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Category: Healthy Grilling
How to Grill Salmon
How to Grill Salmon: Temperature and Time Guide
Don’t let anyone tell you grilling season is just for burgers and hot dogs. Improve your outdoor cooking skills by learning how to grill salmon with Coyote Outdoor Living. Salmon is a heart healthy option as it is rich in Omega-3s which also help to reduce blood pressure. As salmon is super versatile and packed with nutrients, you will be offering a healthy, creative option that will also improve their health. Now, let’s daydream together. It’s you, sunshine, and salmon on your Coyote Outdoor Living grill. We can totally see it. Can you?
Salmon is a stand-out entree choice, but to make it great, you have got to know the basics. If grilled salmon is new to your recipe repertoire, we’ve got you covered! Let’s first talk about salmon cooking time and temperature.
First, you’ll need to consider what type of grill. Just like you’ve got options for seasonings, spices, and pairings for your salmon, you’ve got plenty of options for equipment. Coyote grills like the Pellet grill, Asado Smoker, and S-Series grills all lend themselves to cooking up some superior salmon.
How to Grill Salmon
Salmon naturally has a rich, flavorful taste because of all those healthy Omega-3 fatty acids. To properly grill your salmon, there are a few things to consider first. You’ll need to decide which grill, which grill method, and which type of salmon you will be cooking. Before you go to the grocery store, read this article for our tips on remembering the different types of salmon!
Once you’ve got your grill, your method, and your fish, you’re ready for some flavor-fun. The versatility of salmon makes the possibilities seemingly endless! For example, smoking your salmon on the Coyote Pellet Grill, allows for the infusion of more flavors by your choice of wood pellets. Whether it is an apple-based pellet for some subtle sweetness or the bold smokiness of an hickory pellet, your salmon will absorb the essence of the fire inside of you – and inside the grill. Thinking sweet? Opt for honey or brown sugar to season your salmon. Prefer salty to sweet? Stay healthy by adding some low-sodium soy sauce, capers, or olives. Take your salmon on a citrus route by adding orange zest, lemon, or lime juice for a light and fresh flavor. You can keep your meal healthy by pairing your salmon with sides like grilled asparagus or okra. Try some brown rice with ginger if you want to add a grain! When building the flavor profile, you’re the artist, your coyote grill is your canvas, and your finished salmon will be your masterpiece.
How to Grill Salmon with Skin
Salmon skin is safe to eat and is packed with more of the same nutrients and minerals as the rest of the fish. Keeping the skin on your salmon gives the fish a richer flavor and, when grilled or seared, will add a beautiful texture with the rest of the buttery salmon filet. Always start by searing your salmon skin-side down to keep the delicate flesh from breaking when it’s time to flip. Of course, all these benefits mean that your grilling process will take a few more minutes, but it’s well worth the wait! When your salmon skin is ready to release from the grill’s grates, use your spatula to flip the salmon flesh side down; there’s no need for any more side switching on the salmon. Plus, leaving the salmon on will help keep your fish from breaking as it cooks!
How to Grill Salmon in Foil
For those of us looking for all the flavor but less mess and stress, salmon grilled in foil is an excellent option. And that’s all of us, right? Make a salmon packet by adding your fish and vegetables together on a piece of foil. Then, add your preferred seasonings, sauces, or citruses like lemon juice to your salmon and veggies and top with some olive oil. Try out some flavored olive oils inside the foil for even more fun! When you’re ready to clean it up, it’s as simple as pitching your packet. Salmon made simple – and stress-free!
How to Smoke Salmon on a Pellet Grill
If you’re thinking about smoking your salmon rather than searing, then a pellet grill might just be your move. Before you smoke your salmon:
- Brine your fish for 4-5 hours.
- Drain and refrigerate your salmon for at least 4 more hours.
- Set your pellet grill to 160˚F and high smoke.
- Smoke your salmon for 2-3 hours per 8 ounces.
- Enjoy.
If you’re ready to smoke some salmon but are short of a pellet grill, Coyote Outdoor Living has you covered. Featuring a front-loading Smart Drop™ pellet hopper, three temperature probes and an Intuitive Digital Touch Screen, the Coyote Pellet Grill is a great option to grill salmon for either the pellet grill professional or neophyte.
Try using a smoker box like the Coyote Smoker Box for other smoked salmon options!
Grilling Temperature
- According to the USDA, salmon needs to reach an internal temperature of 145˚F to eat
- Set your grill to 450˚-500˚F
How Long to Grill Salmon
How long you will grill your salmon depends on the size and the cooking method. A good rule of thumb is 8 minutes per ounce of fish. However, the grilling method also affects the varying cook times. For example, searing your salmon with skin vs. smoking your salmon without, will call for different cook times. If you’re excited about starting your salmon journey, read on for some recipe recommendations to get you grilling!
