Friday, January 30, 2009

Grill, Baby, Grill!

What’s the main course at a Super Bowl party? Oh, yeah, BBQ! Delicious chips and dips are only the appetizers that keep you from drooling over the marinated protein and veggies. Super Bowl Sunday is the most popular grilling day in the winter and if you’re lucky like we are here in Northern California, you’ll be able to take to the outdoors and start charring up a feast. I’ve got some grilling tips courtesy of to make your cookout food grilled to perfection.

Chicken Legs
For grilling drumsticks you have to use the direct method. That means grill over coals, this keeps the leg juicy and flavorful while creating that crisp outer layer. Place the chicken legs 5-6 inches above the direct flames and be sure to keep the heat to a medium level to prevent dryness. It’s up to you if you want to douse them in BBQ sauce or eat them right off the grill. Learn more about how to make the mouthwatering chicken in this lovely photo at


Burgers are a cinch to grill. Using the direct heat method cook the meat about 2-5 minutes on each side, depending on how rare or done you’d like your burgers. I suggest slapping on some cheese during the last minute you’ve got it on the grill since I prefer my burgers with melted cheese.


Whether its chicken or veggies that you’ve speared, it’ll be a quick grill. You have to remember to brush up the skewers with oil to prevent the veggies and lean cuts of meat from sticking to the grill. Try out different herbs and spices on the skewers while they grill. I prefer to marinate little cubes of chicken breast for a couple of hours then line them up on a skewer with slices of bell pepper, mushrooms and artichoke then throw them on the grill. Use direct heat and grill for about 13-20 minutes. Don’t forget to rotate!

Hot Dog
What’s a BBQ without hot dogs? These party favorites are a snap to cook. Toss them on the grill and rotate as needed for about 4-8 minutes using direct heat. Make sure you’ve got enough buns because these babies are the first to go!


Depending on the size of your steak, which is typically ¾ thick, you want to use the direct heat approach to sear. The time ranges between 8-14 minutes grilling time with a flip at about 4 minutes.


Grill fish over direct heat and depending on thickness cook for 5 minutes on each side per inches thick, for example 2 inches thick would require 10 minutes cooking time on each side. With shrimp, I recommend using the chicken skewer method (mentioned above). Marinate, and don’t forget the lemon juice. Now, throw that shrimp on the barbie!


Is there a better way to eat corn than grilled? I don’t think so! Cook this veggie for about 10-12 minutes and keep an eye on them. Rotate them consistently until you’ve got golden kernels. Scrumptious!


My personal favorite grilled veggie. Boil these guys for about a minute in salted water. Dump them in cold water to stop the cooking action. Drain, dry and brush with oil. Place them on the grill. Unless you want scorched asparagus, be sure to place them perpendicular to the bar grates so they don’t fall through. Grill for about 6-8 minutes (3-4 minutes on each side). Viola! You’ve got tasty veggies.

Alas, you’ve got the basics for a fantastic Super Bowl cookout! To get more tips go to

Photo Credit: Courtesy of Flickr


  1. The only thing I really miss since moving into a condo is having an outdoor grill. Somehow the indoor grill is great but loses that smokey flavour. I want to eat at your house.

  2. All of your food looks so good!!!!

  3. Thanks, Rhonda! All of the fabulous images are courtesy of the awesome photogs over at Flickr--check out their work by clicking on the photos, it's amazing! And Giz, I totally think you should throw the first Canadian American Super Bowl bash--put the game on the tube and start making game eats!