Infographic: Guide to Grilling Meats and Veggies

See large image . . . . .

Source: Column Five

Make Summer Easy With Five Simple Grilling Recipes From Top Chefs

Kate Krader wrote . . . . . . .

We’ve said it before: Summer is the time when any cooking you do will hopefully involve the grill.

But as the hot weather months roll on, the excitement of cooking on a grill can fade. Whereas Day One of grilling season might entail dishes that take hours of preparation—handmade barbecue sauces, hours of smoking—by Day 55, it’s a different story.

In short, it’s a good time to master satisfyingly easy recipes. To do that, we turned to top chefs, who spend enough time crafting meticulous dishes in their day job. They still want to grill on their time off, but they want it to be as simple as possible. Josh Capon, of Bowery Meat Company in New York, breaks it down: “I work hard at my restaurant. When I’m off, I’m going to let my grill do the work.” His go-to recipe is a mess of chopped vegetables and cubed meat, tossed with olive oil, chopped garlic, salt, and pepper. Get whatever kids are handy, he recommends, and get them to put the mix on metal skewers. Grill on medium heat until the meat is done, and you’re ready to go.

Here, five other hard-wording chefs offer the dishes they make with no more than six ingredients that, on a hot summer day, provide maximum flavor for minimal effort.

Buffalo Chicken Tenders

Who Says? Michael Symon, Angeline at Borgata, Atlantic City, N.J., and co-star of the daytime TV show, The Chew

Lazy Fix: “This recipe is from my cookbook 5 for 5 for Every Season, and it gives everyone the chance to feel like buffalo chicken is a summer dish.

“Season 2 lbs. boneless chicken tenders with salt and pepper. In a bowl, toss with ½ cup of hot sauce. Put the chicken on a grill over a medium hot fire and cook, covered, turning once, until charred and cooked through, about 4 minutes total.

“In a bowl, combine 2 cups sliced celery with ½ cup crumbled blue cheese and 2 tbsp. olive oil. Season with salt and pepper. Spoon the salad on top of the chicken, and add more hot sauce if desired.”

Stuffed Burgers

Who Says? Joseph Johnson, Minton’s, New York

Lazy Fix: “My go-to recipe on the grill at home is cheese-and-green stuffed burgers; the beauty of them is that you get everything in one bite. For the burgers, I use a blend of chuck, short rib, and brisket. Shape the meat into slim patties. Top half of them with a mix of grated cheeses—I use sharp Cheddar and feta, plus precooked, chopped broccoli or whatever vegetable you like. Cover with another patty and seal the edges so the filling is enclosed. Season with salt and pepper. Cook over medium hot fire. Serve it on a potato bun (you probably want to toast it) with some spicy pickles, and BBQ sauce on top.”

Eat-With-Your-Hands Lamb Chops

Who Says? Zak Pelaccio, James Beard-winning chef at Fish & Game, Hudson, N.Y.

Lazy Fix: “Take four large lamb chops. Use a mallet (or any heavy, blunt object at your disposal) to pound the lamb chops as thin as you can without tearing/breaking apart the chop. Season with olive oil, salt, and pepper, and let marinate at room temperature for 1 hour.

“Meanwhile, mash 12 anchovy fillets and 8 peeled garlic cloves. Stir in 1 cup extra-virgin olive oil and ¾ cup fresh lemon juice. Season with salt.

“Grill the lamb over the screaming hottest part of your fire (and preferably that’s a charcoal fire with coals so hot they’re white and laced with flames). If you’ve pounded the chops nice and thin (to approx. ¼” thick), the cooking time will be approximately 1½ minutes on the first side and 45 seconds to 1 minute once flipped. Grind pepper on top and serve with the garlic vinaigrette.”

Korean Short Ribs

Who Says? Daniel Patterson, Coi and Alta, San Francisco, and co-founder of the charitable fast food mini chain, Locol, in California

Lazy Fix: “My go-to grilling recipe for the summer is kalbi (short ribs), treated simply with an easy marinade. [Editors note: Make sure to have Asian ingredients on hand.] All you need to do is whisk together ¼ cup soy sauce, 2½ tbsp. red miso, ⅓ cup lemon juice, ⅓ cup honey, 1½ tbsp. red chile paste (gochujang) or sriracha, and 2 tbsp. fish sauce (optional). Then you let the short ribs sit in the marinade for about 30 minutes at room temperature before tossing them on the grill over high heat. Takes about three to four minutes on each side. I typically serve the kalbi in a big pile with a bunch of different vegetables from my local market or salads made from whatever produce and scraps I can find in my fridge.”