Grilled Salmon Recipes
Check out this stellar salmon recipe by Brian Mazza from the Seasoned & Savory Cookbook
Ingredients
- 4 tbsp. butter
- 2 cloves garlic, minced
- 1 tsp. lemon zest
- 1 tsp. Kosher salt
- Pinch red pepper flakes
- 1 (6-oz.) salmon filets
- 6 lemons, closed
- Freshly chopped parsley, for serving
Instructions
- In a small microwave-safe bowl, microwave butter until very softened, almost melted.
- Stir in garlic, lemon zest, salt, and red pepper flakes.
- Spoon mixture all over salmon filets.
- Preheat the grill to medium-high.
- Arrange lemons on the grill and place salmon filets on top.
- Cover grill and cook until salmon is cooked through and flakes easily with a fork, 15 to 20 minutes (Exact cooking time will vary based on the thickness of your filets).
- Serve with grilled lemon slices and garnish with parsley, if using.
What to Serve with Grilled Salmon
Stellar salmon needs a stellar side. Try this side dish recipe by Brian Mazza. Check out the full recipe here!
Instructions
- Add salt and olive oil to asparagus.
- Grill asparagus for up to 10 min when the grill is on high.
- Cook until asparagus is a bit charred.
- Take off and let cool for 3-5 minutes.
- Add a little olive oil.
- Add your desired amount of grated parmigiana cheese.
- Eat and enjoy!
How to Grill Chicken
How to Grill Chicken: Temperature and Time Guide
There are plenty of good reasons why chicken is America’s favorite meat. It’s versatile, easy to prepare, and a nearly-universal crowd pleaser. According to heart.org, red meats like beef, pork, and lamb generally have more saturated fats than skinless chicken. Opting for chicken instead of other proteins for several meals a week is a simple way to improve your heart health. Whether you’re throwing a barbecue in the backyard for family and friends or trying to impress a new date with your culinary skills, chicken is an MVP when it comes to grilling.
Just because it is done often doesn’t mean it’s always done right. Get careless and you’ll end up with an undercooked thigh or a breast that’s dry and tasteless. But we’re here to help you avoid a chicken faux pas. And our tips are simple – a quick crash course on temperature and timing can be the hidden secret for a tender and juicy piece of chicken.
If you’re already a seasoned grill master and chicken expert, then skip the how-to and check out this Grilled Maple Bourbon Chicken recipe to really up your game.
Not sure you have the right tools for the job? Don’t worry, chicken cooks beautifully on a variety of different Coyote grills such as a pellet grill, flat top grill, or S-Series grills (with infrared rotisserie function). Really, we all know the best grill to prepare your chicken on is whichever grill is your favorite.
How to Grill Chicken
How to Grill Chicken Breast
The most common cut of chicken is the breast, so we’ll start there.
Preparing your chicken:
- Dress your chicken in the way you most prefer it, removing skin or fat as desired. This could affect the amount of time the chicken needs on the grill, so consider that when making these decisions.
- Season the chicken to your liking. You can choose a dry rub, marinade, or opt for brining if you want the chicken to be more juicy and tender.
- Add some small cuts to your chicken to ensure that the marinade or brine soaks in well.
- If you are concerned about the breast cooking evenly, use a meat tenderizer to pound it down to a more consistent thickness.
Preparing your grill:
- Before grilling, make sure you are starting with nice, clean grates. To make brushing the grate much easier, preheat your grill to soften the debris.
- Heat the grill to medium-high heat, or 450 degrees if you are using the pellet grill.
- Be sure to have all your grilling tools handy (spatula, platter, foil, etc.). You don’t want to run away from your chicken to hunt down your tongs.
- Add oil or butter to your cooking surface so nothing sticks.
Grilling your chicken:
- Place your chicken on the grill and cover it, checking periodically for grill marks.
- Once brown, flip the chicken to grill the other side. It will take about 10 minutes for each side depending on the size of the cut.
- Use a meat thermometer to check the internal temperature, which should be 165 degrees Fahrenheit.
- Temperature probes are a great option for checking your chicken’s internal temperature, like those included with the Coyote Outdoor Living Pellet Grill.
- Remove the chicken and cover it with foil, letting it rest for 5 to 10 minutes.
- Serve and impress.
Grilled Chicken Temperature
Chicken should always be served with the minimum USDA-recommended internal temperature of 165 degrees Fahrenheit. Different cuts of chicken will cook at different speeds, which we will detail below.
How Long to Grill Chicken
The cut and size of the chicken will always influence cooking time, as will the type of grill you’re working with. For example, a smoking grill won’t cook the chicken in the same amount of time as, say, a searing grill.
How Long to Grill Chicken Thighs
Boneless chicken thighs will need about 5-7 minutes per side to cook, whereas a bone-in thigh will take around 10-15 minutes per side. When checking the internal temperature, insert the thermometer into the thickest part of the thigh without touching the bone.
