Some people seem to believe that we are losing our creative edge with fire and steel.
…nine out of 10 Americans agree grilling is one of the best ways to infuse flavor into food, but admit it can be challenging to come up with unique grilling recipes. [source.]
Blame the decline of industrialization. Urbanization. The failing family structure. The sissification of the American male. Or chalk it up to Johnsonville’s release of a baked dataset in a well-timed press release that tries to convince the world that Brats are going to be the savior of our favorite pastime.
Fire, meat, metal, smoke, and steam. Yes.
Regardless of source or intent, I can’t help but agree with the concept. There is a problem in this country with uninspired grilling. My Chief Operating Officer told me once that a plane is never on course; it never takes a straight line to its destination. Instead, the pilots are constantly making small adjustments to guarantee they end up at the right place. I’m going to jump in as the pilot for a bit – call it destination grilling prowess – and propose 6 small adjustments to help stay the course.
- Quit the Steak Seasoning
- Add Sides that Fit
- Go Beyond Your Comfort Zone
- Up the Quality
- Drop the Marinade
- Improve Your Consistency
Quit the Steak Seasoning
I’m going to keep it short and sweet. Seasoning that is limited-run and comes from an amazing restaurant (not a chain) or is bought at a gas station cum rib joint is okay. Anything else is not. Let me clarify further. If it comes in a plastic jar from an Albertsons-owned grocery store… it’s off limits.
Add Sides that Fit
Like pairing a good wine with a dish, adding a complimentary side to a well-grilled meat will enhance the flavor and drive a more desirable experience. The trick is to avoid overpowering the main course. Keep it simple. Don’t get too cute.
Go Beyond your Comfort Zone
If you’ve never been looked at like you’re crazy when recounting what you threw on the grill last night, you’re probably not experimenting, learning and growing as a grill master. Here are some quick tips for grilling outside the box.
- Grill a gourmet pizza.
- Grill seafood you’d never think of grilling.
- Make a grilled meal with all vegetables.
- Spend way too much on a new cut of meat.
- Do your prep outside; it’s amazing what will inspire you.
- Mix meats for new hamburgers.
Up the Quality
Understandably not everyone can afford the finest cuts of meat for every meal. Even once a week…once a month… once a year. That said you can often purchase higher quality meat for a minimal premium if you source it correctly. Go to a butcher, meat market, or high quality grocer that butchers its own meats and search for the best value. I can’t tell you how many times I’ve seen liquid-packed steak at a superchain for the same price as quality steak elsewhere. Create a strong relationship with a real butcher (as opposed to a refrigerator at Super Target), and it will pay off in both quality and in taste.
Drop the Marinade
Marinades fall into the same category as steak seasoning. It’s cheaper, better tasting and better for you if you learn to create your own marinades. At their worst store-bought marinades can taste sterilized and chemical and at their best taste completely uninspired. Have faith in your ability to outdo the bottle.
Improve Your Consistency
The best chefs – the best… anything – are above all, consistent. Think of your favorite dish at your favorite restaurant; is it always dependable? Yes. That’s why you keep going back; you know what you’re getting into. Want to improve your consistency?
- Use a thermometer
- Don’t wing it
- Pay attention to the details
Sure, it’s not going to get you a restaurant. Some argue that too much consistency removes the art from cooking. I hate those people, and they cook terrible food. Inconsistency doesn’t cut it.
That’s it. 6 grilling tips that will hopefully help the public at large become more inspired and produce better overall meals. What are your top tips?