If the weather warms up as promised this Memorial Day weekend, people in Caledonia will be warming up the grills for the first time in what seems like an eternity.
And the experts say there are just a few things you need to know to make sure your backyard or beachfront bar-b-que goes off without a hitch.
GET THE GRILL READY
“Cooking With Class” chef and teacher Staci Joers said there are three easy-to-avoid mistakes people make: using a low-quality grill, using a dirty grill, and using charcoal lighter fluid or “match light” charcoal.
“[That’s] the worst the worst thing you can do for your food -- charcoal lighter fluid does not burn away and leaves food with that petroleum taste,” she explained.
She said that the $150 grills sold at discount stores are okay for burgers and brats, but if you want to seriously grill, you need to invest in the $500 to $800 range. She recommends Weber, and personally uses a “Napolean Grill,” which has an infared back burner and professional rotisserie.
She said that twice a year, she completely dismantles her grill, scrubs and de-greases all the parts, and uses a paper clip to poke open the gas jets, which can become plugged. She discourages cooks from oiling the grates.
“Food will not stick to a clean, hot grill so there is no need to oil the grates. In fact, oiling just leads to smoking and flaming,” she said.
BRATS & CHICKEN: PLAN AHEAD
Danny Johnson, owner of (1317 Four Mile Rd.), said the secret to brats and chicken is planning ahead.
He bakes his brats the night before in the oven at 225 degrees for a half hour, then keeps them hot in beer or juice in a slow-cooker or in a pan right on the grill.
“Beer is better than water, but water will work,” he said. “Beer gives a little body to the brat.”
Shane Brossman makes and sells 35 kinds of sausages at his store, (6900 Hwy. 31, Racine). He said his favorite is the jalapeno and cheddar.
“That’s a really good one -- I like the flavor,” he said. “It’s spicy, but it’s not so hot that the spice is all you taste.”
When it comes to chicken, Johnson said that again, you’ll need to plan ahead. He said that raw chicken can be hard to deal with at a picnic, since the juice can contaminate other food. If you’re determined to serve it, he recommends that you parbake it at home, then brown it on the grill.
STEAKS AND BURGERS: PATIENCE, PLEASE
“The biggest mistake people make with red meat is that they don’t let it rest,” said Johnson. “You have to let it finish cooking on the platter. With a steak, that means letting it sit for 15 minutes after you’ve grilled it for three to six minutes on each side.”
Johnson also said he learned his burger method from an expert: a local woman who owns McDonald’s franchises.
“Don’t play with your burgers; you only need to flip a burger once,” he said. Flipping it repeatedly just allows the building heat to seep away, making it harder to cook the inside thoroughly. “If you need to do something, turn it 45 degrees so it gets a nice criss-cross.”
THE FINISHING TOUCH
Johnson also discourages customers from going the cheap Wonderbread route when it comes to buns.
“Good meat and good buns make a huge difference. You can put an average cut of meat on a homemade bun and it will taste phenomenal,” he said.
Both Johnson and Brossman said that Memorial Day is in their top five as far as sales go. And by the way, while Brossman’s will be closed Sunday and Monday, Danny’s Meats will be open until noon Monday, in case you’re a procrastinator.
And Joers said that a lot of people don’t realize you can cook more than meat and vegetables on the grill; she teaches students how to make a dessert called “Mint and Honey Cantaloupe Skewers” at her grilling class. For a fantastic finish at your next picnic, here’s her recipe:
1 cantalope, peeled, seeded and cubed into 1 1/2" chunks
3 Tablespoons unsalted butter
1/2 cup honey
pinch salt
1/4 cup fresh mint, washed, patted dry and minced
1/2 cup toasted coconut
sorbet or sherbet
Preheat grill on high for 10-15 minutes.
Soak 8--10" bamboo skewers in water for 15 minutes.
Thread the cantalope onto the skewers, leaving a little space between each chunk.
Heat the butter in a small saucepan with the honey and a pinch of salt until butter is just melted. Stir in mint and let sit 5 minutes.
Brush skewers with mint mixture and grill, lowering temperature to a medium-high, for 2-3 minutes per side or until lightly browned.
Serve 2 skewers per person over a bowl of sorbet or sherbet, sprinkled with toasted coconut. Enjoy!
