About a month ago I was up at a family cabin for a mini-reunion. In a surprise to me, I was tasked with making a tri-tip dinner. At the last minute. Without any prep beforehand and without some of my tools (especially a meat thermometer), I was nervous. Especially since I had only grilled tri tip once before. Luckily, after a quick bit of research, I managed to make a tasty reverse sear tri-tip.

It was so tasty, in fact, that I knew I would have to make it again at home soon. And create a specific recipe to forever imprint the world wide web.

In this post, I’ll guide you through my entire process of creating a reverse seared tri tip, from marinating to grilling to perfectly slicing the meat. You’ll discover the best tri-tip marinade to infuse your meat with flavor and make sure every bite is tender. And I’ll show you an easy-to-make chimichurri sauce that complements the grilled tri-tip beautifully.

Whether you’re planning a weekend BBQ or looking to impress your guests with a stunning dinner, this recipe will provide you with all the tips and tricks you need to master the art of reverse sear tri-tip. Let’s get grilling!

The Reverse Sear and Tri-Tip

What is Reverse Searing?

Reverse searing is a cooking method that flips the traditional searing process on its head. Instead of using high heat to sear the meat first and then finishing it at lower temperatures, you start by slowly cooking the meat at a low temperature and then finish with a high-heat sear. This method gives an even cook while also delivering that deliciously caramelized exterior.

Props to the Maillard reaction. See my top ten grilling tips for some suggestions with the prep and cooking.

Why Reverse Sear Tri-Tip?

The tri-tip cut is known for its rich flavor and tender texture when cooked properly. However, due to its triangular shape and varying thickness, achieving a uniformly cooked tri-tip can be challenging. This is where the reverse sear method shines:

• Uniform Cooking: The gentle initial cooking process allows the internal temperature to rise gradually and evenly. This helps in avoiding overcooked edges and an undercooked center.
• Enhanced Flavor: Slow cooking at a low temperature helps to retain more of the meat’s natural juices.
• Perfect Crust: Finishing with a high-heat sear caramelizes the exterior, creating a flavorful crust without overcooking the inside.

Explanation of the Reverse Sear Method

To achieve a perfect reverse sear tri-tip, use the following steps as a general guide:

1. Prep and Season: Begin marinating the tri-tip. If you’re looking for the best tri tip marinade, consider using my recipe below. Allow the tri-tip to marinate for at least an hour or up to overnight for deeper flavor penetration.

2. Low-Temperature Cooking: Preheat your oven or grill to a low temperature, around 250°F (120°C). If using a grill, set it up for indirect cooking. Place the tri-tip on a baking sheet or grill grate and cook until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well. Note that these aren’t final doneness temps, they will cook further. Flip the meat occasionally. This usually takes about 45 minutes, depending on the thickness of the cut.

3. High-Heat Sear: If making grilled tri tip, move the meat to the direct heat side of the grill and crank it even higher. For the oven-cook method, preheat a cast iron skillet or use a broiler on high heat. Sear the tri-tip for about 1-3 minutes on each side, or until a deep brown crust forms. Monitor closely to avoid burning. Approximate final doneness temps – 120-125°F for rare, 125-130°F for medium-rare, 135-140°F for medium, and 145°F for medium-well.

4. Final Rest and Slice: After searing, let the tri-tip rest for about 10-15 minutes. This step is crucial for juicy meat. I like to rest meat with a lightly tented foil covering. When ready to serve, slice the tri-tip against the grain to ensure tenderness.

By following these steps, you’ll achieve a perfectly reverse seared tri tip that’s juicy on the inside with a delectable crust on the outside.

Choosing the Perfect Tri-Tip

It’s important to start off strong by picking a quality piece of meat. Tri-tip is a triangular piece of beef from the bottom sirloin. It’s known for its rich, beefy flavor and relatively tender texture. Here’s how you can select the best cut to ensure a perfect grilled tri tip.

Additionally, consider asking if the tri-tip is USDA Prime, Choice, or Select. USDA Prime has the highest level of marbling, followed by Choice and then Select.

First, look for a tri-tip that has a good amount of marbling. Marbling refers to the streaks of fat within the meat which enrich the flavor and juiciness. More marbling often means a more tender and flavorful result. 

Another aspect to consider is when the meat was packaged. The color of the meat may help – opt for one that is bright, cherry-red. Avoid cuts that look brown or grayish. But also refer to any date labels on the packaging.

Speaking with the butcher directly can afford you the guidance of a professional. Don’t hesitate to ask the butcher for help in picking the best cut. They can offer insights into the meat’s freshness and quality.

Prepping Tri-Tip for Marination

Once you’ve chosen the perfect tri-tip, the next step is to prepare it for marination.

• Trim the Fat: While some fat is good for flavor, too much can cause flare-ups on the grill. Trim any excess fat.
• Marinade Selection: Choose the best tri-tip marinade based on your flavor preferences. I have provided one here that I enjoy, but feel free to venture out. Or try just seasoning it straight on the grill with the simple seasoning mix. Whatever floats your boat.
• Marination Time: Figure out how much time you have – if you need the meat fast, then skip the marinade. It needs at minimum one hour to really have any impact. 4-6 hours seems to be the sweet spot for me. But you can do it overnight. Just be careful with too acidic a marinade.

Crafting the Best Tri Tip Marinade

One of the key secrets to achieving flavorful grilled tri tip is mastering the art of the marinade. The right marinade can elevate your reverse seared tri tip from good to extraordinary by infusing it with layers of flavor and ensuring it remains tender and juicy. Let’s dive into the steps for creating the perfect marinade for your tri-tip.

Marinade Prep Steps

1. Choose Your Base: Start with a liquid base that will help in tenderizing the meat and enhancing its flavor. Common ingredients in the liquid base include soy sauce, Worcestershire sauce, sodas, stocks or broths, and olive oil.

2. Add Some Acidity: Incorporate an acidic component to tenderize the meat. Vinegar, citrus juice, or even wine are excellent options.

3. Introduce Aromatics: Fresh herbs such as rosemary, thyme, and parsley add earthiness, while minced garlic and finely chopped shallots or onions bring a robust depth of flavor.

4. Sweet and Savory Balance: Add a touch of sweetness to balance the acidity and enhance caramelization. Brown sugar, honey, or maple syrup are great choices. This step is more optional than the others. I haven’t include a sweet ingredient in this marinade.

5. Spices and Heat: For an extra kick, mix in your preferred spices and a bit of heat. Smoked paprika, cumin, and chili flakes can add an exciting profile to your marinade. Also, don’t forget to season with salt and pepper to taste.

How Long to Marinate Tri-Tip?

