Grilling with the Iavarone Family
Spinach and Feta Chicken Burger:
Yield 4 - 5oz patties
1 lb. antibiotic-free ground chicken
2 oz sauteed spinach
2 oz feta
1 oz seasoned bread crumbs
Touch of granulated garlic and oregano
Tips on grilling chicken burgers:
-Keep you BBQ as hot as you can get it
-Oil down your grates with vegetable oil
- Be patient before moving your burger to its other side; should take about 4-5 minutes on beginning side and 3-4 minutes on the other side.
Blacken Grilled Shell on Shrimp:
2 lb shell on shrimp (u-15)
1 chopped red bell pepper
1/2 tsp. cayenne pepper
1/2 tbsp. thyme
1 cup blended oil
2 tbsp blackened seafood magic
1/2 bunch finely chopped parsley
1 tbsp. seasonello salt
Tips on grilling shrimp:
- When cleaning shrimp leave shell on and use scissor to Devein shrimp
- Combine all ingredients in a large bowl
-Marinate for one hour before cooking
-Skewer shrimp or place on grill screen
-Keep grill at moderate heat
-Grill on each side for 3-4 minutes
General Charcoal Grilling Tips:
-Stack charcoal in a pyramid shape for easier lighting with crumbled newspaper. This will allow enough oxygen for fire ignition. If using lighter fluid, use it sparingly for safety and to avoid flavor transfer to grilled items.
-Have patience. Allow at least 30 minutes for grill to properly heat up. Grill is ready once charcoal is almost totally covered with gray ash with a red glow.
- Direct or Indirect Heat -- If you are cooking items like hamburgers, hot dogs, or shrimp that take under 25 minutes to cook use direct heat. Items like extra-thick london broil, whole chicken, pork loin or foods with higher fat content, user indirect heat otherwise the items will likely burn and remain under cooked inside.
Good Luck and Happy Grilling
From "The Iavarone Family "