With summer just around the corner, its
time to break out the grill! Whether it’s hamburgers for two
at a campsite or the whole hog at a family barbecue, move the kitchen
outside and spice up your meals!
In this article:
Whatever you decide to do, there are
things you should know, things you should do, and a lot of food for
you to enjoy!
Grilling is global!
The origins of the word barbecue have
been traced to the Spanish word "barbacoa," which was used
to describe the meat smoking and drying methods of the natives that
Spanish explorers encountered upon arrival in the Americas. Smoke was
used to drive away the bugs that were attracted to exposed raw meat,
in addition to lending a tasty flavor to the meat-preserving process.
There is also speculation around the French combination of words "barbe"
and "queue" (beard-to-tail) as the origin, as well as theories
of an American version, "bar-beer-cue" (as in pool cue).
As this particular style of cooking evolved, different styles and interpretations
of the relatively simple method were refined. For example, the
difference between barbecuing and grilling is an important distinction
for outdoor chefs.
And what is that difference? Grilling
is the quick and dirty method, requiring an open flame and quick cook
times to be authentic. Barbeque on the other hand refers to cooking
over indirect heat, or low heat, over a longer period of time.
Most barbeque techniques also depend on wood chips, and therefore smoke,
to the cooking process. In some recipes, the smoke does add a
smoky flavor to the meat. Others just use the process to tenderize
the meat. You can tell if a cut of meat has been smoke barbequed if
you can see a pink ring around the meat – this is called a smoke ring
and is highly prized among BBQ experts. Grilled meats rarely have
a smoky taste, and never exhibit a smoke ring. However, traces of charcoal
sometimes can be detected in the final product. Even the experts
will admit that both grilling and barbequing have their place.
Make your choice based on how much time, and patience, you have at hand.
Here at home, American barbecue
However, Americans are not alone in their
love of outdoor cooking methods. Virtually every nation has grilled
meat as a staple to their diet. In Japan, the streets are littered
with yakatori carts with charcoal-filled hibachi featuring marinated
meat on a stick. In China and Korea, many use a grill to cook
meats and vegetables. An Indonesian street food staple is marinated
meat on a bamboo skewer, which is grilled over charcoal and served with
a peanut (sate) sauce.
In Middle Eastern countries like Turkey
and Iran, grilled meat on a stick is called kebab (kabab, kebap, kabob,
kibob, kebhav) and is most often made with lamb, beef or goat.
In India, a similar pork kebab is very popular, while Brazilian menus
feature Churrasco, the traditional staple food for gauchos of Southern
Brazil. Again chunks of meat are marinated in an acidic sauce,
skewered, grilled and served.
One important thing to consider, whether
you are barbecuing or grilling, is the type of charcoal used. Ever wonder
about the difference between lump charcoal and briquettes, and which
is better for you? Or the purpose of lava rocks? Read our Charcoal page to find everything you've ever wanted to know
about charcoal, including how to store it properly.
Grilling grassfed meats
Grass fed or pasture-raised meat is cooked
differently than factory produced, grain fed industrial meat. For example,
grass fed meat is leaner than grain fed so it doesn't have a lot of
extra fat. This means you must take a little extra care when cooking
grass fed meats.
The number one rule for cooking pastured
meat is not to overcook it. It needs about 30 percent less cooking time
than most conventional beef and is best if cooked medium-rare to medium.
Otherwise, it might be too tough. Overcooking is the number one problem
most people have when they switch to pastured meat, so don't give up
if it takes you a couple tries before you master cooking pastured products.
For grilling pork or chicken, consider
brining the meat beforehand to ensure that the meat is extra tender
and it won’t dry out on the grill. The most simple brine is
a mixture of 1 cup of table salt and 1 gallon of very cold or ice water.
Submerge your meats up to 24 hours before grilling. For a crispy
skin, make sure to remove your meat from the brine, pat dry and refrigerate
for a couple of hours before cooking.
If you're cooking hamburgers made with
pasture raised beef, add caramelized onions or other moisturizing ingredients
to compensate for the leaner meat. (Grass-fed hamburgers are generally
80 to 90% lean.)
Interested in more information on why
you should eat pasture raised meat? Read our "Enjoy Summer Grilling
With Grass-Fed Beef"
article, which includes cooking tips and ways to cook pastured beef.
The ultimate hamburger
Hamburgers and picnics are synonymous,
and if you're looking for the ultimate hamburger, try making your own.
You can ground the beef yourself, as long as you have the right attachment
to your food processor or mixer. The best cuts are sustainably-raised
chuck or round.
Shannon Hayes, author of The Grassfed Gourmet Cookbook (Eating Fresh Publications 2004), says that
grass fed beef makes fantastic hamburgers, using only ground beef with
salt and freshly ground black pepper. Her book also has a section called
"Tips for Making the Ultimate Hamburger" (By Loren A. Olson,
M.D., Malabar Farm, Iowa, used with permission).
Loren Olson takes the business of burgers
seriously, elevating their production to high science and an art form.
