Do you cook your whole meal outside on a grill? I do it all the time. I think it makes it easier to cook and entertain. When my wife and I have family and friends over, everyone hangs in the kitchen. So, it’s difficult trying to cook part of the meal outside, dodge guests to get to the kitchen, and monitor items cooking on the stove.
Now, I must admit I have five grills on my deck and three more grills and a pizza oven in the garage, so it is easy to cook the whole meal outside. But it can be done with a single gas grill. One of the challenges for cooking a whole meal on a grill is having the right gear. I grill side dishes and smaller proteins on the grill but often lose some of the food through the grates.
If you have been struggling to cook your whole meal on the grill, I have just the thing for you. Let me introduce you to the Hybrid BBQ Grill Pan from HexClad. This innovative pan will make it easy for you to cook a whole meal on the grill, and it will keep your food from falling through the grates. The perforations in the pan allow your food to develop the smoky, charred flavor you want from cooking on the grill. The pan is large enough to cook enough food for the whole family while leaving enough space on the grill to cook the main dish or other ingredients.
The HexClad Hybrid BBQ Grill Pan
The BBQ Grill Pan is designed with the same hybrid technology as all the other HexClad cookware. The hybrid technology combines the searing abilities of stainless steel, the durability of cast-iron, the convenience of nonstick, all in one grilling pan. It is even safe up to 900 degrees, so it is perfect for the grill.
One problem I often experience is trying to clean the food off my grill pans or veggie baskets. It takes forever and it never looks completely clean. Cleaning the BBQ Grill Pan was so easy. I was able to wipe it clean with a paper towel between cooking shrimp and veggies. After cooking, it was easily cleaned with soap and water. It looked like new. It is even dishwasher safe.
I was able to use the HexClad’s BBQ Grill Pan to prepare a shrimp appetizer and a veggie side dish without losing any of my food to the fire gods.
My plan was to use the grill pan to prepare a shrimp appetizer and grill onions and peppers for tacos.
Grilled Shrimp Appetizer
Here is how it all came together. Earlier in the day, I marinated a skirt steak. The marinade consisted of a quarter cup each of lime juice and pineapple juice; two tablespoons each of vegetable oil, soy sauce, red wine vinegar, and Worcestershire sauce; three finely chopped garlic cloves; as well as kosher salt and freshly ground black pepper to taste. The skirt steak was placed in a resealable plastic bag (or you can use a nonreactive baking dish). I poured the marinade over the meat and placed it in the refrigerator for a few hours.
I removed the steak from the marinade and patted the steak dry with paper towels. Next, I started cooking cilantro rice on my grill’s side burner with one of the HexClad saucepans. While the rice was cooking, I thinly sliced one large onion and two red bell peppers. I tossed the veggies with oil and my home-made southwestern rub. I used the same rub on the shrimp.
I placed the BBQ Grill Pan on the grill. Once it was hot, I added the shrimp. The shrimp cooked quickly—just a minute or two per side. As mentioned above, I quickly wiped out the pan with a paper towel.
Next, I cooked the onions and peppers in the grill pan. I warmed my corn tortillas on the grill. I started the veggies first since I knew the shirt steak would cook fast. Once the onions and peppers started to develop some char due to the perforations in the grill pan, I put the skirt steak on the grill. The steak and the grill pan easily fit on the gas grill together.
Once the steaks were rested, I cut the skirt steak across the grain into strips. To build the taco, I added the grilled onions and peppers, the steak, and a lime wedge. I served the tacos with grilled corn and avocado salsa.
The onions and peppers were charred and smoky due to the direct exposure to the fire. The skirt steak was tender and juicy. To take the taco over the top, I added grilled corn and avocado salsa. My wife preferred to create her own dish. In a bowl, she combined the cilantro rice, the steak, the shrimp, onions and peppers, and the avocado salsa. It was delicious.
If you’re ready to cook your whole meal on the grill, not lose any of your food, and enjoy an easy clean-up, then the HexClad Hybrid BBQ Grill Pan is for you.
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