Ask people their favorite thing about summer and you will hear the same answer over and over—food from the grill! Nothing compares to a great barbecue!
Chef Scott, a.k.a “the Bear,” loves grilling all delicious meats, but his favorites include Heritage Farms pork chops, ribeye, and ribs. In the great chicken wing debate, the Bear favors grilled and slathered wings to all others.
While we all love the taste of grilled food, our opinions differ as to how that food should be cooked. The type of grill you choose to cook on is completely up to you. It all depends on how much money and time you want to spend, how many people you plan to feed, and what types of food you plan to grill.
CHARCOAL GRILL–grill and smoke food; fuel includes charcoal briquettes and lighter fluid; many people prefer the smoke flavor of food cooked on a charcoal grill; heat is hard to control; not as convenient as other methods (you need to arrange the coals and coat them with lighter fluid before you light, then wait 20-30 minutes before cooking)
GAS GRILL–grill, roast, and bake; fuel includes natural gas or propane; convenient for year-round cooking; refillable fuel tank; quick startup with electronic ignition (takes 10 minutes to heat up); more heat control than charcoal grill; produces less smoke flavor
KAMADO STYLE GRILL–grill, roast, bake, and smoke; fuel consists of hardwood lump charcoal, which adds more flavor to your food; no lighter fluid needed; excellent heat control; ready to cook in 10 minutes; grills at both low and high temperatures; great for smoking food at very low temperatures over a long period of time; expensive (prices can reach more than $4,000)
Follow Chef Scott’s grilling tips and enjoy a safe and delicious barbecue season.
- Heat your grill, then clean before and after using.
- Simple is best.
- Use lots of good olive oil and fresh herbs.
- Use separate cutting boards for meat and veggies. Disinfect thoroughly.
- Clean your grill. Did we mention that already?
- Don’t turn food more than once or twice while grilling.
- Use a meat thermometer to test for doneness.
- Let meat rest after taking it off the grill to redistribute juices.
- Remember to keep your grill clean!
- Most importantly, treat the person “manning the grill” with great reverence and reward with numerous ice cold beverages of his/her choice.