Grilling, A Great Summer Pastime! - Big Y® World Class Market®

Certain smells are just synonymous with summer — chlorine, sunscreen and freshly cut grass, for instance.

But nothing says summertime more than the aromatic smell of a meal cooking on a backyard grill. In America, grilling has evolved from a quick way to cook into a favorite activity and more, the grill has become a gathering place for families and friends. And those who practice the act of grilling are perpetually trying to perfect it.

From beef and fish to poultry and vegetables, virtually any food can be prepared on the grill. It’s not only a great American pastime but a great way to enhance the flavor of your food. So, whether you’re whipping up a quick dinner for your family or entertaining a group of friends and neighbors, these delicious recipes will surely become part of your grilling tradition.

A Flavorful Addition

just can’t be found through conventional indoor cooking. But even the choicest steak or fish fillet can become more flavorful just by adding a handful of aromatic wood chips to your grill’s fire. It’s a simple way to turn up the taste and turn you into a grilling gourmet.

Flavored wood chips can be purchased from a variety of hardware stores or online. However, not all wood chips work well for grilling, and you should avoid softwoods such as pine, spruce or cedar. Instead, opt for hardwoods, including nut and fruit. Oak, hickory and mesquite woods are the most popular for grilling, but there are so many varieties, you can experiment to create your own favorites.

Experts recommend that you match the wood’s “flavor” to the type of food you’re grilling, just as you would use a particular spice to complement the taste. To ensure your wood chips smolder slowly and evenly, presoak them in
water, then drain and toss onto your coals or add to your gas grill’s smoker box.

Below are some basics that will help you match the type of wood chip to the food you’re planning to grill.

•Mesquite – You’ve no doubt sampled mesquite flavor, especially in Southwestern-style dishes. Mesquite chips will give a bold, smoky taste to beef or chicken.

•Hickory – A Midwestern favorite, hickory’s rich flavor is especially delicious when cooking pork.

• Oak – Oak is very popular among European and professional chefs for its clean flavor and versatility. It’s equally suited for cooking poultry, seafood or meat.

• Apple – Apple has a mild but fruity flavor and complements pork, sausage, salmon and ham.

• Cherry – This is similar in taste to apple but is a tad tarter. Try it with lamb, duck, steak or venison.

• Alder – This Pacific Northwest wood’s clean taste makes it a good choice for seafood, chicken or pork.

• Maple – The subtle, sweet flavor of maple works well with pork, poultry and seafood.

Visit the Big Y Neighborhood Butcher Shop for old-fashioned service and great quality. Our friendly staff will cut your meat the way you like it — plus we’ll season it for free! For the perfect barbecue entrée, try our ready-to-grill kabobs, made with fresh vegetables, Black Angus beef, Big Y chicken or Hormel® Always Tender® pork. Just ask for Sam…he’s always there to help you.

Cooks Corner

A Colorful Rainbow of Flavors

Cooking over an open flame brings out amazing flavors in an entire rainbow of vegetables, from tried-and-true favorites like corn to unexpected flavors like eggplant. Use our tips below to expand your grilling repertoire beyond steaks and burgers!

EGGPLANT
With hearty, meaty flesh and the ability to soak up flavor, eggplant lends itself quite nicely to grilling. For a classic and delicious taste, cut eggplant into medallions or quarters and baste lightly with a flavored oil. Season to your liking and grill for 4 to 5 minutes on each side.

RED BELL PEPPER
The direct heat of grilling really brings out the natural sweetness of red peppers. Slice in half, de-seed and grill for 5 minutes on each side, or slice into chunks for a smoky, crunchy addition to kabobs. Beware of over grilling — those sweet peppers will turn bitter if they’re cooked too long.

SQUASH
Summer squash are tender and juicy when grilled. Slice in half lengthwise and scoop out all seeds or strings. Baste squash with oil, sprinkle with chopped fresh herbs, then place in a foil pouch and grill for 10 minutes.

CORN
This summertime staple is a natural on the grill. Grill corn on the cob right in the husks for 5 to 10 minutes, or remove husks, dot corn with butter, sprinkle with salt and pepper and wrap in foil to cook.

Try Some Great Grilling Recipes!

Savory Porterhouse Steaks | Tangy Marinated Vegetables

Salmon with Lemon & Dill | Sweet Peaches with Mascarpone Cheese