The Daily Grind

New Grilling Tips & Tricks From Scott Karns

Karns Summer Grilling Tips

Low Country Grill Packets Print Recipe

Preheat grill to medium.

Microwave the potatoes until softened (not fully cooked), 5-7 minutes. Let cool and then cut into cubes.

Melt butter in the microwave in a large bowl. Stir in garlic and seafood seasoning. Add potatoes and corn; stir until coated. Season with salt and pepper.

Tear off 4 - 24" long sheets of heavy duty aluminum foil. Divide the corn and potatoes between the 4 foil pieces. Add smoked sausage, shrimp and lemon slices.

Drizzle 2 tablespoons of wine over each pile.

Bring short ends of the foil together and fold over 2 or 3 times. Fold in the sides to make a packet.

Grill the packets for 15 -20 minutes or until potatoes are tender and shrimp is cooked thoroughly.
Karns provides Custom Cut Meat Service...FREE!

Every Karns location has a Full-Service Meat Department featuring USDA Choice and Prime Beef, Grade A Chicken and Fresh Seafood deliveries!

Every week Karns also has over 3,000 items on sale and savings in every aisle! Not a meat eater? You can find the The Freshest Produce available from the best farms locally and elsewhere, too!

See even more Grilling Tips from our own Scott Karns!

Grilling Tips

  1. Choose evenly sliced steaks to avoid it cooking unevenly.

  2. If choosing a leaner steak, have it sliced a little thicker to keep the juiciness in.

  3. Let meat stand out to become room temperature before grilling.

  4. Make sure the grill is up to temperature before putting meat on the grill.

  5. Use a pair of tongs to turn the meat so you do not puncture it when turning it over.

  6. Steaks cut 3/4 – 1” thick should take 10 minutes to cook on a hot grill, rotate the steak 90 degrees after the first three minutes, flip only once after another 2 minutes, rotate again after another 3 minutes, after another 2 minutes check for doneness.

  7. Use an internal digital meat thermometer to check temperature.  (Temperature chart is to the right.)

  8. To maintain the flavor and juiciness of the steak avoid over cooking.

Source: http://helpsavethebutcher.com/grilling-tips-from-a-butcher/

Always use a digital thermometer to guarantee your meat is cooked to the right temperature!

Beef and Lamb

Rare: 130°F
Medium-Rare: 130° to 135°F
Medium: 140° to 150°F
Medium-Well: 150° to 160°F
Well: 160°F to 170°F

Veal

Medium: 145° to 155°F

Pork

Medium: 140° to 155°F
Medium-well: 155° to 165°F
Well-Done: 165° to 175°F

Chicken

Dark meat: 170° to 175°F
White meat: 160° to 165°F

Make sure to clean those dirty grates!

Routine brushing of the cooking grates prevents food and bacteria buildup. Wire brushes and grill stones are generally used to clean off the surfaces.

  • Charcoal Grills - clean surface when the grill is still hot. Use a grill brush that dispenses water to steam cleans the grates. If your brush does not have that feature a little water sprinkled onto the brush before brushing the grates produces the same effect.

  • Gas Grills - burners MUST BE OFF before cleaning! If using a grill stone, no water is required the stone will remove residue. If your cooking grates are damaged, using a grill brush may cause some of the bristles to dislodge. Replace your cooking grates. Check your grill brush to make sure that bristles are in good condition and are not coming out.

After you have cleaned the cooking grates, spray them with cooking oil.

  • Chrome wire grates - coat with vegetable oil after cleaning to prevent rust.

  • Cast iron grates - must be coated with a vegetable oil after cleaning to prevent rust.

  • Porcelain-coated steel rods and Porcelain-coated cast iron - no coating required unless porcelain is missing. Coating prior to cooking will help prevent food from sticking.

Dave Karns, Founder
1932-2000