The duration of marinating can significantly impact the flavor and tenderness of your tri-tip. Here’s a guideline to help you achieve optimal results:

• Minimum Time: If you’re pressed for time, marinate for an hour. This will impart a basic level of flavor to the outer layers of the meat.
• Optimal Time: For best results, marinate the tri-tip for 4-6 hours. This duration allows the marinade to penetrate deeper into the meat, enhancing both flavor and tenderness.
• Maximum Time: You can marinate up to 24 hours, especially if you prefer a more intense flavor. However, be cautious not to exceed this time as the acidic components may start to alter the texture of the meat excessively. With tri-tip I would rarely want to exceed 12 hours.

How to Reverse Sear Tri-Tip

Reverse searing a tri-tip is an excellent way to achieve a flavorful, juicy, and perfectly cooked piece of meat. This method involves slowly cooking the meat at a low temperature before finishing it with a high-heat sear. Follow these steps to master the perfect reverse sear tri-tip.

Bringing it to Room Temperature

Before you start the cooking process, allow your tri-tip to come to room temperature. This step ensures even cooking throughout the meat, preventing the outside from overcooking while the inside remains underdone. Typically, 30-45 minutes at room temperature is sufficient.

Direct vs. Indirect Heat Setup  

Set up your grill for indirect heat. If using a gas grill, turn on only one side of the burners. For a charcoal grill, arrange the coals on one side, creating a zone of direct heat and a zone of indirect heat. This setup allows you to cook the tri-tip slowly on the cooler side before giving it a high-heat sear on the hotter side.

Initial Low-Temperature Cooking

Place the tri-tip on the grill’s cooler side, away from the direct flame. Close the lid and cook at a low temperature, ideally around 250°F (120°C). Slow cooking at a low temperature helps to retain the meat’s moisture, cook the inside all the way to the desired doneness, and develop a tender, juicy texture.

Seasoning the Meat

Once the meat is on the grill, generously season it. For the best results, use a combination of salt, freshly ground black pepper, smoked paprika, and garlic powder. Remember, the seasoning will penetrate the meat during the slow cooking process, enhancing its overall flavor.

Monitoring Internal Temperature

Use a reliable meat thermometer to keep an eye on the internal temperature of the tri-tip. Turn the meat occasionally, every ten to fifteen minutes. This step should take about 45 minutes. Look for the following temperatures: about 110°F (43°C) for rare, 120°F (49°C) for medium-rare, 130°F (54°C) for medium, and 140°F (60°C) for well done.

These aren’t the final temperatures. They will cook further during the sear, and there will be carryover cooking once removed from the heat.

High Heat Sear

Once the tri-tip reaches the desired internal temperature, move it to the hot side of the grill, a preheated cast iron skillet, or under the broiler. Sear each side for about 1-3 minutes or until a deep brown, caramelized crust forms. This high-heat searing process seals in the juices and adds a layer of rich flavor.

Resting and Slicing the Meat

After searing, remove the tri-tip from the heat and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite. When slicing, be sure to cut against the grain. Tri-tip has two distinct grain patterns. Look at the grain before each slice to be certain you’re cutting across it. Aim for slices about the width of a pencil. Or go very thin if you are wanting to use this for sandwiches like roast beef.

Making the Chimichurri Sauce

Grilled tri tip is great on its own. But a vibrant, flavorful chimichurri sauce can really complement and contrast its flavor. This zesty, herbaceous blend is the perfect topping for our reverse sear tri-tip, bringing an extra layer of complexity and freshness to the meat. I’ve paired chimichurri with beef before in one of my favorite ways to have steak – grilled kabobs with chimichurri. Give those a try some time.

Washing and Chopping

Start by thoroughly washing your parsley and thyme. After washing, pat the herbs dry with a clean kitchen towel or paper towel. Next, finely chop the parsley, thyme, garlic, and shallot. The key here is to chop them as finely as possible to release their full flavor.

Mixing and Blending

Once your herbs, shallot, and garlic are prepped, it’s time to bring everything together. In a medium bowl, combine together all of the chimichurri ingredients.

Adjust the salt and black pepper to taste, then stir everything together until well combined. For a more homogenous sauce, you could blend the mixture lightly with a blender. But I prefer the loose herb and aromatic mixture in the olive oil bath.

Let the chimichurri sit for at least 15 minutes to allow the flavors to meld. This resting period ensures that your sauce reaches its full potential, perfectly complementing your grilled tri tip.

Serving Suggestions

You’re well on your way to creating an unforgettable dining experience featuring your perfectly reverse sear tri-tip and vibrant chimichurri sauce. Remember, the key is in the details – from the way you slice and arrange the meat to the complementary sides you choose. Enjoy the process, and most importantly, enjoy the delicious results!

How to Slice Tri-Tip

When it comes to achieving the perfect reverse sear tri-tip, slicing plays a crucial role in enhancing both the flavor and texture. To slice the tri-tip, start by identifying the grain of the meat. Tri-tip generally has two different grain directions, so it’s essential to cut it correctly to maximize tenderness.

You can try to make it a bit easier by cutting the meat in half where the grains change direction. Then, slice each half against the grain into thin, even slices. Aim for slices about the width of a pencil. It doesn’t need to be exact. Cut thinner if you are wanting to use this on a sandwich.

Using the slider In the photo above, you can see my rough drawing out the grain of the beef. The yellow is one grain, the red is the second grain, and the green is a curve where the two grains come together. The blue lines show how to slice tri-tip for each grain.

Don’t worry, it isn’t an exact science. As long as you are generally following slicing against the grain, you’ll be good.

How to Arrange the Meat on a Platter

Presentation is important. Arrange your perfectly sliced tri-tip neatly on a large serving platter, slightly overlapping each other to create a visually appealing display. This arrangement not only looks elegant but also makes it easy for guests to serve themselves.

If you’re looking to add a touch of flair, consider fanning the slices out in a semi-circular pattern around the edge of the platter, leaving space in the center for your delicious chimichurri sauce. Include some tongs so people can serve themselves.

Drizzling Chimichurri Sauce

Chimichurri sauce is the perfect complement to your grilled tri-tip. To elevate the presentation and flavor, drizzle the chimichurri sauce over the arranged slices of tri-tip. Use a spoon to create a thin, even layer of sauce, ensuring that each piece gets coated.

Or, to keep things separate, serve the chimichurri in a small bowl on the side, allowing guests to add whatever they desire. The vibrant green color of the chimichurri contrasts beautifully with the rich, brown and red meat, making the dish as visually stunning as it is delicious.

