Posts Tagged ‘All-Clad’

Summer grilling

May 26, 2009

Summer has unofficially begun with the passing of Memorial Day!  And with summer comes entertaining, and that means grilling and cocktails long into the evening.   So now comes the question, what kind of grill?  The query is beyond just the usual gas vs. charcoal (gas is the obvious choice at this point, it has a smaller carbon footprint) for some people there are limitations because of where they live.  You might have a swell backyard deck, replete with pool and fancy umbrellas.  Then again, maybe you live in the city and have a balcony or terrace. Or maybe you do not have a balcony, terrace or summer house and would like those nice grill marks on your steak or fish … now what?  We have suggestions for everyone.

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For the man who has everything and wants the BMW of grilling, sleek, sexy and nice handling, there is the Viking Outdoor Series.  I love cooking with Viking indoors and their outdoor equipment comes highly recommended.  They have a feature, called “TruSear which is 30,000 BTUs of searing infrared power.”   You want the hottest grill possible and this is one of them.  In addition, Viking has everything you could possibly imagine to create an elaborate outdoor kitchen.

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Viking 30" Ultra-Premium Gas Grill
Viking 30″ Ultra-Premium Gas Grill

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I imagine you thought I would recommend one of Weber’s charcoal grills, in truth, I do not recommend anyone use a charcoal grill unless you are camping.  Why?  Because it is not a responsible choice for the environment.  Research into this question by the Oak Ridge National Labratory has determined, “the majority of carbon dioxide emissions are from grills using charcoal briquettes, because the amount of carbon per Btu of gas is about one-third that of charcoal … A liquefied petroleum gas grill operated for an hour would emit 5.6 pounds of carbon dioxide while a charcoal grill would emit about 11 pounds.And then I read on Huffington Post, “Bobby Flay in Boy Meets Grill expresses his preference for his gas grills, because, he says, “the real flavor boost (from grilling) comes from marinades and seasonings, and from quick searing directly over a very hot fire—which a good gas grill does as well as charcoal.” So there you have it from the mouth of the master.

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That being said, Weber does make some of the very best gas grills on the market.  If you are not creating an entire outdoor kitchen with a suite of matching appliances, then I recommend the Weber.  Their Genesis EP-310 series has 42,000 BTU-per-hour output and really, what more could you ask for since the hottest grill possible is always the best.  Searing the outside, seals in  juices and creates a delicious, moist product with a beautifully caramelized exterior.   How do you know that your food is done?  Firmness is the answer.  Do not cut into the meat, touch it, as it cooks the flesh gets firmer, the more firm the more cooked.  As the grill master, Bobby Flay says on his website, “A rare steak feels squishy; a medium steak feels more springy; a well-done steak feels as taut as a trampoline.” It will take a bit of experimenting until you get it just right.  Allow your meat and chicken rest for a few minutes before serving to allow the juices to congeal inside the meat, keeping it moist.  Since your food is still cooking while it rests, it is a good idea to under cook your food slightly.

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Weber Genesis Series Grill
Weber Genesis Series Grill

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For those of you who would like to grill and feel impeded by the lack of outdoor space there are several easy solutions.  All-Clad, one of my favorite kitchen suppliers, has a wonderful indoor electric grill.  This will not have the very high heat of an outdoor gas grill, it will produce nice grill marks and use less oil than pan sauteing your food.

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All-Clad Electric Indoor Grill

All-Clad Electric Indoor Grill

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If the thought of another indoor appliance has you running out of your local kitchen store, and you still want those lovely grill marks and some of the flavor, then a grill pan is a great alternative.  I recommend Le Creuset’s cast-iron square grill pan.  Their enameled cast iron is industrial strength , it will last your lifetime and beyond.  As Le Creuset says “Cast iron has been used as “the” material for cooking pots since Roman times.”  And the Romans know something about cooking.  Their products come in several colors, just in case that is more inspirational for your cooking.

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Le Creuset Square Grill Pan
Le Creuset Square Grill Pan

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Lastly, marinades and dry rubs are the key to enhancing the flavor of anything you throw on the grill.  A marinade can be as simple as salt, pepper, olive oil and a dash of balsamic vinegar.  A friend of mine from South American used to marinate his lamb chops in a serious layer of sea salt and vodka.  They were incredible!  For steak, often salt is all you need.  For fish and chicken I recommend something more elaborate.  Experiment with dry spices, fresh herbs and citrus.  If that seems a bit too risky, Whole Foods has their own pre-packaged dry rubs and bottled marinades, which are wonderful and take all the worry out of getting it right.  Make sure you have a few basting brushes to apply the marinade and a good set of kitchen tongs to work with.

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Footnote, if you are going to use a charcoal grill because that is your only choice, I have two footnotes.  One, use a chimney starter to heat your coals, it is easy and does not require the use of lighter fluid.  Two, buy only charcoal that is made of wood ONLY.  Typically charcoal that you find at your local convenience store is composed of saw dust and lighter fluid. Really you do not want that in your food. Additionally, Oak Ridge National Labs did research and found that “Common charcoal has a heating value of 9,700 Btu per pound while solid wood charcoal has a heating value of about 13,000 Btu per pound.”  As I mentioned before, the higher the heat the better the better it is for searing.

Happy grilling!

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dale b. cohen

new york city

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