It’s grilling season!
I love when the seasons change and we can switch from one type of meal to another (you know, from soups to corn on the cob?!) Transitional weather is always a tough time for me because I never know what to make, so I’m happy we’ve finally settled into the warmer months and can use the grill regularly. I’m going to share a few of my favorite grilling tips below the recipe!
It didn’t occur to me that “turkey tips” didn’t already exist everywhere, but when I asked on instagram not many of you had heard of them! Turkey tips are essentially turkey tenderloins, sliced up into smaller pieces (tips). I always buy the full turkey tenderloins and they come in a 1-1.5lb package right near the chicken breast in my local market. This marinade recipe will work great on chicken and probably beef too, so if you try it let me know!
Here’s what you need…
- 1.5lb turkey tenderloin (or chicken breast or beef tips)
- 1/2 cup coconut aminos (or soy sauce, whichever you prefer)
- 2 TBS honey
- 2 TBS ketchup
- 2 TBS brown sugar
- 2-4 garlic cloves, minced
Here’s what you do…
- Slice turkey tenderloin into 2 inch tips and set aside
- In a medium bowl, combine all remaining ingredients and mix well
- Add turkey (or other meat) to the marinade mixture and refrigerate for at least 30 minutes. If you’re short on time, you can toss to coat and cook immediately, these do not need to marinate overnight!
- Cook on gas or charcoal grill as you normally would – these would also do great under the broiler if you need to cook inside. We have a gas grill, and I cooked them about 7-8 minutes per side over medium heat.
Now for some grilling tips…
Grilling can be kind of a pain when it’s in the middle of homework time for the big kids and the witching hour(s) for the toddler, which is why I have a few things I want to share that I’ve learned along the way to make it easier and less stressful.
- Use a digital thermometer! Cutting your meat open makes it dry, especially if you’re cooking red meat and you need to continue cooking after cutting it open. We use a digital meat thermometer similar to this one or this one and it helps to ensure all of our chicken and turkey reach 165 and meat is cooked perfectly! We use one that is similar to this one or this one.
- Keep a good grill brush handy. These are worth investing the money in, I can’t tell you how many cheap brushes I have melted on a grill grate until I learned the hard way. I usually turn our grill on to let it heat up and “cook off” any stuck on food and then brush it with a brush like this one.
- Use cooling racks. This is a fun little trick I use when cooking smaller foods like beef or turkey tips. There’s nothing worse than something falling between the grates of the grill or getting extra crispy because it’s a small piece. I use oven safe cooling racks (like these) on top of the grill grates! I love that I can take them in and clean them up too.
- Bring a trash bowl. I use the trash bowl trick in my kitchen when food prepping, and it comes in handy outside too – especially when you’re cooking more than one item, using foil, or cooking something wrapped. I like to keep one “clean” bowl for utensils and storing stuff as it comes off the grill, and another “trash” bowl for odds and ends of wrappers, foil and/or dirty utensils (used raw chicken etc). It comes in super handy! This one and this one are two of my grill side favorites because they’re sturdy yet easy to clean.