Grilling tips, recipe from Zier's Prime Meats and Poultry Inc.

Lighter Citrus Marinade: Or use a combination of lime juice and tequilla--on the meat 45 min is the max time to marinate. Why? So tender it will lose all texture after about 2 hours. Use this on your boneless breasts also, but not more than a few hours as it may get a little too salty look for this recipe online: the juice of 2 limes
  • 1/2 cup salt
  • 2 oz tequila
  • 3 C water
  • 1 T sugar
  • * optional two crushed garlic cloves
  • 6 bnls skinless breast halves/ or for 3 pork tenderloins cut recipe in ½
Pour water into large mixing bowl(steel or plastic) add in this order: salt, tequila, lime(sound familiar?) and sugar. Mix well. Grill breasts for 7 to 8min per side on medium heat. Pork tenderloins for 10 to 15 minutes turning 2 to 3 times. Never baste the chicken with this or any other marinade and discard it after use to prevent cross contamination of salmonella, as well as do not use the same platter or pan that had raw food of any kind on it. be safe Sweet And Hot Bbq Glaze
  • 1/4 cup pineapple juice (variation use 1/4 cup thawed orange juice concentrate)
  • 1/2 t cumin
  • 1/2 t chili powder (variation 1/4 t cayenne pepper and 1/4 t chipotle pepper powder or flakes)
Combine dry ingredients and mix with pineapple or O.J. concentrate. refrigerate until needed

Short on Time…Store Bought Marinades:

  • Soy Vay brand Teriyaki Sauce
  • Char Crust Brand-Dry Rub -- Available in numerous flavors at Zier's Prime Meats
Dave Zier's Quick Grilling Tips

In all cases when you are grilling, use both a timer and meat thermometer (Zier recommends digital type as they are very accurate within 2-3 degrees)-only problem is replacing battery now and then and they are not recommended for temps over 500 degrees

To add more smokiness to your grilling, soak some wood chips, hickory, mesquite or any fruitwood, minimum of 20 minutes or longer in water. wrap loosely in a double layer of heavy duty aluminum foil, ( a handful is enough for a quick grilling session) place the packet of wood chips directly on the coals, or if on a gas grill ,over an unoccupied burner turned on high. Close lid and grill like you normally would

To turn your grill into an indirect cooker: before you light your charcoal, position two common bricks on either side of your charcoal so that you can place a large ceramic tile or terra cotta planter dish inverted on top of the bricks, light the charcoal, position cooking grate as you normally would and you will have turned your grill into your own indirect cooker, for ribs, chicken, etc. You should also have room under the grate for a drip pan to avoid any flare up.

Don't overload your grill, always leave at least one third of open space. Every grill will have a hot spot, you will need space to move things around when cooking to avoid burning anything. Even if you have to have two cooking sessions it's better than having some things well done and some things undercooked.

Use Your Vent. Any one who has used the newer ceramic cookers will have done this at least once; you've taken everything off the grill, only to find out not everything is cooked to perfection, so you throw it back on the grill. You open the lid (after having closed all the openings to shut down the combustion) , and suddenly a fireball erupts through the opening directly at YOU! To avoid this, before lifting the lid, open all vent holes on the top before cracking open the lid. This is known as flashback, and obviously have serious consequences apart from ruining your meal.

The proper and easiest way to light charcoal : Never use lighter fluid, look into buying a "charcoal chimney" from your local hardware store, or use a portable propane torch to ignite your Natural Lump Charcoal. While different from briquettes, Natural lump charcoal actually burns hotter and longer, if you can avoid the smell of petroleum products in your food, wouldn't you try this? Also when you shut down your grill the fire goes out and you can restart the leftover embers, not likely with briquettes as they contain chemicals and starches to burn up faster.

Cleaning your grill while it's still warm, according to Zier, but not flaming hot. To do this take a sheet of ordinary aluminum foil, put on your oven mitts , crumple the foil loosely, and use this to scrape any bits still left on the grates, then just throw away!

Grilling Steaks Sear them first 1 min. on each side with high-reduce heat if using gas grill with the MOM method-medium off medium -- depending on thickness-recommend taking off 5 min. before they will be done-remove and platter and cover and they will continue to cook.

Grilling Poultry There are new cooking guidelines for temperatures from USDA-cook internal temp to 160 degrees. Remove from grill at 150 degrees-let stand 5-10 min. before carving for juicy poultry

Grilling Pork Do not overcook your pork-the parasite is killed under 140 degrees. Zier recommends cooking pork to 155 degrees and the juices can still be pink

Grilling Ribs Start on high temperature to sear meat and reduce heat-cook indirectly. Wait to apply sauce in the last 10 minutes so sugar won't burn.

If you can not grill outside Try This-brush your steak with olive oil or butter and put into very hot cast iron/stainless steel skillet-sear the meat 1 min. on each side and put skillet in oven for 200 degrees-using digital thermometer rare 125/medium rare 130/medium 140---do not recommend anything over medium

Zier's Prime Meats and Poultry Inc.
813 Ridge Road Wilmette, Il. 60091
847-251-4000 FAX 847-251-4051
Denise and Dave Zier/

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