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Summer grilling tips
By Will Whatley
There's something inherently American about grilling. Yes, man has probably been cooking meat over fire since we got booted from the Garden, but we citizens of the greatest country in the existence of time have perfected it and are obsessed with it. How else can you explain the old George Foreman Grill?
As Southerners, grilling season goes along pretty similarly with the for America's Pastime. Memorial Day is a belated Opening Day, when we're just glad it's back. July 4th OBVIOUSLY goes along with the All-Star game as it's not just about talent but celebration and pageantry. (In grilling season terms, college football season is the World Series of grilling. It makes sense in my head at least.)
Before moving any further though, I have to distinguish grillings from other forms flame to meat. All grillings are cookouts; not all cookouts are grillings. Also, you smoke meats, which is cookout-adjacent, to make barbecue. Grillings aren't barbecues. And God bless you if you're still reading at this point.
Some people have preferences on fuel to their fire with each having its advantages. Propane is easier to use with more control over grill temperature and pretty consistent heat throughout, as well as great when you're having guests over and don't want to smell like a grill the rest of the party. However, the taste over charcoal can't be beat so it'd be worth it.
My grilling routine is pretty set in stone these days. I'll start with some Conecuh or wings as a starter, then hot dogs and cheeseburgers. My creativity kicks in with different topping combinations. One of my favorites is a grilled, beer-bathed brat with sauerkraut, diced onions and beer cheese on a pretzel bun. I do love a good chili dog though; try one with some Rotel dip on top and follow up with cardiologist before returning to normal activity.
When it comes to grilling steaks, if it ain't broke don't fix it. Keep it simple on the seasoning and if you're the marinating type, about 3-4 hours is plenty so you don't drown the flavor of the beef. I always marinate my chicken and pork to help it retain moisture as well as punch up the flavor since their tastes aren't as hearty as beef.
When marinating your birds and pigs, you don't really need to go for longer than an hour and save anything acidic, like citrus juices and apple cider vinegar, for the last 15-30 minutes. Feel free to baste or spray them while they cook and save any sauces for the very end so the sugar doesn't burn and you're left with meat that even the hungriest mutt wouldn't touch.
Hot dogs and hamburgers I keep over the flames since they don't take too long. Once the juice from the burgers turns clear, you're good to go. Hot dogs can roll on to your desired blackening. Some weirdos in the Northeast (surprise surprise) will cook them until they rip open but who knows that might be good.
All that barely scratches the surface of what one can cook on a grill. At Grove Station, our barbecue bacon-wrapped filet kabobs are a popular item but we're researching new items to offer in addition to our steaks, kabobs and seafood. I love grilling vegetables as well. I have some baskets I occasionally use but for a tremendous grilled side, cut a head of cabbage into eight wedges, apply olive oil and your choice of spices, wrap in foil and let them ride for a few minutes on all sides. Feel free to try squash and zucchini cut lengthwise the same way.
Grilling weather here in Alabama sticks around a while so there's plenty of time for you to try a wide variety of items. Whether it's burgers for a party or steaks for an intimate night in, the grill is a valuable and versatile tool to satisfy your culinary cravings.
And to all you grillmasters out there, remember to stay hydrated!
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