Mastering the Art of Grill Cooking
By Heather Bailey
Perhaps
it is the low-carb craze or the fact that red meat is back in
favor, but grilling has never been more popular. We are not simply
talking about burgers and hot dogs cooked out on a charcoal grill;
today’s grilling is far more complex and diverse than ever
before. Restaurants, too, are focusing large portions of their
menu to the subtle and simple flavors of grilled meats and fishes.
Grilling is a quick and healthy way to prepare almost any dish.
The arrival of summer’s long evenings and warm breezes provides
the perfect backdrop for a night spent sipping a cool glass of
Riesling or maybe a Margarita, enveloped by the unique smell of
grilled meat over an open fire.
What you might remember from childhood, that domed Weber grill
filled with lighter fluid-soaked charcoal briquettes, is a thing
of the past. Modern grill equipment has become so state-of-the-art
that architects are incorporating complete outdoor kitchens into
patio and deck designs all the time. These kitchens can be as
elaborate as having brick ovens, a gas cooktop and warming drawers.
A visit to Breakaway, on Route 134 in South Dennis, will let you
choose from a wide array of grilling equipment, ranging from small
charcoal grills to elaborate gas models that can be hooked right
into your home’s natural gas line. The extensive showroom
is stocked with everything you might need to become a grill expert,
from smoke-flavored chips to grilling utensils, and, if you are
lucky, you might just run into owner Ken Foster, known by most
as the “Doctor of Grillology,” and be able to ask
for some of his expert advice.
There are conflicting opinions on whether gas or charcoal grills
reign supreme. To purists, charcoal is the way to go, but for
greater ease and, therefore, more frequent use of your grill,
gas is the way to go. A charcoal grill allows you to use any type
of flavored chips (mesquite and apple wood are two popular varieties)
that impart a unique flavor to your meats that cooking on a gas
grill will never match. However, charcoal grills require patience;
you can’t just flick a switch and begin cooking in five
minutes. No matter what type of grill you choose, you will be
grilling like a pro if you follow a few simple rules.
Keys to Becoming a Grill Master Make sure the grill is hot; if the grill is too cold your meat
will stick! When using charcoal, make sure there is NO FLAME; cook only over
glowing embers. Be prepared. Have everything you need within arm’s reach.
(Grilling is usually a quick way to cook your food, and nobody
likes overcooked steak.) A good set of tongs is a grill master’s best friend. Clean your grill before and after each use; this helps keep food
from sticking.
Here are a few more tips that are a bit more specific to what
type of meat you prepare:
Beef, Lamb, and Pork: Use cuts that have some fat in them; chops
are always a good choice for pork and lamb. A rib-eye, porterhouse,
or NY strip are great options for the steak lover.
Chicken: Boneless breasts cook in about 10 minutes on the grill,
so they are a great choice. Bone-in pieces can take upwards of
45 to 60 minutes! Only the most experienced griller can keep the
skin from charring and cook the meat all the way through; if you
like your chicken with the bone-in, I suggest you par-cook it
in the oven for 20 minutes or so before placing on the grill.
Seafood: When grilling shrimp, scallops or lobster, the keyword
is FAST. From two to five minutes is about all it takes to grill
shellfish, and in a split second they can get overcooked and rubbery.
Fish can be tricky as well; you want to choose a variety like
tuna, swordfish, or mahi-mahi that can stand up to the grill;
a delicate whitefish like cod will fall apart, and more fish will
end up in the fire than in your belly.
When it comes to seasoning your meats before they hit the fire,
there are many types of pre-made rubs and marinades available
in both grocery and specialty food stores. Rubs are best on slow-cooked
meats, because it takes a while for the flavors to be absorbed
by the meat. Marinades are great for chicken and seafood; just
be careful not to marinate seafood for any longer than 15 minutes,
or the muscles will begin to break down and all you will be left
with is mush. Marinades are also great for tougher cuts of meat,
like flank steak, because the acids in them help to tenderize
the meat. My Ginger Sesame Marinade is easy to make and is the
perfect blend of tangy, spicy and sweet, which goes perfectly
with chicken, steak, pork or even shrimp!
Ginger Sesame Marinade
1/2 cup honey (one-half cup)
1/4 cup sesame oil (one-quarter cup)
1/4 cup good quality soy sauce (one-quarter cup)
1/4 cup orange juice (one-quarter cup)
Juice of one lemon
1 tbs. grated fresh ginger (one tablespoon)
3 tbs. toasted sesame seeds (three tablespoons)
1 tsp. crushed red pepper (one teaspoon) Combine all of the marinade ingredients and whisk together.
Steak, chicken or pork can be put in the marinade the day before
cooking to soak up all those yummy flavors; one hint, to make
cleanup easier marinate in freezer bags.
