DIRECT HEAT GRILLING RECIPES
Try all three of these "DIRECT HEAT" grilling recipes. Direct-heat grilling, is when the food is placed directly over the fire of a grill. The food cooks relatively quickly, over the intense heat, which seals in the flavor of SALTOPIA's seasoning. Great cuts of foods on the grill include: vegetables, seafood (fish fillets and shrimp), boneless chicken, kabobs, burgers, steaks, pork tenderloin and chops.
- 1 1/2 pounds sirloin steak
- 3 teaspoons KROSSED KEYS sea salt
Heat grill to medium-high.
Season both sides of steak with KROSSED KEYS sea salt.Lightly oil grates and place steak on grill; cover grill and cook to desired done-ness. Remove from grill; cover with foil, and let rest for 10 minutes before slicing to serve.
Tomato Stuffed Chicken
- 4 boneless, skinless chicken breast halves
- POMODORI SOLEGGIATTO sea salt
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
For The Stuffing:
- fresh basil leaves, plus more for garnish
- 2 beefsteak tomatoes, cut 1/4-inch-thick slices
Butterfly chicken breasts by slicing them open. Sprinkle POMODORI SOLEGGIATTO sea salt all over each chicken piece. Transfer to a plate, and coat both sides with garlic and oil. Heat a grill medium-high. Place basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers. Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes.
Smoke Rubbed Salmon
- 4 six-ounce salmon fillets, skin on
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup SHOT WELL sea salt
- 3 tablespoons olive oil
Season salmon fillets with pepper. Rub SHOT WELL sea salt into flesh side of fillets. Preheat grill to 400 degrees. Place fillets spice side down. Grill for approximately, 5-7 minutes depending on thickness of the fillets, each fillet should be firm to the touch.
Perfect Smoked BBQ Ribs are a MUST for your July 4th bash! Here's an easy recipe that offers no-fail, finger-licking ribs!
- 2 slabs (about 1 to 1 1/2 pounds each) baby-back pork ribs
- Shot Well SALTOPIA Artisan Infused Sea Salt
- Vegetable oil, for grates
- 1/2 cup Barbecue Sauce (any favorite is fine!)
Preheat grill to 400 degrees. Season ribs all over with SHOT WELL. Stack slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours. Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce and finish with more SHOT WELL to taste!
- 3 pounds chicken drumsticks (about 10 drumsticks)
- 2 tablespoons olive oil
- BLUSHING BLOSSOMS lavender infused sea salt
- 1 cup apricot preserves
- 1 tablespoon boiling water
Preheat the oven to 450°F. Toss the chicken with the olive oil and season with BLUSHING BLOSSOMS SALTOPIA Infused Sea Salt. Place parchment paper over a baking sheet with a lip, and lay the chicken out on the baking sheet, making sure it is well spread out. Roast for 30 minutes.
Meanwhile, in a mini food processor, mix together the apricot preserves and the tablespoon of boiling water, to loosen the glaze, and break up any large bits of fruit in the preserves.
Brush the chicken with half the apricot glaze, and place under the broiler for an additional 5 minutes, until the glaze starts to bubble and turn golden brown. Then, turn the chicken over, glaze the other side, and broil until that side is bubbly and golden. Remove the chicken from the oven and finish with more BLUSHING BLOSSOMS to taste.