Chicken Breasts

1. Prep your grill. Preheat your grill to 375 or 400 degrees
2. Place your chicken breasts on your preheated grill, and close the lid.
3. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes.
4. Cook your chicken breast on the grill for 6-8 minutes on one side.
5. After 6-8 minutes flip your chicken breast and cook for 6-8 minutes more.
6. When the internal temperature reaches 165 degrees F, your chicken is done.

Hamburgers

1. Oil the grates: Lightly oil the grill grates with a paper towel to prevent sticking.
2. Keep your grill on medium heat between 425 and 450 degrees
3. Grill for 3-4 minutes per side, or until desired doneness, flipping only once
4. use a meat thermometer to check for the desired internal temperature (around 160°F for well-done) before removing from the grill
5. Consider adding cheese during the last minute of cooking; let the burgers rest before serving on toasted buns.

Corn on the Cob

1. Wrap in foil.
2. Ingredients Needed
   • 4 ears of corn
   • 1/2 cup melted butter
   • Salt and pepper
   • Optional: garlic powder, fresh herbs, or cheese for added flavor
3. Prepare the Corn:
   • Remove the husks and silk from the corn.
   • If desired, mix melted butter with seasonings like garlic powder or herbs.
   • Wrap in Foil
   • Lay each ear of corn on a piece of heavy-duty aluminum foil.
   • Drizzle with butter and sprinkle with salt and pepper.
   • Wrap the foil tightly around the corn to create a sealed packet.
4. Grilling Instructions
   1. Preheat the Grill: Set your grill to a medium heat of 350 to 400.
   2. Place the foil packets on the grill.
   3. Grill for about 20 minutes, turning halfway through for even cooking.
5. Steam and Serve
   1. After grilling, let the corn sit in the foil for 5 minutes to steam..
   2. Carefully unwrap and serve with additional butter or toppings as desired.
   3. Grill for about 20 minutes, turning halfway through for even cooking.
6. Tips for Best Results
   1. Double Wrap: Use two layers of foil to prevent leaks and flare-ups.
   2. Flavor Variations: Experiment with different seasonings like chili powder, lime juice, or cheese for unique flavors.
   3. Check for Doneness: Cooking times may vary; check the corn after 18 minutes to avoid overcooking.
7. Angie's' Method
   1. Soak 35-45 min in sugar water
   2. Grill at 400
   3. Rotate 1/4 turn every 5 min
   4. Done in 1 hr.

Kabobs

1. Preheat the grill to a constant temperature before placing your skewers on it. Somewhere around 375 is great. You will get tough, burned, or scorched pieces above 400F.
2. Brush your kebab pieces with olive oil before placing them on the grill.
3. When you place your kabobs on the grill, keep the lid open to sear the food, usually for a few minutes. After that, lower the lid and close the lid to keep the heat inside and continue cooking.
4. For the cross-hatch grill marks, wait until the grate leaves a set of lines before rotating the skewers 90 degrees.
5. Chicken: Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through.
6. Shrimp: Place the skewers onto the grill and cook for 4-6 minutes, flipping halfway through.
7. Once the internal temperature of the meat reaches 165 F for chicken or 145 F for beef, remove the kabobs from the grill onto a tray or pan. Cover with foil if you are still grilling other items.

• Veggies
  • Most veggies take 8 to 12 minutes to grill over medium-high heat (375 F to 400 F). Flip them halfway through to get even charring. Because different vegetables have different densities, you can use these exact times as a guide:
  • Quickest (4-7 minutes): Asparagus, sliced summer squash/zucchini, and cherry tomatoes.
  • Medium (8-12 minutes): Bell peppers, onions, portobello mushrooms, and eggplant.
  • Longest (15-20 minutes): Corn (in or out of the husk) and potatoes.
  • For the best results, cut everything uniformly, coat in oil, and use a grill basket or skewers to prevent items from falling through the grates. If you are working with denser items, you can pre-cook them slightly using a Foil-Wrapped method or blanch them before grilling.

Baked Potato

• Ingredients Needed
  • Potatoes: Russet or sweet potatoes are ideal.
  • Olive oil: About 1 teaspoon per potato.
  • Kosher salt: About 1/2 teaspoon per potato.

• Preparation Steps
  • Preheat the Grill: Set your grill to 350-400°F for indirect heat.
  • Prepare the Potatoes:
    1. Clean and dry the potatoes.
    2. Poke several holes in each potato with a fork to allow steam to escape.
    3. Coat the potatoes with olive oil and sprinkle with kosher salt.
  • Wrap the Potatoes: Wrap each potato in heavy-duty aluminum foil to retain moisture during cooking.

1. Wrap the Potatoes: Wrap each potato in heavy-duty aluminum foil to retain moisture during cooking.
2. Cooking Instructions
   • Cook on indirect heat 60 minutes
   • Unwrap and place on direct heat 4-5 minutes
3. When you place your kabobs on the grill, keep the lid open to sear the food, usually for a few minutes. After that, lower the lid and close the lid to keep the heat inside and continue cooking.
4. Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through. For the cross-hatch grill marks, wait until the grate leaves a set of lines before rotating the skewers 90 degrees.
5. Once the internal temperature of the meat reaches 165F for chicken or 145F for beef, remove the kabobs from the grill onto a tray or pan. Cover with foil if you are still grilling other items.

• Tips for Best Results
  • Indirect Heat: Cooking the potatoes indirectly prevents burning and allows for even cooking.
  • Crispy Skin: The final step of placing the potatoes on direct heat crisps the skin, enhancing texture.
  • Toppings: After grilling, you can add toppings like butter, cheese, sour cream, or chives for extra flavor.
By following these steps, you can enjoy deliciously grilled baked potatoes with a crispy exterior and fluffy interior.