Tag Archives: Grilling Tips

Burgers are on the Menu at Nino’s

Grilling season is marked by four popular holidays: Memorial Day, Father’s Day, 4th of July, and of course, Labor Day.

Many of us theme each of these holidays with one of the popular meat choices and build our menus from there. Others have no strategy at all and just grill everything from brats to chicken in the hopes that everyone will find something he or she likes.

Of course, at Nino’s, we’re prepared for any strategy you choose. We have our homemade sausages; pre-seasoned, grill-ready chicken; all of your favorite hot dog brands; and of course, our now-famous Seasoned Burger Patties in both chicken and beef. Add to that our popular Sliders, and it’s quite an impressive lineup.

But for Labor Day, I think my favorite items on the menu at Nino’s are our burgers, and with four chicken flavors to choose from, I know I can always find the perfect burger for diet and taste! The chicken flavors include Teriyaki, Southwest, Cheddar and Plain. Then we have four Seasoned Beef Burgers on top of that: Mushroom, Bacon & Cheddar, Hickory, and Jalapeno & Cheddar.

Speaking of burgers, if you’d like to create your OWN specially seasoned burgers, just like the ones we make here at Nino’s, take a look at my video.

I created it to give you some tips to Make the BEST Burgers on the Block. There’s even a Burger Primer to go along with it, so you’ll have all the sizzling information YOU need to grill with confidence.

If your grilling hasn’t been so thrilling lately, I have a few more suggestions you might want to consider:

And most recently, I’ve added:

With Labor Day right around the corner, you’ll want to finish that menu, make out that shopping list and come on over to Nino’s, where our butchers and helpful staff can hook you up with all the essentials.

Have a GREAT Labor Day holiday!

NEW Grilling Sauce Recipes

Summer is well along, and if you’re like many of us, you’ve probably already had your fill of burgers, hot dogs, steaks, chicken, and ribs as well as any number of delicious meats on the grill.

Why do I use the word grill? Although we often use the term barbecue when we’re talking about what’s for dinner, the vast majority of us are really grilling.

What’s the difference?

Grilling, unlike true barbecuing, is marked by its rather short, hot approach. It gives your meats less smoke but provides the opportunity to form a crispy exterior crust and a rarer doneness, if that’s what you like.

It also gives you the opportunity to apply a basting of sauce, which because of the higher temperatures that grilling requires, caramelizes and turns into something truly wonderful.

It’s amazing to see a sauce whose taste isn’t something you’d enjoy raw completely morph into an irresistibly delicious glaze once it’s grilled.

Your standard barbecue sauce does this to some degree, but I think once you’ve reached the 4th of July, you might think about giving that tomatoey, ketchupy sauce a break and move on to some other well-deserved flavors.

Ready for a change?

If so, I have a few NEW grilling sauces that will perk up your next grill out. They’ll give your backyard cuisine some new flavors to see you straight through to Labor Day.

My first recipe, which is on our website, is fantastic with pork and chicken. It’s my Mongolian Marinade & Basting Sauce. This marinade is hoisin based and has just the right amount of acidity to counterbalance its sweetness. It has just enough spice and hot kick to keep you interested in every bite. I’d suggest marinating your pork or chicken in this sauce for an hour or two before grilling. Also, give your meats at least three bastings while cooking over medium to medium-high heat.

Love the flavors of the Southwest? Have a little maple syrup in your pantry? This recipe is waiting for your grill!

I’ll caution you, however. This recipe requires REAL maple syrup in order to stand up to all the other ingredients. You may also want to chop a little extra fresh cilantro to have on hand for garnishing your finished meats. And speaking of meats, this grilling sauce is great on EVERYTHING, even fish. Go for it!

Sweet Maple Chipotle Grilling Sauce

Makes about 2 cups of marinade

2 Chipotle Chilies in Adobo Sauce (canned)
2/3 Cup Maple Syrup
1 TBSP Garlic, Minced
¼ Cup Green Onion, Chopped Fine
2 TBSP Teriyaki Sauce
¼ tsp Oregano, Crushed, Dry
2 tsp Cumin Powder
1 TBSP Sesame Oil
½ Lime Juice from ½ Lime
¼ Cup Cilantro, Chopped

Just mix all of these ingredients together in a non-reactive (glass, plastic or stainless-steel) bowl, and allow them to marinate together for an hour or two before using. Like all marinades and basting sauces, it’s best to let your grilled meats soak in some of the flavor by marinating an hour or so before grilling. Then apply at least two or three bastings while grilling, generally over medium or medium-high heat.

