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Baseball players aren’t the only ones who benefit from spring training — grilling enthusiasts can, too. Many people neglect their grills during the winter.
But, as the days begin to get longer again and daylight saving time allows for more fun in the sun, it’s time to swing into grilling season.
In fact, the extra hour of daylight means more practice time for baseball players and grilling gurus
alike.
  
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It’s never too early to light up some charcoal and share game-winning moments with friends and family while enjoying great food.
World champion shortstop Ozzie Smith believes that even seasoned players need a little pre-season warm-up.
Nearly as passionate about charcoal grilling as he is about baseball, Smith said, “I tend to grill year round, but when the teams head to camp, I know it’s time to step up my game. Many people wait until summer to grill, which is a shame because, as in all sports, practice makes perfect.”
While nationally renowned pitmaster Chris Lilly hardly needs more practice behind a grill, he holds a special fondness for springtime grilling.
“Nothing signals the coming of warm weather and says ‘slow down and grill’ quite like the unmistakable aroma of the ballpark or the first charcoal cookout of the season,” said Lilly. “If you can combine the two experiences — whether tailgating at the stadium or firing up the grill and inviting friends over to watch the game — that’s even better.”
These tips and recipes from Smith and Lilly will help grilling enthusiasts hit their next gathering out of the park.
Lead off the grilling season with these smart plays
Practice Makes Perfect:
Your grill may be a little rusty from the off-season, so before you begin grilling, make sure it’s in good shape. Scrub the grate with a long-handled, stiff wire grill brush to remove any residual food. Always discard any residual ashes from the grill before cooking. A thick layer of ashes will act as insulation, affecting the distribution of heat and air circulation.
Score a Double Play:
Amp up the flavor of your grilling experience by using new Kingsford charcoal with Hickory. The flavors add just the right touch of sweet and hearty flavor to all types of food, adding a new element to the delicious smells that are part of the stadium experience.
Don’t Interfere:
Turning food too often during grilling forces moisture out of it. Instead, let food brown before turning it to develop a flavorful crust, the signature of great grilling. When it’s time to flip, use tongs or a spatula in place of forks that pierce food and release juices.
Strike ’em Out: Marinate your meat before grilling to
fight sudden flare-ups and apply sauces, such as KC Masterpiece Barbecue Sauce, to meats once they have cooked a while on the grill rather than before you start. You’ll still taste the delicious flavor without risking a burst of flames.
True fans can take baseball tailgating to the next level
by creating a game-day menu featuring recipes that incorporate the flavors and ingredients of your team’s hometown. For more grilling tips and recipes, visit www.MealsTogether.com.
Grilled Pork Chops
with Apple-Cranberry Glaze
Created by champion pitmaster Chris Lilly.
Makes: 6 servings
Prep time: 15 minutes,
plus 12 to 24 hours for brine
Cook time: 16 minutes
6 bone-in pork chops or boneless loin chops (1 inch thick)
Brine
2 cups water
2 cups apple cider
21⁄2 tblsp kosher salt
1 tblsp sugar
1 tblsp cracked black pepper
1⁄2 tblsp thyme leaves (dry spice)
1⁄2 tsp minced garlic (dry spice)
6 allspice berries (dry spice)
1⁄2 bay leaf
Sauce
2 tblsp spicy brown mustard
1⁄2 cup maple syrup
1⁄2 cup cranberry sauce
1⁄2 cup apple sauce
1⁄4 tsp salt
1⁄4 tsp black pepper
1⁄16 tsp red pepper
Mix brine ingredients and stir well. Place chops
and brine in Glad Food Storage Bag and refrigerate 12 to 24 hours.
In small pan, add sauce ingredients and mix well. Heat until warm. Reserve 1⁄2 cup sauce for plating.
Build charcoal fire for direct grilling.
Grill chops directly over Kingsford charcoal (approximately 450°F) for 8 minutes on each side.
During the last 3 minutes of cooking, baste both sides of chops well with sauce.
Internal temperature of chops should reach 150° to 155°F prior to removing from grill.
Drizzle reserve sauce over chops when serving
or serve warm on the side.
Shortstop Shrimp Stack
Created by world champion shortstop Ozzie Smith.
Makes: 4 servings
Prep time: 10 minutes
Cook time: 3 to 6 minutes per skewer
1 pound extra large shrimp (21 to 25), peeled and deveined
Marinade
1⁄4 cup extra virgin olive oil
1⁄4 cup lime juice
1⁄4 cup chopped cilantro (about half of a bunch)
1⁄2 tsp kosher salt
1⁄2 tsp ground black pepper
1⁄2 tsp crushed red pepper flakes
1 tsp minced garlic
8 bamboo or metal skewers
Assemble marinade ingredients in large Glad Food Storage Bag, seal and toss to mix. Add shrimp and toss to coat.
Marinate shrimp 30 minutes.
If using bamboo skewers, soak them in water while shrimp is marinating to prevent them from burning on the grill.
When shrimp are finished marinating, spear three shrimp per skewer.
Discard remaining marinade.
Grill shrimp on outer edges of the grill over Kingsford charcoal (approximately 400°F) for 2 to 3 minutes on one side and 1 to 2 minutes on other side.
Serve on the skewer or remove shrimp from skewer and serve a on platter.
