Grillin' Like a Villian

(The title, I know... But I just couldn't resist. Oh hush...)
Around here, we LOVE to grill. (And by that I mean James loves to grill. I marinate and do side dishes...) And since it's Labor Day, what better time than to share some of  James' Our favorite grilling secrets :)

Favorite Chicken Marinades:
- Kraft Honey Dijon Vinaigrette salad dressing
- Archer Farms (Target brand) Teriyaki Grilling Sauce
- Any of McCormick's Grill Mates packets (esp. Garlic Herb & Wine, Zesty Herb, and Tomato Garlic & Basil). Tip: They will all call for an oil and a vinegar; I always use olive oil and balsamic vinegar no matter what it says. Gives it an awesome, tender flavor.
James "Secret" Steak Marinade:
- 1 part olive oil
- 1 part Dale's marinade (Is this only available in the South???)
- 1 part Allegro's marinade
- Mrs. Dash Table blend to taste
*Marinade only for 15-30 minutes, otherwise it will get too salty. Try this and you'll never want your steaks any other way... Promise :)

Our Burgers:
- Mix 2lb ground beef (or turkey) with 1 packet of Lipton Onion Soup mix. Or half it if you only want four 1/4lb burgers. Grill. (We also sometimes use Gourmet Burger Seasoning by Weber: Grill Creations.)
- Top with your favorite cheese. We are currently loving New York Sharp White Cheddar by Sargento.
- Lightly butter the insides of honey wheat buns. Have hubby throw them on the grill to toast.
{Burger night is Knox's favorite. He's even been known to tear through some Black & Blue burgers...}

Kabobs:
- Marinate meat and veggies/pineapple (separately) in Archer Farms Teriyaki Grilling sauce and juice from your can of pineapple chunks.
- Soak wood skewers in olive oil before adding meat and veggies.
- Again, have hubby grill.
*Our veggies of choice are usually sweet vidalia onion, stop light bell peppers (green, yellow, red), and the pineapple chunks just make it. Sometimes we'll throw little cherry tomatoes on there too, but careful cause those suckers get HOT!

Corn on the Cob:
- Submerge ears of corn in water for 15-20 minutes. Remove and shake out excess water.
- Peel back husks, butter, replace husks.
- Grill, making sure to turn every 5 minutes.
- Husks will be dark brown/black when corn is ready.
Happy Grilling to all!