Summer is a great time to fire up the grill and cook up some delicious food. While there are many different types of grills available, a flat top grill offers unique possibilities for cooking. So, what can you cook on a flat top grill? Check out this guide to find out.
Flat top grills are one of the most versatile pieces of cookware around. They can be used for everything from searing steaks to cooking pancakes. But with so many possibilities, it can be hard to know what you can and cannot cool on a flat top grill. Whether you are looking for something refreshing to eat or wanting to impress your guests with a unique dish, these recipes are sure to satisfy. What can I cook on a flat top grill? In this post, we will take a look at some of the most popular items people like to cook on their flat top grills and give you some tips on how to get the best results. Therefore, whether you are a beginner or an experienced flat top grill, read on for some useful information, then get creative and start cooling on a flat top grill today.
Place a few pieces of steak, and fish fillets down on the grill
Now let’s talk about “marinating”. While many recipes may call for marinating it is not necessary for great tasting food on a grill. When grilling your food over direct heat there will be enough sear marks and caramelization of juices so even if you are using especially tough pieces of meat like flank steak they will still come out tender and tasty with no marination time required. Also marinating meat and especially fish is a bad idea on a grill. When marinating any food you risk contaminating the ingredients with harmful bacteria from the raw meat or fish which can cause food poisoning if not properly handled after being cooked. So just do not do it!
On the other hand, “bringing” is something that is useful to know about when grilling food. A brine for cooking purposes is a water based solution of salt and seasonings added to meat, poultry or seafood that naturally contains less moisture than its environment so that when introduced to this solution it absorbs some of the liquid in order to equalize its internal water potential with that of its external environment which creates an ideal environment for flavor absorption into the meat. Soaking food in a brine solution can also cause it to absorb some of the salty liquid which will then obviously affect the final flavor profile of the dish but this is perfectly fine if that’s what you are going for.
For example, say you have just purchased a whole chicken and want to grill it but the meat is extremely lean and therefore pretty dry. A conventional method like spritzing or brushing it with oil would not be enough because now you are adding moisture externally which means all your efforts will evaporate as fast as your cooking time increases. But by bringing this bird, its flesh can now take on additional seasoning without affecting its delicate flavor until after it has been cooked thoroughly removing any trace of blood or harmful bacteria.
Then there is also the fact that by bringing food at room temperature it allows some of the salt to dissolve and diffuse evenly throughout the meat, poultry or seafood giving it an extra boost of flavor on top of what’s already present. Food can be bring for as little as 15 minutes but depending on its size it may take up to 30 which will obviously vary with each type of ingredient. Finally let’s look at “marinating”. When marinating meat, poultry or fish you are actually allowing natural enzymes like cathepsin (found in papaya) to break down proteins thereby tenderizing the ingredient before cooking it whereas with a brine solution this enzyme activity would not occur until after the food has been cooked through.
Marinating any food can be dangerous if it is left at room temperature for too long. During the marinating process harmful bacteria on the meat, poultry or seafood can grow exponentially to unsafe levels which means this delicate balance of time and temperature must be maintained carefully lest you want to become very sick. A great tip is marinate your ingredients in an airtight container that will keep both raw and cooked meats separated during storage yet won’t take up much room in the refrigerator freeing up valuable real estate for other ingredients. Also make sure you only use glass containers (never ever plastic!) or resealable zipper type bags because these materials are less likely to leach chemicals into your food like some types of plastics can do.
Gentle place the steaks, fish fillets down on the grill. So do not touch them for at least 1 minute 30 seconds to ensure that they do not stick to the cooking surface. Once you have placed your ingredients on the grill grate then leave it alone until ready to turn or remove from heat. The last thing you have to bear in mind is that a marinade’s primary function is to add flavor not tenderness so if it contains an ingredient like sugar, salt or dairy they must be balanced out by additional ingredients with flavors that contrast or complement them. Think sour (lemon juice or vinegar), spicy (pepper flakes, hot sauce) and sweet (honey, maple syrup).
