THRILL of the GRILL

There are few things as indicative of the summer season as a big backyard barbecue. As the warm sun casts its golden rays, the enticing aroma of grilled meats and smoky marinades permeates the air, creating an irresistible invitation to indulge in mouthwatering delights. The sound of laughter and friendly banter intermingle with the sizzle and crackle of the grill, as friends and family gather around tables adorned with vibrant salads, zesty sauces, and charred vegetables. Juicy burgers, tender ribs, and perfectly grilled chicken take center stage, tantalizing the senses with their succulent flavors and tempting textures. Summer barbecues embody the spirit of joy and relaxation, offering a perfect opportunity to savor delicious food, forge lasting memories, and bask in the simple pleasures of the season. We reached out to some of our favorite chefs in town for their tips and tricks on making your summer barbecues sizzle this year.

Christian Steinbach, Burban Kitchen

If I go to a friend's barbecue, I always end up either manning the grill or they ask me how I would do it. First off, barbecues should be about having fun and socializing, so make sure to have a cold beer or cocktail in hand! These are my general tips for getting the barbecue started. Look to the following pages for specific tips, tricks, and recipes from my fellow chefs around town!

#1 You can always cook your meat or seafood more, but you can’t un-cook it, so stay on the safe side!

#2 A digital thermometer is a must! For a larger piece of meat, like a tri-tip, you can test multiple locations for an average temperature. It takes the guesswork out of it, and if it’s cooking too fast, you can lower the temperature.

#3 I like to start with a hot grill because it helps clean it. Turn it up and wire brush when it’s very hot. A hot grill also helps your meat or seafood not stick when you first place it. You can lower the temperature after the initial sear is complete.

#4 From my experience, most people season meat, fish, or vegetables like they’re going to eat it right then. A lot of the spice cooks off or falls off during the grilling process, so season it heavily! If you think that’s going to be way too much, that’s when you have just the right amount. For full effect, season it an hour or more in advance—even a full day if you can.

Christian's Secret BBQ Brussels

There are few summer side dishes more delicious than BBQ Brussels sprouts, and grilling them up the right way can make them the star of any summertime barbecue! To start, clean your Brussels sprouts by trimming off the ends and any brown leaves. If they’re super large, make sure to cut them in half—they’ll grill better and be easier to eat!

The following step makes a HUGE difference in how your grilled sprouts turn out. Steam Brussels sprouts over boiling water until al dente or about 75% done, then place them in the refrigerator to chill. Remember to do this in advance so they have plenty of time to cool down.

When you’re ready to barbecue, toss the Brussels sprouts with your favorite barbecue sauce. Once fully coated, you can place them in a wire basket, or straight on your grill, at medium-high temperature. It’s important to note they cook really fast, so be prepared to pull them off within 3-5 minutes, depending on the temperature of the grill. Use tongs and a metal spatula to flip on the grill. Once cooked, the barbecue sauce will caramelize and blacken quickly, giving the Brussels sprouts a great smoky flavor. To add some fun touches when it’s in a serving bowl, sprinkle with cooked bacon bits, parmesan cheese, and drizzle with ranch dressing. Of course, you can always just eat as is. They’re great warm off the barbecue or cooled, and the sky is the limit for toppings. Happy summer!

Jason Colabove, Crush Restaurant

If you’re looking to cook up some awesome backyard burgers this summer, you have to start with great chopped meat. I usually go to S&S and have them grind up some fresh brisket and chuck meat to create the perfect blend. I tend to hand-form 6-ounce patties as I’ve always found that to be the sweet spot. Brush those patties with dijon mustard and your favorite rub or seasoning before it hits the grill for the best results.

INGREDIENTS:

For Tangzhong:

- 2 tablespoons bread flour

- 2 tablespoons water

- 4 tablespoons whole milk

For Dough:

- 1/2 cup whole milk @ 95°F

- 1 tablespoon instant yeast

- 2.5 cups bread flour

- 1 teaspoon fine sea salt

- 2.5 tablespoons granulated sugar

- 1 whole egg

- 1 egg yolk

- 3 tbsp unsalted butter, softened

For Egg Wash:

- 1 whole egg

- Splash of whole milk

Instructions

I like to treat my burgers like I treat my steak—don’t overcook it! There’s more to a burger than just the meat though. Make sure you have a good selection of fresh produce and cheese available to really build the perfect stack, and if you really want to wow the crowd, try this recipe from my friend, Joshua Weissman for homemade buns. It’ll make a huge difference in the end result!

1. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.

2. For the primed yeast mixture, add water, whole milk, and instant yeast, and mix together. Store in a warm area and let sit for 8 minutes.

3. In a stand mixer bowl, add the dry ingredients. Slowly add in milk and yeast mixture + the tangzhong mix. Let homogenize. When the dough starts coming together, add the egg and egg yolk. Then increase speed to medium-low until incorporated. Gradually add butter until incorporated, meaning when the dough is mixed, nothing sticks to the sides.

4. Lightly grease a medium-sized bowl, gently fold and place seam side down. Place a damp towel on the dough and bring to a warm area to proof for 1 –1.5 hours

5. To shape, punch the dough down, then flour work surface.

6. Divide dough into six even pieces.

7. To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.

8. Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.

9. Place shaped dough in a rimmed sheet tray lined with parchment paper. Leave 2.5 in of space or 6 cm apart.

10. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.

11. Let rise at room temperature for another 1-2 hours, or until doubled. Before baking, brush with egg wash. Bake at 375°F for 18 minutes until golden brown.

Frank

Always start with a great steak if you're looking to get great results! I prefer to cook my steaks in an iron skillet as the hot iron gives the steak a beautiful crust that you cannot achieve on a standard grill. It also sears in the juices for optimum flavor. I prefer keeping the temperature at exactly 400°F. Season the steak however you prefer, then sear in skillet to desired temperature. Remember to let the steak rest for a few minutes before serving, and top it with my signature steak sauce to really set it off! Simply mix tamari reduction, some sliced jalapenos or serrano peppers, grated fresh ginger, and shiitake mushrooms together for the perfect complement to your steak! Cheers!

In my opinion, the key to grilling anything beef is simple—less is more! Stick with simple seasoning to achieve a delicious flavor that doesn't mask or take away from the natural flavor of the steak itself. I prefer a blend of granulated garlic, kosher salt, and coarse-ground black pepper. Last, and most importantly, brush your steak with melted butter before serving!

Smoking meat is different than grilling it, but a simple change will ensure you get the best results! Once your smoker is up to temperature, and you’re ready to get started, take your meat out of the refrigerator. Do not let the meat sit out until room temperature before putting it on the smoker. The colder the meat, the better the smoke ring!

I love adding big flavor and color to any grilling event, and there are few better ways to do it than with chimichurri! It's an uncooked sauce that you may already be familiar with as either a marinade or a condiment. Regardless of how you use it, it’s a great fresh, earthy summer finish that will wow your guests. Add it to steak or grilled shrimp for a fresh herb and pepper kick! Mix up the ingredients below for my own special chimichurri recipe and enjoy!

Trevor’s Chimichurri

- ½ cup olive oil

- 2 tablespoons red wine vinegar

- ½ cup finely chopped parsley

- 1 diced shallot

- 3-4 cloves of finely-chopped garlic

- 1 de-seeded, finely-chopped jalapeno

- 1 de-seeded, finely-chopped red bell pepper

- ¼ cup cilantro

- ½ tablespoon Kinder’s “The Blend” seasoning

Rich Garcia, Red Tavern

I absolutely love bistecca alla fiorentina, but I like a little sauce with my steak. In the summer, I choose a lighter sauce to accompany any kind of steak I make. This sauce can be an Italian salsa verde, but it can also be a Sicilian salmoriglio. I first tried salmoriglio sauce in a restaurant on the Almafi Coast, far from Sicily, but it opened my eyes to it. Try this recipe and see for yourself!

Grilled T-Bone with Potatoes and Salmoriglio

For the Salmoriglio

- 1/6 cup olive oil

- 1/4 cup water

- Juice of a lemon

- 1/2 clove garlic, finely minced

- 1/2 cup fresh parsley leaves, finely chopped

- 1/4 teaspoon of dried thyme

- 1/2 teaspoon dried oregano

- Salt to taste

In a small bowl, whisk the olive oil. While whisking, add the water slowly. Incorporate the water and oil, then slowly add the lemon juice. Incorporate the lemon juice fully, then add your herbs. Remember to taste. Slowly add salt and taste again.

