With summer and hot weather upon us the grill becomes a favorite way to cook lots of what we eat. Plus, it saves dishes in the kitchen! There is probably not a lot of food that wouldn’t be tasty on the grill. I’ve grilled vegetables, various red meats, fish, poultry, fruit, and even some lettuces. No matter what food you decide to grill there are some basics that will apply.
Depending on your choice of fuel this will be easy or a little more complicated. Depending on what you are going to be cooking, and how you are going to be cooking it you will do different things.
I prefer charcoal, personally, but it is up to you. I know some people have grills with a charcoal section and a gas section. That would be nice for quick grilling sessions on a week night fire up the gas side, and when you have time use the charcoal side. Or if you have people coming over, use both! I have given up lighter fluid, and now use a starter chimney. No more lighter fluid taste! It is easy, and actually pretty fast! You always want to make sure that the coals are ashed over before you start any food. Flames are bad when you are grilling. Flames mean soot, and soot is never good on your food!
When you grill you have several options for getting heat to your food. You can have direct or indirect heat. Obviously, you can use both in one grilling session, and sometimes that is exactly what is called for. Charcoal grills give you more options, but they can also give you more problems. With a gas grill you can use the burner or burners to control how much heat and where it is. When you are dealing with charcoal you have to place the fire where you want it. Obviously if you want a nice even heat over the entire grill you need to make sure you spread the coals under the grill evenly.
How you distribute the heat will depend on what you are grilling. Certain things require even heat across the entire grill. This category would include sausages (brats, hot dogs, salsiccia…), burgers, fish (fillets and steaks), veggies, fruits, chicken breasts. In other words, small similar sized items should go over direct heat. Indirect heat would be best for larger items or smoking. So, if you wanted to grill a whole chicken, or smoke a boston butt for example you want indirect heat. In the case of the chicken you could sear the skin over the hot part and move it to the cooler part of the grill to cook through, or cook the bird through and then sear the skin on the hot side.
When you are smoking you generally want a lower temperature, and to use indirect heat. I do this by piling all of the coals (and soaked wood chips) at one end of the grill, and then putting the smokee at the other end. I am then able to control the temperature by opening the air vent and the chimney. More air flow will give you a higher temperature, but if you close things up too much you starve the fire of oxygen and you end up killing the fire. So you want to find the point where you have enough heat to cook, but you also want to have the fire low so that you can get nice smoke flavor into the food.
2 Let it warm up!
Before you put food on the grill you want it to get good and hot. This will help the food to not stick. I’m not really sure why this is, but in almost every case you want to put the food on a hot surface rather than a cold one. This will also help keep you from having flames, and it will burn off some crap from the grill.
3 Clean the grill!
Make sure there isn’t a whole bunch of burned crap on the grill. A grill brush will do the trick and it is cheap! This will ensure that all of the crap that was left on the grill the last time and burned on there doesn’t end up in your food. If you think about it it makes sense. You don’t want your grilled pineapples to taste like the chipotle marinated pork chops that you had the other night, do you? Clean the grill! (Having said that, chipotle pineapple might be an interesting combo… if you do it right, spicy and sweet almost always works!)
4 Season your food!
This should be a no brainer, but seasoning your food is always a good thing. In grilling, which is a high heat dry method of cooking, if you have a large piece of meat you should consider brining it. This will help you keep your food more moist. You might also want to consider brining things like shrimp which are easy to over cook. Even if all you use is salt and pepper it will make your food taste better when you get through cooking it. I also like to use various marinades and rubs, depending on the meat and the flavor I want.
5 Leave it alone!
Ok, so here is where things get a little more interesting. Whenever you are cooking and add a piece of high protein food to a hot surface it will stick. This is not a problem, just leave it alone! This happens in a non-stick skillet, it happens in a stainless steel skillet, and it happens on the grill. I’ve seen special foil that you can put on your grill to prevent that from happening. I don’t know why you would do that though. A little vegetable oil on the grill before you put the food on it, or a little cooking spray (Make damn sure you don’t get the baking spray that has flour in it, because that would not be gluten-free!) on the food before you place it on the grill will make it not stick. Since you’re leaving it alone you will not tear up the chicken, or steak or burger. What you will end up with is grill marks! (Just like at your favorite restaurant!)