In conclusion, when grilling food there are two types of cooking brines and marinades that both accomplish the same task but only one of which allows for the introduction of harmful bacteria into your food before it has been completely cooked through. A brine solution will never spoil raw meat, poultry or seafood whereas a marinade can turn it into a living bacteria farm if it sits in room temperature for too long and when it comes to marinating there is always the danger of Salmonella or E. coli lurking about unless you keep everything airtight and at below 40°F until it is time to cook!
What can I cook on a flat top grill? So next time you want to add some extra flavor before throwing your ingredients on the grill make sure you pick up our “All Natural Himalayan Salt Block, Ready To Grill” because not only will this provide your food with an incredible taste but also eliminate any harmful bacteria that would otherwise spoil it.
Put some butter in a pan and melt it over medium heat
About 40g of butter for 500g of pasta. This will be more than enough. You can also use oil instead, but do not use margarine or any other kind of fat spread. The sauce is not supposed to be healthy… Also the butter provides a nice flavor to the dish (but can be replaced with frying in olive oil if you want). Put some flour, about as much as you have butter, in a bowl and mix about 80 g of flour for 500g pasta. This will create the roux, an essential ingredient in creamy sauces which gives them their characteristic texture. To obtain white sauces such as this one, it is advised to take a white roux rather than a blond one. This is why I use whole wheat flour here which makes the roux appear white.
However, the taste of the pasta will suffer a little bit. Then add 1 liter milk for 500g pasta. This is enough for about 4 servings. Mix well until you obtain a smooth mixture. It will be quite liquid at first but it will thicken as it cooks c/o the starch contained in the flour. Continue stirring to avoid lumps: after one minute, start adding grated cheese, about 100-150 g per liter of milk depending on your tastes (more if you are using regular or strong cheese) and what you have available in your refrigerator. I used about 150g of parmesan today because that was what I had at home. Cheese is a pretty important ingredient in creamy sauces, but you can even add some bechamel sauce if you want to kick things up a notch without drastically changing the recipe. In this case I did not have any available so I just used cheese… it is also good with some bread crumbs and/or butter instead of parmesan for example!
Keep stirring until all the cheese melts: after a few minutes, when everything is properly melted and mixed together, add a pinch of salt and pepper then turn off the heat before your roux starts boiling: This will give it a better consistency. If not properly cooked, the flour inside the roux will swell up and create lumps which are difficult to get rid of. After this step, cover the pan with a lid and set aside until you are ready to eat. This is one of those recipes which needs some time before being ready, so it is better to do it in advance if you can… It will also taste better when cold! This sauce is particularly good with short pasta or tubular pasta, it goes well with any kind of meat dish too.
What can I cook on a flat top grill? You may have noticed that this sauce does not look very creamy in the photos thanks to the lack of milk… The fact is that I’m quite bad at making cream sauces so they often come out looking like this. But do not worry, once mixed with pasta they become much more creamy! And believe me, they are really delicious!
Add garlic, salt, pepper, and parsley to the melted butter to cool on a flat top grill
Slice the beautiful tomatoes in half. If you are using heirlooms, gently remove the seeds with your fingers. I save all my tomato seedy-stuff to make veggie stock later on. Slice each half into 4 even parts. Lay 2 pieces of bacon out for easy assembly later on. Take one piece of sourdough bread and drizzle olive oil over both sides! It is really that simple! Set aside until ready to grill. Assembly time! Take two pieces of sourdough bread, brush them with garlic butter, put a slice of mozzarella cheese on top, then 1-2 slices of tomato per sandwich (depends how big your loaf is). Crumble up that bacon and sprinkle it over the top of your tomatoes, this is where the magic happens. Put some parsley on top along with salt and pepper.