Grilled Burrata Pizza

Who Says? Marc Forgione, chef/owner of Restaurant Marc Forgione, New York

Lazy Fix: “Roll out store-bought pizza dough into rough circles or rectangles. Set the dough over a very hot fire for 30 seconds. Remove from the grill (use a pizza peel if you have one), dust with semolina flour, and grill the other side for 30 seconds. Flip the dough again, top with cut-up fresh tomatoes or a good-quality jarred sauce, burrata (or mozzarella), and your favorite herbs. Close the top and cook just until the dough is cooked through and a little bit charred.”

Source: Bloomberg

The Golden Rules of Grilling


Dan Gentile wrote . . . . . . .

Backyard cooks often stumble onto these lessons via trial and error, but to speed along the learning, we asked grill-obsessed chefs for rules that they always follow. Now go and do unto thy burgers as you’d have them do unto you.

Fear neither salt nor fat

“Several days prior to grilling any beef, I’ll salt it and put it on a drying rack in the fridge for at least 24 hours. This draws the moisture out and really aids in creating a great crust. Then I’ll brush the meat with melted tallow. Using rendered beef fat in place of butter makes a ton of sense, and it’s cheap and easy to get from any butcher or grocer.” — Trey Bell, LaRue Elm, (Greensboro, North Carolina)

Tread lightly with sauce

“Save the sauce! Barbecue sauce is best served on the side as a condiment. If you put it on the meat over a hot fire it’ll burn easily, and nobody likes that.” — Ray Lampe, aka Dr. BBQ (Saint Petersburg, Florida)

Don’t covet thy neighbor’s grill

“Of all the methods of cooking, grilling is easily the one with the most back-seat drivers. Just like too many cooks in the kitchen, too many bros around a fire can be the undoing of your ember-kissed edibles. Not much is worse than trying to get in the zone, only to have Biff from accounting instruct you on the proper methods of burger-flipping. My line is this: ‘I’ll handle this. That way it’s only my fault if it sucks.’ You have to take control! Get a wing-person to distract gawkers and back-seat grillers away from your food foundry. Have the wing-person deliver the toasty treats to a place away from the grill. I’m not saying you have to be antisocial. Once the cooking is done, bask in the praises of those you have fed.” — Justin Warner, author of The Laws of Cooking: And How to Break Them, host of Chef Shock (Brooklyn, New York)

Stay away from lighter fluid, unless you like the taste

“Chimney starters are always preferred over lighter fluid — they make for a cleaner cook.” – Takuya “Tako” Matsumoto, Kemuri Tatsu-ya, (Austin, Texas)

Indirect heat is thy friend

“I like to put all the coals on one side of the grill. Skin-on chicken thighs are my favorite, and I like to roast them on the complete opposite side of the grill where there’s no flame. The indirect heat slow roasts them and makes the skin really crispy.” — Chris Shepherd, chef/owner of Underbelly, One Fifth, Hay Merchant (Houston, Texas)

Don’t leave meat in the cold

“Always take your protein out of the refrigerator a couple hours before grilling to allow it to come to room temperature. A room-temperature piece of meat cooks a lot more evenly than something right out of the refrigerator.” — Mark Dommen, One Market Restaurant (San Francisco, California)

Do not gamble with germs

“Wrap your platter with plastic wrap before taking raw meat out to the grill. After the meat is on the grill, you can remove and discard the plastic wrap. That way, you can use the same platter for serving the cooked meat. And you don’t need to wash your tongs: If they touch the raw burger, it’s OK — the heat of the burger sterilizes the tongs.” — Steven Raichlen, author and TV host of Project Smoke (Chappaquiddick Island, Massachusetts)

Rotate your meat to make a feast for the mouth and the eyes

“To achieve perfect grill marks, do a quarter turn on your patty at the two-minute mark, flip it over after four minutes, then at the six-minute mark do another quarter turn and add any topping such as cheese or caramelized onions. Finally at eight minutes, remove from the grill and enjoy.” — Steven Banbury, HopDoddy Burger Bar (Austin, Texas)

