Get Grilling: Recipes and Tips for America's Birthday Party
The Fourth of July is upon us. With the sunny climes and a long holiday weekend, chances are you will be going/hosting/imbibing/eating at a picnic or BBQ. Yes, a lot of people will throw a handful of hotdogs (and maybe a new not-dogs for the vegetarians) on the grill, dive head-first into a bag of Lay's, and knock back cheap beer. But, though you love cheap beer, you're not most people. You want something special. You want to be the life of the party. You're a last-minute planner. Here are some eleventh-hour tips and recipes to get the most out of the festivities.
From Frank: Important Tips and Cooking Tricks
- Flank Steak: Flank steak is great for a crowd because if thinly sliced, well-seasoned, and properly cooked it can feed the masses. Get some dinner rolls, mayo and cole slaw and you have yourself a sandwich. Here's a recipe from Tom Douglas to get you started, but flank can take on a variety of flavors, so feel free to be creative.
- Burgers. If you really want to do burgers, cook them over medium to low heat and don't press the patties; all this does is squeeze the juices from the beef which dries it out and creates flames. And don't overcook the burgers either. This is my pet peeve when it comes to grilling parties.
- Spatchcocking. In addition to being fun to say, spatchcocking is fun to cook. You take a whole chicken, cut out the backbone, flatten it out, season the heck out of it and cook it over low heat on a grill. To really crisp up the skin, take a brick, wrap it in aluminum foil, preheat it in the grill and place (carefully with grilling gloves) on top of the chicken. 20-25 minutes you're in for something great. I've had good luck with this technique with a Tuscan Grilled Chicken recipe; take a look at how to do it here.
From Ronald: The Holden family BBQ lamb
Buy 1 3-lb boneless leg of lamb, cut into 1.5-inch cubes (don't worry if they're not all exactly the same size). Allow to come to room temperature.
Mix together:
1/2 cup coarse salt
1/4 cup plain flour
1/4 cup coarse-ground coffee
1/4 cup cracked peppercorns
2 TB garam masala (mixed Indian curry spices)
2 TB garlic granules (don't use fresh garlic; it will burn and turn bitter)
Dredge the meat in the flour mixture, rub any extra into the larger pieces.
Place on grill; don't crowd. Turn occasionally. Can't tell you how long it should take because grill temps vary considerably (not more than 10-15 mins,, though). If no grill available, use stovetop cast-iron skilled, lightly oiled.
Periodically check a kabob. If using thermometer, 130 degress. Or just cut into a piece to check for doneness. Advantage of small cuts: faster cooking, more variety
Serve with tsatsiki: 2 cups plain yogurt (don't waste time with non-fat, friends, it's not worth the loss in taste), 1 cup shredded cucumber (with or without the peel).
Serves 6-8 guests, depending on what else is being grilled.
From Tamiko: Sangria Cha Cha Cha
Our Fourth of July isn't complete without a pitcher (or two) of this wonderful and simple drink--a perfect way to take advantage of Northwest fruit and the late summer sun. Strawberries are especially ripe right now. If possible, just be sure to let it sit for the recommended 4-6 hours or overnight first.
Adapted from Cook, Eat, Cha, Cha, Cha, by Phillip Bellber
1 orange, cut into slices or wedges
1 lemon
1 cup sugar
1 bottle dry white wine (we like Big House White--relatively cheap but good)
1 bottle dry red wine (we like Big House Red for the same reasons)
Sliced peaches, strawberries, other seasonal fruit
Gin, Grand Marnier, or brandy to taste (optional)
Combine the orange, lemon, sugar, wine in a large glass bowl (or pitcher) and stir for several minutes to let the sugar dissolve. Cover and refrigerate for at least 4-6 hours or overnight. Add optional fruits and spirits. Serve over ice.
Do you have a fail-safe tip, trick or recipe? What about a dish you'll never bring again? Share it in the comments.
