Grill Maestro

On the typical BBQ plate, you have a whole lot of meat paired with a whole lot of other meat. You might slide in some potato/macaroni salad or some bake beans, but want to add something different to the flavor profile?

Well, the HPBA teamed up with the BBQ Queens, Judith Fertig and Karen Adler, to come up with some quick tips on how to spice up some of the foods you’ve been grilling. As a grill novice, I thought these tips were great because while I know what goes well in a marinade or a rub, I have less of a solid idea about what pairs well on the plate. The Queens were able to help out and give a good idea of what sorts of flavors work well with what main course item.

To help consumers add the perfect zest to grilled food, BBQ Queens Judith Fertig and Karen Adler, grilling and smoking experts, and co-authors of more than 20 cookbooks including BBQ Bash: The Be-all, End-All Party Guide from Barefoot to Black Tie, share these grilling tips and tricks to spice up grilled food year-round.

From Bland to Grand. Make chicken grand by adding a sauce of aioli or flavored mayonnaise (1 cup mayonnaise, 1 clove minced garlic, 2 tablespoons fresh chopped herbs) dolloped on top of the grilled chicken.
Fish with Flavor. Add some zip to grilled halibut with a roasted red pepper or tomato salsa. Try pesto or gremolata (fresh chopped herbs, garlic and lemon zest) on grilled salmon.
Just the Touch. Spruce up meaty sirloin steaks with a garlic or chipotle style vinaigrette/marinade or use a compound butter, like blue cheese butter, to top lean and tender grilled filets.
Vivacious Veggies. From zucchini and squash to red and green peppers and onions, drizzle a flavored nut oil, like walnut oil, over the veggies before cooking. Sprinkle toasted walnuts or pine nuts to finish off these vegetable favorites.
The Great Potato. Whether it’s for potato skewers or wedges, add olive oil, garlic salt and pepper to potatoes before throwing on the grill – making perfect seasonings. Finish off this classic grilled potato with a sprinkle of Parmesan cheese.

I never would’ve thought to pair grilled chicken with flavored mayo or to use nut oils with green and red peppers (I’d always go with the classic olive), you can pick up new ideas every day! (or you can pair meat with more meat, there’s really nothing wrong with that!)

(Photo: lucianvenutian)