May 23, 2017

On-Trend Grilling Tips For Summer

As the weather grows warmer, amateur pit-masters and Austin culinary arts students alike bring out the grill. There’s nothing wrong with preparing a batch of hamburgers or a whole chicken over the fire, but you may want to try something a little different this year. Here are a few ideas for cooking out inspired by the latest trends in the culinary world.

Take advantage of artisan cuts

“The rib-eye cap is ideal for cooking over a hot flame.”

Artisan butchery has taken off in recent years, bringing opportunities to try out exciting new cuts of meat on the grill. One of the most remarkable options to emerge is the rib?-eye cap, a boneless cut that’s exceptionally tasty, juicy and tender. This thin piece of meat is ideal for cooking over a hot flame, flipping regularly until it’s ready to be moved to a cutting board and sliced for serving.

While the rib?-eye cap has plenty of flavor, the Washington Post suggested complementing the beef with an herb marinade. The directions call for parsley, oregano, rosemary, lemon zest, garlic, red wine vinegar, canola oil, serrano pepper, capers and extra-virgin olive oil. Allow six hours for the steak to marinate, and pat it dry before cooking.

Try a vegetarian alternative

More people are realizing that skipping the meat doesn’t have to mean sacrificing taste. The endless possibilities of vegetarian and vegan substitutes for classic cookout items has even spawned successful vegan butcher shops. Bon Appetit suggested a take on preparing tofu that’s sure to satisfy a craving for grilled foods.

Start by cutting the tofu into one-inch blocks and draining them. Blend a mixture of sriracha?, sesame seeds, soy sauce, white miso paste, chopped scallions, garlic and water to create a marinade. Marinate the tofu overnight, setting aside a cup of sauce. Brush some onto the tofu while grilling, and serve topped with roasted sesame seeds and scallions.

Breakfast on the grill

Many cooks are firing up the charcoal earlier in the day. Classic breakfast items like steak and eggs or corn muffins can be fantastic fresh off the grill. The Daily Meal suggested adding even more excitement to this approach by making a breakfast pizza.

While the grill heats, cook bacon on the stove. Use a slotted spoon to set the meat aside, and prepare scrambled eggs in the same pan. When the eggs set, take them off of heat and move them near the grill.

Make the dough by combining flour, baking powder, salt and oregano in a bowl before adding shortening. Use a fork to cut the dry ingredients into the shortening. Toss in a little bacon and slowly pour in milk while stirring.

Spread out the dough, lightly covering one side with oil. Oil the grill as well before placing the dough on it. After about two minutes, flip and top with the eggs, bacon, mushrooms, peppers and shredded cheddar. Cover and cook for about 10 minutes, watching for the dough to cook through and the cheese to melt.