Place the shrimp in the marinade no longer then 1/2 hour before
cooking.
Rubs are also easy to make, and combining some of the simplest
ingredients will often surprise you and impart a deep and robust
flavor to your meat.
Ancho Chile Rub
2 Large Ancho chiles, dried
1 tbs. garlic powder (one tablespoon)
1 tbs. cumin seeds (one tablespoon)
2 tsp. black peppercorn (2 teaspoons)
1 tsp. salt (one teaspoon)
1/4 cup dark brown sugar (one-quarter cup)
Combine the first five ingredients in a spice grinder, a coffee
grinder you use only for grinding spices or a food processor;
pulse until the chiles, cumin seeds and peppercorns are coarsely
ground.
Combine spice mixture with brown sugar; shaking the mixture in
a plastic bag will help to evenly combine the ingredients. The
sugar will make the mixture a bit sticky which will help it adhere
to your meat.
At this point all you need do is to rub the mixture evenly all
over whatever type of meat you have chosen. This rub is dynamite
on a pork roast or even a leg of lamb. As I said previously, rubs
work best on slowly roasted meats, so be sure to keep the temperature
of your grill low to medium. This is the perfect amount of rub
for approximately two pounds of meat; you can double or triple
the recipe should you be making a larger roast.
For those of you visiting Cape Cod without your own grilling gear,
don’t despair; there are loads of local restaurants specializing
in the art of grilling. Grille 16 is Rick Angelini and Derek Sanderson’s
latest eatery. Located at The Asa Bearse House at 415 Main Street,
Hyannis, Grille 16 is an old-style steakhouse where the exceptional
quality of the Prime Beef takes center stage. Whether your tastes
lean toward a Petit Filet Mignon, a mammoth 20-ounce Porterhouse
or tender Veal Rib Chop, you are sure to be delighted with a perfectly
cooked, mouthwateringly delicious cut of prime beef.
Also on Main Street in Hyannis is an entirely different type of
“grill” restaurant. The Brazilian Grill is an authentic
Brazilian Churrasco a Rodizio barbecue. Waiters or “Churrasqueros,”
clad in traditional garb, wander through the restaurant with swords
of meat, including every imaginable cut of beef, from top round
to sirloin to short ribs, to chicken and sausages, offering patrons
a taste. It is a veritable meat parade, not for the faint of heart
or the weak in appetite. As if this weren’t enough, there
is also a full buffet included, stocked with traditional Portuguese
fare like Farofa, Plantains and Rice and Beans.
A relative newcomer to the Cape’s dining scene is the Firefly
Woodfire Grill. Located in the heart of downtown Falmouth at 271
Main Street, the restaurant has an open kitchen centered on its
giant wood-fired grill. Patrons get a peek at the action as chefs
prepare the wood-fired Rib-Eye, a 16-ounce choice cut served on
a bed of Pancetta and Roquefort Potato Salad, with Candied Balsamic
Onions, Coarse Sea Salt and Fresh Rosemary. A specialty of the
house is the Wood-Grilled Pizza with a variety of fresh and intriguing
toppings. Outdoor seating in the summer and live entertainment
on most nights make the Firefly one of Falmouth’s evening
hotspots.
Since this is Cape Cod, where seafood reigns supreme, it is only
fitting that we have a restaurant that specializes in its preparation.
At 31 Sea Street in Harwichport you will find The Cape Sea Grille
where local fish reigns supreme. Sample the Grilled Atlantic Salmon
wrapped in Prosciutto di Parma and served with a Toasted Israeli
Couscous and Blackberry Vinaigrette, or the Grilled Swordfish
on a bed of Carrot Mashed Potatoes, topped with a King Oyster
Mushroom and Mussel Broth. The creative American cuisine served
at the elegant Cape Sea Grille proves that seafood can also be
a star on the grill.
Whether you prefer to be the grill master or would rather an expert
be in charge of the tongs, the grill is the place for food preparation
during summer months. And while the mercury rises, the wine most
certainly needs to be chilled!
Perhaps
it is the low-carb craze or the fact that red meat is back in
favor, but grilling has never been more popular. We are not simply
talking about burgers and hot dogs cooked out on a charcoal grill;
today’s grilling is far more complex and diverse than ever
before. Restaurants, too, are focusing large portions of their
menu to the subtle and simple flavors of grilled meats and fishes.
Grilling is a quick and healthy way to prepare almost any dish.
The arrival of summer’s long evenings and warm breezes provides
the perfect backdrop for a night spent sipping a cool glass of
Riesling or maybe a Margarita, enveloped by the unique smell of
grilled meat over an open fire.
Make sure the grill is hot; if the grill is too cold your meat
will stick!