Carefully wrap each sandwich in parchment paper to hold everything together when flipping! I’ll show you why soon enough. While my grill was heating up (very hot), I put some old metal cookie cutters on the outer edges of my flat top grill to act as heat barriers so my bread does not burn. Add your sandwiches and watch them carefully!! You may need to cook yours longer than 30 seconds per side depending on how hot your grill is. Cut off a corner of one of your sandwiches just to make sure they are fully cooked through before taking them off. Take them off when both sides are golden brown and beautiful! I wrapped my sandwiches in parchment for a couple of reasons. One, they wouldn’t stick to the grill. Two, when you cut them open the inside is like a pillow-soft cloud of awesome tomato and cheese and bacon and bread. Eat immediately with a fork; these were way too good we couldn’t wait for pictures! This was my first time cooking sourdough on my brand new grill and it turned out awesome! I would love to hear about your cooking methods if you try this at home.
Until next time, great food is all about the ingredients!! I choose to use local grass fed beef from our friends at Mission Meats. It has amazing flavor and a wonderful price point for my family. Their cuts are perfect every time; we never have to trim fat or bone any of the ground beef we get from them! Before cooking your meat, make sure it comes to room temperature. This will ensure even cooking! Wipe excess marinade off before beginning to cook (when you put this beautiful piece of meat on such high heat it could burn). Do not push down on the hamburger while cooking; allow it to naturally release its juices onto your hot grill until cooked through. The darker you get the outside without burning the better! Always check the temperature of your meat to make sure it is cooked through.
What can I cook on a flat top grill? When grilling burgers for others, set them out all assembled (cheese and all) on a platter to let everyone build their own masterpiece burger. This way you do not have to worry about any under or over cooking; but please take 1 extra minute with each patty to ensure they are fully cooked through… it is always worth it! The inside temp should be 165 degrees F when checked with an instant read thermometer. If you need help learning how to use one here is a great guide). Grill corn in its husks leaving them slightly open, this allows some ventilation so that the kernels can cook evenly. Wrap 8-10 ears of corn in foil and grill for 30 to 40 minutes.
Place the pan with the ingredients to make a steak dish
We have 2 T-bone steaks, 2″ thick, 1/4 cup extra virgin olive oi, salt and pepper to taste. Fold a fist sized ball of aluminum foil into a flat sheet that will fit over the pan. Pour 1 tablespoon of your favorite steak seasoning onto one third of your aluminum foil: I use Dale’s steak seasoning. Fold the opposite third over and crease it down the middle so you have a solid sheet with two open ends. Lay this triangle on top of the hot grill grates so it sits perpendicular to them (so if they run north and south, it sits east and west). This is so you can pick up the entire thing after cooking without getting burned by hot metal or coals. Open your bottle of beer and take a drink from it as you cook the steaks with the lid on for one minute, then off for three minutes per side, checking periodically to puff up the aluminum foil with steam (be careful not to burn yourself!). The oil will cause flare-ups which is why you want that aluminum triangle in place. You can even put out small fires if necessary by throwing the lid back over them just until they go out. When finished cooking steaks transfer them onto a plate and sprinkle 1/2 tablespoon of Dale’s seasoning over each steak while hot so it melts into them like salt does. Then slice your bone-in skirt or hanger steak 1 inch thick width wise against the grain and serve these bad boys on a bed of sauteed onions.
Place the pan with the ingredients onto your flat top grill: Fold a fist sized ball of aluminum foil into a flat sheet that will fit over the pan. Pour 1 tablespoon of your favorite steak seasoning onto one third of your aluminum foil: I use. Fold the opposite third over and crease it down the middle so you have a solid sheet with two open ends. Lay this triangle on top of the hot grill grates so it sits perpendicular to them (so if they run north and south, it sits east and west). This is so you can pick up the entire thing after cooking without getting burned by hot metal or coals. Open your bottle of beer and take a drink from it as you cook the steaks with the lid on for one minute, then off for three minutes per side, checking periodically to puff up the aluminum foil with steam (be careful not to burn yourself!). The oil will cause flare-ups which is why you want that aluminum triangle in place. You can even put out small fires if necessary by throwing the lid back over them just until they go out. When finished cooking steaks transfer them onto a plate and sprinkle 1/2 tablespoon of Dale’s seasoning over each steak while hot so it melts into them like salt does. Then slice your bone-in skirt or hanger steak 1 inch thick width wise against the grain and serve these bad boys on a bed of sauteed onions.
