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This is the season for outdoor cooking on the grill. It is time to save the kitchen mess. I strongly recommend we all remember the following:

· Make sure the grill is clean and oiled (vegetable oil)

· Wash your hands before handling the meat

· Use an internal instant read thermometer (Amazon has them for less than $20 or you can find one at a hardware store)

· High temps in the grill cause shrinkage and decreases tenderness

HAMBURGER ON THE GRILL 1 pound ground beef (80/20) Salt/Pepper to taste (and garlic) Buns and extras (cheese, onion, tomato, etc)

1. Preheat grill on high. Clean and oil grill (vegetable oil).

2. Start with 1 pound 80/20 burger. Divide into 1/3 pound balls. They are the size of a tennis ball.

3. Pat gently into 3/4 inch thick 4 inch patties Do not compress the meat

4. Give them a good sprinkle of salt and pepper on both sides

5. Press a one inch round 1/4 inch deep indentation into the center of one side (this allows even cooking).

6. Grill over direct heat with closed lid. Flip after 5 minutes. (Flip once if possible. Don't poke or keep flipping) Ready when internal temp is 165⁰

7. Grill another 3-4 minutes and check the temperature. Get to 165⁰ then add cheese for about 30-60 seconds

8. Brown the buns while cheese is melting

9. Serve right away


  • Select 1 ½” – 2” thick rib eye (preferred; however you can use any cut)

  • Season* both sides then place in plastic bag and refrigerate 30 minutes – 2 hours

  • Grill on medium heat

  • Internal temps 135⁰ - Rare 145⁰ - Medium 155⁰ - Well (USDA recommends 145⁰ for food safety)

  • Let set about 5 minutes for juices to settle before serving * Season with just salt/pepper OR rub with oil on both sides then rub in mixture of sweet paprika, cayenne pepper and garlic powder OR use your favorite mix.


· 1 pound fresh salmon filet

· 1 tsp. salt-free lemon pepper seasoning

· ½ cup lemon juice

· Liquid margarine spray

1. Prepare fresh salmon by sprinkling with salt-free lemon pepper seasoning.

2. Squeeze small amount of lemon juice over the fish

3. Spray with 3-r sprites of liquid margarine spray

4. Place on preheated grill and cook over medium heat for approximately 20 minutes or until fish reaches 131⁰ (USDA recommends 145⁰)


CAUTION: Raw chicken can be deadly! Wash any and all surfaces chicken has touched with strong cleanser.

· Place fresh chicken breasts in a plastic bag and pound with meat pounder to make pieces even in thickness

· Lime juice - Rub in well on both sides (lime juice is a natural tenderizer)

· Season generously on both sides with your choice of seasoning

· Grill on medium heat 7 – 8 minutes on each side (to internal temperature of 165⁰)

· Place butter over top and let settle for 4-5 minutes before serving

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