Grillin’ Fools blogger Scott Thomas says grilling is a craft no one can completely understand. But after years of making grilling mistakes, this “backyard guy” continues to learn the ins and outs of the trade. He and two fellow enthusiasts share it all on their blog (grillinfools.com). For newbie grillers, Thomas recommends using a probe thermometer.
“Does the guy who only does burgers and brats know when a prime rib’s done?” he asks. Thomas’ answer: Probably not.
When grilling in the great outdoors, cooks have to be careful. He points out that cooking on a sweltering-hot day is not identical to cooking on a mild, windy day. The weather variation can throw off your cooking time and, therefore, your entire meal.
And if you’re going to add beer to your barbecue, he says, don’t be bashful. Go with a stout or an American pale ale. “You need bold flavors if you’re cooking bold flavors,” Thomas says.
Rachel Obermeyer, executive chef at Prime 1000, says preparation is essential before meat meets the grill. She says to clean your grill and allow it enough time to preheat. Pull the meat from the refrigerator at least five and no more than 15 minutes before you’re ready to go.
“Let it rest before you begin cooking it,” Obermeyer says. She also suggests getting to know your local butcher. Working with quality meat yields the best results.
Besides meat, she enjoys the simplicity of seasoned char-grilled veggies. “That’s probably my favorite thing in the world,” Obermeyer says.
Obermeyer’s bottom line: Simply relax.
“My favorite part about grilling is just that part of sitting on the patio, drink in hand, with good weather, good company, and just having fun,” she says. “If you get too serious with it, then it loses what it’s supposed to be. It’s just summer.”
Chef Lou Rook III of Annie Gunn’s says when it comes to grilling, one must practice patience. Keeping calm and not “playing” with the meat allows its natural sugars to caramelize, he says.
“That’s an aspect [of grilling] that I see especially with young cooks and even the home cook, wanting to move the meat and play with it,” Rook says. “Be patient, and allow it to form that nice crust, because that’s where you gain a lot of your flavor.”
Rook says another basic element of great grilling is making sure to oil the grill.
“Grilling is a dry method of cooking, so everything needs to be oiled,” Rook says. “You’re applying a little fat to the protein so it doesn’t stick as much to the grill.”
To give your meat a bit of “oomph,” Rook suggests seasoning it with salt and pepper, a little sugar, and garlic. Fibrous cuts of beef like flank steak and tri-tip can be marinated with cabernet, soy sauce, and a dot of honey.
Tom Struharik, owner of Tucker’s Place, has more than a few suggestions for great grilling. “Tucker Tom” says the No. 1 key to getting the most out of your meat is buying the best meat available. He says to look out for the U.S. Department of Agriculture stamp. His second tip is to heat the grill “as hot as it will get.”
Third, he recommends getting to know your grill. Locate the hot and cool spots for optimum cooking. For medium to well-done steak, Struharik suggests cooking the steak on the cool spots, because it requires longer cooking time.
For rare to medium steak, he advises grillers to put the meat on the hot spots for a shorter amount of time.
“You can sear steaks on the outside to seal in the juices,” Struharik says.
He says never to puncture the meat, as this releases juices you want to keep in. Like Rook, he suggests a hands-off approach.
“If you’ve got a beer in hand, you’ll want to poke and play,” Struharik says. “Don’t do that.”
Pappy’s Smokehouse Baked Beans
This recipe was created by the owners of Pappy’s Smokehouse, sitting around with good friends and barbecuing great food. Add a little bit of this and a little bit of that and voilà, you’ve got some great-tasting beans with just a little bit of a kick.
3 cups canned baked beans 1/4 cup brown sugar 3/8 cup white onions, diced 1/2 cup molasses Cayenne pepper to taste Mix together the ingredients, cover, and bake at 325 for one hour. Serves 12.
