Did you you know that Memorial Day is one of the top three grilling occasion days throughout the year, along with the fourth of July and Labor Day? As we get ready for the long Memorial Day weekend ahead we asked Kevin Statt, Hart’s Culinary and Meat Department Supervisor, for some of his favorite grilling tips! Ready, set…fire up the grill!
The Perfect Steak
Creating a tasty marinade is easier than you may think! It will not only enhance the flavor of the meat, but tenderize it in the process. Just whisk together a couple tablespoons of balsamic vinegar, olive oil, minced garlic, salt and pepper, and a dab of honey. Place your steak in Ziploc bag along with your marinade and let it sit for three hours in your refrigerator before grilling. We think this works best with rib-eye and strip steaks which are always available in the meat department here at Hart’s. For an awesome accompaniment, soak a couple portobello caps in the same marinade and toss ‘em on the grill with the steak!
Smoky Accents for Propane Grilling
Before tossing dinner on the grill, soak a few hickory wood chips in water for 45 minutes. Set the soaked chips right on the grates of your pre-heated grill. The heat will cause the chips to smoke so be sure to keep the cover closed to accumulate smoke. After a short while, place your favorite meats or seafood on the grill, finishing to your preference. Remember to keep the lid closed as much as possible and enjoy the flavors of char grilling on a propane set! This technique is for the patient griller, but worth it if we do say so.
Shrimp, salmon and trout will all be available at our meat department this weekend! Kevin suggests making a marinade for your fish by squeezing and zesting a couple limes and mixing in some fresh, chopped mint, a pinch of salt and fresh cracked pepper. You could even add a splash of tequila! Let the fish marinade for an hour before tossing on a pre-heated grill. Use a pastry brush and baste the fish with melted butter while on the grill. You could even use the same marinade and technique with asparagus!News & Blog | May 26th, 2016