Grilling Tips

Great Summer Grilling Tips:

  • The Magic Is in the Marinade
    Spice up your steak with a marinade. Try a red wine marinade with garlic and pepper for a tender steak that’s full of flavor. Or, for a delicious Asian flair, use soy sauce, sesame oil and ginger.
  • Marinating London Broil
    For best results, put the marinade and meat in a sealable plastic bag and place in the refrigerator. Marinate for several hours, remembering to turn the bag over once or twice. Finally, remove meat from the bag and dust with fresh ground pepper.
  • How to Savor More Flavor
    Before you apply your dry rub, lightly coat your ribs with yellow mustard. It’ll keep the rub from falling off and your ribs will taste great.
  • A Better Way to Kebob
    When preparing your kebobs on the skewers, be sure to cut the food into chunks that are too large to fall through the grate. Or, simply grill the foods whole and cut them before serving.
  • Sear First for Extra Flavor
    Before grilling, always sear the meat first on a high heat for approximately 2-3 minutes per side. It will help to brown the meat and seal in the flavor.
  • The Best Way to Get Fired Up!
    Charcoal grill will be ready when 3/4 of the coals are coated in ash. Gas grills need up to 15 minutes of preheat.
  • Grill to Perfection
    Leave space around food on the grill to allow even cooking. For best results, meats should be turned only once. Pork and fish should be at least 1 – 1 1/2 inches thick. Anything thinner will dry out quickly.
  • Sensational Grilled Steak
    Grill 1 1/2 pounds of New York Strip Steaks for about 12 to 14 minutes. Turn once and brush with a delicious grilling sauce half way through grilling time.
  • The Quick Way to Clean Up
    Before you shut off your grill, brush it down while it’s still hot. You’ll find that all the crusts will go away and burn up in the coals. For best results, use brushes with metal bristles.

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