Lazy Ass Paleo Grilling
Hello My Little Rays of Sunshine!
Happy birthday to me! I'm officially THIRTY WONDERFUL! And when I tell you that my liver hurts and
You're probably so tired of hearing about summer this, summer that, I love summer, grill during the summer, summer is wonderful but I mean, isn't it wonderful?! I have another recipe for the grill and it's for the laziest of lazy summer bums. I call it "Lazy Ass Paleo Grilling" and it's pretty awesome. Before we get to the Lazy Ass Grilling recipe, here are my Top 5 Tips for Perfect Grilling:
#1 Get a Meat Thermometer
A thermometer is the BEST way to estimate the done-ness of your meats. Every grill is different, whether it's charcoal or gas it's much easier to keep an eye on the internal temp of the meat rather than the temperature of the grill. Here is my favorite analog thermo, it's cheap and even has the recommended cooking temps right on the case! If you want to get fancy, hook yourself up with a digital thermo, they're super accurate and will get a very quick read on the temp of the meat.
#2 Preheat the Grill and Pre Room Temp the Meat
It's always best to let your grill heat up to a very high temperature. This will kill any bacteria and will make it super easy to clean (see next step). Always take your meat/fish/poultry out of the fridge 30 minutes before you grill. Allowing the meats to warm to room temp is a sure fire way to get even cooking temps throughout.
#3 Clean It
It's essential to start out with a clean grill. If you have a fancy grill cleaner, awesome. If you don't, just wad up a sheet of tinfoil and scrub away. Just watch out for the heat, if you have unsightly finger hairs, this is a good option and is much cheaper than laser hair removal lol.
#4 Oil It
Regardless of what you're cooking, you should give the grill a little bit of a fat layer before you start your feast. I typically use a paper towel with some olive oil or coconut oil and a pair of tongs. Just brush the grill so it has a light coating and your meat won't stick!
#5 Let it Rest
ALWAYS let your meat rest for at least 10 minutes before you serve. Aside from not burning your finger tips off before you carve it up, you're allowing the juices and flavors to get happy together after their trip to the fire.
- Fire up the grill to preheat, clean it and oil it
- Drizzle the EVOO on your veggies, add some salt and pep
- Place everything on the grill
- Stay close by, checking every 5-7 minutes.
- Make sure you've flipped everything at least once.
- Pull everything off and let the sausages rest for 10 minutes.
- Serve and enjoy!
8 sausages will EASILY serve 4 but I like to make extra so I have leftovers for lunch, omelets and salads.
Live to Thrive,
LaurenAdd to Favourites