Four tips to master the July 4th grill

Backyard barbecues are as synonymous with the Fourth of July as are Canyon Lake’s fireworks. Whether it’s chicken or filet mignon being tossed on the grill, there are tips and techniques that will make that barbecue grilling experience more rewarding.

The end result of perfectly-cooked chicken and steaks is a mouthwatering meal that smells just as good as it tastes and beckons loved ones to the patio. To achieve that juicy, tender flavor that brings family and friends together, it’s important to keep a few safety and grilling tips in mind.

Fire up your grill, prepare the meat and serve a safely-cooked meal this Fourth of July weekend with this advice from the experts at Perdue Farms.

Maximize Your Budget

For a flavorful meal without breaking the bank, consider less-expensive cuts of meat like bone-in thighs or drumsticks, or cook a whole chicken that can last for several meals. In addition to the savings at the grocery store, these cuts can also withstand hotter temperatures on the grill for juicy and tender results.

Save a Little Time

One easy way to maximize your time around the grill while cutting down on prep and mess is using a pre-cut option like Perdue Fresh Cuts Diced Chicken Breast, a perfect solution for kebabs. Recipe ready in an easy-peel package, the chickens are hatched and harvested in the United States with an all-vegetarian diet and no antibiotics, hormones or steroids. Complement the kabobs, perhaps, with beef steaks, like the filet mignon featured below.

Add Favorite Seasonings

Because seasonings can sometimes come off on the grill, try seasoning both before and after grilling for a better-tasting final result. If you’re planning to marinate, be careful to avoid over-marinating as acid-based marinades can start breaking down meat fibers. Remember before and while seasoning raw meat to keep proper safety practices in mind. Wash your hands, cutting boards, knives, scissors, the sink and all work surfaces for 20 seconds with hot, soapy water, and don’t allow raw meat or its juices to touch other foods.

Trust the Thermometer

Once your grill reaches the desired heat, put the meat on the grates with confidence by trusting a meat thermometer to measure doneness. This Easy Kona Pineapple Chicken Kebabs recipe, for example, calls for 10-12 minutes on the grill, but it’s important to check for an internal temperature of 165° F rather than simply relying on recommended cook times. Be sure to serve using a clean platter and utensils, never ones touched by raw meat. Refrigerate any leftover chicken immediately and use within 3-5 days.

For more grilling tips, visit perdue.com/how-to/grilling.

When firing up the grill for steaks, don’t forget about the dressings and toppings that make July 4th barbecues truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Serve either or both of these great barbecue options when you pull out the grill this weekend.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Servings: 2

Blue Cheese Chive Butter:

• 4 ounces unsalted butter, cubed
• 4 ounces blue cheese
• 1 tablespoon fresh chives, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Filet Mignon:
• 2 Omaha Steaks Private Reserve Filet Mignons
•  Omaha Steaks Private Reserve Rub

Directions:

To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.

Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.

Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.

Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.

To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.

Prepare grill for 500 F direct heat.

For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140° F internal temperature is reached.

Rest 7-8 minutes before serving.

Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

Easy Kona Pineapple Chicken Kebabs

Instructions:

Prep time: 45 minutes
Cook time: 15 minutes

Servings: 4

• 1 can (6 ounces) pineapple juice
• 2 tablespoons vegetable oil
• 1 lime, zest and juice only
• 1 tablespoon sugar
• 1 piece (1 inch) fresh ginger, grated
• 1/2 teaspoon red pepper flakes
• 1 package Perdue Fresh Cuts Diced Chicken Breast
• 1/2 fresh pineapple, cut into 16 chunks
• 1  large red bell pepper, seeded and cut into 16 (1-inch) chunks
• 4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

Directions:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes.

Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.

Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on the grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.