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Grilling Safely

Great Grilling Safety Tips

Great Grilling Safety Tips

Chicken being cooked on a grill.

One wonderful thing about living in Florida is you can pretty much grill any time of year. Check out these great grilling safety tips for a fabulous grilling experience.

Included below are grilling safety tips for the barbecue, information about kitchen thermometers, a great guide to tell if food is done or not and other information.

Also here are a few great recipes for grilling from our friends at Fresh From Florida and Chef Justin that you may want to try.

Click on this link to see other recipes Fresh from Florida has to share. Enjoy!

Grill it Safely – University of Nebraska Extension
Is It Done Yet_Brochure

Char-Grilled Florida Vegetables with Feta

1 large eggplant, sliced into 1/4-inch rounds
2 zucchini, sliced into 1/4-inch rounds
2 large yellow squash, sliced into 1/4-inch rounds
3 bell peppers, sliced large
1 ½ tablespoons olive oil
1 tablespoon seasoning blend (Greek, Italian or your favorite)
6 ounces feta cheese, crumbled
1/4 cup fresh basil leaves, hand-torn
Preheat charcoal or gas grill to medium-high.
Add all the vegetables to a large mixing bowl.
Add the olive oil and seasoning blend to the sliced vegetables and mix lightly to get all the vegetables coated.
Carefully place the seasoned vegetables on the hot grill.
The vegetables should cook rather quickly.
Keep checking the underside of the vegetables for grill marks.
Flip and continue to work the grilling surface by moving the vegetables around to the hot spot for even cooking.
They should have nice char grill marks on them, and the texture should be crisp-tender.
Remove vegetables from grill and arrange on a platter.
Evenly distribute feta cheese over the top.
Garnish with the fresh hand-torn basil leaves.
Serve warm.

Florida Beef and Sweet Pepper Skewers

24 ounces Florida beef (tenderloin, sirloin or your favorite cut of beef) cut into 1-inch cubes
2 large Florida bell peppers (your favorite color), cut into 1-inch squares
2 large onions cut into 1-inch squares
1 cup steak sauce (your favorite)
8 bamboo skewers (soaked in water for 1 hour) or metal skewers
sea salt and fresh ground pepper to taste
cooking oil spray for grilling
Make skewers by alternating the beef, peppers and onions.
Make sure to put the same amount of beef, peppers and onions on each of the skewers.
Lightly season the completed skewers with salt and pepper.
Preheat the grill to medium-high heat.
Lightly spray the skewers with the cooking oil spray.
Carefully add the beef skewers to the grill and cook to desired temperature while brushing on the steak sauce.
When the desired temperature or doneness has been reached, remove the cooked skewers from the grill.
Let the food rest for 3 minutes before serving them warm.

Grilled Mullet with Hot Mango-Honey Sauce

1/4 cup honey
1/4 cup rice wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 tablespoon jalapeño, diced
1/2 cup pureed mango
4 (6-ounce) mullet fillets
parsley sprigs for garnish
Preheat grill to medium hot.
For approximately 1 cup of sauce, combine all ingredients except fish fillets in a small bowl.
Reserve 1/2 cup to serve with cooked fillets.
Brush both sides of fillets with sauce; place fillets in a single layer in well-greased hinged, wire grill basket.
Cook on medium-hot grill for 5 to 8 minutes.
Baste fillets with sauce and turn; cook 5 to 8 minutes more or until fish flakes easily.
Serve with reserved sauce and parsley garnish.

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