Grill Once – Eat All Week
We Love To Grill…..
By “we”, I mean my husband loves to grill and the rest of us love to eat what he has grilled.
It all started a little over twelve years ago when I was pregnant with our son. While going to what I thought would be a routine doctor’s appointment, I was told I needed to be on bed rest until he was born. When I arrived home and tearfully told my husband what the doctor had said, his response was simply and calmly, “Well, I guess I better go buy that grill we looked at last week.”
Our old grill had rusted through and we had looked at new charcoal grills at our local home improvement store. That evening he purchased a new charcoal grill. We had always owned a gas grill so this was something new for us. Over the next several weeks it got considerable use. It didn’t take long before he was really good at grilling, but one thing he always lamented was the fact that even though his meat was done, he still had this great fire that would continue to burn even after he was done cooking. He would always jokingly say, “Hey, you got anything else that needs grilling? I’ve got a great fire going.” So, one day it occurred to me….I should have something else to grill and we can eat it another night this week. We tried it and it worked GREAT!
This is going to be a busy week, so Saturday evening, he cooked dinner for almost the whole week!
Here’s what “we” grilled:
Steak for Saturday
Pork Chops for Monday
Wednesday – All of the Above – Wrapped in Tortillas!
Here’s What I Did:
Saturday morning – thawed all the meat to be grilled. Chicken was also marinated (several hours in the refrigerator) in Italian Dressing after thawed. Since the chicken was thickest, it went on first. Since we were eating the steak that night, it went on last.
THE thing to remember in doing this…don’t completely cook the meat to serve later. We cook it about three-quarters of the way so that it doesn’t get dried out in the re-heating.
When the meat is ready, take it off the grill and let it cool completely before storing. Don’t wrap it in tin foil while it’s hot or it will continue to cook.
When the designated night comes, I wrap the meat in foil and finish cooking in the oven on 375 degrees. It usually only takes about twenty minutes.
Here’s How It Turned Out:
The only hard thing about this is staying out of the grilled meats until the night it is scheduled on the menu!