.” “It’s like a whole production.” “So much back and forth.”

To which I say…

Meal prepping doesn’t get more fun than knowing you’re about to light things on fire. For me, this is the most exciting kind of prep work possible.

Here are a couple of recipes to add to your summer rotation:

Grilled Swordfish with Mint & Basil Chimichurri

• 3/4 cup olive oil

• 3 tablespoons chopped fresh mint

• 5 tablespoons fresh lemon juice

• 5 tablespoons chopped fresh basil

• 2 garlic cloves, minced

• Salt and freshly ground black pepper

• 4 swordfish steaks (5–6 oz each)

Prepare the grill for medium-high heat. Chop the mint, basil, and garlic into small pieces. Whisk together the oil, mint, lemon juice, basil, and garlic. Season with salt and pepper to taste.

Brush the swordfish steaks with about half the mixture. Set the rest aside — you’ll spoon it over after the fish rests.

Grill the steaks until just cooked through, about 3 minutes per side depending on thickness. Transfer to plates, spoon the remaining sauce over the top, and serve.

Fennel-Crusted Grilled Chicken with Basil Pesto

• 2/3 cup extra-virgin olive oil

• 3 tablespoons fresh lemon juice, plus 1/4 cup

• 4 tablespoons fennel seeds, coarsely crushed

• 1 1/2 teaspoons salt

• 1 teaspoon freshly ground black pepper

• 6 chicken breasts

• 1 cup lightly packed fresh basil leaves

• 2 large garlic cloves

• 2 tablespoons grated lemon zest

Whisk 1/3 cup of the oil, 3 tablespoons lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a resealable bag. Add the chicken, seal, and massage the marinade in. Refrigerate at least 30 minutes and up to a day, turning occasionally.

Side note on the fennel seeds: if you want a crunchier, almost breaded texture on the chicken, hold off on adding the seeds until after the marinade time. Either way — both are great.

Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper until smooth. Gradually blend in the remaining 1/3 cup oil. Yes, I know — this isn’t a traditional pesto. Save it, internet warriors. Season as needed.

Prepare the grill for medium-high heat. Pull the chicken from the marinade and discard what’s left in the bag. Grill about 8 minutes per side, depending on size. Transfer to plates, drizzle with the basil sauce, and serve.

BOOM. Salt Bae. Give these a try and …Always. Moving. Forward. The grill's going — but so are we. Come sweat it out with us."

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