How Long to Grill Chicken Legs
Chicken legs are a much thicker cut of meat and need a bit more time on the grill. These will take about 30-35 minutes total and should be turned every 5 minutes or so to prevent the skin from burning. To check the temperature, insert the thermometer into the thickest part of the leg without touching the bone (remember, it should always be at least 165 degrees for your safety).
How Long to Grill Chicken Wings
Chicken wings will only take about 20 minutes total on the grill, but they should be flipped every 5 minutes to prevent burning. They should also be placed on the grill very close together in order to keep them moist. To check the temperature, insert the thermometer into the thickest part of the wing without touching the bone.
Another great option for grilling your chicken wings is low and slow on a pellet grill. Read on to see how our very own Jim Ginocchi Mediterranean-Style grilled chicken wings on the Coyote Outdoor Living pellet grill.
Grilled Chicken Recipes
Here’s one of our favorite recipes to get you started on your chicken-grilling journey from Liokareas Olive Oils.
Chicken Fajitas
Ingredients:
- 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
- 3 tablespoons Liokareas extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped cilantro
- 1 teaspoon salt
- 1-1/2 teaspoons cumin powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 sweet red pepper, julienned (optional)
- 1/2 yellow-orange pepper, julienned (optional)
- 1/2 medium green pepper, julienned
- 1 cup thinly sliced onions
Instructions:
- In a mixing bowl add extra virgin olive oil, lemon juice, cilantro, and all the spices from the ingredients, mix well and add the chicken. Now, mix everything together, cover, and put it in the refrigerator for 1-4 hours.
- Heat a large skillet and add the marinated chicken.
- Sauté well for a few minutes on a medium-hi flame until the chicken changes color and is no longer pink.
- Continue sautéing for a few more minutes until all of the liquid almost evaporates.
- Add onion and peppers and sauté on high heat for 1-2 minutes then turn off the stove.
- Spoon hot chicken filling down the center of tortillas; fold in half.
- Serve with cheese, lemon juice, taco sauce, salsa, guacamole, ketchup, sour cream, etc.
For Serving
- Flour tortillas, shredded cheddar cheese, taco sauce, salsa, guacamole, lemon, & sour cream]
Mediterranean Style Chicken Wings
Hungry for more? Check out these Mediterranean Style Chicken Wings by our very own Jim Ginocchi for a different challenge.
Ingredients:
- 3 lbs chicken wings
Marinade Ingredients:
- ½ cup of Liokareas Cold Infused Oregano Olive Oil
- 2 large lemons, zested and juiced (about ½ cup lemon juice)
- 6 cloves garlic – peeled and mashed
- 2 tbsp. Dried Greek Liokareas Oregano
- 1 tbsp. Fresh ground black pepper
- Salt
- 1 tsp. Liokareas Meat Blend (paprika/thyme/basil/chili flakes)
- 1 tsp. Cayenne pepper (optional)
Instructions:
- Marinate the wings in the fridge for at least 2 hours or overnight
- Set Coyote Outdoor Living Pellet Grill on Smoke Mode @ 250 degrees for 2 hours (hickory flavored pellets were used for this recipe)
- Turn wings often to brown on all sides
- Garnish with fresh chopped parsley
What to Serve with Grilled Chicken
And of course, you’re going to want a killer side to serve with your chicken. Check out this delicious and colorful grilled veggie salad.
Grilled Veggie Salad
Ingredients:
- Asparagus
- Red Onion
- Sweet Corn
- Red Bell Peppers
- Yellow Squash
- Zucchini
Instructions:
- First, wash all the vegetables.
- Next, cut the vegetables into grillable portions. Snap off any tough ends on the asparagus. Core and then cut the red pepper into quarters. Slice the red onion into thick rings. Cut the zucchini and yellow squash lengthwise into quarters.
- Place the prepared vegetables on a large rimmed pan.
- Then, drizzle the veggies with olive oil and sprinkle with salt and black pepper.
- Cook the veggies on the grill until they’re charred and nicely softened.
Grilled Brie and Roasted Cherry Tomato
If you’re looking for a satisfying crunch to go with your chicken, try out this Grilled Brie and Roasted Cherry Tomato side instead!
Ingredients:
- Brie cheese wheel
- Cherry tomatoes
- Olive oil
- Balsamic Vinegar
- Salt & black pepper
- Fresh parsley
- Italian seasoning option
- Ciabatta bread or baguette
- Fresh basil
Instructions:
- Roast cherry tomatoes for 45 minutes. Let them cool a little and then stir in the fresh parsley.
- Pre-heat grill to medium-low.
- Brush both sides of the brie with olive oil and sprinkle with Italian seasoning.
- Slice bread into ½ inch slices. Brush one side of the bread with olive oil.
- Grill the bread on both sides until lightly browned. Set the bread aside.
