Full Meal from the Grill

 Using Kingsford Hardwood Pellets

Full Meal from the Grill

This post is sponsored by Kingsford. The opinion and text are mine.

Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.

Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.

I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.

Full Meal from the Grill

I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.

Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.

Full Meal from the Grill

You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.

For my weekend family meal, I used Kingsford Cherrywood  all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.

These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!

Full Meal from the Grill

How to use Kingsford Hardwood Pellets:

Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.

If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!

For detailed instruction check my Instagram highlights

grilled pork loin

Recipes you might like:

LEMON HERB GRILLED SALMON

TASTY LABOR DAY RECIPES

SIMPLE HALIBUT BURGER RECIPE

CHICKEN FAJITA SKEWERS

Full Meal from the Grill Recipes:

Full Meal from the Grill

Pork Sandwich
Yield: Serves 10

Grilled Pork Loin Sandwiches

Ingredients

  • 2 slices of thick sandwich bread per serving, this makes about 10 sandwiches
  • 6 Pound Pork Loin, boneless, silver skin removed
  • Marinade:
  • 1/2-inch piece of ginger, peeled
  • 2 green onions, cut into 1-inch pieces
  • 4 garlic cloves, crushed
  • 2 cups Teriyaki sauce
  • 3 tablespoons honey
  • 1/4 cup mirin
  • 1/4 cup oil

Instructions

  1. In the large bowl, combine all the ingredients for the marinade, then place
    pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
    make sure to turn it around at least once.

Grill Prep:

  1. Open your Kingsford pellets bag. I used classic which is great for almost
    anything you want in your grill. Flavorful and strong. Wood pellets are poured
    into a storage container also known as a hopper. The pellets are then fed into
    a cooking chamber by an auger that is powered by electricity.
  2. When ready to cook, smoke setting with the lid open.
  3. Wait for the fire to start about 5 min, depending on the grill type and
    model.
  4. When ready to cook, set the grill temperature to 450F and preheat lid
    closed for 15 minutes.

Grilling:

  1. Place the pork loin on the hot grill and turn every 2-3 minutes, closing the
    lid between each turn, until pork loin is seared all around. Reduce heat to
    300F. Cook until the meat reaches an internal temperature of 150F

    Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
    pieces.

Assemble:

  1. Place bread slices on the grill and allow it to get grill marks, 1-2 min on
    each side.
  2. Add condiment of your choice, such as mayo-sriracha, and place a few pork
    slices on top of a bed of greens, shredded lettuce, mixed song greens, or
    arugula.

Full Meal from the Grill

Grill recipes
Yield: Serves 6

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Prep Time: 5 minutes
Cook Time: 20 minutes
Pre-boil corn Time: 5 minutes
Total Time: 30 minutes

The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Ingredients

  • 4-5 ears of corn, par-boiled
  • 1 serrano chile, grilled and thinly sliced
  • 2 Tbsp. unsalted butter, melted
  • ½ cup cilantro leaves, chopped
  • 1½ avocados, cut into ¾" pieces
  • Cherry Tomatoes, sliced

Vinaigrette:

  • 3 Tbsp. fresh lime juice
  • Zest of one lime
  • 1/4 cup oil
  • 2 Tbsp. honey
  • Kosher salt and ground black pepper to taste

Instructions

  1. Boil corn for full 5 minutes.
  2. Prepare a grill for medium-high heat.
  3. Brush each corn with butter; season with salt and pepper.
  4. Grill, occasionally turning until kernels are very tender and charred in
    spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
    grill serrano pepper until slightly charred. it is not necessarily must grill
    peppers, but the flavor is better.
  5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
    sliced cherry tomatoes, chile, and chopped cilantro to the vinaigrette and toss
    to combine, season with salt and pepper.
  6. Cover with plastic wrap and chill for about 2 hours so the flavors could
    marry. Just before serving add avocados and toss to coat.
Full Meal from the Grill

Recipes
Yield: Serves 8

Grilled Skillet Blueberry Galette

Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Pastry Time: 1 hour
Total Time: 2 hours

Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette

Ingredients

GALETTE DOUGH

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 4-1/2 oz., 9 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
  • 4 to 5 tablespoons ice-cold water

BLUEBERRY FILLING:

  • 12 ounces blueberries (about 2 cups)
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 tablespoon lemon juice
  • Zest of one lemon
  • 1 tablespoon cornstarch
  • 1 beaten egg
  • 1 tablespoon regular or coarse sugar

Instructions

GALETTE DOUGH

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter,
    and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With the machine running, add ice water in a slow, steady stream through the
    feed tube. Pulse until the dough begins to clump together in the bowl. Test by
    squeezing a small amount of dough together: if it holds, you are good to go; if
    it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
  3. Turn out the dough onto a lightly floured surface and knead once or twice to
    bring the dough into one mass.
  4. Pat the dough with your fingers and palms to form a disc about 3/4″ thick.
    Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
    for an hour.

Make a galette:

  1. Preheat grill to 300° Fahrenheit.
  2. Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
    then add cornstarch
  3. Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
    divide and make a few smaller galettes.
  4. Place rolled out dough in the oven/grill safe skillet, let the edges drape
    over.
  5. Mound blueberries in center of the dough, leaving a 2" border. Fold
    edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
    sugar.
  6. Bake galette until crust is dark golden brown and filling is bubbling, 45-50
    minutes. Let cool before serving with vanilla ice cream.


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