May Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. For May, it is not a recipe, but a technique. You can find all of the recipes from that newsletter by clicking on the Recipe label.)

Grilling 101

May is a great time of year to get the grill out, clean it up, and get a fire going. A number of the entrees on our May menu can be grilled, so here are a few things to remember to get the best results.

1. Your heat source. Whether you are using a gas grill or charcoal, you will want to have one part of the grill hot and another part of the grill medium hot. After preheating the grill (for at least 15 minutes on a gas grill and 30 minutes with charcoal), hold your hand about 5 inches above the grill and count how long you can comfortably hold it there. If it's only 2 seconds, you have a hot grill. If it's 3-4 seconds, then you have a medium hot grill.


2. Your grill grates. Clean grates will keep last night's meal from flavoring tonight's, and will keep your food from sticking. After preheating the grill, scrape all of the residue off the grates with a metal grill brush. Then oil the grates with vegetable oil. Using tongs, dip a wad of paper towels into a small bowl of oil, then rub the paper towels over the hot grates (wait until the towels stop dripping - you don't want oil to drip right into the fire!) Oil the grates immediately before adding the food.


3. Your food. Start your chops, chicken, or steak over the hottest part of the fire. After 2-3 minutes, depending on the thickness of the meat, flip it (you want to see grill marks, and the meat should release from the grates. If it sticks, wait another 60 seconds and try again) using tongs. A spatula works too, but avoid using a fork. You want to keep all of the delicious juices inside the meat, not dripping into the fire. Give the second side about the same amount of time, then flip it once more, moving the meat to the cooler part of the grill. (If at any time while the meat is on the hot part of the fire there are flare-ups, you should move the meat to the cooler side of the grill) If you rotate the meat about 60 degree, you will end up with nice diamond shaped grill marks. Again, give the first side another 2-3 minutes, and then flip it a final time.


4. When is it done? The only way to be sure is with an instant read thermometer. Pick up the meat with your tongs and insert the thermometer through the side of the meat until most of the shaft in is the meat (unless you have an electronic thermometer - then you want the tip to be in the center of the piece of meat) Check the label on your entree to see the minimum temperature required for your entree. Because grills have hot spots and drafts, you need to check each chop or chicken breast - don't assume that they will all be done at exactly the same time.


5. Enjoy!