{"id":29869,"date":"2021-02-03T15:35:11","date_gmt":"2021-02-03T15:35:11","guid":{"rendered":"https:\/\/www.globalizationpartners.com\/?p=29869"},"modified":"2021-02-03T15:44:29","modified_gmt":"2021-02-03T15:44:29","slug":"grilling-during-covid-19","status":"publish","type":"post","link":"https:\/\/www.globalizationpartners.com\/2021\/02\/03\/grilling-during-covid-19\/","title":{"rendered":"Grilling During COVID-19"},"content":{"rendered":"

The COVID-19 pandemic has provided me with the opportunity to kick up my at-home grilling and extend my range of recipes beyond the reliable tried and true go-to meals. And I got to break in my new Weber grill that I just so happened to purchase just before the start of the pandemic.<\/p>\n

I won\u2019t offer recipes here, but I will talk about the types of foods that I\u2019ve used with my grill, which got much greater use due to COVID-19 than it would have otherwise. I\u2019ll also provide a few links to sites that I\u2019ve found to offer wonderful recipes and have been quite helpful.<\/p>\n

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Pizza<\/strong><\/h2>\n

\"HomemadeMaking pizza at home has always been a challenge, as a standard home oven just does not get hot enough to bake the crust.<\/p>\n

The Weber grill can easily get to 600\u00aeF and over if you let it. I\u2019ve tried homemade dough and store-bought dough. I have to say that the store-bought dough was superior to the dough I made using standard store-bought flour, and a bonus is that I didn\u2019t have to allow time for proofing it.<\/p>\n

I\u2019m happy to report that my home pizza-making skills have increased since I can now bake either dough at the higher temperature the grill provides, which gets the dough much closer to a restaurant crust. It\u2019s always fun to experiment with what I may have on hand for toppings, but my favorite go-to is saut\u00e9ed mushrooms.<\/p>\n

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Fish<\/strong><\/h2>\n

\"GrilledI haven\u2019t cooked a lot of fish before the coronavirus pandemic, and certainly not on a grill other than some pouch-grilled fish. Since I\u2019m not going to restaurants to get my fill of halibut, I\u2019ve been buying nice halibut steaks at Costco and Whole Foods, as they often have great deals on seafood.<\/p>\n

Fish dishes do not have to be complicated to make.<\/p>\n

Some fresh herbs and lemon on hand can make it as simple as that. Sauces can also be quite simple to make and kick-up a dish quite a bit.<\/p>\n

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Kabobs<\/strong><\/h2>\n

\"GrilledKabobs are an old stand-by for grilling. I haven\u2019t done much of this during COVID-19, but I have had a couple of summer dinners with a few types of kabobs, which can make for a fun family dinner or a backyard barbeque.<\/p>\n

It\u2019s so easy to marinate a couple of proteins overnight, such as lamb, beef or chicken. Add in some fresh veggies, and that\u2019s pretty much all that\u2019s needed.<\/p>\n

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Chicken<\/strong><\/h2>\n

\"GrilledChicken breasts are so easy and quick to cook on a grill. Saut\u00e9ing some mushrooms (yes, I love mushrooms) on the stove with some oil or wine and garlic to toss on the chicken is so simple to do and never disappoints.<\/p>\n

Chicken wings with buffalo, Thai, garlic or other flavor options are always a winner with the family. It\u2019s fun to try new flavors.<\/p>\n

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Corn on the Cob<\/strong><\/h2>\n

Corn on the cob is classic grill cooking. I was planning to make seasoned corn on the cob, but I didn\u2019t get to it when it was in season. For some reason, the family just wasn\u2019t very enthusiastic to try it. But I do look forward to trying it this next year.<\/p>\n

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Resources<\/strong><\/p>\n

Here are a few sites that I\u2019ve found useful for the recipes or just as a source for ideas and then to look around elsewhere for a recipe to tackle.<\/p>\n