Texan Magazine
By Matthew Harvey
In Texas, it’s getting warmer outside and that means one thing. It’s time to fire up those grills! Well, let’s be honest they were probably never really turned off all that long except for that day or two that there was ice on the ground.
We’re Texans after all. We’ll grill no matter what the weather is like.
If we have an excuse to grill, we grill. Birthday party, grill it up; Mother’s Day, time to grill, Father’s Day, get a new grill and break it in; Anniversary, we wish we were grilling while eating a steak we know we could grill better in the backyard. Texans will look for any reason to grill. Whether it’s a special event, whether the sun came up, or because we received mail that wasn’t a bill, it’s always grilling time!
Previously, in TEXAN MAGAZINE, I wrote an article about barbecue. This is NOT that article. No, this is about grilling, which as we know is different. It doesn’t matter what your recent transplant-from-another-state-neighbor says, it’s different. Grilling is a past time, it’s a hobby, it’s fun. Barbecue is a passion, an obsession, and can start fights. Grilling? Not so much.
So, let’s dive right in and discuss some of the many things you can slap down on the grill and have a truly Texas-style meal.
First, let me say this one thing. I am not, I repeat NOT going to get into a discussion about pellet versus charcoal versus gas or propane. That would take too long, and depending on where you live, the stance will be wrong and that, like barbecuing, can be fightin’ words. So, we’re just not going to go there. Not one bit, not at all. I’m not going to say that charcoal is for purists, while propane is for those who aren’t comfortable with regulating temperature with air flow, while pellet grillers like to use something that looks like pet food to cook their food. I’m not going to say that. Whatever method you prefer is fine for you to use.
The goal of grilling is to make great food. It’s not about the instrument you use, it’s about the food you’re grilling. It’s like driving from Austin to San Antonio, there are multiple ways to get there, and not any of them are more right than the other (except for any that avoid IH 35). It’s about getting there, and the destination. It’s not whether you drove a Ford, or some other vehicle you see on the road. It’s about getting there. Now, having said all that, why don’t we get on with it and talk about grilling.
BURGERS, BURGERS AND MORE BURGERS
Probably the most popular item that anyone wants to grill is a burger. And there are many ways to make a burger.
Some people opt to buy pre-made patties from the store.
But if you’re reading this, that means you want to MAKE your own burger, not just throw one on the fire that someone else made.
SELECTING THE MEAT
First things first, we need the ground meat. But what kind?
Well, we’re going for a traditional beef burger.
Of course you can use ground chicken, turkey, or pork, etc. but for this, we’re talking about a good old-fashioned beef burger.
You’ve got to find the right meat. For me, that’s either 90/10 ground sirloin, or ground brisket. Why 90/10? I prefer less fat in my burgers. This combination means 90% meat, 10% fat. All meat needs fat to cook and impart flavor, but with some, the leaner choice can lead to a better selection. The more fat in the meat, you’ll see shrinkage as the meat cooks down and the fat melts through. And let’s be honest, when have any of us ever read the word shrinkage and thought of something positive.
SEASONING
Once I have the meat selected, (I usually get about two pounds),
I then think of seasoning. Now with ground sirloin or ground brisket, the meat itself is going to have plenty of flavor and minimal seasoning will be needed, but you can still have fun. I like to mix the meat with the ingredients rather than just form the patty and sprinkle things on either side. This allows for the seasoning to be distributed throughout the patty. I also say, do the prep work an hour or so in advance. It allows more time for the seasonings to soak into the ground beef to absorb the flavors.
My simple 4 ingredient seasoning mix for 2lbs of ground beef:
-1 ½ teaspoons salt
-1/2 teaspoon black pepper
-1 teaspoon ground garlic powder or minced garlic
-a dash of Worcestershire sauce
Place all the meat into a mixing bowl and add the seasonings.
Thoroughly mix together.
Make sure all of the seasonings get in everywhere and are well mixed. Then make a few patties, you should probably get about 6 to 8 if you make them around a quarter pound or so.
TIP:
On one side, make a small divot or “well” in the center of the patty. This will prevent one side of the patty from bubbling up in the middle and allows for a flatter patty when it’s cooked.
Depending on the kind of grill you have, the grates could be stainless steel, or cast iron. I normally use a non-stick grilling spray (yes, they really have those) and give the grates a spray to prevent the meat from sticking to the grates.
Safety note: Spray the grill BEFORE you heat up the grill.
Now, if you don’t have any, that’s fine, don’t make a special trip to the store. If you follow a good timing method, the meat will release from the grill when it’s cooked, and you won’t have to worry about it sticking. Usually when meat sticks, it’s either (a) not cooked enough on one side (b) overcooked and now adhering to the grates or (c) you’ve got the grill too hot and need to turn it down.
