Taryn's Wreckreation Guide: A Girl Who Grills

May 10, 2016

Although I am a FIRM believer in grilling year-round, the sunshine we've been having lately is beyond inspirational when it comes to coordinating meals. At our house, we recently traded in our 15+ year old Weber for a newer model, and it's RAD. This bad boy has almost twice the grilling space as our older Weber, PLUS has extra storage underneath, a food prep station, AND a side burner, so you can essentially cook your whole meal out on the grill. I just wanted to share two of my favorite meals from the grill, and I'd LOVE to hear yours if you shoot me an email


- BC Salmon w/ Grilled Asparagus: Preheat grill to a high heat. If you're cooking a filet of salmon, try brushing it with olive oil, hitting it with a little Johnny's Seasoning, sprinkle a little brown sugar on top, and drizzle on a bit of soy sauce. Grill for about 8 minutes or until it flakes with a fork. For the asparagus, drizzle with olive oil and the juice of 1 lemon, add a few cloves of minced garlic and a few TBSP of shredded parmesan cheese. Toss it all together and grill for about 5 minutes, stirring occasionally.


- Maple Balsamic & Herb Chicken Breasts & Maple-Roasted Brussels Sprouts w/ Bacon: To make the chicken... In a bowl, mix 1/4 cup of balsamic vinegar, 1 TBSP Dijon mustard, 2 TBSP pure maple syrup, 2 cloves minced garlic, fresh thyme, a dash of cayenne pepper, and salt & pepper. Place 4 boneless, skinless chicken breasts in a large Ziploc bag and add the marinade. Allow the chicken to marinate for 30 mins, up to overnight. Preheat grill to a medium-high heat. Cook chicken approximately 8 minutes/side or until inside temp reaches 160 degrees. To fix the Brussels Sprouts... Prep about a pound of sprouts by cutting off the bottoms, removing the outer leaves, cutting each in half, and placing in a bowl. Drizzle with about a 1/4 cup olive oil and 3 TBSP pure maple syrup, and hit with a little salt and pepper. Cut 4 slices of bacon into 1/2 inch pieces, add it to the bowl, and toss everything to coat. Then create a little foil "boat" or use a grill pan to cook the Brussels Sprouts. Cook for approximately 16 minutes, stirring occasionally. 


These are two of my FAVORITE meals to make on the grill at the moment. I hope you enjoy them, and I look forward to trying your recipes! 


Happy Adventuring,


Taryn Daly