Gary "the Gridiron Griller"
Yeah bro! I am so totally the best AvoManiac, I got to have my Hass Avocados. They rock! Woo-woo! I would so slather them on my toothbrush if I could. Give me some avos, my grill, the pigskin action, some brewskies and I'm all good. I mean I am the grill MASTER. King of the tailgate! Check out my picks for the ULTIMATE in grilling greatness.
Gary's Gridiron Recipes
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Gary's Grilling Tips
- Don't burn the food - so not cool - think indirect heat - high heat (the kind that gives steaks those awesome black lines) is 500 degrees Fahrenheit; medium is 350 F; and low is 300 F. At 500 F, you should be able to hold your palm six inches above the coals for just 3 seconds, medium for 7 seconds and low for 12 seconds. Plus the meat will keep cooking after you take it off so be careful.
- Don't forget anything, you'll miss the game and the fun if you have to leave the tailgate. I plan out what I'm going to bring ahead of time and buy my avos two days before so they're ripe and ready for action for the game.
- More is always better especially when you want to impress lady tailgaters with your grilling skills. Take your time and don't crowd the grill, but be sure to have plenty of food, especially the guac because it goes so fast.
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