- Place brie directly on the grill grate. After 3 minutes, when the Brie has grill marks on the bottom, flip it over and mark the second side.
- Lower the grill and let the Brie heat through until it is soft and melted.
- Remove the Brie, transfer it to the serving platter.
- Top w/ balsamic and basil and serve with the toasted bread slices and roasted tomatoes.
10 Easy and Delicious Grilling Recipes to Usher in the Spring Season
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Just like baseball players getting ready for opening day, pitmasters and grilling enthusiasts across the US are using these first promising days of Spring to work on their game.
Consider this your spring training — but for your grill!
Dust off that cover. Polish that stainless steel. Get those spatulas and tongs ready. Because after a long winter hiatus, the break in cold weather means it’s go-time for you and your outdoor grill.
Coyote Outdoor Living has curated 10 tantalizing Spring grilling recipes below that are sure to impress your friends and family. And, don’t forget to also check out the Seasoned and Savory Cookbook — proceeds of which benefit women’s health research. This amazing collection features even more recipes that are great — not only in the springtime — but all year round!
[/fusion_text][fusion_imageframe image_id=”53172|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”center” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Seasoned and Savory Cookbook” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2020/12/Seasoned-Savory-cookbook-600×600.jpg[/fusion_imageframe][fusion_button link=”” text_transform=”” title=”” target=”_self” link_attributes=”” alignment_medium=”” alignment_small=”” alignment=”center” modal=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”min-width: 600px” id=”min-width: 600px” color=”default” button_gradient_top_color=”” button_gradient_bottom_color=”” button_gradient_top_color_hover=”” button_gradient_bottom_color_hover=”” accent_color=”” accent_hover_color=”” type=”” bevel_color=”” border_width=”” border_radius=”” border_color=”” border_hover_color=”” size=”” stretch=”no” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” icon=”” icon_position=”left” icon_divider=”no” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]See the Cookbook[/fusion_button][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container type=”flex” hundred_percent=”no” hundred_percent_height=”no” min_height=”” hundred_percent_height_scroll=”no” align_content=”stretch” flex_align_items=”flex-start” flex_justify_content=”flex-start” flex_column_spacing=”” hundred_percent_height_center_content=”yes” equal_height_columns=”no” container_tag=”div” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” status=”published” publish_date=”” class=”” id=”” link_color=”” link_hover_color=”” border_sizes=”” border_sizes_top=”” border_sizes_right=”” border_sizes_bottom=”” border_sizes_left=”” border_color=”” border_style=”solid” spacing_medium=”” margin_top_medium=”” margin_bottom_medium=”” spacing_small=”” margin_top_small=”” margin_bottom_small=”” margin_top=”” margin_bottom=”” padding_dimensions_medium=”” padding_top_medium=”” padding_right_medium=”” padding_bottom_medium=”” 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filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″ last=”true” border_position=”all” first=”true”][fusion_title title_type=”text” rotation_effect=”bounceIn” display_time=”1200″ highlight_effect=”circle” loop_animation=”off” highlight_width=”9″ highlight_top_margin=”0″ before_text=”” rotation_text=”” highlight_text=”” after_text=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” content_align_medium=”” content_align_small=”” content_align=”left” size=”1″ font_size=”” animated_font_size=”” fusion_font_family_title_font=”” fusion_font_variant_title_font=”” line_height=”” letter_spacing=”” text_shadow=”no” text_shadow_vertical=”” 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Pork Chops with Salsa Verde
[/fusion_title][fusion_vimeo id=”469863096″ alignment=”” width=”” height=”” autoplay=”false” api_params=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” css_id=”” /][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
These perfectly grilled bone-in pork chops with fresh-made salsa verde are the perfect light and easy springtime meal.
This delicious dish from Chef Paul can be prepared in less than 30 minutes. Use the convenience of your Coyote gas grill to prepare this meal and take full advantage of an unexpectedly nice spring day.
Simple and elegant, these chops are perfect for a beautiful early spring weekday. But with a salsa verde whose ingredients have been kissed by flames, it can also serve as an impressive entree for your weekend dinner company. Pair with a nice white wine or sparkling water and take your outdoor space to the max this crowd pleaser.
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Grilled Whole Bass with Chimichurri Sauce
[/fusion_title][fusion_youtube id=”Q0zE1wcsJGM” alignment=”” width=”” height=”” autoplay=”false” api_params=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” css_id=”” /][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Outdoor chef John Collins said it best: “When days get longer and temperatures rise, we love to take the kitchen outside.”
If you’re looking for a healthy and nutritious meal packed with tons of flame-fired flavor, John’s grilled whole bass with chimichurri sauce will knock your socks off.
Fresh fish grilled whole is one of the best ways to enjoy the flavors of the sea — or your freshwater fishin’ hole. Stuffed with citrus and grilled with a simple yet flavorful chimichurri sauce, this meal will definitely elevate your springtime barbeque.