Below are a few of his tips, plus a few extra considerations to guarantee
the perfect burger. For safety, ground beef should be kept refrigerated
until just before cooking and the burgers should be cooked to a minimum
internal temperature of 160°F.
- The ideal patty is 6 ounces
of raw meat (ideally, ground chuck), shaped into a 41/2-inch circle,
3/4-inch thick on the edges and 1/2-inch thick in the center. To
do this, simply form the burger, then gently press in the center on
one side to form a small depression. These patties will cook evenly,
and they will not end up puffy and round. If you're grilling your burger,
be sure that the grill is hot and that the grate is clean. This should
help ensure that the burgers won't stick, but it’s okay to brush on
a little oil before cooking as a preventive measure.
- Burgers should be grilled
or fried over medium-high heat for a nice crusty exterior and a juicy
interior. According to Loren, you can tell if your grill is hot enough
if you can hold your hand 5 inches above the grill rack for 3 to 5 seconds,
but no longer.
- Leave the grill uncovered
while the burgers cook.
- Six-ounce burgers do not require
much cooking time -- 2 minutes and 30 seconds on the first side and
3 minutes after flipping will yield a medium burger.
- Don't press on the burgers
with your spatula while you are cooking --you'll squeeze out the juices.
- To toast buns, split them
open, and lay the halves, cut-side down, on the grill rack for the last
45 to 60 seconds of the cooking time.
If you like cheeseburgers, try shredding
the cheese and mixing it in with the ground beef before you make the
patties. The cheese will be more evenly distributed, and you won't risk
overcooking your burger while you're trying to melt a slice of cheese
on top after your burger is done.
For an extra special burger, try Sustainable Table's ultra-juicy
hamburger. And if you must
have fries with your burger, try our homemade french fries recipe.
The skinny on hot dogs
What exactly is in a hot dog, and is
it really that unhealthy? The answer depends on the type of dog you buy and the ingredients that make them up. If you
choose the mass-produced varieties that contain monosodium glutamate
(MSG), nitrates and miscellaneous byproducts, you will not be choosing
the healthiest option.
But if you want to enjoy this all-American
favorite, there are hot dogs available that are produced by sustainable
meat companies that do not contain any fillers, byproducts or additives
like MSG or nitrates. Another option is to skip the meat altogether
and try a vegetarian soy dog. Read our Hot Dog Days of Summer article to find out more about all these options
before you purchase your next package of franks.
You can grill anything!
Once you are comfortable with your grill
and all the basics, there is no need to stop at hamburgers and hot dogs!
Food safety
As outdoor temperatures increase, so
do the chances of bacteria getting into your food and making you sick.
To help ensure you have a healthy and safe summer, make sure to purchase,
store, prepare, and cook your food properly. Start by purchasing sustainably-raised
meat and poultry; in addition to being better for your health and the
environment, these products have been shown to contain lower levels
of harmful bacteria than foods produced on factory farms. To find
sustainably raised meat in your area, whether from a farm or store,
visit our Eat
Well Guide and simply put
in your zip code.
Wash fruits and vegetables in cold, drinkable
water before cooking, grilling, or eating, especially produce that has
been treated with pesticides. Buy fruits and vegetables locally when
they are in season - less chemicals are used on foods that are not stored
for long periods of time and are not shipped long distances. Farmers markets are an ideal place to shop for your next grill
session.
And, remember, even fruits with skins
or rinds (like watermelons or oranges) should be washed - any contaminants
on the outside could penetrate the fruit when you cut it or spread onto
your hands when you pick it up.
Instead of a fork, use tongs or a spatula
to turn steaks or other meat - piercing meat with a fork can contaminate
the inside of the meat with bacteria. It can also cause juices to escape
from the meat, which can cause it to dry out quicker. Make sure the
utensils are long, so you don't accidentally put your hand over the
grill when turning meat.
Refrigerate leftovers promptly. Perishable
foods should not be left unrefrigerated for more than two hours (if
the temperature is 90 degrees Fahrenheit or higher, foods should be
refrigerated after one hour).
Interested in more tips on food safety?
Read our Summer Grilling Food Safety
tips for these and many more
ideas on how to make your summer safer and more healthy.
Veggie burgers don’t always come in a box
There are many tasty varieties of veggie
burgers in your freezer aisle, but if you want to make an extra special
grilled vegetarian burger, never fear. Simply clean a few Portobello
mushroom caps and brush them with some garlic infused olive oil (just
throw a couple of crushed cloves in the oil 30 minutes before using)
and set aside. Next, slice an apple length wise to get the biggest
possible slices and soak in some water and lemon juice – this will
keep them from drying out on the grill. Then, put the mushrooms on a
hot grill, gill side down. Carefully, lay the apples down on the coolest
part of your grill. Make sure that they don’t fall through the
grate! When the mushrooms have softened quite a bit (5-8 minutes),
flip them, place the apples on top, and cover with slices of your favorite
brie. Serve on a toasted bun. Your vegetarian friends will
never turn down a BBQ invite again!
