There are die-hard grillers who don’t see why a little cold or sleet should stand between them and a juicy grilled steak. The rest of us throw a cover over our grills for the winter and wheel them into a garage or storage spot, wheeling them out months later as the mercury climbs back up.
None of us, however, can assume that last year’s grill is ready to roll as soon as we fire it up.
Here’s what to do to get your grill ready for service again.
Now for a recipe…
Hamburgers are always better when they’re cooked on the grill, but this twist on the traditional gets an extra kick from feta cheese, mushrooms and bell peppers. This recipe is compliments of Chattanooga retailer Southern Hearth & Patio.Veggie-Stuffed Feta CheeseburgersServes 4 or 5.1 package mushrooms, diced3 green, red or yellow peppers (any assortment), dicedFeta cheese1/2 onion, dicedPinch garlic salt4 tablespoons Worcestershire sauce2 pounds ground beefHeat grill to medium heat. Mix mushrooms, peppers and onion together, sprinkle with garlic salt and mix in Worcestershire.Separate ground beef into 4 or 5 balls, then separate in half and press into fairly thin patties.Mold one of the patties into a bowl shape, and press feta cheese into bottom of the bowl form. Pack the desired amount of diced vegetables into the bowl form. Lay the other thin patty across the top and, with your fingers, crimp the edges of both patties together.Place on the grill, using care to make sure the crimp holds. Grill each side for 5 minutes or until desired temperature is reached (typically burgers are at their prime around 150 degrees).Place on buns, sprinkle with more feta cheese if desired, and finish with favorite toppings.Source: www.southernhearth.com
A THOROUGH ONCE-OVER