Summer Entertaining Tips!

Get Grilling with Team #feedfeed!

With Memorial Day weekend just days away, we're ready to kick off grilling season! Here's a few tried and true tips from the team at feedfeed!
What's the number one grilling mistake home cooks make?

Kevin (Director Brand Partnerships): Overcooking meat - If you do not have a meat thermometer, buy one & use it...they are very inexpensive and can save you a lot of money in the long run by not ruining expensive cuts of meat. My favorite is this little guy - it lives in my apron!
Julie (Co-Founder): I'll have to agree with Kevin. Overcooking is a common mistake, but it can be avoided if you plan ahead. I like to have everything else I'm serving prepped in advance, so that when it comes time to grill, I can focus all of my attention on the task at hand.
Molly (Senior Food Editor): Forgetting to let meat rest! It makes sense to let a giant roast or turkey sit before carving, but people often forget that their steaks deserve a few minutes rest as well! If you're worried abut food getting cold, you can always pop it back on the grill for a minute or two after it rests.
Here are two of our favorite recipes from our Grilled Feed:
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Help! I'm going to a party and I need to bring a side! What should I make?

Julie: I almost always bring a kale salad or a slaw made from what I have that is fresh and seasonal. I always ask the host what they are serving so I can plan accordingly. A few favorites include asian inspired slaw, chipotle slaw and kale salad with a lemon vinaigrette, toasted pine nuts, shaved parmesan and dried cranberries.
Kevin: Always as the host/hostess what they are serving and if there are any allergies that need to be worked around. I love bringing big green salads with a mix of baby lettuces and crunchy veggies - the dressing can be prepared and packed on the side and the salad dressed right before serving.
Kristie (Snapchat Community Manager) - At first glance, a potato salad might seem like a bit of a boring choice - but I feel like you can never go wrong with a really good potato salad. It's a no-fail crowd pleaser and there is nothing stopping you from playing around with new flavors.
Molly: Does guacamole count as a side?! In my book it does! I like to bring a big batch so people can have it as an appetizer, or slather it on burgers or hot dogs!
A few of our favorite Easy Summer Side Dish Recipes:
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What's your go-to cocktail for a crowd?

Kristie: If there's one thing I can usually count on when it comes to pleasing a big crowd - it's that people love a vibrant & refreshing cocktail. And what's more refreshing than bright pink watermelon and fresh strawberries? This Watermelon Strawberry Sangria is great because you can double or triple the recipe, throw it in a few pitchers and let your guests serve themselves!
Kevin: Anything that can be made ahead - Negronis are a great cocktail to make in large batches, because they only get better when left to meld for a while & you can get creative and add seasonal flavors - such as this Rhubarb Negroni!
Molly: You can't beat an Aperol Spritz on a hot summer day. Plus, it's dead simple. Just mix together equal parts Aperol and Prosecco, pour over ice, then top off each glass with a splash of seltzer and an orange slice.
Feedfeed's Favorite Cocktails for a Crowd
Feedfeed Paloma
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What's the most unusual thing you have grilled?

Molly: Pancakes! Our grill has an insert for a cast iron skillet, or you can just place a griddle directly on the grate. Perfect for summer mornings when it's too hot to cook indoors.
Julie: Squid! It's great on the grill. Just toss it in a bowl with a little olive oil, salt and red pepper flakes before placing it on the grill. I like to serve grilled squid with a squeeze of lemon juice and aioli.
Try these unique Grilled Recipes!
Got any tips for grilling seafood?

Julie: When you are grilling fish with skin on, make sure the skin is very dry. Pat it with a paper towel and allow it to dry out in the fridge for a bit before coating it with olive oil. If I'm grilling a whole fish, I like to use a fish shaped grill basket.
Molly: My father-in-law makes the best grilled clams. He scrubs some littlenecks and adds them to a disposable tin pan. He then throws in some lemon slices, red pepper flakes, olive oil, sliced garlic, white wine and chopped parsley. He covers them with tin foil and cooks them on the grill for about 4-5 minutes; just long enough for the clams to open. I also love to grill oysters, especially when I'm feeling too lazy to shuck them by the dozen! Just place them flat side up on a grill and cook until they open. Then remove and discard the tops shells, add a dollop of compound butter, and return them to the grill until the butter melts.
Try these Grilled Seafood recipes!
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What about a marinade? What should I be using?

Julie: I do a reverse marinade for bone in-skin on chicken. We get our chicken from a local farmer so it's always delicious. I just add a little olive oil, salt and pepper before I throw it on the grill. Then, when it comes off the grill I toss it into a metal bowl that has about 1 cup of my favorite Spicy Lime & Herb Sauce and toss to coat each of the pieces with grill tongs.

Julie's Spicy Lime & Herb Sauce Sauce
Juice of 4 limes
1 teaspoon of soy sauce
1 tablespoon of rice vinegar
splash of fish sauce
Handful of Basil, Cilantro and Mint
a few scallions
Half a Jalapeno
1 Garlic clove
1/8 cup of Olive Oil
2 tablespoons of local (if available to you) honey

Add everything to a food processor and blend. When the chicken is finished cooking, toss with the sauce and serve any extra on the side.

Madeline (Brand Partnerships Coordinator): For steaks, my family has always done a very simple marinade consisting of a drizzle soy sauce and Worcestershire, and freshly ground black pepper.
Kevin: I love using marinades that are citrus, yogurt or buttermilk based. The acid helps tenderize the meat and makes it super quick to get amazing results. These are also super easy marinades to make because you can usually whip them up in a high speed blender and then put it with your meat in a resealable bag. The trick is to not over-marinate as the acid actually starts to cook the meat and break it you can get a rubbery texture if you go too long.
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How about dessert? What's good on the grill?

Julie: My friends Jolie and Perry introduced us to S'meaches (think: S'mores + Peaches) at a beach bonfire a few years back. Cut a peach or nectarine in half and discard the pit. Then grill it pit side down for a few minutes, flip the fruit pit side up and fill with your favorite chocolate (I prefer a good dark chocolate). Let it melt on the grill, then top with a marshmallow. Eat as is, or served between two graham crackers!
Kristie: I absolutely love to grill pineapple for a super simple, yet delicious dessert! It's also a fun way to set up a little build your own dessert station. Set out different toppings like whipped cream, vanilla ice cream, coconut yogurt, maple syrup, honey, fresh mint, cinnamon, granola, toasted nuts, fresh berries, and let your guests go to town!

Quick Grilled Pineapple Recipe:

Peel your pineapple; leave the core in and slice it into 1/2 inch thick rounds. In a bowl toss the pineapple slices with 2 tbsp maple syrup, 1/2 tsp cinnamon & a pinch of salt.

Place pineapple slices onto a hot grill and cook until golden brown on both sides. Remove from grill and serve w/ desired toppings.
Want more Grilled Dessert Ideas? Give these a try!
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