Savor Summer Grilling with Organic Prime Cuts

What’s the best way to season grilled shrimp?

A hint of citrus helps to brighten up shrimp or fish, especially when it’s grilled. Dry rubs and marinades are both solid choices for seasoning shrimp, but to achieve that elusive textural balance and get the edges of your shrimp nicely blackened, go for a mix of dry spices that includes coarse-cut pepper and sea salt.

Frontier Co-op Organic Prime Cuts Citrus Blend — which features organic lemon and orange peels, cracked pepper and a hint of parsley — was practically made for grilling shrimp. But it works with just about any kind of seafood, meat or vegetable.

 

At what temperature should you grill shrimp?

If you’re cooking with gas, pre-heat your grill to 450 degrees before you begin, or 375 degrees if using a pellet grill. You want your shrimp to reach an internal temperature of 120 degrees, so keep your thermometer handy at all times!

 

How can I tell when the shrimp are cooked through?

Shrimp cook fast no matter what type of grill you’re using, so watch out! Once they’ve reached an opaque pinkish-white color (and an internal temperature of 120 degrees), they’re ready to come off the grill. Don’t wait too long or they will lose some of that juicy plumpness.

 

HOW TO GRILL SHRIMP USING CITRUS PEPPER PRIME CUTS:
1. Peel and de-vein your shrimp, keeping the tails on; toss into a large bowl. Larger shrimp work best for grilling, so go for a shrimp count per pound somewhere around 26/30.

 

2. Drizzle the shrimp with cooking oil (choose one with a high-smoking point — avocado oil is an excellent choice). Next, sprinkle with Frontier Co-op Prime Cuts Citrus Pepper Blend. Aim for 1 to 3 tablespoons of dry seasoning per pound of shrimp, depending on your personal preference. You’ll want all shrimp to be evenly coated for optimal flavor and juiciness.

 

3. Toss until all the shrimp are evenly coated. Add shrimp to metal skewers, or wooden skewers that have been soaked in water for at least 30 minutes.

 

4.  For gas grills: Grill at 450 degrees for 2 to 3 minutes per side.

For charcoal grills: Cook over direct heat for 2 to 5 minutes, flipping your kabobs about halfway in between.

For pellet grills: Add your shrimp kabobs to a pellet grill heated to 375 degrees. Close the lid and cook for 4 minutes. Open, flip the skewers and reclose the lid. Cook for another four minutes.

 

5. To really up the citrus flavor, grill a lemon (cut in half) and sprinkle generously over your finished grilled shrimp.

What’s the best way to season grilled steak?

If you’re working with a nice piece of grass-fed steak, it won’t take much to take the flavor from good to great — just some salt and pepper. Frontier Co-op Organic Prime Cuts Salt & Pepper Blend is a great seasoning option since it lets the natural flavors shine while amping up the texture.

When it comes to grilling steak, the name of the game is patience. Once it’s seasoned, you’ll want to leave ample time for the flavors to penetrate and the salt to tenderize your steak before you grill it — usually half an hour, or ideally, one to two hours. The result will be juicier meat with deep, dimensional flavor that’s well worth the wait.

 

At what temperature should you grill steak?

With steak, you want to grill it at a very high temperature — 500 for both standard gas and pellet grills. If you prefer your steak well-done, you can turn the temperature down and lengthen your cook time to prevent it from becoming too tough.

 

How can I tell when the steak is done?

Looks can be deceiving, so again, use a thermometer to check the internal temperature for doneness.

A medium-rare steak should reach at least 130 degrees. It should be firm and brownish on the outside with a juicy, reddish-pink center.
A medium steak should reach around 145 degrees. It will look slightly greyer on the outside with a pink center.
A medium-well steak should reach roughly 155 degrees. It will look similar on the outside to a medium-cooked steak, but will have much less pink on the inside and almost no trace of red.
A well-done steak should reach 165 degrees. It will have a well-charred appearance with a completely brown center.
 

