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The Thrill of the Grill!

Welcome To Your Summer Grilling Headquarters

The Thrill of the Grill

Whether you prefer to fire up charcoal briquettes or a propane grill, summertime cookouts are all about infusing your food with that unique, smoky flavor. We’re bringing you everything you need to know for cooking up juicy burgers, kabobs, and steaks. Be sure to check out our how-to for smoking foods, along with side dish recipes, tips, tricks and trends. You’re on you’re way to creating a splendid summer spread — everything from grilled seafood, veggies and fruits, to s’mores for dessert!

Where There's Smoke There's Flavor

This summer-ready cooking style will infuse your favorite foods with an unmistakable rich and savory tang. Turn up the heat — and flavor — in everything from steaks to veggies and fruit! Don’t have a smoker? It's easy to convert your charcoal or gas grill to a basic smoker with a few simple steps:

Grilling Seafood

Grilling Seafood

Grilled Salmon

Seafood is a great and healthy choice for grilling. Many seafood options are low in fat and high in protein; and seafood with more fat (like salmon or tuna) is likely to offer heart-healthy Omega-3's. Here are some healthy and delicious seafood grilling tips!

  • Use a grill basket or skewers for shrimp and scallops so they don’t fall into the heat source.
  • Fish needs to be firm and becomes flaky as it cooks. Fillets with the skin attached may be the best choice. The skin makes fish easier to grill safely and, once cooked, the meat separates easily.
  • Wood planks are popular for grilling salmon and other firm fish. They’re sold in the Giant Eagle Seafood Department (along with the freshest seafood!) and require soaking in clean water for at least an hour. For safety, have a spray bottle of water on hand to put out any fires that occur along the sides of the plank.
  • Start with a clean grill! If that isn't possible, foil is a safe option. Some seafood recipes call for using foil.
  • Brush or spray the grill, foil or grill pan with cooking oil before lighting the grill to keep seafood from sticking. Never spray oil from a can with a propellant near an open flame, as this can be a burn and fire hazard.
  • Preheat the grill. Seafood cooks quickly, so you may want an earlier start for foods that require longer cooking. Use a wide turner to flip seafood halfway through the cooking time.
  • Marinating adds flavor, but limit marinating to 15 to 60 minutes in the refrigerator. Shellfish tends to get tough in marinades, and some fish can begin to become overly soft and "mushy." Discard any marinade that once contained raw fish or shellfish.
  • Keep the surface of the seafood moist. Before placing seafood on the grill, spray or rub cooking oil on the flesh. You can also apply oil with a paper towel or coffee filter. (This also works on the grill before you light it!) Add a sprinkle of lemon or lime juice and seasonings to the seafood.
  • Use a meat thermometer to cook to a safe temperature (145°F in the thickest portion). Fish flakes easily and looks opaque when it is done.
  • Anything that touches raw seafood is a potential source of food-borne illness. Use separate plates, knives and cutting surfaces for transferring and cutting raw and cooked foods.

Simple Seafood Grilling Guide

Most importantly, the seafood cannot stick to the cooking surface! Cook on a clean, oiled grate. For best results, cook fish on an oiled piece of heavy-duty foil. Or, try cooking larger pieces of fish, like salmon on a water-soaked cedar plank.

  Heat Grill Lid Time

Large Fish Filets (1+ lbs.)

Indirect, Medium-High

Close

15 to 20 minutes. Internal temperature should reach 145°.

Small Fish Filets or Steaks (up to 1" thick)

Direct, High

Open

3 to 4 minutes per side

Shrimp and Scallops

Direct, High

Open

1 to 2 minutes per side. Same for skewers.

Tips!

To Cook Fish With Skin On:

Bring the fish to room temperature, taking it out of the fridge approximately 10 minutes before you’re ready to cook. Season and oil the fish to prevent sticking. Place the fish skin side down on the grill. When the fish has reached the desired internal temperature, use a thin spatula in a side-to-side motion to remove the fish, skin and all, from the grill.

