It’s springtime, so take the cover off the grill, get it cleaned up, and get ready to cook. There is no easier way to cook in bulk. Load up on chicken thighs, legs, and breasts. Make a bunch of sausage and burgers and store them in the fridge. Put together a tray of zucchini, mushrooms, and onions, drizzle them in oil, wrap them up in foil, and let them roast.
If you already use the grill regularly, you know what I’m talking about. If you don’t, get on board. Don’t be afraid; grilling will enhance your ability to cook good food quickly, plus you’ll be armed with tasty leftovers for the next few days. You have a lot of surface area on the grill, it’s easy to clean, and easy to manage. Plus, who doesn’t love BBQ?
Grilling Tip: Use the top rack for chicken drumsticks and thighs. Coat them in a nice dry rub and let them cook off heat for a few extra minutes. Have fun!
Equipment Tip: A good grill goes a long way. I have a Weber that is over 10 years old, and it still looks and operates like brand new. If you can swing it, aim for quality!