Perfect Side Dishes for Tri-Tip

No meal is complete without the perfect side dishes. Here are some delectable options that pair wonderfully with your reverse sear tri-tip:

• Grilled or roasted vegetables: The smoky, charred flavor of grilled and roasted veggies like bell peppers, zucchini, and asparagus complements the savory tri-tip beautifully
• Potatoes in all their varieties: Homestyle mashed potatoes, a simple baked potato, or a twice-baked potato can all be a perfect pairing
• Fresh fruit: A fruit platter paired with a delectable fruit dip, a tropical fruit salad, or a watermelon salad make a juicy addition to your feast
• Rolls: Try my favorite homemade roll recipe
• Chips and guac
• And finally – a unique cedar plank grilled brie

Each of these sides has been chosen to enhance the flavor profile of the grilled tri tip, creating a well-rounded and satisfying meal that your guests will love.

Frequently Asked Questions

What is the Ideal Internal Temperature for Tri-Tip?

When preparing a reverse seared tri tip, achieving the perfect internal temperature is key to ensuring juicy, flavorful meat. The ideal internal temperature for tri-tip depends on the desired level of doneness:

• Rare: 125-130°F
• Medium Rare: 130-140°F
• Medium: 140-150°F
• Medium Well: 150-160°F

For the best results, we recommend aiming for medium (140°F). These temperatures help to maintain the tri-tip’s natural tenderness and juiciness, making it the star of your grilled tri-tip meal.

Can I Use This Method for Other Cuts of Meat?

Yes, the reverse sear method is incredibly versatile and can be used on various cuts of meat to achieve a perfectly cooked center with a deliciously seared exterior. Some other cuts that benefit from the reverse sear method include:

• Ribeye
• Strip Steak
• Pork Chops

This technique works particularly well for thicker cuts of meat, where you want to ensure an even cook throughout before achieving that classic, caramelized crust.

How Long Does Chimichurri Last in the Fridge?

Chimichurri is a fresh, vibrant sauce that pairs wonderfully with grilled meats like tri-tip. When stored properly in an airtight container, chimichurri can last in the refrigerator for up to 1 week. To maintain its bright flavor and color, make sure to stir it well before serving. If you notice any off colors or scents, it is best to discard it and make a fresh batch.

What to Do if Your Tri-Tip is Under/Overcooked

Even with the best techniques, sometimes meat can come out undercooked or overcooked. Here’s what to do in each situation:

• Undercooked Tri-Tip: If your reverse sear tri-tip is undercooked, simply return it to the grill or oven at a low temperature until it reaches your desired internal temperature. Keep a close eye on it to avoid overcooking.
• Overcooked Tri-Tip: If your tri-tip is overcooked, all is not lost. Slicing the meat thinly against the grain can help to mitigate some of the toughness. You can also serve it with a generous helping of chimichurri or another sauce to add moisture and flavor.

Remember, practice makes perfect! Each time you prepare a reverse seared tri tip, you’ll get a better sense of how to achieve the ideal doneness for your taste. Happy grilling!

How did yours turn out?

We love to see how your culinary creations turn out! If you try this reverse sear tri-tip recipe, leave a comment below and share your experience. Did you put your own twist on the marinade or the chimichurri? How did your family or friends like it?

Don’t forget to snap a photo of your grilled tri-tip masterpiece and tag us on social media @doyouroux, or by using #doyouroux. Happy cooking!

Reverse Sear Tri-Tip with Chimichurri

Recipe by Marc PetersonCourse: MainDifficulty: Intermediate

Servings

6-7

servings

Prep time

20

minutes

Cooking time

50

minutes

Marinating Time

4

hours 

Total time

5

hours 

10

minutes

This tri tip with chimichurri features tender, juicy meat seasoned and cooked using the reverse sear method. Topped with a vibrant chimichurri sauce of fresh herbs and garlic, it delivers a burst of flavor in every bite.

Ingredients

• Marinade

• 2 to 3 pound tri-tip steak

• 1/2 cup olive oil

• 1/3 cup soy sauce

• 3 tablespoons Worcestershire sauce

• 2 cloves garlic

• 1 tablespoon fresh lemon juice

• 1/2 tablespoon parsley flakes

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Seasoning Mix

• 1 tablespoon salt

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• Chimmichurri

• 1 and 1/2 cups parsley, chopped

• 1 and 1/4 cups extra virgin olive oil

• 1/4 cup shallot, minced

• 1/4 cup red wine vinegar

• 5 cloves garlic, minced

• 1 tablespoon fresh thyme, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

• Marinate the tri-tip
• In a large bowl, mix all marinade ingredients except the tri-tip
• Place the tri-tip in a large ziplock bag and pour the marinade over it
• Seal the bag, removing as much air as possible, and make sure all the meat is covered
• Refrigerate for at least 1 hour, ideally 4-6 hours, and at most 12 hours
• Prepare the seasoning mix
• Combine all seasoning mix ingredients in a small bowl or shaker
• Prepare the chimichurri sauce:
• Chop and mince the parsley, shallot, garlic, and thyme
• In a medium bowl, combine all chimichurri ingredients
• Mix well and let sit, covered in the fridge for at least 30 minutes to allow flavors to meld – remove from the fridge 30 minutes prior to serving
• Cook the tri-tip:
• Preheat your grill to about 250°F (120°C) for indirect cooking – if using a gas grill, turn on one side of burners and leave the other side off, for a charcoal grill, pile the coals on one side
• Remove the tri-tip from the marinade
• Rub the seasoning mix all over the meat – or just wait and sprinkle the seasoning on the meat while it is on the grill
• Place the tri-tip on the grill grates over indirect heat on the opposite side of the ignited burners or coals
• Cook, turning every ten minutes or so, until the internal temperature reaches about 110°F (43°C) for rare, 115-120°F (49°C) for medium-rare, 125°F (54°C) for medium, and 140°F (60°C) for medium-well (note that these aren’t final doneness temps, they will cook further), this should be about 35-50 minutes
• Move the tri-tip over to the direct heat side of the grill and increase the heat with more coals or turning up the burner – we want it searing hot
• Sear the tri-tip for 1 to 3 minutes per side until a nice crust forms
• Remove the meat from the grill, loosely cover it with a foil tent, and let the meat rest for 5 to 10 minutes before slicing against the grain
• Serve with the chimichurri sauce on top or on the side

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The post Perfect Reverse Sear Tri-Tip and Chimichurri Recipe appeared first on Do You Roux?.

Grilling season is almost over in my neck of the woods, but there’s still a little bit of time to cook outdoors. And if you’ve been looking for a way to liven up your grilling game, then you’ve come to the right place. This Old Bay chicken recipe is a great way to add a little zest to your outdoor cooking. It’s a classic, and it’s sure to be a crowd-pleaser.