To Cook Fish with Skin Off:

Bring the fish to room temperature, taking it out of the fridge approximately 10 minutes before you’re ready to cook. Season and oil the fish to prevent sticking. Use the above chart to determine cooking time. Approximately halfway through, flip the fish. If it’s ready to be flipped, the fish will easily peel away from the grill. It it’s sticking, the fish is not done cooking on that side. Resist the urge to flip the fish more than once! One simple flip will keep the filet together and decrease the chances of it flaking apart.

Broaden Your Grill Skills!

Change up the classics and surprise your guests with the following recipes sure to prove that you are a seasoned grill master!

Grilled Fruit Sundaes

Grilled Fruit Sundaes

Serves: 4

Prep Time: 15 minutes

Recipe Author: Breyers®

Ingredients:
  • 1 cup orange juice
  • 1/4 cup honey
  • 1 Tbsp. lemon juice
  • 3 cups cut-up assorted fruit (sliced peaches, blueberries, blackberries and/or raspberries)
  • 2 small scoops Breyers® Extra Creamy Vanilla*(about 2 cups)
Directions:
  • Bring orange juice, honey and lemon juice to a boil over high heat in 1-quart saucepan, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, 10 minutes or until slighty thickened. Remove from heat and cool to room temperature.
  • Alternately thread fruit on skewers**. Grill kabobs, turning once and brushing with 1/2 of the orange syrup, 4 minutes or until softened.
  • Scoop Breyers® Extra Creamy Vanilla into 4 dessert dishes. Evenly top with fruit, then drizzle with remaining orange syrup.

*Made with gluten free Breyers® Extra Creamy Vanilla.
**If using wooden skewers soak at least 30 minutes prior to use.

Inside Out Bacon Cheeseburger

Inside Out Bacon Cheeseburger

How do you make crowd-pleasing cheeseburgers even more special? Stuff 'em full of melty American cheese and bacon, of course!

Serves: 4

Prep Time: 25 minutes

Recipe Author: Kraft

Ingredients:
  • 1 lb. lean ground beef
  • 4 KRAFT Singles, cut into quarters
  • 2 slices cooked OSCAR MAYER™ Bacon, crumbled
  • 4 hamburger buns, toasted
  • 1/4 cup (1/4 of 8-oz. tub) PHILADELPHIA® Cream Cheese Spread
  • 4 lettuce leaves
  • 1 plum tomato, cut into 8 thin slices
Directions:
  • Heat grill to medium-high heat.
  • Shape ground beef into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Singles pieces and 1/4 of the bacon. Cover with remaining patties; pinch edges together to seal.
  • Grill 6 to 7 min. on each side or until done (160ºF).
  • Spread bottom halves of buns with cream cheese spread; top with lettuce, tomatoes and cheeseburgers. Cover with tops of buns.

S'mores Pops

Smores Pops

Serves: 12

Prep Time: 15 minutes

Recipe Author: Hershey's

Ingredients:
  • 2 HERSHEY'S® Milk Chocolate Bars (1.55 oz. each)
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 12 large marshmallow
  • 1/4 cup graham cracker crumbs
  • 12 lollipop sticks
Directions:
  • Line cookie sheet or tray with wax paper. Remove wrappers from chocolate bars; break into pieces.
  • Place chocolate and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
  • One at a time, dip about 1/2 of each marshmallow into melted chocolate; shake off excess chocolate. Immediately sprinkle chocolate portion with graham cracker crumbs or dip in graham cracker crumbs for heavier coating. Place uncoated side on prepared sheet. Push lollipop stick through top of chocolate about halfway into marshmallow. Repeat procedure with remaining marshmallows. Refrigerate about 5 minutes or until firm. Store in cool, dry place. Makes 12 pops.

S'mores Recipes

Smores

Make s’more memories this summer! Prepare a traditional s’mores recipe or try three twists on the classic campfire treat:

  • Indoor or Outdoor S'Mores
  • Easy S'Mores Clusters
  • Marshmallow Fudge Sandwiches
  • S'Mores Rice Krispies Treats

Get the details at www.gianteagle.com/smores!

