Wednesday, June 15, 2011

Just call me...

So of the many things that my husband is, he is not a grill master. In fact his motto in most of life is fast, hard, and hot. Like jets, and running, and that's even his preaching style. But it doesn't work to well when it comes to grilling.
Or drying my clothes...

So I have assumed another title this week, grill master.
I had never done it before and Monday was first my go at it. So far I've tried honey mustard chicken, salmon, kebobs, and tonight... steak! I am going to try and just use the grill this week.
So far I have done quite well at this new venture. And I think I am loving it! It keeps our kitchen cool, I get to be outside a bit with the kids, and I feel it is much healthier!

The problem is this: those fancy and cool grilling "accessories" that people have, are usually father's day presents, or birthday presents for your man. But because David has not "faired so well" with our grill, he has never desired such "accessories". So I have made my own. I have been using a paint brush for my basting, and two sets of chopsticks to flip things over... I also have an old hair brush I am using to scrape the grill when I am done... I think on Monday, when all the father's day items are on sale, I might grab me an "accessories" kit!

So from now on, you can call me grill master.

Here are the recipes I've tried. Do you have any great grill recipes we should try?
Honey Mustard Grilled Chicken


  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves


  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Grilled Salmon


  • 2 pounds salmon fillets
  • 1/2 cup vegetable oil
  • 1/2 cup lemon juice
  • 4 green onions, thinly sliced
  • 3 tablespoons minced fresh parsley
  • 1 1/2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.


  1. Grill Misstress -We have a brand new set - as your dad is not a Master either. i will bring it to the much-anticpated wedding event next week! mom

  2. I (dad) also was planning to pass on the new tools we have to my Grill Mistress daughter. Hopefully it will help you learn a lesson that I learned over many years - don't drop the meat in the fire!! Luv ya!

  3. I (david r) am not a grill master either, and have an extra set...that I was going to offer, but now I will hold onto in case you want to grill- a mi casa.