Grillmaster’s Summer Cooking Guide

Everyone knows that the tastiest steak or burger is one charred on the grill and enjoyed in the company of family or friends. BBQ season has officially kicked off, and whether you are an experienced or novice griller, now is the time to fire up the barbie, hone your skills and, according to seasoned grillmaster Scott Thomas of GrillinFools, challenge what you think you know about the smoky art.

Thomas, who grew up watching his father conquer the grill every Sunday afternoon in the summer, wasn’t actually allowed to touch one until he moved out and got his own. He then became enamored with it, and since then has polished his craft by going against some of the traditional grilling techniques handed down for generations.

“It wasn’t until I started trying new methods that I started perfecting the old or doing away with them entirely,” he says. “At one point in my life, I started fires with lighter fluid, flipped steaks with a meat fork, cooked pork to well done, over seasoned, under seasoned and did just about every other sin on the grill imaginable.”

For you beginners out there, take Thomas’ mistakes as what NOT to do off the bat. What you should do, however, is invest in an instant read thermometer as a tool to get you on the right track.

“My grilling improved exponentially when I knew exactly when something was done rather than guessing and having to either eat dry, overdone food, or throw undercooked meat back on the grill,” Thomas says. Furthermore, as with any skill set, practice on the grill makes perfect.

Regardless of your expertise level, though, who said grilling is just for meat? Thomas suggests switching things up by throwing some leafy green vegetables, namely romaine, into the mix.

“Romaine is filled with natural, subtle sugars that are only truly revealed when the lettuce is charred a bit. I know it sounds strange, and I was mocked mercilessly the first time I made it at a family party, but it is so worth one attempt,” he says. “When it comes to grilling, conventional wisdom is not always accurate because conventional wisdom says I can’t grill a salad and that’s just not the case. I’ve even grilled soup!”

While you’re challenging your conventional grilling methods, step outside the box with a change in BBQ location, too. Cornelius Gallagher, Royal Caribbean International’s director of culinary operations, has plenty of advice for hosting a cookout on the beach, which cruisers can enjoy at the cruise line’s private destination, Labadee.

“BBQ-ing at the beach requires more planning as there is typically no access to gas, water, a kitchen or a local convenience store,” he says. “The key is to pre-plan and have all needed equipment and ingredients prepared in advance. Also, bring plenty of ice, water, charcoal and matches!”

For a casual seaside gathering, Gallagher suggests skewing the menu towards simple fare such as hamburgers and hotdogs, premade fruit and potato salad and bottled beverages. When in doubt, rely on pre-cooked and cold items, with the exception of the proteins to be grilled.

For more experienced grillmasters with high-end tastes, Gallagher suggests to use the wide-open space that the beach offers to roast a whole pig over a spit and grill up some veggies to accompany it.

When it comes to seating and lighting on the shore, “folding lawn chairs, low wicker tables and tiki torches work well,” Gallagher says.

Get ready to grill up a storm this summer and soak in the evening air and smoky flavors before its back to the oven for winter. And, wherever you are, don’t forget the marshmallows to roast for dessert!

Source Royalcarribean.com