This recipe is easy, it’s fast, it’s extremely nutritious — and it’s incredibly delicious!
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Beer-Brined Chicken Wings
[/fusion_title][fusion_imageframe image_id=”2404|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Beer Brined Chicken Wings” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2018/01/Beer-Brined-Chicken-Wings-O-600×400.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Brining your poultry before grilling ensures the resulting meat is as moist and juicy as possible. It relies on the osmosis process to replace the liquid in the cells of the meat with the solution included in the brine — in this case that includes beer!
Every good brine has a good salt content, to help along the chemical process. In our beer-brined chicken wings recipe, sugars in the beer add balance and help to caramelize the skin once exposed to the flames of your Coyote grill.
The result?
Lip-smacking wings that will be the highlight of your next grill session. Be sure to include the DIY blue cheese dip for an elevated outdoor sports pub experience.
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Korean BBQ Style Burgers
[/fusion_title][fusion_imageframe image_id=”54188|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Korean BBQ Burger” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2021/04/Korean-BBQ-Burger-600×600.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
The smell of burgers on the grill can be as exciting as the aroma of blooming flowers to any meat-eating barbeque enthusiast. This recipe adds a tangy and spicy Korean barbeque glaze to add an extra dimension to this springtime right-of-passage.
The highlight of this dish from Rachael Ray Magazine might be the Korean slaw with kimchi, honey, ginger, mayo, sesame oil and hot pepper. Pickled onions round out the flavors for a cohesive flavor experience.
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Hawaiian Shrimp Kabobs
[/fusion_title][fusion_imageframe image_id=”54189|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Grilled Shrimp Kabobs” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2021/04/Grilled-Shrimp-Kabobs-600×600.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Nothing says warm weather like some shrimp on the barbeque.
This Sparkles of Yum recipe features bell peppers, pineapple and onion chunks with shrimp marinated in Pacific-island inspired sauce. Whether you’re hosting a gathering or making a small family dinner, this recipe is versatile enough to please everyone. And, because it comes together so quickly, you’ll have more time to smell the spring flowers.
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Moroccan Grilled Lamb Chops
[/fusion_title][fusion_imageframe image_id=”54190|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Grilled Lamb Chops” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2021/04/Grilled-Lamb-Chops-600×600.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
If you’re fighting to break free from the mundane burgers and dogs routine and challenge yourself with something different, consider adding lamb to your arsenal.
Grilled lamb is a staple of Moroccan cuisine, and flame-seared lamb offers a jolt of robust flavor to any meal. By marinating the meat in the Spruce Eats’ mint and cilantro dressing — packed with citrus and traditional herbs and spices — the result is a delicious and refined meal that is perfect for light spring grilling.
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Grilled Salmon and Pineapple
[/fusion_title][fusion_imageframe image_id=”54191|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2021/04/Grilled-Salmon-with-Pineapple-600×600.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Fresh seafood is an excellent way to get great flavor combinations out of your Coyote grill. The combination of fresh seared pineapple, delicate salmon and avocado dressing delivers a simple dish with a complex flavor profile — the perfect way to take advantage of the warm weather outside.
Giada de Laurentis’ delicious avocado dressing is a real winner here, helping to elevate the simple fruit and fish ingredients to the next level.
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Grilled Apple Tossed Salad
[/fusion_title][fusion_imageframe image_id=”54195|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Apple Salad” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2021/04/Apple-Salad-600×600.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Whether or not you are a vegetarian — or cooking for one — a true pitmaster keeps a roster of great meatless recipes in their repertoire. This Taste of Home dish offers flame-fired apples on the grill, and uses walnuts as a source of protein.
Add in some blue cheese and a wonderful vinaigrette toss — with Sriracha chili sauce to give it some kick — and you have a hearty and flavorful salad versatile enough to serve as the main course, or as a delicious side to a hearty steak.
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Grilled Chicken Street Tacos
[/fusion_title][fusion_imageframe image_id=”54193|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Grilled Chicken Tacos” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2021/04/Grilled-Street-Tacos-600×601.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Chicken thighs are an under-utilized grilling protein. They’re almost always on sale at your local grocery store and — with some patience and a few spices — you can use them to pull off some pretty amazing feats of culinary cookout.
Take these grilled Mexican street tacos from Cooking Classy as an example.
Throw the thighs in a zip bag with lime juice, olive oil, garlic and cilantro and marinate for a few hours or overnight and you’re ready to throw down. Cinco de Mayo is right around the corner, and these street tacos pair excellently with tequila or margaritas.