Best Cuts of Beef for Grilling

Cuts of Beef

At Giant Eagle, we bring you the best beef suited to your needs — from juicy, tender burgers on the summer grill, to a celebratory feast featuring thick steaks. Our Butchers are second to none when it comes to beef knowledge. Ask them about anything — cuts, trimming, fat ratios, recipes and marinades!

Did you know? Beef is naturally nutrient-rich and fits nicely into a balanced diet. A 3-ounce serving of cooked, lean beef provides an excellent source of protein, zinc and B12. It is also a good source of phosphorus, iron and B6.

Get these cuts and get your grill on!

Plate and Flank Steak

PLATE AND FLANK: Skirt Steak, Flank steak

Rib

RIB: Rib Eye Delmonico Steak, Rib Steak

Loin

LOIN: T-Bone Steak, Filet Mignon, Porterhouse Steak, Boneless New York Strip Steak, Tri-tip Roast, Tenderloin Roast, Sirloin Steak

Sirloin

SIRLOIN: Top Sirloin Steak, Top Sirloin Petite Steak

London Broil

ROUND: Sirloin Tip Steak, Top Round London Broil

Ground Beef

GROUND: A combination of cuts from the chuck, round and sirloin

Beef Kabobs

BEEF KABOBS: Commonly cut from the sirloin, but can come from any tender cut

Flat Iron Steak

CHUCK: Flat Iron

Ribeye Steak

RIB: Ribeye Steak, Ribs, Filet of Rib

Cooking Temperature Guidelines
Cooking meat perfectly every time is easy with a meat thermometer. To get an accurate reading from your instant-read thermometer, always push it into the thickest part of the meat for 15 to 20 seconds near the end of suggested cooking time. Continue cooking, if necessary. For reasons of personal preference, you may choose to cook meat to higher temperatures.

Color is not an indicator of doneness. The only way to be sure steaks meats are cooked to a high enough temperature to destroy any harmful bacteria is to use a food thermometer. For steaks 1/2-inch thick or thicker, insert thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat. Measure with a food thermometer before removing from the heat source.



Steaks 1” thick or more: Cook to a minimum internal temperature of 145°F. Allow meat to rest for at least 3 minutes before carving or consuming.



Steaks less than 1” thick or Ground Beef: Cook to a minimum internal temperature of 160°F.

Try These Tasty Recipes:

Dietitian Picks

Grilled Watermelon

Grilling Produce

Did you know you can grill most fruits and vegetables? It’s easy and good for you!

Fruit is made mostly of water and sugar. When heated, the flavors become concentrated and the sugars caramelize. It is best to grill fruit over medium heat and use cooking spray or oil the grates to keep it from sticking.

Tossing vegetables in oil before placing them on the grill will help them stay moist, will keep them from sticking to the grate, and will help any seasoning adhere. Just a little oil is needed! Give this healthy recipe for Orange Marinated Grilled Vegetables a try!

Here are some items that you might not have tried before:

Green Beans
Use a wire basket with a lid to allow you to shake while cooking. Toss in olive oil and season with salt and pepper.

Asparagus
Grill au natural and then add your favorite flavoring after. Try a squeeze of lemon, some garlic or some parmesan cheese.

Eggplant
Slice into ¼” thick planks. Make a marinade of balsamic vinegar and olive oil (garlic if you like) and take them for a fast dip before placing on the grill.

Cauliflower Steaks
Cut cauliflower from the top of the crown to the stalk making 1" thick “steaks.” Brush with olive oil and top with your favorite seasonings. Grill for 5-6 minutes on each side or until cooked to your preference.

Watermelon
Yes, you can grill watermelon! It’s perfect on top of a salad. Let rest for a minute or two before enjoying.
Plus! Watch this quick how-to video!

Apples
Cut into ⅛” – ¼” round slices. The grill will soften the fruit. Put on top of non-fat Greek frozen yogurt, sprinkle on a little cinnamon and you have a healthier take on apple pie a la mode.