HOW TO GRILL STEAK WITH SALT & PEPPER PRIME CUTS:
1. Lightly brush your steak with olive oil, then coat it in an even layer of Frontier Co-op Organic Prime Cuts Salt & Pepper Blend, front and back. Start with 1 to 3 tablespoons of seasoning per pound of steak and adjust as needed. Let it sit for at least 30 minutes — longer if possible.

 

2. For gas or pellet grills: Preheat to 500 degrees. Add your steak and sear for roughly 3 minutes per side. Close the lid, reduce the heat to medium-low and cook to your desired amount of doneness. Use a thermometer to test that the inside has reached at least 130 degrees for medium-rare steaks, or up to 165 degrees for a well-done steak.

For charcoal grills: Sear over direct heat for about 10 minutes, flipping once. Finish grilling over indirect heat until your steak reaches the desired amount of doneness (anywhere from 5 to 15 minutes, depending on the thickness of the steak and your personal preference).

What’s the best way to season grilled chicken?

Unlike steak, which is usually bursting with big, natural flavors, chicken sometimes needs a little TLC to make the flavor memorable. Salt and pepper on their own will fall flat— but adding a few spices to the mix will accentuate its savory qualities.

Frontier Co-op Organic Prime Cuts Savory Blend is packed with 10 organic spices like garlic, coriander and chili powder to give whatever you grill a mouth-watering, aromatic depth. It’s the perfect complement to chicken, and pairs especially well with blackened vegetables.

 

At what temperature should you cook chicken?

When grilling chicken, go low and slow. You don’t need to go any higher than medium heat if you’re using a gas or pellet grill (usually around 400 degrees), or medium-low for a charcoal grill. Your chicken is done once it’s reached an internal temperature of 165 degrees, but since it will continue to cook once it comes off the grill, take it off once it reaches 160 degrees and let it rest until it comes to a safe temperature.

 

How can I tell when the chicken is cooked?

Aside from checking that the internal temperature has reached 165 degrees (the best and most precise way to gauge doneness), you’ll want to check that all sides are evenly crisp and browned.

 

HOW TO GRILL CHICKEN WITH SAVORY PEPPER PRIME CUTS:
1. Season your chicken with 1 to 3 tablespoons of Frontier Co-op Organic Prime Cuts Savory Blend per pound of meat. Drizzle with olive oil and rub onto both sides to create an evenly distributed wet rub.

 

2.  For gas, charcoal and pellet grills: Preheat to 400 degrees, place your chicken over direct heat and close the lid. Cook for 6 to 8 minutes, flip and repeat. Next, move your chicken to indirect heat and cook until it reaches160 degrees.

 

3. Remove from the heat and let it rest until it the internal temperature reaches 165 degrees.

What’s the best way to season grilled salmon?

Salmon has a delicate texture and rich taste with a mild-but-pleasant fishiness that pairs well with so many flavors. Depending on your preferences, you can prepare it with honey for a touch of sweetness, with garlic to bring out its savory qualities, with spices and herbs for a seriously fresh taste — or with a combination of all three.

Salmon also takes well to a bit of flavor heat. Frontier Co-op Organic Prime Cuts Spicy Blend is a great choice for salmon since it features a mix of organic garlic, chili pepper and jalapeño to give it a zesty kick.

 

At what temperature should you cook salmon?

If you’re cooking your salmon directly on the grill, aim for medium-high heat — around 375 degrees. If you’re cooking your salmon in a foil pack (a method we definitely recommend trying!), you can turn the temperature up slightly to 400 degrees. We love this method because it’s easy to get great results, and there’s minimal clean-up involved.

 

How can I tell when the salmon is cooked?

For safety purposes, salmon should reach 145 degrees internally. In terms of color, you’re aiming for a soft pink center (not dark pink, which could indicate it’s not thoroughly cooked, nor opaque white — a sign it's overdone). An expertly grilled piece of salmon should flake with the edge of a fork into beautiful, moist pieces.

 

HOW TO GRILL SALMON WITH SPICY PEPPER PRIME CUTS:
1. Place your fish in the center of a large piece of heavy-duty aluminum foil lightly coated with oil. Lift the edges of the foil to create a loose bowl. Add a tablespoon of water or white wine plus a teaspoon of either butter or avocado or olive oil.