Don’t block the spatchcock

“At Flip Bird, the golden rule is to first spatchcock the bird. By removing the backbone, butterflying, and flattening the chicken, the meat will cook faster and both the breast and the leg finish at the same time while remaining moist and flavorful.” — John Stage, Dinosaur Bar-B-Que and Flip Bird (multiple locations throughout New York)

Have patience with coals

“Make sure the coals are cooked down to the white ash, otherwise the charcoal flavor is too pronounced. I like when it’s still very hot, but has a beautiful amber glow with white ash. The perfect temperature.” — David Myers, Gypsy Chef at Salt Water Kitchen, Adrift, and more (Los Angeles, California)

Fear not other cultures

“A few of my favorite ingredients to grill with are lemongrass and fish sauce. Lemongrass is a beautiful aromatic to add brightness to a dish without the introduction of acid. When acid is present, it usually turns bitter when exposed to an open flame. Lemongrass doesn’t do that, instead it becomes brighter as the flavor is extracted over heat. Fish sauce is used as a complex salt and seasoning in Southeast Asia. It’s better than salt because when you use fish sauce you’re not just adding sodium, but also giving the dish more umami.” — Tu David Phu, chef behind An: Vietnamese Dining Experience (San Francisco, CA)

Source: Thrillist

Grilling on Meatless Monday

It’s that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if you’re looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill – sometimes they even produce some unexpected flavors!

Follow these tips for great vegetables on the grill!

Think outside the box. When it comes to grilling vegetables, you can’t go wrong with the usual suspects – peppers, eggplant, onions, and zucchini. But many more vegetables – and fruits – are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers!

Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative!

Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas.

Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos – fajitas, anyone? – and don’t rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad.

Don’t forget dessert! Vegetables don’t own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful – fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating!

Source: Meatless Monday

Thirteen Ways to Instantly Become Better at Grilling

Kate Krader wrote . . . . .

But really, if you’re looking to show off on a sweet summer afternoon, one sure way is to try to be creative at the grill. Use your mad skills to impress everyone at the barbecue.

To help you, we spoke to live fire cooking experts and got them to provide their best, fastest tips. Want the secret weapon for getting the best smoky flavor on your steak or pork chop or the best char on your chicken? They advise you to have some mayonnaise on hand, as well as a clean terra cotta flower pot. Confused? Read on.

Break Out the Mayo

Who Says: Bruce Kalman, Union and Knead & Co. Pasta Bar + Market, Los Angeles

Why: “To make chicken skin especially crisp and the meat juicy, rub a little bit—not a lot—of mayonnaise under the skin before throwing it on the grill. You can also add a mix of softened butter, garlic, and herbs.”

Spray Flavor on … the Coals

Who Says: Tim Love, Lonesome Dove, Dallas

Why: “To amplify that great, smoky flavor on meats that only take a short time to cook, use a fine spray bottle filled with peanut oil and spray your coals with it right after you place the meat on the grill. It gives it much bigger flavor.”

Extra Onions Always

Who Says: Gavin Kaysen, Spoon & Stable, Minneapolis

Why: “To season my grill after I’ve cooked on it, I stick a fork in half a red or white onion and then rub down the grill with it. The onion helps clean any little bits off the grill that the brush may have missed and adds a little caramelized onion flavor. Just don’t grill desserts afterward.”

Who Else Says: Dan Kluger, Loring Place, New York

Why: “It’s always worth grilling extra onions. You can chop them up and add them to mayo to put on a burger or refrigerate them and reheat to serve on a night you haven’t fired up your grill. It will make the dish that much better.”

Protect Your Bones

Who Says: Josh Capon, Bowery Meat Company, New York

Why: “When you burn the bones on your steak, it’s amateur hour. They can turn black and get brittle, especially lamb chops. They will then break when you pick them up, which takes away the lollipop factor. That’s what makes them easy to hold and enjoy at a BBQ on a summers day. So wrap those bones in foil, even for something major like a Tomahawk Chop. Just remove the foil toward the end of the cooking to give them a little color.”

