Notes from the Cutting Board

BY TRAVIS SIMMONS | EXECUTIVE CHEF

It’s time to break out the grill, give it a good clean up, and have some fun in the backyard! Here are a few tips for the season whether you are cooking for the family or the entire lacrosse team.

Grill Prep

When it comes to cleaning grill grates, I do not like using chemicals. Instead, try a half an onion or lemon the natural acidity will break down any left-over debris. Use a grill fork or a pair of long grill tongs and scrub away at a medium heat. Next, bring on the heat by cranking the grill all the way up ‘til it’s white hot. I like to leave the onion or lemon on the grill while cooking, it adds a nice aroma for you to enjoy as you man the grill. This cleaning method will work on both gas and charcoal grills. I know there is a long-standing debate over which is better, gas or charcoal…they both have pros and cons, so I say just enjoy grilling and being outdoors.

Seasoning

No matter if it’s burgers, steaks, chicken, or fish, try letting them rest at room temperature before placing on the grill. This allows the proteins time to relax and absorb your favorite seasoning. When using marinated meats, the same applies let them rest at room temperature before placing on the grill. There are a lot of grill seasonings and marinades to choose from at the store these days, but I’m an advocate for good old kosher salt, pepper, and Montreal steak seasoning. I do not like the other variations of Montreal seasoning (i.e., chicken, pork, or fish); the steak seasoning is the only one you need, and it can be used for all meats and vegetables.

Working the Grill

I have the most fun in the backyard when I’m cooking for a large group. I enjoy loading the grill to the brim with meats and vegetables. With that said, you must stay on your toes and have a plan. I like to imagine a grid when doing this and adjust the temperature as needed. We all have hot spots and not-sohot-spots on our grills. Use that to your advantage. The hotter spots are good for burgers and dogs. The high heat will sear and lock in the juice and flavor. The cooler spots are great for fish, chicken, and seafood. When grilling seafood, stay away from delicate light fish. I like to use a firm fish like a swordfish steak. Side note: if you’re making skewers, don’t forget to soak them first. I feel beer works best. While grilling, things might start to flare up or even get out of hand. That’s just the grill asking for a taste of beer, don’t be shy give it a good splash.

Don’t Forget the Vegetables

Peppers and onions are a given when grilling, but let’s look at a few others. Fresh squash or zucchini planks rubbed with olive oil, fresh herbs of your choice, and crushed garlic are an awesome addition to the grill. I’ve just started grilling eggplant in the same fashion. Grilled portabella or cremini mushrooms go a long way and add another level to the grilling bounty. My favorite must be cauliflower steaks marinated in olive oil, saffron, garlic, parsley, and crushed red chili pepper. This is a fun one and looks great when it’s finished. The color and the depth of char grill on the cauliflower will have the most die-hard meat eater wanting to give it a try. 