Food

Ah, the outdoors. Now’s the time to fire up the grill and plan meals outside, as the July 4 holiday is coming up and the heat is rising, sending energy bills for East Texans through the roof.

But before you roll out the grill, it might do a cook well to do some maintenance, make sure the cooking surfaces are clean and note food safety tips for outside dining.

According to the Hearth, Patio and Barbecue Association, 77 percent of all households have a grill or smoker, and during the summertime, 44 percent of those who own grills use them one to two times a week.

There are a variety of grills on the market these days, from shiny stainless steel mega grillers, to the dollar store charcoal setup. The debate between gas grills and charcoal and wood chip grills is only an issue to the cook, but most any grilled dish is prepared the same way.

Smith County Extension Agriculture Agent Brian L. Triplett suggests first getting the grill started, then scrubbing the wire racks with a heavy duty grill brush or wadded-up foil.

Gas grills can be turned on, much like a stove, whereas charcoal and wood chip grills must be started with lighter fluid and flame.

Making sure the grill is hot for cleaning will make things easier on the outdoor cook, as it cuts down on the muscle work.

Next, be prepared. Know what food stuffs, utensils and containers are needed before you get started. Also, examine the recipe for cooking times and ingredients to have on hand.

Triplett suggests having these things on hand:

Triplett said laying on an extra-thick cut of meat could take too long, but the too-thin cut could become tougher on the grill.

Charcoal and wood chips should be stacked 3 inches higher than the food you are prepared to cook.

“For instance,” Triplett said, “A one-inch steak would require four inches of charcoal.”

Give the grill a chance to heat up. Coals should be free of flame and glow a dark, cherry red in the center, as the exterior coals become gray or white.

“The advantage to gas is they take a shorter time to heat up,” he said.

Triplett also recommends pre-soaked charcoal for easier lighting, but for the traditionalist, first make a pile of charcoal and liberally apply lighter fluid. Wait three to five minutes for the fluid to soak into the coals, then light the grill.

Following recipe cook times is key, but a good meat thermometer also is helpful to make sure the meat is at a proper temperature for safety and consumption.

Dos and Don’ts:

Do use tongs or a spatula when dealing with meat

Marinades

Marinades and rubs help tenderize and add flavor to meats, fish and poultry. Often, basic recipes call for lemon juice, vinegar, oil, wine and other spices.

Marinade meat, chicken and fish in a covered container in the refrigerator. Use 1/4 to 1/2 cup for each 1-2 pounds. If tenderizing, marinade for at least six hours, but no longer than 24 hours.

“If you marinade too long, the meat will deteriorate,” warned Penny Hunter, an assistant for Better Living Texas, a program through the extension office. “Use plastic or glass containers to marinade because the acids in the marinades can react with the metal pans and could affect the flavor.”

Hunter said food safety is important when using marinades. If the marinade will be used as a dipping sauce, double the batch. Marinade that has already been used should not be used on cooked foods.

Both Hunter and Tripplet agree cooking fruits and vegetables on the grill will liven up any outdoor meal, provide variety and help balance the meal. For instance, grilled squash or corn make good alternatives to potato chips.

Now’s the time to find fresh vegetables, too. Visit one of the local farmer’s markets and take advantage of everything from Noonday Onions to homegrown tomatoes, zucchini and squash — all good for the grill.

Smith County Extension Agriculture Agent Brian Tripplet demonstrates the amount of heat and the correct distance of the heat source to the meat on a gas grill during the grilling demonstration at the agriculture building in the East Texas Fairgrounds.
(Staff photo By Jaime R. Carrero)