After making my own Old Bay seasoning recipe, I had a lot of the spice mix on hand. So of course I had to come up with a recipe highlighting the rub. Though it traditionally goes with seafood, I wanted to branch out with a different protein option.

Old Bay seasoning is a classic spice mix that adds a unique flavor to any dish. It is the perfect addition to any grilled dish and can take your favorite chicken recipe from average to extraordinary. The combination of flavors in the seasoning make it a perfect fit for a lot of grilling recipes. Try my recipe below for the delicious flavor of Old Bay chicken that will take your grilling game to the next level.

Ingredients for Old Bay Chicken

To get that perfect, juicy, flavorful chicken that will have your mouth watering, you have to start with great ingredients.

First and foremost, you’ll need some chicken. You can use whatever cut of chicken you prefer. I went with boneless skinless chicken breast because it is what I had on hand. Chicken thighs are also quite popular and will lend a more robust chicken flavor that will also be less likely to dry out on the grill.

Next, you’ll need some Old Bay seasoning. If you don’t have any in your pantry, you can find it in most grocery stores or buy it online. Using my recipe you can also make your own Old Bay seasoning. We’ll add some brown sugar and paprika in with the Old Bay seasoning to make a simple dry rub.

But the dry rub will stick best if we start with a wet rub.

Some olive oil, Dijon mustard, lemon juice, and hot sauce mixed together will work. This creates a binder that helps the seasoning mix actually stick to the chicken.

That’s all you need to make some delicious grilled Old Bay chicken. Now let’s move on to the next step and see how to put all these ingredients together.

Coating and Topping the Chicken

Now that you have the perfect ingredients for your Old Bay chicken, it’s time to get the prep work done! When making this recipe you’ll want to preheat the grill just before you start mixing together the wet and dry rubs.

First, we’ll mix the wet ingredients together, and then separately we’ll mix the dry ingredients. In a small bowl combine the olive oil, mustard, lemon juice, and hot sauce. Stir together until well combined.

In another bowl, add the brown sugar, Old Bay seasoning, and paprika. Mix them together until there are no longer any clumps or pockets of separate ingredients.

Coat the chicken with the wet rub first, making sure to cover all sides of the meat. Then sprinkle the dry rub over both sides of the chicken, pressing in to make sure it is held on with the wet rub and won’t just fall right off.

I like to make a little coating station using a baking sheet to have a lot of room for spreading the rubs on the chicken without spilling things everywhere.

The chicken is ready for the grill.

Best Way to Grill Chicken

With the chicken all dressed up, let’s get to grilling! Hopefully, you’ve already fired up the grill to medium-high heat and it is hot and ready to go. Check out my Top 10 Grilling Tips post for more helpful hints when planning to grill.

Once the grill is hot, carefully place the chicken onto the grates and let it cook for about 6 to 9 minutes per side.

I like using tongs to flip the chicken so that you don’t damage the coating we worked so hard for.

1. Preheat the grill to medium-high heat
2. Marinate and season the chicken
3. Carefully add the chicken to the hot grill
4. Cook about 6-9 minutes per side, turning once
5. Remove the chicken when it reaches 165°F (74°C) internally
6. Let the chicken rest for 5 minutes before serving

I highly recommend using a meat thermometer to check internal chicken temperature. It is especially helpful if you aren’t used to grilling chicken. It takes a lot of the guesswork out of things. Here’s the thermometer that I use.

Also, note that any type of grill will work as long as it can cook hot and fast. This isn’t a low-and-slow kind of meat like pulled pork.

What to Serve with Old Bay Chicken

Now for the side dishes.

A dish so flavorful and fragrant deserves equally delicious accompaniments, and the options are endless. From classic sides to unique twists, you can really let your culinary creativity flow when creating the perfect plate.

I would recommend some kind of vegetable and some kind of starch. But it can also go well with any fresh summer fruit – especially watermelon.

For the vegetable try the following:

• Grilled Poblano Corn Salsa
• Garlic Butter and Basil Snow Peas
• Homemade Guacamole

For the starch, you may want to check these out:

• Bacon Chive Potato Salad
• Homemade Comfort Food Mac and Cheese
• Pesto Pizza Pasta Salad
• Pillowy Soft Puffy Pita

No matter what you decide to serve with your Old Bay chicken, one thing’s for sure: you’ll be sure to satisfy your hungry guests.

Ways to Use Leftover Old Bay Chicken

Who said leftover chicken had to be boring? With a few creative ingredients, you can transform leftovers into a delicious meal.

If you have some cooked Old Bay chicken leftovers, try using them to make a tasty soup. A simple chicken noodle soup, a southwest chicken tortilla soup, or a hearty chicken and lentil soup would all be great contenders for leftovers.

This grilled chicken recipe would also be perfect for making chicken salad. My recipe calls for shredded rotisserie chicken, but the flavor this Old Bay chicken would bring is amazing.

Don’t forget about pizza! Try this chicken on my white chicken and bacon pizza.

Grilling with old bay chicken is a surefire way to add a zesty kick to your summer cookouts. The combination of the seasoning’s flavors with the smoky flavors of the grill makes for a culinary delight. With the right ingredients, coating, and grilling technique, you can create a delicious and unique dinner that your friends and family will love.

So, go ahead and spice up your next grill session with some zesty Old Bay chicken.

How did yours turn out?

I’d love to hear when you try out this grilled Old Bay chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Zesty Grilled Old Bay Chicken

Recipe by Marc PetersonCourse: Lunch, Dinner, MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Jump into summer with grilled zesty Old Bay chicken – a delicious new way to spice up your summer grilling game!

Ingredients

• 6 boneless skinless chicken breasts or chicken thighs

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1/2 tablespoon lemon juice

• 2 teaspoons hot sauce

• 2 tablespoons brown sugar

• 1 and 1/2 tablespoons Old Bay seasoning

• 1/2 tablespoon smoked paprika

Directions

• Preheat the grill to medium-high heat
• Make the wet rub: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and hot sauce until well combined
• Make the dry rub: In a separate bowl, combine the brown sugar, Old Bay seasoning, and smoked paprika
• Now, evenly coat each piece of chicken with the wet rub mixture
• Next, generously sprinkle the dry rub on the chicken until all of it is covered with the seasonings
• Place the prepared chicken on the grill grates and cook for about 6-9 minutes per side (depending on how thick the chicken is) until it reaches 165°F (74°C) internally; don’t forget to turn the chicken occasionally to achieve that perfect, even cooking on all sides

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The post Spice Up Your Grill Game with Zesty Old Bay Chicken appeared first on Do You Roux?.

Nothing says summer like a fresh, delicious brie appetizer! And this grilled cedar plank summer berry brie is an absolute showstopper. It’s the perfect dish to serve at any gathering, whether it’s a BBQ or a beach picnic. This brie appetizer is an absolute delight, combining creamy brie cheese with sweet summer berries and woody, smoky cedar plank.