Make sure you have a little oil on the grill, and place your seasoned food on the grill at a 45 degree angle to the direction of the grill grates, and leave it there! After a couple of minutes with your tongs lift the edge of the food very gently, and if it comes up lift it and turn it 90 degrees. If it doesn’t come up easily, let it sit a little longer. Obviously if you are making a burger you should use a spatula, and the angle that you place it is less important. Closing the lid of your grill will help heat the other side of the food, and speed things up a bit. Once you have turned your food and allowed it to sit a little longer you will have nice grill marks on one side of your food.
The second side will go a bit quicker, but with a large piece of meat the grill marks are less important, because it will take longer to finish cooking. If you have a larger piece of meat and you just want the grill marks you can finish it in the oven, and then return it to the grill to essentially remark it. This is fairly common with things like half chickens. You can do them on the grill from start to finish, but it takes a bit of care to not over cook it or burn the skin. It isn’t hard though.
This one is pretty simple! Enjoy the summer, and grilling! There are is almost no limit to what you can grill, and with a little creativity you can really get some great flavors that are much more difficult during the winter, unless you are a serious griller, and then you won’t be hindered by a little snow!
My family tends to get that I really do enjoy cooking, and that frequently means that I get some really cool gifts. This year, for example I got a stovetop smoker from my brother and his wife! Obviously it can go in the oven as well. It has a lid that slides on for smaller items, and works pretty well. I tried it a few days ago with some chicken breasts, and was pretty happy with the results. Of course that made me think what else can I do with this? I have a feeling I am going to be smoking lots of things. It is actually very nice since you don’t want to rush it there is time to do other things while dinner is cooking!
The other day Amy told me that she was going to hang out with a friend on Friday night. That meant I was on my own for dinner! I also happened to go to the grocery store and find a deal on a very thick pork loin chop. You can see where this is going…
In the past when I make BBQ I make a dry rub, and leave that on the meat. Typically I BBQ ribs. My method involves my dry rub, and then braising the ribs in beer in a foil pack for several hours. It is the old low and slow thing. 250F for 3 hours means that the bones actually pull out of the St Louis style ribs. Then I sear the outside over the charcoal grill, and throw on sauce. (I know, but I’m from St Louis, and that is kind of how it goes.)
I don’t really have a recipe for my dry rub, I just kind of eyeball it.
Brown sugar, kosher salt, ground ancho chili, cayenne pepper, ground cumin, ground coriander, thyme, ground black pepper, sometimes ground mustard if I happen to think of it. Everything gets combined, and then spread evenly on the meat.
As far as the smoker goes… I’m going to use the hickory chips. Obviously I have no idea if you have a smoker or not, but if you do you should follow the instructions as far as using yours. Mine I started on the burner which gets the wood chips started. For my smoker they are essentially sawdust. You just have to spread a couple of tablespoons in the bottom. It has a large pan, with a smaller pan that fits inside with a removable rack. Then a lid for the whole thing. I poured about half a Bard’s beer in the drip pan figuring a little flavorful liquid wouldn’t hurt anything, and then drank what was left! (What would you have done? Yep!)*
So, everything looked like it does in the picture above, and I turned on the burner. After a minute or two I started seeing wisps of smoke coming around the drip pan, so I slid the lid over the whole thing, and slid it into the oven I had preheated to 250F. Obviously when you put a piece of meat in the oven at 250F from less than room temperature you are not in a hurry to eat, and I figured 2 solid hours would get me where I wanted to be.
Two hours later…I used my thermometer to make sure I had reached a safe temperature, and I was in good shape. Now, I closed the lid, and let it rest for about another 15 minutes. (This was hard. I pulled the bone out of it accidentally, and a chunk of meat came with it, so good!!)
I moved it to a plate, and pulled it apart with a couple of forks. This is really pretty easy to do. If you have cooked the pork enough it will pretty much shred into bite sized pieces just sticking the forks in and moving them a little.From this point if you don’t know what to do I don’t really know if I can help you!!! Serve with your favorite sides, and enjoy. I’m not going to even get into the entire BBQ sauce debate. Do what you like!
