If you’re like us, grill season doesn’t end just because of a little rain…or snow…. or hail… or hurricane. If you’re also like us, you’ve perhaps over (or under) cooked your meat once or twice.

Here are a few tips to help you make sure what you’re grilling is always PERFECT (sidebar: if red meat isn’t your thing, I highly recommend trying this out…)

grilling steak

1) Add salt. If you’re worried that putting salt on your meat is going to dry it out, think again. Adding salt to your meat 30 minutes before you put it on the grill is going to help draw moisture to itself, and when you throw it on the grill, the sugars and proteins of the steak will mix with the salt and any other seasonings you add making a crust that is beyond impressive.

2) Let your steak sit out for half an hour. So this is easy. If you salt your steak, let it sit out for half an hour while you’re at it. Bringing the steak to room temperature helps the steak cook faster and the center stay juicier.

3) Turn the steak once AND ONLY ONCE. And use tongs to flip, not a grill fork. If you poke it with a fork, you will release those juices you want to keep inside.

grilling steak grill fork

4) Invest in a meat thermometer. Steak is ready when it reaches the following temperatures:

a) Rare: 125-130 degrees F,
b) Medium-Rare: 130-135 degrees F,
c) Medium 140-145 degrees F,
d) Well-done is 160 degrees or higher

5) Here’s the best tip….pull your meat off the grill when it is five degrees LESS than your ideal. Then, wrap it in foil and let it sit for five minutes. This last step seals in the juices and gives you time to serve everything else while the meat sits.

cooked steak seasoned

Our new Gourmet line, will help you cook your meat to perfection. Check out our Unique Grill Tool. It meets all of your grilling needs! It has retractable tongs, a spatula, a knife edge, a bottle opener, a scraper slot, and an LED flashlight feature which allows you to see the color and texture of meat. Dishwasher safe.

There’s still time to fire up the grill before summer comes to an end…and what better way to warm things up than with some delicious kebabs? Use some of our Jokari skewers and follow these recipes for the yummiest treats on a stick this side of ice pops!

vegetable kebab



2 cups cremini mushrooms
1 cup cherry tomatoes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 zucchini, sliced into thick rounds
1 yellow zucchini, sliced into thick rounds

For the marinade

-1/4 cup olive oil
-3 cloves garlic, pressed
-Juice of 1 lemon
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-Kosher salt and freshly ground black pepper, to taste


  1. Fire up your grill.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Grill over medium high heat, 5-6 minutes per side.
  5. Serve immediately.

HONEY CHICKEN KEBABS (Source: Allrecipes)


-1/4 cup vegetable oil
-1/3 cup honey
-1/3 cup soy sauce
-1/4 teaspoon ground black pepper
-8 skinless, boneless chicken breast halves – cut into 1 inch cubes
-2 cloves garlic
-5 small onions, cut into 2 inch pieces
-2 red bell peppers, cut into 2 inch pieces


  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

chicken kebabs

SPICY BEEF KEBABS (Source: Alton Brown)


-1 ½ to 2 pounds boneless beef sirloin
-3 cloves garlic, minced
-2 teaspoons smoked paprika
-½ teaspoon ground turmeric
-1 teaspoon ground cumin
-1 teaspoon kosher salt
-½ teaspoon ground black pepper
-1/3 cup red wine vinegar
-½ cup olive oil


  1. Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
  2. In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
  3. Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
  4. Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.



12 oz fresh tuna cut into chunks
12 oz fresh salmon cut into chunks
16 large raw shrimp, peeled
1/4 cup soy sauce
2 tablespoon orange juice
1/4 cup apricot jam
2 tablespoons oil
2 cloves garlic crushed


1. Add the apricot jam to a bowl and microwave for 30 seconds to liquify.

2. To that add the soy, orange juice, garlic and oil. Whisk to combine and make the marinade.

3. Add all the seafood to a large plastic bag and pour marinade over.

4. Seal bag and refrigerate for 30 minutes.

5. Take the seafood out of the bag and add to skewers.

6. Grill for 5-8 minutes or until done.

seafood kebabs