This culinary adventure marries the rustic charm of cedar plank grilling with the vibrant flavors of summer. It also serves as a feast for the eyes and will look impressive in your spread.

I’ve not always been the biggest fan of softer cheeses – much to my wife’s dismay. But I wanted to make a recipe for her and thought she would enjoy this one. So I ended up with this after thinking of ways to use up leftover cedar planks from back when I made my glazed cedar plank salmon.

And of course, I had to try it out too. I will say that it won me over. If I’m going to have brie, this is truly the only way to have it.

So, fire up the grill and prepare to embark on a journey that celebrates the essence of summer through every delectable bite.

Gather the Ingredients for Summer Berry Brie

Creating the stunning summer berry brie begins with assembling the ingredients, each capturing the essence of the season. These components work in concert to craft a dish that’s as visually stunning as it is delicious. Here’s what you’ll need:

Brie: Central to this culinary masterpiece is a high-quality wheel of brie. Ideally, it should be at room temperature, ensuring a luxurious, creamy texture when grilled.

Cedar Plank: You can’t have cedar plank grilling without the cedar plank itself. This aromatic wood imparts a delicate smokiness to the brie.

Assorted Berries: Embrace the full spectrum of summer’s bounty by including an assortment of fresh, vibrant berries. Blackberries, strawberries, blueberries, and raspberries each bring their unique sweetness and flavor to the dish.

Red Wine Vinegar: A touch of red wine vinegar adds a subtle but essential tanginess to the berry compote, elevating its depth of flavor.

Sugar: To make sweet berries sweeter, a modest amount of sugar is added.

Lemon Juice: Freshly squeezed lemon juice is employed to brighten up the compote, imparting a zesty and citrusy counterpoint.

Fresh Mint: Fresh mint leaves, finely chopped, add a layer of freshness and aromatic complexity to the dish.

Salt: Basically every dish needs salt…

So gather up the fresh ingredients and get ready to start making this brie appetizer.

Prep and Soak the Cedar Plank

Before getting the grill ready, it’s essential to ensure your cedar plank is primed for the heat. This aromatic wood is not only a flavorful foundation but also a key element in imparting that unique smoky essence to your dish. Here’s how to prepare your cedar plank:

Getting a Plank: Begin by acquiring a high-quality cedar plank. These planks should be available at most grocery stores or specialty food shops. If you can’t find one locally, you can find cedar planks on Amazon. When choosing one, look for a plank that is untreated and free from any chemical additives. The size of the plank should accommodate the mini brie wheel. Unfortunately, most cedar planks are made to hold a fish filet and are a bit long for this recipe. If needed, trim the plank to the appropriate size for your cheese wheel. Or, double the recipe and make two at once, one on each end.

Soaking the Cedar Plank: Cedar planks need to be soaked in water before grilling to prevent them from burning up in the heat. Submerge the cedar plank fully in water for a minimum of 30 minutes. You may need to use some mugs or something else heavy to weigh down the cedar plank.

Once the plank has soaked long enough, remove it from the water and wipe off the excess liquid. With the plank ready, it’s time to assemble the appetizer.

Cook the Berry Sauce

It’s time to get to work crafting the delicious berry sauce. This sauce makes a great accompaniment to your brie, adding a unique, sweet flavor, and is really easy to make. It is just a quick homemade berry compote (don’t be scared by the fancy term). Here’s how to create this delectable sauce:

Start with a medium-sized saucepan. Combine one cup of your favorite berries, sugar, red wine vinegar, lemon juice, salt, and half of the mint in the saucepan. I suggest using a mix of raspberries, blueberries, strawberries, and blackberries but you could honestly do just a single berry variety.

Set the mixture over medium heat and let it come to a simmer. Stir often. As it begins to cook, Let the mixture simmer for about xx minutes in total.

Lastly, taste the sauce and adjust the flavors as needed. Add more sugar if it’s too tart, or a few drops of lemon juice if it’s too sweet. Once the flavors are just right, turn off the heat and let the sauce cool.

With the sauce prepared, we’re now ready to assemble and grill the whole appetizer.

Preparing the Brie

Now that you’ve prepared your flavorful berry sauce, it’s time to move on to the star of the show – the brie. This creamy, delicious cheese is a crowd-pleaser, but this recipe turns it up a notch.

First, you’ll need to find the perfect brie. The goal here is to find a mini wheel of brie cheese that will perfectly fit on your cedar plank. Once you’ve found your brie, you’ll want to remove it from the packaging and set it on a cutting board or platter.

Next, you’ll want to prepare the surface of the brie. To do this, you can use a sharp knife to remove the top covering of the cheese. This will expose the actual cheese and make it easier for the berry sauce to penetrate the brie.

Now it’s time to add the berry sauce. Place the prepared brie wheel on the cedar plank. Spread the berry sauce on top of the brie. If you don’t, just spread it over the top of the brie. Then, you can sprinkle some chopped nuts or dried fruit over the top, if desired.

Grill the Berry Brie

Now it’s time to get grilling! Grilling is one of the best ways to get that melty, ooey-gooey brie that you know and love. Plus, the cedar plank adds a hint of smoky flavor that just can’t be beat.

To get started, you’ll need to warm up the grill and get it nice and hot. Turn it to medium heat and let it preheat for about 15 minutes. Once your grill is hot, you can place a cedar plank on it.

After 9 to 11 minutes, your brie should be nice and melty. The berry sauce will be bubbling around the edges and the bottom of the cedar plank will be a bit charred. To test if your brie is done, you can use a fork or toothpick to poke the cheese and see if it’s melted. If not, you can give it a few more minutes to finish cooking.

Once your brie is done, you are ready to dig in!

Serving the Summer Berry Brie

Now that the brie is grilled to perfection, it’s time to serve it up! It’s one thing to make the brie, but a completely different thing to plate it. Let’s look at a few tips on how to serve your brie in style.

First and foremost, presentation is key. Make sure you have a nice platter to put your brie on. You may leave the brie on the cedar plank, as I did in the photos here, or remove it to a different plate or platter. Please note that the berries do have a powerful color and may stain different items – especially if they are porous.

Next, you’ll want to choose a few accompaniments. Consider adding some dried fruit, nuts (especially walnuts), bread, or crackers. These items can help tie the flavors together and make the brie even more delicious as well as giving a vehicle for actually eating the brie.

Make sure you have a good cheese knife on hand for cutting. If you don’t have one, a butter knife will do the trick. When you’re slicing, be sure to go in a circular motion to ensure even pieces.