The last (and by no means the least) sauce you MUST try is my Jamaican Jerk Sauce and Marinade.

It’s a rather classic version, with a few nuances that make it a little more complex. I’ll explain: Some ingredients just MAKE Jamaican Jerk what it is, and that means a balance of sweet spices and thyme with garlic, soy and heat (a little).

My recipe does the following

  • Adds honey as well as brown sugar
  • Replaces soy sauce with teriyaki sauce to kick up the ginger and garlic component
  • Requires sherry vinegar and Spanish onion versus cider vinegar and any onion
  • Uses frozen, concentrated orange juice to intensify that sweet citrus flavor you get in jerk

Again, I recommend an hour or so of marinating before grilling and then a few bastes over medium heat.

Jamaican Jerk

Makes about 3 cups

½ Cup Green Onions, Finely Chopped
1 TBSP Thyme, Fresh Minced
2 tsp Sea Salt
1/2 tsp Black Pepper
1 TBSP Brown Sugar
1 TBSP Honey
2 tsp Allspice, Ground
1 tsp Nutmeg, Ground
1 tsp Cinnamon, Ground
2 Habanero Peppers, Finely Chopped
1/2 Cup Teriyaki Sauce
2 TBSP Vegetable Oil
1/4 cup Sherry Vinegar
1 Cup Spanish Onion, Finely Chopped
¼ Cup Frozen Concentrated Orange Juice
1 TBSP
 Garlic, Minced
1 tsp Ginger, Fresh, Minced

Once again, just stir all of these ingredients together and let them rest and marinate together an hour or so before using.

Do you have a great grilling sauce recipe? Share with me in the comments below!

Ready, Set, Grill

After a rather chilly spring, the 2013 Grilling and Barbecuing Season is finally here!

And while you’re brushing down the grill, you’ll also want to brush up on some of Nino’s best tips for grilling success. We have a lot of GREAT information to share with you!

From steaks and chops to fish, ribs and chicken, we’ve put together a wealth of helpful information to give you everything you need to create inspired backyard cuisine.

Check out these great tips!

Our most comprehensive flyer, Nino’s Guide to Grilling gives you a complete overview of grilling and barbecuing techniques, ranging from temperatures and products to rubs and marinades. We even include a few words about safety.

It’s good stuff! Check it out, and then head out to Nino’s, where we have all of your grilling favorites, including meats, sausages, seafood items, and of course, our famous jumbo kabobs.

Burgers

Also coming back for a 4th successful year, our Homemade Beef and Chicken Burgers, prepared right in our store and ready for your grill, are made from our freshly ground beef and chicken. Our seasoned beef burgers include Jalapeno Cheddar, Hickory, Bacon Cheddar and Mushroom, and our Chicken Burgers are headlined by our delicious Southwest, Teriyaki, Cheddar and Plain flavors. Available in four packs, these seasoned burgers are sure to be a summer hit.

Steaks

If steaks are your thing, you’ll definitely want to read Know Your Steaks. This new flyer will help you select the perfect steak for your grilling, and my previous blog post on Marinades and Rubs provides some great ideas for how to make those steaks juicy and flavorful. These flyers, along with some great recipes for steak sauces, are also available right at the meat counter in each Nino’s store.

Seafood

Love fish? Nino’s Fish Grilling Guide covers topics related to fish grilling, such as Kabobs, Plank Grilling and our delicious Fresh Flavor Fillets, which are an easy way to enjoy grilling without all the fuss and bother.

And if you’re really putting on the “Ritz,” check out my previous blog post entitled Tips for Cooking Lobster Tails and Crab Legs, which covers the grilling of these delicacies!

Chicken

If chicken is your favorite, Nino’s 8-piece Rotisserie Seasoned Chicken, which is pre-seasoned and packaged for your grilling convenience, might be just the ticket! Just take a package to the grill, and you’re ready to cook. They’re pre-brined, pre-seasoned and pre-destined to be a family favorite all summer long.

Pork

For pork, you may recall my post entitled Pig Out!: Tips for Grilling Pork. Needless to say, we’re putting a lot on your plate! Try one of Nino’s Delicious Cole Slaw Recipes to pair with your grilled pork.

Whether you’re grilling, barbecuing, baking or broiling, there’s no better place to find the tastiest steaks, juiciest seafood or freshest produce than Nino’s. Stop by soon, and make this year’s grilling truly thrilling!