Now heat the grill to about 350 to 375 degrees. This will allow for better, more even, and thorough cooking.
Place the patties down on one side and either take note of the time or have a timer and let them sit for about 3 minutes on one side. Once the timer goes off, use a metal spatula to pick them up and give them a quarter turn to the left or right and set them back down on the same side. We’re putting fun grill marks here if the grates are at the right temperature. After another 3 minutes flip them and repeat. The whole time should take a little more than 12 minutes or so, and for some folks that may be even too long.
I’ve been around some folks that go quicker than that. It all depends on how “done” you want your burger. And by done, I mean how much “pink” do you want to see in the burger.
There’s a huge misconception that burgers need to be well done. They don’t. Most people don’t eat steaks that way. Well, the same holds true for burgers. It’s not about the color, but the internal temperature. It’s ok for a burger to have some pink in it. It’s a juicier burger.
After the time is up, put the burgers on a plate and let them sit. They will still be cooking a bit and you need to let the meat rest. Resting allows the juices to settle back through the meat and not just run out everywhere as soon as you take the first bite. After a few minutes, maybe five or so, then start enjoying. Dress them however you want to. Use whatever condiments you want. I enjoy pickles, cheese, and red onion. No ketchup or anything else, I’m not 12, and I like to enjoy the taste of the meat, not the condiments.
What other things can you grill, maybe you’re not a burger person. And you live in Texas? I’m kidding. Like I said, you can use ground anything, but adjust cooking times for ground chicken or turkey, you definitely don’t want to eat those when not cooked all the way.
CHICKEN, CHICKEN, CHICKEN
Of course there is a lot more to grill than just burgers. Another popular item is chicken. Now for this, if you’re concerned about undercooking, and you should be, get a probe thermometer from any store. This will save you a ton of time, headaches, and having to constantly cut into the meat to see if it’s done.
Eventually you’ll get the timing down as you remember when you placed things on the grill, when you flipped, and when they hit the right temperature. But even then, a probe thermometer can be a life saver.
Chicken is one of the most versatile meats there is to grill, because it’s able to absorb just about any flavor. However, it can also be a difficult meat to grill as there is a fine line between done and juicy, and overdone and dry leathery meat. This is one of the reasons I recommend a probe thermometer.
SEASONING THE CHICKEN
You first need to choose the cut and the seasonings. I always say do the prep work ahead of time. If you can get by doing it the night before, then do so. It allows even more time for the seasonings and marinades to get into the fibers of the meat. With chicken, I like to get creative. It’s more than just salt and pepper. I want flavors, I want to taste something. Chicken in itself has no flavor. This is where I usually break out the barbecue sauce and the basting brush. For chicken breasts, I like to use boneless and skinless, again it’s just a bit easier than when cooking bone on. I also love grilling chicken legs. It’s hand food. It’s amazing. My prep is the same.
The night before, I mix up barbecue sauce (I like to use “Bacon Bourbon Barbecue Sauce” from Spirits of Texas in Bandera or “Grill Your A** Off” out of Houston or “G. Hughes Sugar Free Sauce” from HEB). I mix the sauce with minced garlic and coat the chicken with it and let it sit covered in the refrigerator overnight.
GRILLING THE CHICKEN
When it’s grilling time, I bring out the container with the chicken, a basting brush, and tongs. Use the tongs to place the chicken on the grill. For breast’s, after about 3 minutes, add some sauce to them with the brush. After 6 minutes, use the tongs to flip them, and then add sauce to the side that’s been on the grill. Let it sit for another 6 minutes, then use your probe thermometer on the thickest part of the breast, this takes the longest to cook. It should be 165 degrees. If not, give it another turn, apply more sauce and check it in another couple of minutes.
For legs, you’ll go about 30 minutes total. I like to break this up by turning and basting every 10 minutes or so. Again, use the thermometer when the 30 minutes is up to make sure that internal temp is 165 degrees.
Eating undercooked chicken is not an option.
Once they hit temp, pull ‘em and let ‘em sit for about 5 minutes to rest and to cool down. They’re going to be a little hot.
Now a bonus with coating chicken is it will give the outside some good flavor and texture. The sauce tends to blacken when grilled and just adds an amazing flavor. Just make sure not to burn it, so heed the timing. I repeat…Do not ignore the timing.
SAUCE ALTERNATIVES
Let’s say you don’t want to use barbecue sauce, and that’s alright. Not everyone enjoys it. I’ve got family that doesn’t like barbecue sauce. You can find a marinade that fits you. Use some soy sauce to impart a level of saltiness, or a tropical glaze from the store. There’s a company out of Fredericksburg called Fischer and Wieser that does a “Smokey Mountain Whiskey Glaze” you can find at HEB or Spirits of Texas in Bandera that’s amazing to put on chicken going on the grill. You can even go simple and dust it in salt, pepper, garlic, and paprika; or maybe even use lemon pepper instead of regular black pepper. Maybe you like things a little spicy, try some buffalo sauce instead.