If you’re feeling really adventurous, try drizzling a balsamic glaze over the top!

When it comes to portioning, you should aim for roughly two ounces of brie per person. You don’t want to give too much, but you want to make sure everyone has enough to enjoy.

The result is a delicious, stunning brie appetizer that will wow your friends and family. So go ahead and give it a try – you won’t regret it!

How did yours turn out?

I’d love to hear when you try out this summer berry brie! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Grilled Cedar Plank Summer Berry Brie

Recipe by Marc PetersonCourse: Appetizers, Platters, SidesDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Experience summer flavors like never before with this stunning grilled cedar plank brie topped with a simple berry sauce and mint.

Ingredients

• Cedar plank, cut to size

• 8 to 10 ounce mini brie wheel

• 1/4 cup blackberries

• 1/4 cup strawberries

• 1/4 cup blueberries

• 1/4 cup raspberries

• 1/4 cup red wine vinegar

• 3 tablespoons sugar

• 2 tablespoons fresh lemon juice

• 2 tablespoons fresh mint leaves, divided

• 1/4 teaspoon salt

• Crackers or sliced bread to serve

Directions

• Begin by submerging the cedar plank in water, ensuring it’s fully submerged, and weighing it down if necessary. Allow it to soak for a minimum of 30 minutes before grilling. If necessary, cut the plank to the desired size before soaking.
• While the cedar plank is soaking, chiffonade the mint, juice the lemon, and rinse the berries.
• In a small saucepan over medium-low heat, combine the berries, red wine vinegar, sugar, lemon juice, salt, and one tablespoon of sliced mint leaves.
• Allow this mixture to gently simmer for approximately 15 minutes, ensuring you occasionally stir and gently crush the berries as they cook.
• As your berry compote simmers to perfection, preheat your grill to medium-high heat.
• Carefully cut off the top rind of the brie, revealing its creamy interior.
• Remove the cedar plank from the water and pat it dry, place the brie wheel atop the soaked cedar plank, then spoon the berry compote on top of the brie.
• Place the cedar plank and brie on the grill and cook for 9-11 mins, testing with a fork or toothpick to see when the cheese is soft and ready to serve
• Remove the brie from the grill, top with the remaining chopped mint, and serve

Notes

• With how large most cedar planks are, you could double the recipe and cook two mini brie wheels on a single plank if you don’t want to cut one down or waste so much extra space

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The post Stunning Grilled Cedar Plank Summer Berry Brie appeared first on Do You Roux?.

It’s time to bust out the grill! But before you start grilling, make sure everything is set up to make it as easy as possible to fire up delicious meals every time. So read through my top 10 grilling tips and prepare for the tastiest summer you’ve ever had.

A barbecue is a great way to spend time with friends and family, all while sharing beautifully cooked and flavored food together. Whether you’re looking for something fun to do with the kids, a way to cook outside, or you just want to try a new recipe, grilling can make it happen.

The sun, the smoke, the smells. Grilling can be one of the greatest pleasures in life, but it can also be a bit tricky to master. And so, with the grilling season upon us, here’s everything you need to know to get the best results with your next BBQ feast.

I’ve compiled a list of my top 10 grilling tips. In no particular order, read on for my tips to become a grill master.

Grilling Tips #1 – Preheat the Grill

The first of my grilling tips has to do with temperature. One of the keys to perfect grilling is to preheat your grill. If you’re planning on grilling, make sure to preheat your grill and let it hold at your desired temperature for at least 15 minutes before throwing the food on.

The preheat time will depend on your grill. If you’re using a gas grill, 15 minutes is usually sufficient (see tip #5 for a note on weather affecting things).

If you’re using charcoal, it is a little more obvious that preheating is necessary. There are specific tools and methods for lighting and prepping the charcoal. And it can take a bit longer. So find a good charcoal chimney and choose your method to know exactly how long it will take you to heat your charcoal.

Pellet grills can be a whole separate ball game. Most have digital or physical controllers that let you set the exact temperature you are looking for. In my experience, these pellet grills typically take about 20 minutes to fully preheat. Though, if you are using it to smoke meat then you can likely add it on before everything is fully warmed up.

Also, make sure to not actually go by the temperature gauges placed in the lids of many grills. They’re usually fairly cheap, inaccurate, and aren’t located near where the food would actually be cooking.

Grilling Tips #2 – Brush the Grill Grates or Food with Oil

Of all my grilling tips, this one seems to be the most controversial.

I say to brush the grill grates with a high smoke point oil like avocado, peanut, canola, or sunflower oil. A lot of places have suggested this as a way to combat food sticking to the grates. But I am not sure that it really helps with that.

However, in my experience, it does help give your food some exquisite grill marks. Count it as a cheat method for making the food look pretty with grill marks. It seems the oil is cooks on the grates and then transfers to the food.

To do this, you’ll want to dab some oil onto a paper towel and then use your tongs to wipe down the grill. Toss the paper towel when you’ve finished. It will likely be black…

To actually help the food release from the grill and be less likely to stick, you need the oil to be on the food itself. Either in the marinade or by coating it right before adding it to the heat. Also, see tip #9 down below for more help keeping food from sticking.

Grilling Tips #3 – Use Long Utensils

One of my favorite grilling tips is to use long utensils. Long utensils make it easier to move food around on the grill. It also allows you to easily flip over and handle food without getting too close to the heat. And it is easier to reach items that are placed towards the back of the grill.

I’ve been burned before by using tongs that couldn’t easily reach the back of the grill. So I had to reach in too close to the flames. Spoiler alert: the grill can get really hot. And I’ve lost some arm hair too many times to risk it with shorter cooking utensils.

Typically when grilling I prefer to use long-handled stainless steel grilling tongs. And then if I need a backup or assistance for some large items on the grill, I will use a large spatula/turner thing to help me. The tongs give me great control of picking up and moving things around without a high risk of puncturing the food. Because that tends to lead to juices flowing out and potentially dried out food.

The following is my favorite all-around grilling utensil and the backup turner/spatula: 

• Cuisinart Locking Grill Tongs
• Oxo Good Grips Grilling Tools Turner

Just make sure that you find tools that you like working with. Preferably ones that are long and reach where you need them to go.

Grilling Tips #4 – Get to Know Your Grill’s Hot Spots

Knowing the hot spots on your grill is essential when grilling to help you get an even cook every time. Every grill is unique. So you’ll have to learn what parts of your grill tend to run hotter or colder than the rest.

You can slowly learn about your grill’s hot spots over time as you cook. However, you can run also an experiment of sorts to find out where the hot spots are.

Use the bread test. This simple test will show where your grill is hottest.