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Grilled Eggplant with Garlic Vinaigrette
[/fusion_title][fusion_imageframe image_id=”54194|fusion-600″ max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://dev.coyoteoutdoor.com/wp-content/uploads/2021/04/Grilled-Eggplant-600×600.jpg[/fusion_imageframe][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” content_alignment_medium=”” content_alignment_small=”” content_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” font_size=”” fusion_font_family_text_font=”” fusion_font_variant_text_font=”” line_height=”” letter_spacing=”” text_color=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]
Eggplant can be a tricky vegetable. When undercooked it can give off a slimy texture, and when overcooked it can turn to mush.
But when you expose eggplant flesh to the flames of your Coyote gas grill, you can make magic happen!
This recipe from Diethood utilizes a salt bath to pull all excess moisture from the eggplant before exposing it to the grill. The result is a crisp, firm eggplant dish that carries just the right amount of char and smokiness from grill to platter. As the author notes, these grilled slabs of eggplant serve as a perfect replacement for a hamburger bun if you want to go carbless.
The final touch — a simple vinaigrette made with fresh lemon juice, olive oil, vinegar, garlic and parsley — gives it the perfect ‘pop.’
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Grilling for a Cause with Coyote Outdoor Living
Coyote Outdoor Living is partnering with Liokareas olive oils and Savor Pittsburgh in Promotion of Women’s Health and Wellness. It is a perfect fit for summer when we love to grill fresh foods like salmon marinated in quality olive oil and lemon. This type of menu fare is exactly what Magee-Women’s Research Institute and Foundation promotes for women to maintain a healthy, balanced lifestyle. Their programs have changed and bettered the lives of so many.
Grilling and olive oil fit together like a hand in glove. For five generations, Liokareas has been pressing “the best Greek olive oil you can actually get your taste buds on.” Its award-winning flavors of ultra-premium organic extra virgin olive oil offer countless options for delicious, healthy grilling. These premium olive oils make every recipe taste better whether it is chicken kabobs or a grilled whole bass!
The Contest and Campaign:
From now through July 10, every purchase you make from the Liokareas website can benefit the science that creates healthier women, infants, and communities. Simply enter the code “SAVOR” in the Notes section of the check-out, and 10 percent of the sale will benefit MWRIF.
In addition, using the “SAVOR” code automatically enters you in a contest to win a Coyote 30-inch stainless steel S-Series grill which offers the perfect preparation station for your olive oil-inspired dishes.
Enter and purchase on the Liokareas website here. The winner will be announced at noon on July 10. For healthy, delicious recipes to try at home, follow Savor Pittsburgh on Instagram and Facebook. You may even find some favorite recipes from Coyote celebrity chefs and brand ambassadors!
Contest Rules:
1. Enter by using code SAVOR upon checkout at Liokareas Oils
2. Entry only viable between June 9 and July 9th 11:59 p.m. EST
3. Winner will be selected July 10, 2020 at 12 p.m. EST via a random draw conducted by Liokareas Oils
4. Winner must be 18 years of age or older
5. Winner must live in the United States
How to Grill Vegetables with Chef Jonathan Collins
[fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” status=”published” publish_date=”” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” border_radius=”” box_shadow=”no” dimension_box_shadow=”” box_shadow_blur=”0″ box_shadow_spread=”0″ box_shadow_color=”” box_shadow_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]The Coyote Portable Gas Grill took center stage on the Toronto Morning Show, part of the Canadian Global Views network. Chef Jonathan Collins worked his magic with vegetables from his own garden, showing the audience how to pick, prepare and grill zucchinis and other produce.
This summer, why not try Chef Collins’ vegetable loaded tacos with turkey as an alternative to burgers and steaks?[/fusion_text][fusion_code]PGlmcmFtZSBzcmM9Imh0dHBzOi8vZ2xvYmFsbmV3cy5jYS92aWRlby9lbWJlZC81NzQxNDI4LyIgd2lkdGg9IjY3MCIgaGVpZ2h0PSIzNzIiIGZyYW1lYm9yZGVyPSIwIiBhbGxvd2Z1bGxzY3JlZW4gc2Nyb2xsaW5nPSJubyI+PC9pZnJhbWU+[/fusion_code][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” status=”published” publish_date=”” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” border_radius=”” box_shadow=”no” dimension_box_shadow=”” box_shadow_blur=”0″ box_shadow_spread=”0″ box_shadow_color=”” box_shadow_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]The Coyote Portable Gas Grill makes it easy to try these vegetable recipes in your backyard, on a picnic table while camping, on your boat or even the back of your truck.[/fusion_text][fusion_imageframe image_id=”22820|large” max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align=”none” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://dev.coyoteoutdoor.com/wp-content/uploads/2019/03/Coyote-Portable-Grill-C1PORTLP-49-1024×683.jpg[/fusion_imageframe][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” status=”published” publish_date=”” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_image_id=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” border_radius=”” box_shadow=”no” dimension_box_shadow=”” box_shadow_blur=”0″ box_shadow_spread=”0″ box_shadow_color=”” box_shadow_style=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=””]
Healthy living and grilling hits the road! Please see below more details about the product and how to purchase this grill.
