This sponsored post is brought to you by Salt Creek Grille – Princeton.
Master the Grill Before Summer’s End
The masters of mesquite at Salt Creek Grille – Princeton are sharing tips for your Labor Day cookout. With a few simple strategies, you can feed a hungry crowd at your outdoor bash and keep everyone coming back for more.
Brine all white meats. Find your favorite two-hour brine recipe for chicken, turkey, wings, pork chops, and even fish. A simple brine technique will add flavor and moisture to all things that could dry out on the grill, smoker, or picnic table. Experiment by incorporating fresh herbs and have fun!
Go for the whole grain Dijon mustard! We spice up any salad (potato, macaroni, greens) by adding whole grain Dijon to dressings or aiolis, marinades, and BBQ sauces. It’s also great for sausages and brats. Take some of those leftover fresh herbs, and come up with a variety of signature mustards for breads, sandwiches, dogs—really anything at your BBQ!
Herbs, herbs, herbs! Build fresh beverage garnishes for delicious drinks like a fresh lavender-infused lemonade, sweet tea with honey and mint, or mint julep. Work herbs into your food for mouth-watering appetizers such as BBQ-bacon-wrapped shrimp with chives or meatballs skewered with fresh rosemary.
Salt Creek Grille – Princeton
1 Rockingham Row