Grillling Greatness for Beginners
By Doug Roese, Lakewinds Natural Foods
It’s no secret that most of us start to get a little hungry whenever we smell food on the grill…even when it’s three doors down! Many of our fondest food memories as kids involved outdoor cooking, and not just because we could spill our food without getting in too much trouble! Grilled foods taste fantastic—they have the perfect amount of woody flavor, they are eaten the moment they are declared done, and they may even have that ideal amount of charred spots many of us treasure. However you like it, the sooner we get started, the sooner we eat! So here are some tips and shopping ideas for your next BBQ; shouldn’t that be today??
Getting Started
Clean the grill. A clean grill makes all the difference in the world. No, seriously, clean the grill! You can get an inexpensive wire brush complete with scraper at any paint or hardware store. In fact, save some time by scraping down the grill after cooking… it’s easier while it’s still hot, and you’re now ready for the next BBQ!
A proper fire is next: start with good hardwood charcoal for the best flavor and even, natural burning. Using lighter fluid is now an unnecessary danger. One method is to buy ‘starter bricks’; 3-4 under your charcoals gets them started with little fuss. But a better method is to buy a starter chimney (less than $15) and put some rolled-up newspaper (they use soy inks these days!) in the bottom, topped with charcoal. Start your coals about 20 minutes before you want to start cooking. The coals should have a thin layer of ash when they are ready. Spread out your coals properly. It’s nice to have a hot side and a cooler side. Lay the coals out in a single layer, then add a second layer to the hot side. A tried and true method for testing heat: hold your hand above the coals at ‘food height’ until you can’t stand the pain; 2-3 seconds is hot, 4-5 is medium, and 6+ is low.
Let your meats come to room temperature! It allows the center of the meat to come to proper temperature before the outside gets burnt or dried out. But for food safety, don’t let them be at room temperature for more than an hour before cooking. Avoid flare-ups by trimming fat from meats and allowing marinated meats to drain for a minute. A very light brushing of oil onto the grate or the food itself will help keep things from sticking, especially if your grill is nice and hot.
For safety precautions, remember to keep pressurized cans away from the flame. The heat can cause them to explode! Also, keep a squirt bottle of water in case things get out of hand, but squirt slowly to avoid ashes flying up over everything.
Other Food Tips
- If you’re using a gas grill, you can still add some smoky goodness by putting some soaked wood chips into a ‘bag’ you make out of aluminum foil. Just punch a few holes in the top, and place close to your flame. With coals, just push aside a few to make room for the soaked chips.
- Use your hot spot to sear (quickly brown) both sides of your meat, then finish on the cooler side. Use the cooler side for veggies that take awhile, like corn or potatoes.
- You can save time and hassle by precooking some of the harder items like potatoes, ribs, carrots or even whole chickens by starting in the microwave (not the meats!) or oven. Then finish on the grill.
- Brush BBQ sauces onto meats near the end of the cooking process so they don’t burn.
- Grill baskets are a great invention, which allow you to grill all sorts of smaller items (shrimp, scallops, cut-up veggies, etc.) that would be too much work otherwise (or require a lot of skewers).
- You’ll often have more coal-time than food… perhaps plan on cooking some extra meat and veggies for the next few days. They won’t be quite a tasty as today’s, but still have a lot of that special grilled flavor.
Preparing Marinades
- While you may have a favorite recipe, it’s nice to know that we carry tons of delicious marinades and dressings to make your meat and vegetables moist, tender and tasty!
- Natural marinades tenderize meats because of their acidity, so use a glass or stainless bowl, or a plastic bag. In fact, the zipper-style bags are popular as they allow you to use less marinate because you can press out the air so all the meat is in contact with the liquid.
- Fish should be marinated quickly; usually less than 2 hours, maybe less for thin pieces or cubes. Cubed meat or chicken only needs a few hours, while a whole pieces may benefit from 12-24 hours. You’ll need approximately 1/2 cup per pound of food.
Special Ingredients for the Grill
Check out Lakewinds' produce and meat departments for foods that are made for grilling! In our produce department, look for peppers, portobello mushrooms, leeks, eggplants, Vidalia and Walla-walla onions, asparagus, corn and even pineapple – all taste fantastic when grilled! Some produce is best marinated while others just need a little oil, salt and pepper. You’ll also find fresh herbs for the finest marinades and natural woods chips like hickory and mesquite.
Stroll over to our meat department where our staff is ready to help you get the best all natural and organic “low-carb” delectables for your meal. But may I just suggest a few of my favorites: organic-fed Norwegian salmon, Dakota Lean lamb, and almost any of the great Hans sausages. Before you leave the meat area, check out all the marinades, BBQ sauces and dry rubs available above their freezer too. For those vegetarians in your life, buy tempeh from our refrigerated section. Tempeh tastes great in kabobs and topped off with BBQ sauce.
Also, visit the deli and cheese departments for delicious, pre-made sides such as vinaigrette veggies and potato salad as well as gourmet cheeses to compliment your main grilled entrée.
Lastly, stop by Lakewinds Natural Home for a wide selection grilling and cooking books, outdoor candles and other patio decor, and for Wustof Trident knives! While you are there, pick up Dr. T's Mosquito and Gnat Repellent or sandalwood mosquito sticks to help keep the bugs at bay during your grilling event.