Hi from Kim's dad. Grilling is one of my favorite things and I grill just about anything. A few years ago I purchased a combination grill and smoker--it was one of the best things I have ever bought. I particularly like the sweet smoky taste light meats like pork and chicken take on when cooked in the smoker. You don't need smoker, a normal gas or charcoal grill will work just fine. The process is simple, but the results are wonderful.
DAD'S FIVE MOST IMPORTANT GRILLING SUGGESTIONS:
- Pay attention to the food you are cooking.
- You don't want to incinerate the food. So watch your temperature.
- Spices, rubs, and marinades are best applied a few hours before grilling. So plan ahead.
- Don't be afraid to experiment with different wood chips depending on the food you are cooking - I use hickory, mesquite, and apple.
- Clean your grill. Every time.
Update 6/15/10: This post is now linked to Friday Foodie Fix at The W.H.O.L.E. Gang. The theme this week is Dad's Favorite in honor of Father's Day, so I thought this was the perfect submission!
Dad's Mesquite-Smoked Grilled Chicken Breasts
Clean and trim the chicken breasts and pat dry. Season the breasts with your choice of spices. I have a personal spice blend that includes garlic, chili powder, cumin, some salt, black pepper, cayenne, dry mustard, oregano, and paprika. Cover with plastic wrap and place in the refrigerator. Allow the chicken to "marinate" for at least two hours.