To run the test, preheat your grill to medium heat for 15 minutes. Then place slices of bread to cover the whole grate surface (it doesn’t need to be 100% edge-to-edge coverage). Let the bread cook for 2 to 5 minutes and then turn off the grill and flip the bread over to see where the bread is the most and least toasted.

The darker the color of the bread, the hotter that section of your grill runs. As you can see in my before and after, the left side of my grill has some large hot spots.

I highly recommend using some cheap white bread for the test. It won’t cost much, and it will show the results of the test the best.

Once you know the hot spots on your grill, you can adjust your cooking to get an even cook. Take a photo of the results of your bread test so that you can refer back to it later.

Then use this information when cooking to move food around and manage the grill. Put the thickest piece of meat near the hottest part of the grill. Move items that are nearly cooked through to the coldest spot of the grill so they don’t overcook but can stay warm.

Grilling Tips #5 – Check the Weather

Wind, rain, lightning, snow, and cold weather can all make it miserable or dangerous to go out and grill. However, grilling can work in a lot of different weather types. It doesn’t have to be perfect, clear blue skies to cook outside. As long as you are prepared and willing to brave the elements.

Don’t get discouraged if the weather isn’t perfect for grilling. Just be sure to look at the forecast so that you know what to expect and plan accordingly. It is best to know beforehand rather than the moment you step outside to start preheating the grill (hey, it’s tip #1!).

It’s also important to know how the weather that day may affect your grilling. A colder day may mean longer cooking times. Or the need for something like this thermal insulation blanket to help insulate from the weather.

So, besides just looking ahead and planning for your own comfort, look out for wind. Heavy wind can be one of the biggest enemies for proper grilling. The heat can easily be pulled out of the enclosed grill and make it very difficult to cook anything properly.

If the weather is a bit rough out and you don’t want to grill outdoors, you can still grill indoors. You can use a countertop grill like the George Foreman grill, or a quality enameled grill pan on the stovetop to get a good result. Or, you can even use your oven.

Grilling Tips #6 – Use a Meat Thermometer and Know Your Temperatures

This is one of the most useful grilling tips, especially for a novice. An instant-read thermometer is essential when grilling. This will allow you to know when your food is done to your liking and to safe food-handling standards.

Nobody likes food poisoning.

So, use a thermometer to make sure everything is cooked to safe temperatures without overcooking everything to a burnt crisp. Once you are more familiar with cooking different things, it may be a little less necessary to use a thermometer but I still tend to bust it out all the time.

There are tons of options for meat thermometers. Bluetooth, apps, smartphone alerts, and a whole heap of other fancy gizmos. But all of those fancy additions make things very pricey.

And all you really need is an accurate instant-read thermometer.

I’ve had enough success with this cheap ThermoPro TP15 instant-read thermometer that I have purchased it twice. But you can also upgrade to the highly-rated Lavatools Javelin or the ultra-luxe Meater Plus bluetooth thermometer.

For some of the most common meats, take a look at these links for an idea of temperature ranges and doneness to have an idea before you get grilling:

• USDA Safe Minimum Internal Temperature Chart
• Best Beef Recipes: Beef Temperature Chart
• What’s Cooking America: Internal Temperature Cooking Chart

Grilling Tips #7 – Try to Keep the Lid Closed

It is always tempting to take a peek at the food while it is cooking.

But opening the lid allows all of the trapped heat to escape from the grill. With it closed and contained, all sides of the food can cook instead of just the one closest to the flame. It’s why ovens have lights and glass fronts in many cases to allow for peeking without losing heat.

It isn’t the end of the world to open the grill, and you do need to do so in order to check on the food, flip it, move it between hot/cool spots (thanks, tip #4!), and remove it from the grill when done cooking. But try to open infrequently and close it as soon as possible when you’ve finished with whatever task brought you to open it.

This is even more important when using a smoker than a grill.

The smoke that you create with a smoker is what adds that unique flavor to your food, so you want to make sure that the food is exposed to it while cooking. If the lid is open, then you lose the ability to control how much smoke is surrounding the food. Plus, the controlled temperatures typically found inside a smoker will be affected by the opening and closing.

Just let it go low and slow and trust the process.

Grilling Tips #8 – Be Wary of Flare-ups

Dripping marinades, rendered fat, or drippings from the food are all potential sources of flare-ups.

So it’s important to be careful with the food.

When you see a flare-up, you want to move the food away from whatever is burning. If you don’t take care of it, then the smoke and direct flames of whatever is burning can give a very acrid, bitter, burnt flavor to the food. Not tasty. And, at worst, it can also lead to a fire hazard.

If it’s really bad, remove whatever you’re cooking from the grill and put it on a plate or sheet pan. Then once the flare-up is out, continue cooking or choose another cooking method if the flare-ups keep occurring.

To avoid this in the first place, try to keep your marinades, sauces, and other liquids away from the flame. Drain off as much as possible before putting anything on the grill.

If you are scared that might affect the flavor, reserve some marinade before letting it touch any raw food. Then drizzle the reserved marinade over the food once it is fully cooked and off the grill.

Try to keep an eye on the smoke coming from your grill. If there is an abundance of smoke or abnormal color to it, then you may need to attend to your grill and get things under control.

Don’t let a flare-up ruin perfectly good food, or lead to an out-of-control fire.

Grilling Tips #9 – Keep Your Grill Clean

It is important to keep your grill clean. This will help keep the grates in good condition, make food less likely to stick, and protect the initial investment you made in the grill.

You can clean the grill using a grill brush or steel wool.

I use this GrillArt Grill Brush with no exposed bristles so that they can’t break off and get into anything I eat. This provides a simple surface-level clean to get off the biggest pieces left behind. I typically run it over the grill grates at the start and end of every cook. To start, I let it preheat and then scrub. Then when I am done cooking I typically let the grill sit for at least 5 minutes on full high-heat to help burn things off, and then brush it with the grill brush.

You can also do a more thorough deep-cleaning of the grill grates at the start of the season to get everything prepped and ready to go. Most grill grates can be removed from the grill. So you can take them inside and use hot soapy water or your favorite cleaner to scour them clean.

There are some cleaners made specifically for grills and grill grates. Some of them may be helpful at fully breaking up the cooked-on coating and char that you see on your grill.

And don’t just focus on the inside of the grill. Keeping the outside nice and clean will help to avoid corrosion and let you grill for years to come. I usually just use a mix of dish soap and water to clean up the outside of my grill.

Grilling Tips #10 – Use a Sturdy Grill Cover

This final tip is the second one that has to do with the outdoor elements. Because mother nature can be quite powerful. Grilling is a great way to enjoy the outdoors. But it can also cause a bit of a beating to your gear.

