Grillin’ Girls {Foodie Friday}

June 14, 2013


I don’t know about anyone else, but I grew up feeling like cooking on a grill was a man’s domain. Well, this is no longer the case! As a single woman and a lover of all things grilled, I have discovered that I can cook over hot coals too.

You don’t have to be a “grill master” to cook fall apart tender meat on the grill. You just need to learn a couple of tricks or cheats, as some people may call them.

I haven’t completely honed the skill of low and slow on the grill so that is where the “cheat” comes in.

Yesterday I cooked a Boston butt and vegetables in the grill. I seasoned the meat the night before with a dry rub of seasoned salt, black pepper and mesquite season. No, I do not measure the rub. I just apply until I think it looks well coated.

Take the meat out of the refrigerator and let it start to come to room temperature while pre-heating your oven to 250. (Yes, I said oven) This is the cheating part. Starting out in the oven helps the meat to get really tender.

Wrap the meat loosely in foil. When the oven has heated, put the meat in and let cook for 1 ½ – 2 hours depending on the size off the butt. I have a small family so the butt I bought was small and I only left it in the oven 1 ½ hours.

Now, for the grill…..I do not have a big fancy grill. I have a basic Weber charcoal grill. About 15 minutes before the meat is finished in the oven, I put a moderate amount of charcoal in one side of the grill, add a little lighter fluid, and light. Make sure you use a decent amount of coals because it needs to burn for a while. Also, you want the coals only on one side of the grill for an indirect heat source.

When the meat has finished its time in the oven, carefully open the foil package and place the meat on the grill on the opposite side as the coals. I leave the meat sitting on the foil it has been cooking in so it doesn’t lose all of its moisture.

Close the grill and leave the meat to cook for another 1 ½ hour. The meat is now soaking up all of the smoky grill flavors.

I like to cook veggies on the grill also. You can cook most any of them on the grill, but to go with the Boston butt I chose small red potatoes, carrots and onions. While the meat was grilling I cut up my veggies into bite size pieces and coated with olive oil. Season with salt and pepper to taste. Place the veggies in a metal baking pan and cover tightly with foil. I put the veggies on the grill for the last 30-45 minutes that the meat is cooking. The time will vary depending on the amount of veggies and how big the pieces are.

How easy was that! Your entire meal comes off the grill at the same time and while it was cooking you had plenty of time to kick back and do whatever!

The same basic technique can also be used for ribs or any other large piece of meat. Enjoy!

SAMSUNGBorn in Oklahoma. Transplanted in Mississippi. Robin has one daughter and one grandson. She a nurse, and she loves to cook and travel.  You can keep up with Robin at This is My Life.

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