Shine up that grill.
It’s time to get ready for some sizzle, smoke and spice with juicy, flavorful steaks, ribs and burgers, awesome vegetables and delicious desserts. With Memorial Day just around the corner, more than 70 percent of Americans are expected to fire up their grills.
Although grilling is a favorite summer pastime, Americans could use a little help. According to a finding in this year’s just-released annual Weber GrillWatch survey, “The majority of Americans [66 percent] still rate their skills as average,” said Sherry Bale, public relations director at WeberStephen Products Co. in Illinois.
With conflicting information from various sources, grilling can be confusing because there is no one right way to do it.
“Grilling is such a personal experience. I think people should learn the basics,” Bale said.
The survey also revealed a third of grillers admitted undercooking or overcooking grilled foods–and nearly half decide when to remove the food from the grill by cutting into it, a major no-no, as juices and flavor escape.
“What separates the master grillers from the masses is knowing how the fire can flavor the food and knowing the kind of heat that is right for fish, vegetables and meat,” said Jamie Purviance, chef and author of the “Weber’s Real Grilling” cookbook.
“Grilling is cooking something with very intense, high heat with the purpose of making it brown and imparting a good deal of flavor,” said David Kamen, associate professor of culinary arts at the Culinary Institute of America in Hyde Park, N.Y.
It’s all about the smokiness and caramelization of foods, Bale said.
Speaking about the new “The Culinary Institute of America: Grilling” cookbook, Kamen noted that the 175 recipes go beyond the basics–and include ideas for grilling quail, game hens, baby octopus, rabbit, swordfish, pineapple, pound cake, a banana split and much more.
“The biggest faux pas about barbecuing is pressing something with a spatula while cooking. Don’t press a hamburger, etc. because it squeezes out all the juices. And the biggest myth is that when you sear something on the grill, you’re locking in the juices. You’re not–you’re actually contributing to more juice loss,” he said. “[But] searing is good because you get a lot of flavor and texture from it.”