Strawberries
Stick on a skewer alone or with other fruits. A fast treat – they will cook in less than 7 minutes!

Beer and Wine Pairings

Hot grill. Cold drink. What more could you ask for? How about the perfect beverage to pair with your favorite grilled food? Here, our Certified Cicerones and Wine Stewards have detailed the most delicious beverages for you to sip this summer. Cheers!

Burgers
  • Burgers
    • Beer: Amber, Pale Ales or even IPAs work well with many hearty or spicy grilled meats, and burgers are no exception.
      Try: New Belgium Fat Tire, Deschutes Mirror Pond Pale Ale or Great Lakes Commodore Perry IPA
    • Wine: Zinfandel is appropriate, as the juiciness of the burger calls for a young, fruity red.
      Try: Sledgehammer Zinfandel
Steaks
  • Steaks
    • Beer: Classic Pilsner beers cut fat well and are a great choice for well-marbled steaks, a favorite on the grill.
      Try: New! Sierra Nevada Nooner Pilsner
    • Wine: Pick up a classic Cabernet Sauvignon, as grilled steaks require an intense, tannic red wine.
      Try: Josh Cellars Cabernet
Sausages
  • Sausages
    • Beer: Brown Ales, with their malt flavor and caramel notes, can bring out the best in grilled or smoky sausage.
      Try: Dogfish Head India Brown Ale
    • Wine: Low-alcohol wines (like Riesling) work especially well with hot, spicy sausages as high alcohol content accentuates the oils that make foods hot and spicy. The touch of sweetness in Riesling helps cool the heat too! Or, a young Malbec from Argentina, especially with grilled sausage.
      Try: Chateau Ste. Michelle Riesling or Alamos Malbec.
Chicken
  • Chicken
    • Beer: American Lagers are light enough to complement chicken, but the balance of hops, malt and the crisp, dry finish of a more full-bodied lager can make a great pairing with grilled chicken.
      Try: Samuel Adams Boston Lager
    • Wine: The rule is match the weight of the food with the weight of the wine, so go for a Chardonnay or a light red such as an Oregon Pinot Noir.
      Try: Kendall Jackson Vintner’s Reserve Chardonnay or Rascal Pinot Noir
Pork
  • Pork
    • Beer: Dortmunder Lagers, with slightly more flavor and body than standard American Lagers, complement the medium intensity of grilled pork.
      Try: Great Lakes Dortmunder Gold Lager
    • Wine: Chianti or Pinot Noir. The fruit-forward wines marry well with grilled pork dishes.
      Try: Cantina del Valdarno Chianti Riserva or Meiomi Pinot Noir
Seafood
  • Seafood
    • Beer: American Pale Wheat Ales are often (and wrongfully!) overlooked for food paring. Hazy and full of flavor, but not overpowering, these beers are palate friendly and great in the heat, especially when paired with grilled fish.
      Try: Lagunitas Little Sumpin' Sumpin'
    • Wine: An oaky California Chardonnay is a proper choice. Its acidity will handle the fat of the fish, and its creamy, buttery texture and flavor work well with grilled, smoky flavors.
      Try: Toasted Head Chardonnay
Grilled Vegetables
  • Grilled Vegetables
    • Beer: Summer Ales take seasonal liberty and are plentiful during the grilling season. Refreshing and flavorful, but generally light to medium bodied, with hints of citrus and floral, will bring out the best in summer veggies.
      Try: Brooklyn Summer Ale
    • Wine: Rosé all the way! Low-in-fat vegetables pair perfectly with rosés. Not only is rosé delicious, it’s also refreshing on a hot sunny day!
      Try: Belleruche Côtes du Rhône Rosé
Grilled Fruit
  • Grilled Fruit
    • Beer: Belgian Wit beers, with aromas of coriander and citrus are a great summer beer and great with all types of fruits.
      Try: Hoegaarden Belgian Wit
    • Wine: Moscato d’Asti has a slight sweetness that complements the sweetness of the fruit.
      Try: Pietro Rinaldi Moscato d’Asti