What can I cook on a flat top grill? A traditional tataki is usually made with raw, thinly sliced beef that is lightly seared on the outside. However, I find it is more difficult to get a good sear when trying to cook through thicker steaks. But you can still make an awesome tataki at home by marinating your favorite cut in citrus for hours or even overnight before quickly searing off all sides of it on high heat for great flavor without drying out the meat. My favorite cut for this approach would be a tender sirloin steak.
Place your sirloin onto a cutting board and slice into 3/8-inch thick pieces against the grain. This way all the long beef fibers will be cut through so you have a nice, tender steak to eat. Then slice those 3/8-inch slices into 1×3 inch pieces. Mix together juice from one large orange, two teaspoons of light brown sugar, a tablespoon of soy sauce, and a dash of garlic powder. Add all this marinade goodness into a plastic bag along with your meat and let it soak for at least 30 minutes in the fridge (or up to overnight). In order to make sure your citrus is flavorful enough for this recipe you should make one more batch by juicing another large orange, mixing it with equal parts grape juice, another teaspoon of sugar, and a dash of red pepper flakes. Heat up your skillet with 1 tablespoon of cooking oil. When searing the meat for this recipe there are two keys to success: Use tongs instead of forks since they won’t poke holes into you steak while turning it over; and make sure that whatever pan you are using has high enough sides to prevent juice splatter (I used my cast iron griddle, but any large skillet would work). Then take your oranges, sugar, soy sauce, garlic powder, salt, and pepper out of the fridge along with your raw beef.
Flip your chicken when it starts to change color
What can I cook on a flat top grill? The old adage of cooking your chicken to a “golden brown color” is just that: an old, outdated adage. Cooking your chicken with the cut-side down allows you to cook it more thoroughly than small morsels on the top side will.
As the meat begins to change color and becomes golden brown, flip it over with tongs or a fork and allow all sides to evenly crisp and become golden brown. Use an instant-read thermometer (inserted into the thickest part of the thigh) for added measure: 165 degrees F is optimal. If using a charcoal grill, aim for medium heat; if using a gas grill increase heat slightly; if using indirect heat place coals on one or both sides of the grill. For a 4-pound chicken, roast for 1 hour and 15 minutes or until internal temperature reads 165 degrees F. If dryness becomes a concern, lightly baste with pan drippings once you’ve flipped your bird at the halfway point. Let it cook for a minute after flipping it to make sure the bottom has started to color as well. After a minute, move your chicken off of direct heat and onto a side section of your grill. Close the lid and let the chicken cook slowly but steadily until its internal temperature reaches 160 degrees F.
Whole Chicken 3 ½ lbs, 1 tsp Salt, 2 tsp Parsley, minced (dried will work just fine). Then, pat dry with paper towels, season inside and out with salt and pepper or garlic powder, dice 1 small onion into large chunks and put them in cavity along with fresh parsley sprigs from 4-5 stalks, make aluminum foil boat for 1 cup apple juice on the side of grill, add chicken to the grill, making sure it is above the foil boat, flip every 7 minutes for first 30 minutes or so on medium high heat (4-5 on my Weber). After the first flip, place over indirect heat with an aluminum foil boat next to it. Reduce temperature on gas grill to 350 degrees F. If you are using charcoal do not worry about reducing temperature just keep your coals hot and move chicken if needed. Cook until internal temp reaches 160 degrees F and skin is crispy (2 hours). Let rest 15 minutes before carving. Empty a boat of juice into a sauce pan, bring it to a boil and reduce until thickened. Pour over chicken or serve on the side as a dipping sauce.