I have leftovers which are going to make an awesome lunch or two!
* What I ended up with was fantastically tasty, but not quite as smoky as I had hoped for. I think I know why. This is only the second time I have used it, so I am still kind of getting used to how it works. I may have made a mistake or two with the whole thing. Not bad mistakes, but they may have prevented me from getting as much smoke as I would have liked. First, the ignition temperature of wood, is 275F. If nothing else the temperature in the oven wasn’t high enough to maintain the burning chips. The second mistake was probably the beer in the drip tray. The beer in the drip tray will never go above the boiling point of water (give or take), and since the beer is directly on top of the wood chips it kept the pan cooler than it needed to be for a consistent smoke to happen. Without the beer it may have been ok with the wood in the oven at the slightly lower temperature since it started burning on the stove top. I really don’t mind making mistakes this tasty! Plus now I have an idea of what to do different for next time!
Lately I have been doing a lot of cooking for groups(outside of work) so I thought I would actually write about it. Under normal circumstances I cook for myself and most of the time Amy, but not always. Over the past couple of years I have been playing disc golf. Now, I am not great, but I have a good time. This past weekend I was helping run a tournament, and we were having our Club Championships. This is generally one of the biggest parties of the year for us, as well as one of our most well attended tournaments. This is a two day event, Saturday we had a 27 hole round, and a couple of kegs of beer from Schlafly, a local micro-brewer (They used to have a gluten-free beer, but axed it due to low sales.), and BBQ for everyone. All told, I think we fed about 160.
Obviously, this task required a bit of help from several people. It also required a bit of planning. I came up with a menu that I figured would require very little prep, because lets face it I was going to have a lot of cooking to get done, and the simpler I could make it the better. Since we had done a pretty wide variety of things and I wanted to not duplicate something that had been done already I settled on jerk chicken. We had a few simple sides to go with the chicken too. I went to a local store that is open for restaurants to shop at, and found a great deal on chicken leg quarters. They were about $.44/pound, and came in 40 pound cases. Of course I needed 200 pounds. With bone in chicken I was figuring a hungry disc golfer would have no problem at all putting away a pound of chicken. So that would give us a little cushion. That was the easy part.
Finding a grill was sort of a nightmare. I needed a really big grill, and of course I don’t even own a small one! I already had some helpers tentatively lined up, and was pretty sure I could shanghai at least a few people to help if I needed to, they would want to eat after all! One Sunday morning during a round the topic of the Club Championships came up, and we started discussing where I was with the planning. Basically the grill was my one real sticking point. One of the guys suddenly stopped and pulled out his cell phone. He called a guy, and arranged for the most fantastic grill I could have hoped for! It even looked like a train!
This grill was amazing! It was hot as anything, but after a while I got the hang of working with it, and was able to get chicken that was perfectly cooked, and tasty. The chicken ended up so tender that you could literally pull the leg bone out of the leg with a simple twist of a pair of tongs! Here’s how we worked this magic: two step cooking. Often you want the skin browned, and the temperature in an oven just won’t do it as easily as the high heat of a grill or a saute pan. In this case the grill actually had two levels. The lower level would be fine for cooking thinner foods like a burger, but the upper level was a bit cooler. So, we used the lower level to mark the chicken, and then finished it on the to level. Season the chicken, and then put it on the grill skin side down. After a couple of minutes, check it, and if it is browned flip it to the other side. Then after a few more minutes we just moved everything to the top level. I was actually able to get about 14 pounds on the lower grill at one time, and in two layers I got an entire 40 pound case of chicken on the top. This is how I got 200 pounds of chicken cooked in an afternoon. It took about 160 pounds of charcoal, and cost me a bit of arm hair, but everyone had a great time!
What do we learn from this? Well, sometimes you can do things in different ways to achieve the same result. Tomorrow I am going to be making the Poulet Basques that I posted a while back for Amy’s birthday dinner. We’re going to have several people over, and I am going to roast the chicken rather than cook it the way I described in my post. I’ll take some pictures when I am doing it so you can get an idea, and write it up too!