Grilling for Labor Day and Beyond

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    NEWSLETTERS

    TK
    AP
    Meat, drinks and more on this summer ending food tour.

    Using Rubs-Since most rubs have an ingredient that may temporarily stain your hands(toasted wheat or caramelized sugar) pour the rub into a large size baggy put in meat and just shake to coat evenly. Apply rubs 10 to 20 minutes before grilling. When grilling, wait until the last 10 minutes to apply your bbq sauce that contains sugar, as it will burn at high grilling temps. When doing a low and slow bbq, go ahead and apply the sauce at the beginning as long as you are doing an indirect cooking session.
     
    Zier’s Power Rub Recipe:
    1/2 C fine ground coffee
    1/2 cup kosher or sea salt
    1/2 cup packed dark brown sugar
    2T paprika
    2Tchipotle pepper powder
    2T cardamom    
    2T ground ginger
    1/3 cup chopped garlic
    1/2 cup olive oil
     
    Combine all ingredients except oil in food processor to mix, add oil to make a paste, and rub on meat minimum 2 hours, overnight for larger cuts.
    DAVE ZIER’S QUICK GRILLING TIPS
     
    In all cases when you are grilling, use both a timer and meat thermometerZier recommends digital type as they are very accurate within 2-3 degrees-only problem is replacing battery now and then and they are not recommended for temps over 500 degrees.
     
    To add more smokiness to your grilling, soak some wood chips, hickory, mesquite or any fruitwood, minimum of 20 minutes or longer in water. wrap loosely in a double layer of heavy duty aluminum foil, ( a handful is enough for a quick grilling session) place the packet of wood chips directly on the coals, or if on a gas grill ,over an unoccupied burner turned on high. Close lid and grill like you normally would.
     
    To turn your grill into an indirect cooker: before you light your charcoal, position two common bricks on either side of your charcoal so that you can place a large ceramic tile or terra cotta planter dish inverted on top of the bricks, light the charcoal, position cooking grate as you normally would and you will have turned your grill into your own indirect cooker, for ribs, chicken, etc. You should also have room under the grate for a drip pan to avoid any flare up.
     
    Don't overload your grill, always leave at least one third of open space. Every grill will have a hot spot, you will need space to move things around when cooking to avoid burning anything.Even if you have to have two cooking sessions it's better than having some things well done and some things undercooked.
     
    Use Your Vent. Any one who has used the newer ceramic cookers will have done this at least once; you've taken everything off the grill, only to find out not everything is cooked to perfection, so you throw it back on the grill. You open the lid (after having closed all the openings to shut down the combustion) , and suddenly a fireball erupts through the opening directly at YOU!   To avoid this, before lifting the lid, open all vent holes on the top before cracking open the lid. This is known as flashback, and obviously have serious consequences apart from ruining your meal.
     
    The Proper and Easiest Way to Light Charcoal : Never use lighter fluid, look into buying a "charcoal chimney" from your local hardware store, or use a portable propane torch to ignite your Natural Lump Charcoal. While different from briquettes, Natural lump charcoal actually burns hotter and longer, if you can avoid the smell of petroleum products in your food, wouldn't you try this? Also when you shut down your grill the fire goes out and you can restart the leftover embers, not likely with briquettes as they contain chemicals and starches to burn up faster.
     
    Grilling Steaks
    Sear them first 1 min. on each side with high-reduce heat if using gas grill with the MOM method-medium off medium—depending on thickness-recommend taking off 5 min. before they will be done-remove and platter and cover and they will continue to cook.
     
    Grilling Poultry
    There are new cooking guidelines for temperatures from USDA-cook internal temp to 160 degrees. Remove from grill at 150 degrees-let stand 5-10 min. before carving for juicy poultry
     
    Grilling Pork
    Do not overcook your pork-the parasite is killed under 140 degrees. Zier recommends cooking pork to 155 degrees and the juices can still be pink.
     
    Grilling Ribs
    Start on high temperature to sear meat and reduce heat-cook indirectly. Wait to apply sauce in the last 10 minutes so sugar won’t burn.
     
    If you can not grill outside
    Try This-brush your steak with olive oil or butter and put into very hot cast iron/stainless steel skillet-sear the meat 1 min. on each side and put skillet in oven for 200 degrees-using digital thermometer rare 125/medium rare 130/medium 140---do not recommend anything over medium.
     
     
     

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