’Tis the season for the heart of the home to move to the back porch. Outdoor grilling keeps the house cool and clean-up easy. Summer cooking should be tasty and fuss-free. Here are some basic tips to save you a bit of money and add flavor to your summer grilling, said the gal who prefers vegetables to meat. Since that’s the case, I tracked down a meat lover and griller. I’m kinda darn sure you’ll like his advice and even more certain you’ll love his flowers.
In addition to these grilling tips, I've lined up the area's best mixologist and soon-to-be Cicerone, Josh Nagle. Josh shares three beers for holiday celebrating and pairs them with savory and sweet dishes. It's not to be missed on the Phoebe’s Pure Food, 2 Weird Hungry Girls Podcast.
Tips from the veg lover (me):
- Make your own rub or barbecue sauce to keep on hand, adding extra flavor to meats and vegetables.
- Herbed butters are easy to prepare and add richness to grilled beef, fish or vegetables.
- Never underestimate the power of a simple marinade and dressing. There is flavorful simplicity in summer dishes. Let’s keep it that way. Fresh vegetables served with a quick dressing is satisfying. Greek and Citrus vinaigrette recipes are included below and can be used as a dressing or for basting.
- If you are on a budget, buy a great cut of meat when it is on sale. Use now or freeze for later.
- Prepare your menu with leftovers in mind. Double the portion you cook. Leftover grilled meat can be stretched by mixing into a grain/bean salad, enjoyed alone or become a mixed greens salad topper.
- Open your grilling horizons to vegetables. Vegetables are pound-for-pound more cost effective than meat; they keep vegetarians happy and are lovely as leftovers. Grill carrots - not just eggplant and zucchini.
- Grilled vegetables are amazing on day two. Top off a bed of fresh mixed greens with grilled vegetables, cheese, nuts and a dressing.
- Slice citrus in half and open-face grill it. You’ll enjoy the caramelized flavor of lemon, lime or orange juice on your vegetables, fish or poultry.
In addition to this Basic Spice Rub recipe, give the Chocolate Chili Spice Blend and Roasted BBQ Sauce recipes on phoebespurefood.com a try.
Tips from the meat lover:
Have you met the Rustic Bunch? Catch them at the West Reading Farmer’s Market this spring. I’ve personally used the Rustic Bunch for adding sunshine to my living space, and also for special events I’ve catered. Not only does Jason Smaglinski grow gorgeous flowers, it turns out he is a grill master too. He and his lovely wife, Katie of PenMerry Design, host some mad grilling parties. He shared some of his grilling secrets with me. This is for you…dreaming of warm weather grilling reader. (I might add that I love tip #4.)
“Scurrilous commentary on the grill:
- Don’t be cheap… buy good meat. All of God’s edible creatures are not created equal. Seek out a local butcher and develop a relationship with them. Not only will they help educate you, but they will cut you a break on prices and put aside select meats for you.
- My two cents on organics: Store-bought chicken has the flavor of my work boots when compared to organic chicken. Organic beef is reasonably priced. I can’t make an objective statement on pork because I’ve never had a piece of pig I didn’t like (pig kidney included).
- Don’t overcook. Always remember that a piece of meat doesn’t stop cooking until it is off grill for a couple minutes. Letting it rest before serving lets the meat come up to temp and then redistributes juice throughout the meat. Now that you’re not being cheap, and buying decent meat, go out and by a Thermapen to make sure you don’t wreck your upscale protein.
- Don’t be afraid to try new things, and for the love of all that is holy, stop using recipes exactly out of a book. Develop your own tastes and take a risk on messing it up. If this happens, compensate with an extra glass of whatever it is you enjoy. Like Frank Zappa says, “without deviation from the norm, progress isn’t possible.” I’ve stumbled upon a couple gems in my time, some I still enjoy, but many are lost because I didn’t write it down….” – Jason Smaglinski, Owner of the Rustic Bunch and Master Griller
Basic Rub for Meats or Vegetables V, VG, GF
Recipe: Phoebe Canakis, phoebespurefood.com Ingredients:
- 1 tablespoon paprika
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon lemon or lime zest
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon oregano
- 1 teaspoon cayenne
Directions:
- Combine and save in a mason jar for the summer grilling season. Make a double batch and gift one to a special friend.
Citrus Balsamic Vinaigrette V, VG, GF
Recipe: Phoebe Canakis, phoebespurefood.com This recipe works well as a marinade for poultry and basting sauce for grilled vegetables. Yield: 1 cup Ingredients:
- 1/4 cup extra virgin olive oil
- 1 teaspoon grainy mustard
- 1 teaspoon raw organic agave or honey
- 1/4 cup balsamic vinegar
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon thyme
- 1/4 teaspoon orange zest
- pinch salt
- pinch pepper
Directions:
- Whisk the olive oil with mustard and agave. While whisking slowly incorporate the vinegar and orange juice. Add the herbs salt and pepper.
- Place in lidded jar and keep chilled for a week.
Greek Vinaigrette V, VG, GF
Recipe: Phoebe Canakis, phoebespurefood.com This recipe works well as a marinade for pork or poultry and basting sauce for grilled vegetables. Yield: about 1/2 cup Ingredients:
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon local honey or organic, raw agave
- 2 teaspoons grainy mustard
- 1 small clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/8 teaspoon coarsely ground pepper
Directions:
- In a small bowl whisk the lemon juice as you slowly pour in the olive oil. Continue to whisk adding the honey and mustard. When emulsified add in the garlic, oregano, salt and pepper.
- Place in lidded jar and keep chilled for a week.