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[/fusion_woo_shortcodes][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]July 4th Appetizer and Cocktail from Chef Jonathan Collins
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For July 4th festivities, there is no need to be boring. To accompany the traditional fare of hamburgers, hot dogs and chicken, why not add a spectacular appetizer like these cremini mushrooms on charred toasts with ricotta. These hors d’oeuvres were made by award-winning chef, Jonathan Collins on the Coyote Asado Cooker.
We are sharing to encourage all Independence Day revelers to try a new culinary dish this July 4th or at any other grilling event during the summer. Please find the recipe below:
GRILLED CREMINI ON CHARRED TOASTS WITH RICOTTA
SERVES 4INGREDIENTS
Cremini Mushrooms – brushed clean, stemmed 1lb 450g
Fresh Asparagus – pared into long thin slices 8pc
Fresh Thyme – rinsed and leaves stripped 1tbsp
Lemon – zested and juiced 1pc
Ricotta Cheese 2cups
French Baguette or Country Bread – sliced on 45° angle in 1” thick slices 1pc
Extra Virgin Olive Oil – plus more for brushing 3tbsp
Flaked Sea Salt to taste
Fresh Ground Black Pepper to tasteTECHNIQUE
1. Combine mushrooms, olive oil, thyme, lemon zest and juice in a medium mixing bowl, cover
2. Marinate for 2 hours at room temperature
3. Position rack in center of Asado Cooker, preheat to 350°F (176°C)
4. Arrange mushrooms on the grill, top-side down, season with salt and pepper
5. Grill until nicely charred, turn, brushing with marinade occasionally
6. Brush bread with olive oil, arrange on the grill, season with salt and pepper, grill until nicely charred, turn
7. Spread a thick layer of ricotta on toasts, press mushrooms into ricotta, top with pared fresh asparagus
8. Keep warm on the upper-rack or cooler edges of the Asado CookerWith this delicious appetizer, refresh yourself with one of Chef Collins Ginger Lime Caipirinhas!
GINGER-LIME CAIPIRINHAS
YIELDS 1INGREDIENTS
Cachaça (distilled spirit from sugar cane) 60ml (2oz)
Fresh Ginger – peeled and sliced ¼” pc
Lime – rinsed and quartered, plus thin wedges for garnish 1pc
Raw or Turbinado Sugar 2tspTECHNIQUE
· Add fresh ginger, a quartered lime wedge and sugar in a rock glass
· Using a muddler press down and twist the ginger, and limes to release the juice and the oils from the peel
· Add crushed ice, pour Cachaça over ice and stir, squeeze a lime wedge into glass and serveEnjoy!
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[/fusion_woo_shortcodes][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]Mother’s Day Grilling Guide
At Coyote Outdoor Living, we believe that coming together to cook and enjoy the outdoor experience is one of the ingredients that enhances family life. Grilling is the perfect way to celebrate Mother’s Day with wholesome, healthy recipes that everyone will enjoy.
Here a family, with a smaller but well-designed outdoor area, is gathered around the electric grill which is a great solution for condo-owners or those with limited space.
To learn more about the electric grill, click here.
For families looking to grill on Mother’s Day, below are two entrée choices for chicken or fish lovers and a simple, yet delicious dessert that will surprise the Mom in your life.
GRILLED TERIYAKI CHICKEN KABOBS
Ingredients:
Marinade:- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons vegetable oil
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 2 tablespoons honey
- 1 teaspoon seasoning salt
Meat:
- 1 lbs boneless skinless chicken thighs cut into 32 1 to 1 – ½ inch pieces
Veggies:
- 12 fresh mushrooms (whole)
- Small zucchini, cut into 8, 1 inch pieces
- Large peppers, cut into pieces
- Large Onion, cut into wedges
- 12 cherry tomatoes
Instructions
Combine all marinade ingredients in a large, resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal the bag. Turn bag several times to coat chicken well. Place in 13 x 9-inch pan. Refrigerate, turning occasionally, about 3 hours. Refrigerate reserved marinade.
When ready to grill, drain the meat and discard the marinade. On metal or soaked wooden skewers, alternate meat, pineapple, mushrooms, zucchini, green pepper, onion, and tomatoes.
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade until chicken reaches at least 175°F. or until juices run clear when pierced with a fork (15 to 20 minutes). This recipe yields 8 kabobs.From www.31daily.com
GRILLED SALMON SALAD WITH WARM BLUEBERRY VINAIGRETTE
• 2 salmon fillets (~6oz each)
• 1 tsp olive oil
• 1 tbl minced garlic
• 1 tbl coconut oil
• 1 tbl balsamic vinegar
• 1/4 fresh blueberries (or frozen that are thawed)
• 1/2 tsp grated lemon zest
• 1/2 tsp sugar
• 2 cups salad greens
• salt & pepperInstructions:
Preheat grill to medium-high.
