As your local electric cooperative, we're always on the lookout for ways to help you save on your energy bills without sacrificing the comfort and joy of home-cooked meals. With May being National Grilling Month and Minnesota’s coveted time of Summer, there's no better time to embrace the outdoor cooking lifestyle and make a significant impact on your energy consumption.

Grilling, smoking, or using outdoor cooktops can be not only a delicious way to prepare your meals but also an energy-efficient alternative to traditional oven or stovetop cooking methods. We've consulted with our energy experts to bring you some tips and recipes that will not only tantalize your taste buds but also keep your energy bills in check.

Safety First

Before you fire up those grills or smokers, it's essential to prioritize safety. Remember to:

  • Maintain a safe distance of at least 10 feet between your grill and any structure.
  • Regularly clean your grill to prevent flare-ups and maintain efficiency.
  • Check for gas leaks before each use.
  • Keep a fire extinguisher within reach in case of emergencies.

Temperature Matters

Understanding how to utilize different temperature settings can elevate your outdoor cooking game while maximizing energy efficiency. Here's a quick guide:

Low Heat (225-250°F): Perfect for slow-cooking tough cuts of meat like ribs, pork shoulder, brisket, and lamb.

Medium Heat (325-350°F): Ideal for roasts, pork loin, whole fish, whole chickens, hamburgers, and large vegetables.

High Heat (400-600°F): Great for quickly searing steaks, pork chops, chicken breasts, and small veggies.

Recipes to Try

 HOBO Dinner Foil Packets, Submitted by Jacob Bertschi, Billing Service Representative

Ingredients:

  • 1 pound lean ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 pound baby potatoes, halved
    • 3 large carrots, cubed
    • 1/2 onion, sliced
    • 2 tablespoons olive oil
    • 1 tablespoon Italian seasoning
    • 1 cup shredded colby jack cheese

Instructions:

  1. Shape ground beef into four patties and place each on a sheet of heavy-duty aluminum foil.
  2. In a bowl, toss potatoes, carrots, onion, olive oil, and Italian seasoning. Divide evenly among the foil packets.
  3. Seal the packets and grill for 45-60 minutes until potatoes are tender. Top with cheese before serving.

Low & Slow Smoked Pulled Pork, Submitted by Karl Martinson, Lineman

Ingredients:

  • 8-10 pound bone-in pork shoulder roast (Boston butt)
  • 2-3 tablespoons yellow mustard
  • 1/4 cup + 1 tablespoon dry rub of your choice

Instructions:

  1. Preheat your smoker to 225°F. Coat the pork shoulder with mustard and season with dry rub.
  2. Smoke for 15-20 hours until the internal temperature reaches 195-201°F.(or approximately 2 hours per pound)
  3. Let it rest, then shred and serve as pulled pork sandwiches.

Flat Top Grill Fried Rice, Submitted by Jenna Anderson, Public Relations

Ingredients:

  • Jasmine rice
  • Soy sauce
  • Frozen peas and carrots
  • 1-2 eggs
  • Protein of your choice (chicken, shrimp, steak, tofu)
  • Optional: Yum-Yum Sauce

Instructions:

  1. Prepare protein and jasmine rice separately.
  2. Cook protein on the flat top grill, then add frozen peas and carrots.
  3. Combine cooked rice, vegetables, and soy sauce on the grill. Scramble eggs and mix into the rice.
  4. Serve topped with protein and Yum Yum Sauce if desired.

Grilling isn't just about savoring delicious flavors; it's also a savvy way to save on energy costs. This National Grilling Month and throughout the Summer, let's fire up the grill, embrace outdoor cooking, and enjoy the taste of savings. Happy grilling!

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