Cook for about 3 minutes on each side or until done
Firstly, place ham and Swiss cheese slices on a bread slice. Top with remaining bread slices.Then, spread butter or margarine on one side of each sandwich, about 2 teaspoons total for 4 sandwiches.After that place the buttered sides of the bread down onto a flat top grill and toast until golden brown, about 3 minutes per side or longer if needed depending on your grill temperature (it may take 5 – 10 minutes). Be careful not to overcook! The cheese should be melted and the sandwich hot throughout but not burnt. To prevent this from happening, you can cut back on the temperature if necessary. Another option is to cover one half of the sandwich with a metal bowl while toasting it so that it does not get too hot. Finally, remove from the grill; place on serving tray; cut into halves with serrated knife or leave whole then serve immediately.
Using some vegetarian ingredients, such as: 2 packages active dry yeast, or 4 1/2 teaspoons (1 package) active dry yeast, 5 cups warm water (110 degrees F/45 degrees C to 115 degrees F/45 degrees C), 3 tablespoons sugar, 1 tablespoon salt, 9 cups bread flour and more for dusting surfaces and kneading. Cornmeal as needed for dusting surfaces and baking sheets. In a large bowl, dissolve yeast in warm water and allow to proof for 10 minutes or until mixture begins to foam or expand. Stir in sugar, salt, and 3 cups of the flour; mix well. Add about 4 1/2 cups more flour, one cup at a time, stirring after each addition until dough forms a ball that pulls away from the sides of the bowl. Then, transfer dough to the floured work surface and knead remaining two 1/2 cups flour into dough until it is smooth but still slightly sticky, adding only enough additional flour to keep dough from sticking as you knead. Place dough in a greased bowl, turning so the entire ball is greased on all sides while covering it loosely with plastic wrap. After that, allow the dough to rise in a warm place until doubled in bulk, about 45 minutes. Punch down, cover tightly with plastic wrap and allow to rise again until almost doubled in bulk (20 – 30 min). Punch down again; cover tightly with plastic wrap and allow to rest for 10 minutes before rolling out on a floured work surface.
In the next step, preheat the oven to 425 degrees F (220 degrees C.) Lightly grease baking sheets; sprinkle with cornmeal if desired or appropriate for your toast cooking method (see notes below). Roll dough into an 8×12 inch rectangle; cut into 4 6×12 inch strips of dough using a large knife or pastry cutter. Cut each 6-inch strip diagonally into two triangles of dough. Starting at base, roll each triangle up to point; pinch point with fingers to seal. Place on a baking sheet pointed side down about 1/2-inch apart. Cover loosely with plastic wrap and let rise in a warm place until almost double in size (about 20 minutes). Bake in a preheated oven for 15 to 18 minutes or until golden brown. Remove from baking sheets immediately and serve while still hot. Makes 32 croissants. Some flat top grills do not get as hot as others so the cooking time may vary for this recipe depending on your grill’s temperature settings. For example, if you find that 4 minutes per side is good then try cooking only 3 minutes per side to start with. If your croissants are not golden brown yet after 3 minutes per side (depending on grill temperature), continue cooking them but reduce the heat slightly by turning down the thermostat or raising or lowering one of the burners if necessary. You can also cover half of each croissant with a metal bowl while you toast it to prevent overcooking.
Bake an egg in the center of your panini for a delicious breakfast sandwich
What can I cook on a flat top grill? You will need: Panini press or heavy skillet, such as cast-iron, bread, butter, cheese (such as cheddar), and eggs. Firstly, pile on the cheese and add a slice of bread to each side. Add the egg to the center of one sandwich and top with the other slice of bread. Then, cook for a few minutes on each side in your panini press or skillet, which should be heated up and ready to go by now. If using a skillet, place another heavy pan on top to add weight and press down. Finally, the sandwich is done when the cheese is melted and there are golden-brown grill marks on both sides of the bread. Serve hot with ketchup or sour cream if desired.