Rub salmon with olive oil and mince garlic, then season lightly with salt and pepper. Grill salmon until it is opaue and flaky. About 6 minutes per side (depending on how thick the fillets are).
While salmon is cooking, add coconut oil in a medium-sized saucepan over medium heat to melt. Add in vinegar, blueberries, and sugar. Let cook for about 30 seconds to 1 minute or until the blueberries are soft. Add in lemon zest.
Serve salmon over a bed of greens and top with blueberry sauce and a little more fresh grated lemon juice. This recipe is for two so double for 4 people.From www.aroundmyfamilytable.com
GRILLED PEACHES
For dessert, this recipe is simply delicious! it is a very healthy offering with only two ingredients. Of course, vanilla ice cream can certainly be added on top!
• 4 medium sized ripe but firm peaches
• 2 tablespoons coconut oilInstructions
1. Pre-heat your grill.
2. Half the peaches and remove the seeds.
3. Melt the coconut oil.
4. With a pastry brush, lightly brush the peaches all over.
5. Place face side down on the BBQ, turning in 4-5 minutes and there are clear grill marks on them.
6. Turn the peaches over and grill for another 4-5 minutes or they are tender.From www.glutensugardairyfree.com
Happy Mother’s Day to all!
Simple, Healthy, Fast
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It’s easy to keep your new year’s resolutions when you have a grill. It makes it simple to make quick and healthy meals that you will enjoy!
Here’s a simple recipe for grilled salmon using only 7 ingredients.
[/fusion_text][fusion_imageframe image_id=”21986|full” max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align=”none” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://dev.coyoteoutdoor.com/wp-content/uploads/2019/02/salmon.jpg[/fusion_imageframe][fusion_woo_shortcodes]
[/fusion_woo_shortcodes][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]Jonathan Collins Cooks Up Grilled Whole Bass with Chimichurri
[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” overlay_color=”” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” padding_top=”” padding_bottom=”” padding_left=”” padding_right=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”no” min_height=”” hover_type=”none” link=””][fusion_text]Season 2, Episode 4 of The Outdoors Chef features Jonathan Collins preparing fresh caught sea bass on the Coyote Grill.[/fusion_text][fusion_youtube id=”Q0zE1wcsJGM” alignment=”” width=”” height=”” autoplay=”false” api_params=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” css_id=”” /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
How to Remember the Types of Salmon Species Using the 5 Finger Method
Salmon is salmon, right?
Wrong, U.S. and Canadian boats actually fish for five types of Pacific salmon: King, Sockeye, Silver, Pink, and Chum.
An easy mnemonic device, the five finger method, can help a person remember all 5 types of salmon:
5 Types of Salmon
- Chum is your thumb,
- Sockeye is your index finger (imagine poking someone’s eye out),
- King is your middle finger,
- Silver is your ring finger, and
- Pink is your pinkie.
Each of these species has at least one other name, so here’s a guide to other names you will find for each type:
1. Chum Salmon/ Keta Salmon/ Silverbrite Salmon/ Dog Salmon
Chum (Oncorhynchus keta) is also called dog salmon for its dog-like teeth. Keta comes from its species name and is a way to get away from the negative association chum sometimes has. It’s a smaller fish – averaging about 8 pounds – with pale to medium-colored flesh and a lower fat content than other salmon. Chum is usually canned or sold frozen to foreign markets.
2. Sockeye Salmon/ Red Salmon
Sockeye (Oncorhynchus nerka) are noted for their bright red-orange flesh and deep rich flavor. They are known as “reds” both for their dark flesh color and because they turn deep red (from a bright silver) as they move upstream to spawn.
3. Chinook Salmon/ King Salmon
Chinook salmon (Oncorhynchus tschawytscha), also known as King salmon, is considered by many to be the best-tasting salmon. They have a very high-fat content and corresponding rich flesh that ranges from white to a deep red color.
4. Coho Salmon/ Silver Salmon
Coho salmon (Oncorhynchus kisutch) are sometimes called silver salmon or “silvers” because of their especially silver skin. They have bright red flesh and a slightly more delicate texture than King salmon but a similar flavor.
5. Pink Salmon/ Humpies
Pink salmon (Oncorhynchus gorbusha) are the most common Pacific salmon. They have very light-colored (and flavored) flesh and low-fat content. Pink salmon are often canned but also sold fresh, frozen, and smoked. They are sometimes called “humpies” because of the distinctive hump they develop on their back when they spawn.
(Listing of species from About.com)
And by the way, the Atlantic salmon you find at the supermarket is a farm-raised, not a wild-caught fish, with its artificial pink color added.
So the next time you decide to grill salmon, the fingers on your hand can remind you of the choices at the market.