For your potatoes

- 1 pound of Yukon Gold Potatoes quartered

- 2 tablespoon of olive oil

- 1 minced garlic clove

- 2 teaspoon of Italian seasoning

- 1/4 teaspoon of salt

- 1/4 teaspoon of pepper

- parmesan cheese for garnish

Place your potatoes in a large bowl and mix with the olive oil, garlic, Italian seasoning, salt, and pepper. Place the mixture in a sheet of foil and wrap the foil around it completely. Place on the grill on medium-high for a total of approximately 20 to 25 minutes with one turn at the halfway mark.

Remove your T-Bone an hour before grilling. Preheat your grill to medium high temp. Brush the steak on all sides with olive oil and season with a generous amount of salt and pepper. Grill the steak on one side for five minutes. Flip over and grill the other side for another five minutes. Flip to its original side. If you want those perfect grill marks, make sure the steak is placed on the grill in an opposite direction than it previously was. Grill for two minutes, then flip and grill for two more minutes. Check the internal temperature of the steak. It should be at 125 degrees. Take it off and let it rest for about five minutes. If you like your steak done a little more well, leave it on as long as you would like.

Plating: After five minutes of rest, place your potatoes on one side of your platter and place your steak on the platter next to it. Spread the salmoriglio sauce over the steak and potatoes. Enjoy!

Kristina

We always season our tri-tip with Traeger's Blackened Saskatchewan Rub and smoke it at grill temperature—225 or below until the internal temperature of the meat reaches 120-130. I remove the tri-tip from the grill and wrap in foil to keep warm, then turn the temperature of the grill up to 450 or higher. I return the tri-tip to grill and sear on both sides for a couple minutes to lock in the flavor!

Tom Sittman, Parkside Tap House

When friends gather ‘round to talk about summer barbecues, it’s always centered around steak. What’s the perfect cut? What’s the perfect temperature? How do you get that perfect crust, sear marks, or properly lock in the flavor? Somehow, chicken always seems to get left out of the conversation, but it’s always been a big part of my summer barbecues. Not only is chicken a healthy option, but it’s also one of the most versatile, and grilling chicken has always been one of my favorite ways to prepare it. In my opinion, it should be a welcome part of every summer barbecue!

One of the main gripes regarding barbecued chicken is how quickly it dries out. Chicken cooks quickly and, without proper preparation, it can be easy to lose all the flavor and juices to a subtle mistake in timing or temperature. An easy way to safeguard your chicken and keep it from drying out too easily, is to soak it in a brine for a few hours before you grill it. If you’re really looking to protect yourself from having to potentially make another run to the grocery store, give yourself an extra hand by soaking it in that brine for a full 24 hours before your barbecue. It can take it! It’s also a really easy way to add flavor.

When it comes to creating the perfect brine, you can either go simple with a solution of salt and water, give it a little additional sweetness with sugar, or take it to the next level with some flavors that will really make your grilled chicken sing. My go-to is equal parts salt and sugar dissolved into enough liquid to cover the chicken. I tend to add some fresh and dry herbs along with spices like peppercorn to kick things up a notch. Some bay leaves and whole garlic cloves in the brine will make it a dish to remember! Keep that thermometer on you and shoot for an internal temperature of 165°F to make sure your chicken is perfectly grilled before serving. Brush on some of your favorite barbecue sauce while on the grill to get a nice caramelized skin, add it after to kick up the flavor, or just rely on all that work you did earlier with the brine. No matter which way you serve it, I’m confident it’ll be some of the best grilled chicken you’ve had. Serve it alongside my vegan potato salad recipe below, and you’ll be the hit of any summertime barbecue!

Tom's Vegan Potato Salad

- 5 lbs red or blue potatoes

- 1/4 cup garlic

- 2 shallots

- 1/2 bunch parsley

- 1/2 cup sherry vinegar or apple cider vinegar

- 1/4 cup E.V.O.O.

- Salt and pepper to taste

- Pinch red pepper flake (optional)

Boil potatoes, then strain and let cool—the colder they are, the better they will hold together when cut. Cut potatoes into medium dice or half inch by half inch. Chop garlic, dice shallots, and chop parsley. In a large bowl, combine potatoes, garlic, shallots, parsley sherry vinegar or apple cider vinegar, and extra virgin olive oil. Add salt and pepper to taste. You can also add red chili flakes if you want to add a little heat. Cover and place in your refrigerator for an hour before serving. Will hold over night.