For Memorial Day, Grilling Tips From People Who Know a Thing or Two About Meat
andrewmalone/Flickr Let the games begin.
Memorial Day weekend is finally almost upon us, which means that America gets to use patriotism as an excuse to grill vast quantities of animal parts. As this signals the official start of the grilling season, we figured it would be a good time to ask some of our local experts for advice on how to treat meat. Click through to see what they have to say on the topic.
Takashi Inoue, chef-owner of Takashi
"If you don't have time to marinate meat overnight, use a simple barbecue marinade sauce [Takashi's recipe follows below] and 'massage' the meat in a bowl with the marinade for a few minutes before placing on the grill."
"Two key words to grilling meat: 'hot' and 'brief.' Your grill should be very hot before placing meat on it; once it starts cooking, its time on the grill should be short."
"Flip the piece of meat over when the bottom side has just started to change color and the fat begins to appear on the top surface. Don't turn the meat over and over -- this will make the meat lose all of its delicious juices."
Josh Sharkey, chef and co-owner of Bark Hot Dogs
On vegetables (yes, vegetables):
"The best way to get more flavorful, tender vegetables without charring the heck out of them is a good marinade. I love grilled portobellos and prefer a marinade made with sherry vinegar, balsamic, extra-virgin olive oil, thyme, rosemary, shallots, salt, and a lot of cracked black pepper. Be sure to grill the vegetables on the least hot part of the grill to avoid burning."
"You don't always need to use direct heat when using a grill. You can always do an 'en papillote' of sorts. Marinate fish -- perhaps with an herb oil or salsa verde -- and wrap in parchment, then wrap again in aluminum foil. Use the top portion of the grill, and bake the fish with the lid of the grill closed. Allow about 11-13 minutes per pound of fish. This method also works very well for potatoes. "