The Fourth of July is the day to declare one’s independence from the kitchen and take in the liberating aromas of outdoor grilling. What to grill, however, is the perennial dilemma. The recipes here detail the vast range of dishes one can create off-range.
BOBBY FLAY’S GRILLING ADVICE MAY BE SURPRISING
It would be unwise for backyard grillers to discount Bobby Flay’s advice.
When it comes to matters of fire and meat, Flay has positioned himself as one of the top experts, courtesy of his Food Network shows and numerous cookbooks on grilling.
But his advice on steak grilling in the June issue of Food Network Magazine will raise a few eyebrows. First, he ixnays the popular bone-in cuts. Secondly, he embraces filet mignon, which for many carnivores is the flavorless baby food of prime meats.
Let’s talk about the bone: "The bone doesn’t impart that much flavor on the grill and it makes steak cook unevenly," he said. "Rib-eye is a good example. It’s always really rare next to the bone. I’d rather eat a rib-eye without a bone that’s cooked evenly on all sides."
Now the filet mignon: "Lots of chefs don’t think it has enough flavor, but I like how tender it is," he said, adding that rubs, sauces and flavored butters can ramp up the cut’s flavor. "A lot of times I’ll use a rub to crust the steak and give it flavor, then add a glaze or butter when it’s coming off the grill."
One more surprising piece of advice when it comes to summer grilling: Flay said he’s not a big proponent of marinades. "They don’t have as much impact," he said. "Rubs, however, get cooked right into the steak."
- Houston Chronicle
Bobby Flay’s Perfectly Grilled Steak
Four 11/4- to 11/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignon (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper.
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperatures of 135°), 5 to 7 minutes for medium (140°) or 8 to 10 minutes for medium-well (150°).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Recipe from "Food Network" magazine, June 2010.
THE GRATE ALTERNATIVE: FIRE-COOKED FISH
Move over, burgers. Step aside, chicken. If you want to grill something that’s truly fast food, consider the fillet over the filet mignon. Grilling fish produces fillets that are so flaky and flavorful, you won’t think twice about missing the beer batter or the deep frying.
Grilled fish is healthy – virtually fat-free save a small brushing of oil or butter to keep it from sticking – and cooking it on wooden planks can add flavor without increasing the calories.
"I think the easiest way to grill fish is to plank it," said Karen Adler, co-author of Techniques for Grilling Fish and Techniques for Planking ($12.95, Harvard Common Press).
Planking, or cooking on a plank of aromatic wood that has been soaked in water, helps to keep fish moist and eliminates the need to turn the fillet over, so sticking isn’t an issue. Fish on a plank cooks via indirect heat and not direct flames. It’s important to soak the plank in cold water for at least an hour before putting it on the grill so the wood doesn’t burn during grilling.
Planking comes in handy for very thin fillets that fall apart when grilling. When it’s done cooking, the fish can be served directly from the plank too. Planks are fairly inexpensive – at major retailers a two-pack of cedar planks typically sells for $5 to $10 – and can be washed and reused several times until they become too charred.
If you don’t have a plank, aluminum foil also works well for lining the grill grates and creating packets for fish. Inside a packet, even the most delicate fillets hold together on the grill, says Adler’s co-author, Judith Fertig.
When it comes to how long to cook fish on the grill, Adler and Fertig advise a simple "10 minutes per inch of thickness" rule, turning over at the halfway point. A salmon fillet that measures three-quarters of an inch thick will need roughly 7 to 8 minutes, or about 4 minutes on each side, over high, direct heat.
- Lisa Abraham, Akron Beacon Journal
Planked Salmon with Mustard-Mayo-Dill Slather
Serves 6
1 salmon fillet, 3/4-inch thick, skin removed (1 to 2 lbs.)
1 15-by-6-by-1/8-inch cedar or alder grilling plank, soaked in water for at least 1 hour
FOR THE SLATHER:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 tsp. chopped fresh dill
1 clove garlic, minced
Zest and juice of lemon
Prepare an indirect fire in a grill, with a hot fire on one side and no fire on the other. To make the slather, combine all the ingredients in a small bowl until smooth.
Compare the length of the plank with the length of the salmon fillet and trim the salmon to fit the plank, if necessary. Place the salmon on the prepared plank and spread the mustard slather over the top.
Place the plank on the grill grate on the no-heat side. Cover the grill and cook until the fish begins to flake when tested with a fork in the thickest part, 25 to 30 minutes. Serve the salmon hot, right from the plank
Recipe from ‘Techniques for Grilling Fish,’ by Karen Adler and Judith Fertig.
WITH RIBS, LOW AND SLOW IS NOT THE ONLY WAY TO GO
When it comes to ribs, low and slow may be the mantra of the professional pit master, but it’s not the only option when it comes to the backyard grill.
An easy two-step technique will yield tender and flavorful pork ribs in about half the time it takes to cook them using the traditional slow-cook method.
To jump-start the process, simmer the ribs in a seasoned liquid before being grilled over indirect heat until the meat is falling off the bones. Here, baby back ribs are prepared with a chili-ale barbecue sauce, which can be used for basting and served alongside as well.
- The Associated Press
Barbecued Ribs with Chili-Ale Sauce
Serves 4
FOR THE RIBS:
1 cup cider vinegar
3 tablespoons molasses
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups water
2 pounds fresh pork baby back ribs or spareribs
FOR THE SAUCE:
2 tablespoons canola oil
2 cups chopped sweet onions
2 tablespoons minced garlic
12-ounce bottle chili sauce
12-ounce bottle IPA beer or other light ale
2 tablespoons molasses
1/4 cup cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce, or more to taste
In a large pot over medium-high, combine the vinegar, molasses, salt, pepper and water. Add the ribs and bring to a boil. Reduce the heat to a simmer, cover the pan and cook, turning occasionally so the ribs cook evenly, until the meat begins to pull away from the bone, 40 to 50 minutes. Drain well.
Meanwhile, to make the sauce, in a large saucepan over medium-high, heat the oil. Add the onions and saute until softened and lightly colored, about 10 minutes. Add the garlic and saute for 3 minutes more.
Add the chili sauce, beer, molasses, vinegar and Worcestershire sauce. Bring to boil, then reduce the heat to maintain a gentle simmer. Cook the sauce until reduced to about 2 cups, 15 to 20 minutes. Stir in the hot sauce. Measure out 3/4 cup of the sauce for basting.
Heat one side of a covered gas grill to high or prepare a fire in half of a covered charcoal grill. Baste both sides of the ribs with sauce and place, meaty-side up, on the unlit side of the grill. Close the grill cover and cook the ribs for 10 minutes.
Turn and baste the ribs periodically until they are well glazed and the meat is beginning to come loose from the bones, about 50 minutes. Cut the ribs into pieces and serve with sauce on the side.
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This one could get contentious.