Since grilling is typically done outdoors, your grill will often tend to sit unattended for extended periods of time outside. Rain, snow, wind, dirt. They can wear and tear at your grill, reducing its lifespan. And they’ll get your grill covered in a nice layer of dirt and grime. Which no one likes walking out to.

Make sure your grill is covered and safe from the elements.

Keeping your grill under a covered patio or pergola can help, but likely won’t fully protect it. So I still recommend getting a grill cover.

Finding the right grill cover is key to a proper, snug fit. Either search online for your make and model of grill, go to your grill manufacturer’s website, or measure your grill’s dimensions and find a generic cover that will fit.

Recipes to Try Grilling

If you want to enjoy a hot summer meal and grill like a pro, keep all of these tips in mind. These are proven to work for me, but are easily adaptable to suit your preferences.

So, now that you have some of my top grilling tips, it’s time to put your newfound skills to use. Try some of my favorite grilling recipes below – along with a homemade BBQ sauce that will pair with almost anything that you toss on the grill. Happy grilling!

• Marinated Steak Kabobs with Chimichurri
• Cedar Plank Salmon with Honey Orange Glaze
• Shrimp and Pineapple Kabobs with Sweet Coconut Sauce
• Twice Baked Potatoes
• Grilled Steak with Gorgonzola Butter
• Black Cherry Barbecue Sauce

The post Top 10 Grilling Tips for the Summer appeared first on Do You Roux?.

Pineapple, bell peppers, and coconut make these grilled shrimp kabobs a tropical treat. Cooking them on the grill gives them that perfect char. So bust out your skewers, fire up the grill, and get to cooking.

Because the shrimp are marinated before cooking, these grilled shrimp kabobs are some of the most tender I have ever had. And if you have never had grilled pineapple before then you are in for a surprise.

The marinade for this dish is mostly coconut milk with soy sauce for salt, honey for sweet, garlic for flavor, olive oil for non-stick, and orange juice for a citrus punch. This results in a slightly citrusy yet really creamy coconut-y flavor with tender shrimp and charred pineapple and peppers.

Skewered Shrimp

I highly recommend getting yourself some metal skewers for grilling kabobs. I bought this set of 10 skewers that I love. They are flat, so they make it less likely that your food will spin when you try to flip it. The skewers also have a metal disc to help push the cooked food off. And they are reusable with no prep work required before making the dish.

If you do elect to use wooden skewers, then you will have to soak them for at least an hour before they go on the grill. I would typically throw them in a glass baking dish and cover them with water the night before making kabobs. I have not found any good flat wooden skewers to help combat spinning food. So if you know of any, then give me a heads up. Also, please do not try and re-use wooden skewers.

You’ve got to love the oxymoron that is jumbo shrimp. When selecting your shrimp, I recommend getting the largest that you can. Larger shrimp will take the heat of the grill better. Plus you get more to eat for your effort.

Note that with the number of ingredients I have listed here, it took me about sixteen 12-inch long skewers to grill all of the food. Also, do not leave the shrimp in the marinade for longer than the given thirty minutes. We don’t want it to start breaking down the shrimp to mush. Wipe the grill grates down with canola or vegetable oil before grilling to get those mouthwatering grill marks.

Serving Shrimp Kabobs

The grilled shrimp, pineapple, and peppers can be served over rice or quinoa. When cooking either of the starches, use half a cup of unsweetened coconut milk along with the remaining cooking liquid. This helps give a bit of flavor to it that will make it an even better pair for the tropical flavors.

For sides, add some type of grilled vegetable or a simple salad to round out the meal. I would even use my oven-roasted asparagus recipe, but cook it on the grill instead. Grilled corn, hot peppers, zucchini, or green beans could all be great sides for this dish and could be cooked while the kabobs grill. Two for one.

The accompanying sauce can be used to pour over everything, or as a dipping sauce. I have used it both ways and it adds great tropical sweet notes to the dish. It is quick and easy to make the sauce, combining just three ingredients. The corn starch and coconut milk are whisked together, then combined with the cream of coconut, and then brought to a boil. After thickening up a bit, just remove it from the heat.

Finally, to round out the meal, serve it with frozen mint lemonade. Then you have the perfect summer meal. Grilled shrimp kabobs, a sweet coconut sauce, pineapple, bell pepper, and a refreshing frozen drink. Enjoy!

Grilled Shrimp and Pineapple Kabobs with Sweet Coconut Sauce

Recipe by Marc PetersonCourse: EntreesDifficulty: Intermediate

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Marinating Time

30

minutes

Total time

1

hour 

Fire up the grill and follow this recipe to get grilled shrimp, pineapple, and pepper kabobs with a slightly citrusy yet creamy coconut-y flavor with a perfect char

Ingredients

• Marinade

• 2 cups unsweetened coconut milk

• 2 tablespoons honey

• 2 tablespoons soy sauce

• Juice of 1 orange

• 1 large clove garlic, minced

• 1/4 cup olive oil

• Kabobs

• 2 pounds large shrimp, peeled and deveined, tail on

• 2 large bell peppers, any color

• 1 pineapple

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Sweet Coconut Sauce

• 1/2 cup unsweetened coconut milk

• 2 teaspoons corn starch

• 1 cup cream of coconut

Directions

• Make the marinade by combining all marinade ingredients in a medium mixing bowl and whisking together
• Reserve about half a cup of the marinade for brushing the kabobs while grilling
• Add the tail-on peeled and deveined shrimp into the remaining marinade and place it in the fridge for 30 minutes
• While the shrimp is marinating, chop the pineapple and bell peppers into about 1-inch sized pieces
• In a small saucepan, whisk together the corn starch and coconut milk and then add in the cream of coconut
• Place the saucepan on medium heat and stir until the mixture starts to boil
• Let it cook for just a few more minutes while stirring, then remove from the heat and reserve until serving the kabobs
• Just before the shrimp are ready, light and preheat the grill to high heat
• Remove the shrimp from the fridge, get out the skewers, and start assembling the kabobs by sliding shrimp, peppers, and pineapple onto the skewers until full – leave about 1/2 inch at the end of the skewer clear so that you don’t lose your last item while grilling
• Sprinkle the kabobs evenly with salt and pepper
• Place the kabobs on the grill, brush each side with the reserved marinade, and cook for 3 to 5 minutes per side until the shrimp are opaque and everything has a slight char
• Take the skewers off the grill and serve the kabobs with the coconut sauce made earlier

Notes

• Wiping the grill grates down with canola or vegetable oil before grilling will easily get you those mouthwatering grill marks
• Do not leave the shrimp in the marinade for much longer than 30 minutes

The post Grilled Shrimp and Pineapple Kabobs with Sweet Coconut Sauce appeared first on Do You Roux?.