Use a Flower Pot

Who Says: Terrence Gallivan, The Pass & Provisions, Houston

Why: “Turn a cheap, clean, hardware-store terra-cotta planter with drain holes into a smoker. Build a hot fire on one side of the grill. Put whatever food you want to smoke—chicken, pork, your leaner meats, fish—on the other side of the grill. Cover with the upside-down planter and let the food smoke over that indirect heat. If you want a specific smoky flavor, you can add chips, like cherry wood, but you don’t have to. As a bonus, you can use the hot side of the grill for searing meat directly over high heat.”

Add Smokiness With a Dry Rub

Who Says: Hugh Mangum, Mighty Quinn’s Barbeque, New York

Why: “An awesome way to add smoky flavor in the shortest period of time is to use seasonings like smoked paprika and smoked salt before grilling. I use them at home, especially on things I don’t usually cook at work, like seafood and vegetables. As a general rule for rubs, seafood should be seasoned right before cooking or the rub will dry out the fish. For red meat, poultry, and pork, add the seasoning about a half hour before cooking. And if you like big bold flavors, let it sit for a few hours. Large cuts of meat can be spice rubbed and refrigerated overnight. For a quick smoky spice rub, mix two parts smoked paprika with one part smoked salt. When you think there’s enough rub on your meats, season, season, and season some more.

Don’t Touch That Burger

Who Says: Matt Jennings, Townsman, Boston

Why: “To make the perfect grilled burger, don’t handle the meat too much when shaping the patties—the natural heat from your hands will melt the burger fat. Once the burger is on the grill, don’t poke or prod it too frequently.”

Also: “The second most important step in making a perfect cheeseburger is getting the cheese to melt perfectly. I allow about 90 seconds and cover the burgers to let the cheese melt on top. [If you have a cheese that does not come in a perfect slice,] grate the cheese and shape it into a ball, then press down to make it a thin disk that will melt evenly over the burger.”

Throw Flavorings On the Grill

Who Says: Scott Conant, Fusco, New York

Why: “I’ll brush cloves of garlic and bunches of rosemary with olive oil, and set them on the grill away from the heat —you don’t want them to catch on fire. Cover the grill, and they’ll give the meat incredible, fragrant flavor. It’s so easy and also looks gorgeous; it’s a great shot for Instagram.”

Save the Scraps

Who Else Says: Chris Cosentino Acacia House in Napa Valley, California

Why: “You can throw vegetable scraps like corn husks, corn cobs, onion and garlic skins, etc. into the flames of an open-fire grill to add another layer of smoke flavor to whatever it is that you’re grilling.”

Grill Right on the Coals, Dirty Style

Who Says: Chris Cosentino, Acacia House, Napa Vallley

Why: “I will cooks steaks right on the coals using a shallow grill basket: I call them ‘Dirty Steaks.’ The ash from the coals imparts tons of flavor. Use a thick cut of steak, with nice marbling, and let it come to room temperature first. You can also rub it with a good rub to pump up that ‘dirty flavor.'”

Don’t Oil the Grate

Who Says: Isaac Toups, Toups Meatery, New Orleans

Why: “Before grilling ribs, brush a little vegetable oil on the ribs—not the grate—to prevent sticking. The oil burns off the hot grill and can leave a bitter taste. When the oil chars on the meat, it creates a nice sear; it won’t burn too much because the meat has moisture acting as a barrier. The brushing oil is a great place to add flavorings, like black pepper, chili flakes, smoked paprika, or other dry seasonings. Or rub them on the meat before the oil. Do not add organic compounds such as garlic or onion to the meat, because they will burn too quickly.”

Don’t Ruin Your Meat Going for Perfect Grill Marks

Who Says: Vitaly Paley, Imperial, Portland, Ore.

Why: “When you’re grilling a thick steak or a large chunk of meat, don’t chase the perfect diamond grill marks; the meat will invariably overcook. Instead, turn the meat often, which ensures even cooking—it’s an old wives tale not to turn your meat frequently. You can leave it on a little longer at the end, if you want a good char.”

Trimmed Fat Is Not Trash

Who Says: Mike Randolph, Publico, St. Louis (where everything is cooked over a flame)

Why: “After you trim the fat off your steaks, render it in a cast-iron skillet with garlic and thyme over low heat. Strain and let it cool a bit and then pour over the trimmed meat in a ziplock bag. The flavored fat infuses thyme flavor into the meat in a way that doesn’t happen if you just add fresh herbs. Avoid flare-ups by wiping any excess fat off the steak with a paper towel before you grill it.”

Source: Bloomberg