 

2. Sprinkle in your herbs or seasoning of choice — in this case, about 1 tablespoon of Frontier Co-op Organic Prime Cuts Spicy Pepper Blend per pound of salmon. (BONUS: For extra bright, citrusy flavor, add a few thin slices of lemon and a sprig or two of dill.)

 

3. Close the foil packet by gently folding the edges of the foil together, leaving a small opening at the top to allow steam to escape.

 

4. For gas, charcoal and pellet grills: Bring the grill to medium heat, around 375 to 400 degrees. Carefully place your foil packet onto your grill, close the lid and cook 14 to 18 minutes, depending on the thickness of your salmon.

 

5. Open the grill lid, unfold the foil packet so the fish is uncovered, and cook a few more minutes until finished.

• No matter what you’re grilling, the texture of coarse-cut cracked pepper (the thickness preferred by many professional chefs) draws out the best in your meats, seafood and vegetables. But you don’t need to fire up the grill to taste the difference a great black pepper can make.

Try Frontier Co-op Organic Prime Cuts Cracked Pepper Blend in salads, soups and sauces, or use it as the finishing touch to top off any savory meal.

 

FEELING INSPIRED? BEFORE YOU TURN ON THE GRILL, REFRESH YOURSELF ON THESE GRILLING BASICS:
 

1. Always start with a clean grill. You don’t want last night’s trout lending unwanted flavors to tonight’s fruit kabobs. Plus, keeping your grill clean will help reduce the chance of flair-ups from burning grease.

 

2. Grill placement is everything. Remember that you’re cooking with fire — and when you’re outside in the elements, an unexpected burst of wind can send sparks flying in every direction. Be sure that your grill is situated in an open area away from your home and deck where it can’t melt your siding or cause a fire.

 

3. There’s a lot of waiting involved in grilling, but things can change fast. Don’t leave the grill unattended — it takes very little time for an unsupervised grill to overheat and ruin your food. Plus, it takes only seconds for grease flare-ups to start a fire — you don’t want to return to your grill only to find the charred remains of what was once a very expensive steak!

 

4. Grilling with charcoal? Head over to our Grilling Guide for helpful hints and instructions.

 

BONUS: STAY COOL AND REFRESHED WITH A SUMMERY DRINK THAT PAIRS GREAT WITH YOUR FOOD.
Here’s how to elevate any cocktail by creating a seasoned rim:

1. Grind the Frontier Co-op Organic Prime Cuts seasoning of your choice with a mortar and pestle or spice grinder until it reaches a medium-fine consistency. (It’s OK if there are a few coarse bits!) Spread over a small plate.

 

2. Wet the rim of your cocktail glass by dipping it edge-down into a bowl filled with water. Alternatively, you could run a slice of fruit along the rim, depending on the cocktail you’re making. This will give it some stickiness to help the seasoning adhere to the glass. Honey, maple syrup and other viscous liquids will do the trick too — play around with what you have on hand.

 

3. Gently press the rim of the wet glass into the seasoning. Swirl until evenly coated.

 

4. In a cocktail shaker or separate vessel, prepare your cocktail.

 

5. If your cocktail calls for ice, add it to your glass.

 

6. Pour the cocktail into your prepared glass and garnish to your liking.

 

Once you’ve got the hang of it, it’s easy to make your own cocktail rim using ingredients you already have in your kitchen.

 

Cocktail + Prime Cuts Rim Ideas

• Mezcal Margarita + Spicy Pepper Rim
  In place of water, use a piece of fresh pineapple to wet the rim of your glass. Use the leftover pineapple as a garnish.

 

• Blackberry Shrub + Cracked Pepper Rim
   
• Bloody Mary + Savory Pepper Rim
  In place of water, use pickle juice to wet the rim of your glass.

 

• Gin Fruit Smash + Citrus Pepper Rim
   
• Grapefruit Martini + Salt & Pepper Rim