Grillin’ 101
Whether you’re a novice or a pro, outdoor cooking has never been more fun or fulfilling. Here are some basics to get you started
Has anyone ever recommended adding a “butt rub” to your next meal? If they did you might have raised an eyebrow and wondered what they had in mind. The fact of the matter is butt rubs, dizzy pig seasonings and bone-sucking sauces are all common items associated with spicing up grill-outs.
“There are no rules when it comes to grilling,” says Rex Holbrook, manager of BBQ’s Pits-N-Spits in Appleton. Twenty years ago, folks would have been just now unveiling their grills from storage to kick off the summer season. Today, it’s not uncommon to smell the irresistible aroma of grilled food filling the air year-round. Barbecue versus Grillin’
Before we get into the basics of grilling, ask yourself this: When you invite your friends over to enjoy some food and drinks in the summer, do you call it a barbecue or a grill-out? Barbecuing and grilling are two very different methods of outdoor cooking, yet the outcome is always the same—convenient food that’s fun to cook, with no mess in the kitchen.
Holbrook says, “Barbecuing is basically an indirect method of cooking at a low heat for a long period of time. Grilling is a more direct method of cooking with high heat and less time.” Both methods are effective at getting the job done. Around here, most people, regardless of cooking time or heat temperature, say, “We’re grilling out tonight.”
Grilling has expanded from the Saturday afternoon burgers and brats to more gourmet and everyday meals, including fish and veggies. Grilling has also become an art, with a huge variety of tasty accompaniments to help even the most clueless griller serve a decadent, flavorful meal. Whether you’re a novice or a pro, outdoor cooking has never been more fun or fulfilling. Here are some basics to get you started Charcoal versus Gas If you’re in the market for a grill, you might be torn as to what to purchase. Basically, it comes down to two types: charcoal and gas. The difference really comes down to convenience. A gas grill allows you to simply turn the gas valve, open up a burner and turn it on.
“Some folks are tried-and-true charcoal customers and you couldn’t give them a gas grill,” says Holbrook. “It seems to depend on their upbringing and how their families grilled when they were growing up.”
Most will agree that charcoal provides a better taste than gas, although gas grills offer versatility through flavored briquettes and wood chips to open up flavor options. Charcoal grills now offer lump charcoal, a natural charcoal which eliminates the carbon from your grilled foods. A 20-pound bag will cost you about $15 but it also lasts two to three times longer than regular charcoal because you use less and it burns hotter.
Gas grills need to be seasoned right from the start. Holbrook suggests: “When you get a new grill, light it up for 20 minutes on high. The last five minutes throw some bacon on there. Let it smoke up to get some flavor before you start grilling steaks or burgers.” Holbrook also reminds gas grill users to preheat their grills between five and 10 minutes before grilling to ensure accurate cooking times.
Grills can range in price from $87 to $12,000. On the high end, some come with remote controls to open and close the hood. For people who are always on the go, the Freedom Grill FG-50 might be the best option. This grill comes with a three-year/36,000-mile warranty, as it can be attached to your truck, SUV or RV. Then there’s the Big Green Egg, a ceramic cooker that barbecues, grills and bakes. (Imagine baking cookies, pies and even bread in the outdoors!)
Finding the right grill is as easy as determining your grilling needs, such as how often and what types of food you grill and what your budget is.
Essential Tools The basic grilling tools include tongs, a spatula and a good grill brush. Holbrook showed off the new trend in grill brushes, offering replacement brush heads, which will last four times as long as a standard grill brush.
After being out in the elements and enjoying your meal, cleanup is usually the last thing on your mind, yet it is important to keep your grill in tip-top shape. Here’s a cleaning tip from Holbrook: “Take tinfoil, shiny side down, and place over the grates. Turn your grill on high for about 30 minutes. It’s going to smoke a lot. After it cools down, you can just brush off the remains.” Of course, what constitutes a grilling essential also depends on your needs. If you are an avid griller then you may want to consider purchasing an internal thermometer (also available with remote controls). Gas grill smoker boxes are very popular as well, and are available in flavors such as hickory and apple. And for that special gift on Father’s Day, you might consider a hat with a light clip for those late-night grill-outs. Special pans for grilling fish and veggies have become essential, in addition to the wide variety of seasoning blends that are needed.
Want to impress your friends with your grilling expertise? BBQ’s Pits-N-Spits offers grilling lessons with Mad Dog & Merrill, ordinary backyard Joes from the New London area who travel the country sharing grilling secrets. The store even offers a ladies’ night, coming up in June, complete with wine and appetizers.
Outdoor grilling not only puts great-tasting food on the table, it also can turn a meal into a special event. For more information about upcoming grilling lessons at BBQ’s Pits-N-Spits, call 920.882.8686.
Grilling Secrets/Hints
Don’t overcook chicken and pork.
Put a rub on food before grilling with a little olive oil. Mad Dog & Merrill say, “If it goes on dry, it comes off dry”. Rubs can be put, refrigerated overnight to keep flavors in.
Fish is done when you see white bubbles on top.
If grilling fish sounds difficult, start with a tuna steak. Cook at 450 degrees for 3 minutes on each side.
Brine chicken and turkey.
Brining is simply a mixture of sugar and salt and other desired spices with water. Put mixture into a bag with meat, refrigerate to get moisture into meat.
Perfect Corn on the Cob.
Soak for one hour, grill for 20 minutes, turning frequently. For a sweeter taste, put corn in foil with maple syrup or honey Keep the cover on the grill to allow the aroma to penetrate the food Turn foods with tongs, instead of piercing them with a fork, to retain food