Vegetables
Grilling vegetables couldn't be easier!
All you have to do is brush on some extra virgin olive oil, sprinkle
on salt and pepper to taste (if desired at all), and throw on the grill.
Vegetables don't need the same high heat that meat does, so it's best
to cook them toward the sides of the grill where heat tends to be lower.
Vegetables are best cooked over medium heat.
Grilled Asparagus is extremely popular
- all you have to do is brush on olive oil, season to taste, and put
on the grill for 4 - 5 minutes. Portobello mushrooms are equally popular.
Coat with extra virgin olive oil, season, and simply throw on the grill.
Cook for 6 to 10 minutes, turning once. But don't be shy - toss any
vegetable on the grill to see how it tastes.
Corn on the cob is delicious on the grill.
Just pull out the silks at the top of the ear and brush a little oil
on the husk. If you are feeling particularly gourmet, you can
put a compound butter (butter mixed with herbs and/or spices) under
the husk. It might be a little tricky to eat, but the flavor will
more than make up for the mess! Cook for about 10 minutes, flipping
once to cook both sides.
Or get
Fruit
The key is to use locally grown, sustainably
raised/organic fruits and vegetables. When you eat produce that has
been picked only a day or two beforehand, you won't need sauces or many
flavorings, because the natural taste of the food will come through.
Fruits cook most evenly when cooked over low heat. The best option for
grilling fruit is to wait until the coals begin to die down.
You will know when your fruit is done
when it gets soft and shows dark grill marks. The natural sugars will
caramelize where the grill touches the fruit, creating tasty crunchy
bits.
Some grilling aficionados say that almost
any fruit can also be grilled, and they taste delicious. All we can
suggest is that you try it! You can grill the fruit with the skin on.
Some people like to brush on olive oil or use melted organic butter;
others feel the taste of oil or butter can overpower the flavor of the
fruit. Softer fruits and vegetables (like peaches and squash) might
need to be put on foil that has several holes poked in it. Have fun
and experiment.
Please note - fruits tend to have a high
water content, which can make them very hot. Make sure to let the food
cool a little before eating, and taste a small portion first so you
don't burn your mouth.
Cheese
That’s right. Grilled cheese:
does a more delicious combination exist? Halloumi, which is a
white semihard cheese that originates from Cyprus is a wonderful grilling
cheese. Brush it with oil and grill in large chunks or pair it
with fruit, like apples or pineapple, in a kebab. When it softens
and shows grill marks, it is done.
Potatoes
Why heat up an oven when you are outside
enjoying the sunshine. Use your grill to make all of your side
dishes. Dice potatoes and onions, throw in some butter and wrap
in foil. Place on the upper rack of your grill. Potatoes take
a fair amount of time to cook, so you may want to start these first.
Pizza
This is a real show-stopper, and so easy!
Roll out your favorite pizza dough and oil one side liberally.
Place oil side down on hot grill and let it cook until a crispy crust
forms. Flip and add your pre-grilled toppings and close the grill.
The bottom of your pizza will turn golden brown, with some lovely grill
marks, and all of your toppings will melt and bind together with the
lid shut. Take the pizza off the grill with tongs – it will
be hot!! Another variation on this theme, is a dessert pizza.
Follow the same process but instead of traditional savory toppings,
top the pizza with a sweet cheese like mascarpone and grilled peaches
and sprinkle fresh mint on the final product.
Summer sippers
If you are looking for healthy choices
to wash down your grilled supper, there is a lot to choose from. Make
your own iced tea or fruit juice spritzers. Turn lemons into lemonade!
For more ideas on delicious summer sippers, read our Picnic Beverages article.
Taking the grill on the road
Thinking about a road trip? Bring
your grill along and you will be well fed! Just be sure to read this article about bear-proofing your camp, so you won’t
have to share your local groceries with an unwelcome dinner guest.
Along the same lines, you might want to take a look at these tips to beat the bugs.
For more information
Grill and Camping Recipes
Below please find a few of our featured
grilling recipes – visit our Grilling and Camping Recipes page
for many delicious, mouth-watering recipes to make while eating outdoors
or camping during the summer and fall months. Happy grilling!
Food
for the Grill
- Grilled Flank Steak Wraps
with Farmstead Cheese, Avocado, and Market Romaine Leaves, courtesy of Chef Todd Gray, Equinox Restaurant, Washington DC
- Heirloom Tomato Salad with
Market Basil, Cucumber, and Grilled Sourdough,
courtesy of Chef Todd Gray, Equinox Restaurant, Washington DC
- Grilled Romaine Salad with
Crispy Bacon, Chimichurri Sauce, Avocado,
Tomato & Roasted Poblano Peppers,
courtesy of Chef Jennifer Biesty, Top Chef Season 4
- Pozo Mountain Easy Bruschetta
Burgers, Juanell Nick Hepburn, Nick Ranch Gourmet Beef
Sides
Don’t forget, you can find many more
recipes for summer fun on our Grilling and Camping Recipes page,
including some delicious easy-to-make recipes that anyone can make!