Some days on the weekends, if you want to make a sandwich for your children, you should follow the recipe ther: we have 2 slices Pepperidge Farm white bread 3 tablespoons butter 2 eggs 1/8 cup shredded Cheddar cheese Salt and pepper to taste Ketchup (optional) Sour Cream (optional). Firstly, melt 1 tablespoon of butter in a skillet over medium heat. While the pan is heating, cook the egg sunny-side up or over easy in another frying pan. Butter one side of each slice of bread using 1 teaspoon of butter for each slice. Place both slices buttered-side down on your work surface and layer with shredded cheese and cooked eggs. Season with salt and pepper to taste (about 1/8 tsp salt and 10 grinds black pepper). Close the sandwich by adding a second slice of bread, buttered-side up onto the sandwich ingredients. 6 Add remaining 1 tablespoon butter to your heated skillet and place the filled sandwich in the pan (the bottom slice will brown faster than the top slice so you may want to place the top piece of bread down first). Add a heavy pan on top and press down. Cook for 3-5 minutes, or until browned and the cheese is melted. Slice in half diagonally (cutting through both layers) and serve with ketchup or sour cream (if desired).
In the next step, heat your panini and press on medium heat. Meanwhile, spray oil or brush olive oil on the top and bottom plate of the press. On one half of both slices of bread, place your cheese slice. Top cheese with desired amount of hash browns, veggie sausage crumbles, sliced ham, diced tomatoes, spinach leaves. Follow with another slice of bread to complete each sandwich. When the panini press is hot, place prepared sandwiches inside and cook until light golden brown on one side (about 3 to 5 minutes). Then flip open the panini maker and carefully remove the sandwiches. Place an egg on top of one half of the sandwich (if you want, you can break the egg and spread it around). Close the panini maker and continue cooking for another 3 to 5 minutes. A full-size panini maker cooks 360°F breads, meats, and cheeses at highest heat, then they each get flipped over for equal exposure to the second set of heating elements. This way both sides are evenly cooked without over cooking any particular item that might be thicker. It is not practical for you to set your panini press at 360°F, so use the highest heat setting it has available. On our Breville Panini Duo, we use heat settings 3 or 4. To cook an egg in a panini maker, the internal temperature of the egg will need to reach 165°F (which means you will be cooking it on both sides). Using a panini press with hinged plates, however, is tricky because you can not flip that top plate over once there’s already an item inside. We solve this dilemma by using two sets of meat dividers or wax paper. You can also put your log of cheese between those same sheet protectors and watch it melt into gooey lava. do not have those? Try using a can of soup or veggie pouches – anything that will make the top plate close all the way over your sandwich once you’ve added your egg.
What can I cook on a flat top grill? Cooking time is determined by how thick your egg is, and how well-done you want it to be. We recommend cooking 2 minutes per side – but our panini maker has a 30-minute timer, which means we can finish cooking whatever’s left in there for an extra couple minutes without overcooking the first item. Our sandwich was already cooked after being in there for 8 minutes. If you have a pan press with a specific egg setting, cook for 3 minutes per side. If you are using a panini maker with just 1 temperature, try frying your egg in oil or butter until it is firm enough to flip. Use a good quality non-stick pan for best results, because eggs have the tendency to stick hard to stainless steel. When cooking times are up, carefully remove each item from the press and enjoy!
>>> See more: How To Grill on a Flat Top
Conclusion – What can I cook on a flat top grill?
The flat top grill is one of the most popular types of grills today. It is an affordable option that can be used in both residential and commercial kitchens alike. One question you may have when considering a purchase, however, is what foods are safe to cook on this type of grill?What can I cook on a flat top grill? You may be wondering what you can make with this appliance, and the answer is that it is up to your creativity. A flat top grill is perfect for cooking things like steaks, burgers, chicken breasts, fish fillets and more. If you want something different from these options or if using a pan makes more sense for what you are making (for example when frying bacon), then go ahead and use whichever kitchen tool best suits your needs. Make sure that whatever food you prepare has been seasoned beforehand so that all of its juices will have an enhanced flavor once grilled or fried in oil. In addition to seasoning before grilling them, vegetables should also be cooked at low heat.
What can I cook on a flat top grill? This article will answer that question for you along with providing some cooking tips! you will also find out about the differences between gas and electric models so you know which one might be best suited for your needs.