The best part about marinating is to experiment and find those flavors you enjoy. The only time to worry about if people don’t like it, for me, is when allergies are involved. Otherwise, flavor it the way you want. If they don’t like it, they can grill next time, or they can bring over something to grill.
NON-TRADITIONAL GRILLING ITEMS
There are a number of things I enjoy throwing on the grill that most people may not think of. One of my favorite things to grill is fruit. Specifically, pineapple and watermelon. You can go to the store and get fresh pineapple rings and cut watermelon from most produce sections, or buy a whole watermelon and pineapple and cut them down yourself. If I go this route, I tend to use the smaller personal watermelon.
Cut this into slices and then cut the rinds off. With pineapple, you really want rings. But why these specific fruits you ask? Because I said so!…No, seriously, I love the contrast of flavors of these when they come off the grill. Both pineapple and watermelon have a lot of good natural sugar. When the fruit hits the grill, the heat of the grates begins to caramelize the fruit.
Now since we don’t have to worry about internal temperature or undercooking fruit, the amount of time you leave it on the grill is up to you. I like to go for about 3 or 4 minutes per side. After the first 4 minutes, flip and wait again. After that, flip again and remove from the grill. The hardest thing for me is to wait once they’re done. I’ll eat them straight off the grill if I can.
These make a great side dish to any meats. There’s a fun rule about combining salty and sweet together, hence, why salted caramel is such a big thing.
Adding this to your grilled meal will add amazing flair.
Aside from fruit, vegetables are also fun to grill. If you’re going this route, I recommend a grill safe veggie tray or basket. The last thing you want is for the greens to fall through the grates into the abyss of flame and ash. Veggies I commonly use are squash, zucchini, carrots, onions, bell peppers, and asparagus. Prior to putting them on the grill I coat them in olive oil, garlic, salt, and pepper. I let this sit for about 2 hours in the fridge. Again, the longer you let it sit, the more flavor you get out of it. Put the veggies in the basket then set it on the grill. Use tongs to turn them over and move them around every 4 minutes. You want an even cook all the way around. Otherwise, you’ll get one side that’s charred and one that’s mush. That’s not good for anyone.
If that’s the case, you’ll get some very interesting looks for what you’ve cooked and not because of the bad “dad” jokes you learned for the evening.
Want to kick it up a notch?
Use flavored olive oil, like Texas Olive Ranch “Rattlesnake Chili-Chipotle Infused Olive Oil,”rather than regular olive oil.
How about flash grilling leaves of romaine lettuce for either a salad or a burger topper? That’s right, I said… grill it. It adds amazing flavor. It just needs a couple of minutes on either side to get some marks and flavor, then move it to a plate.
You can even throw them for another loop when making burgers. Brush a little olive oil (I prefer the garlic olive oil here) on either side of a hamburger bun and give that a few minutes on the grill to add some toastiness.
Get a variety of cheeses and place a slice or two on top of the patty before it comes off the grill to allow it to start melting. Then add it to the buns as they come off the grill. You just hit them with high level restaurant quality food right out of your backyard. Tell them to leave a great Yelp review.
When all is said and done it’s all about having fun. If you’re not having fun then it’s not worth doing. Many folks can be intimidated by a grill, it’s big, it’s hot, it’s heavy, it’s a lot of metal that you have to do more than just turn on. But think of it as nothing more than an outdoor stove top, or range. Can you cook on a stove? Yes, yes you can. Then you can cook on a grill. Will you mess up? Maybe. Maybe not. But when something is new, expect to mess up. It’s like making pancakes, the first one is always a do over. The first time you grill, you may mess up. It’s ok. It doesn’t matter what that judgmental neighbor says. Don’t invite them over next time. That friend that looks at you funny for throwing some pineapple rings on the grill? Look at them funny for drinking seltzer or that lite beer. I mean seriously, you’re the grill master here.
WHAT ABOUT HOT DOGS?
You’re here to grill, not just to reheat pre-cooked meats. Take that Oscar Meyer or Ball Park somewhere else; unless it’s an HEB brisket hot dog. Grill them bad boys up! Or Koegel’s viennas from Michigan. They’re amazing and amazingly easy. You’re talking like 5 minutes on each side max and they’re done.
Anyway, where were we, oh yeah. If they don’t like it, tough. They will though. You’ll do fine. You’re a Texan, either by birth, or by choice, and that means there’s grilling somewhere in your DNA, we just need to let it out. And with what we’ve discussed here, you’re well on your way to being the next backyard grill master of your complex, neighborhood, block, cul-de-sac, or wherever you live.
Have fun and grill on!
