Sauces, spices and grilling

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Sauces, spices and grilling

Grilling is all about cooking great-tasting food for friends and family. Whether it’s meat, vegetables or fruit, the key to delicious grilled food is creating layers of flavor through the use of rubs, pastes and marinades. How do you know which one to use and when? Here’s a little help:

» Dry rubs. Dry rubs combine herbs and spices and are applied to meat before grilling. Unlike marinades, glazes and sauces, dry rubs don’t burn when meat is grilled. Rubs generally are applied hours before grilling and allowed to permeate the meat while refrigerated. You even can apply dry rubs then freeze meat for later use.

Always sprinkle the rub on the meat, fish or poultry, then massage it in for good coverage. Any rub that comes in contact with the meat needs to be discarded if it is not used to avoid cross contamination.

» Wet rubs. Add a liquid, such as mustard, olive oil, horseradish or yogurt, to a dry rub, and you’ve got a wet rub or paste. Wet rubs or pastes should be applied to meat just before putting items on the grill, since liquid releases a rub’s intensity, and flavors begin to fade quickly.

» Marinade. A marinade is a mixture of acid, oil and spices designed to tenderize meat while adding flavor. Use acids such as vinegar, wine, citrus juice, yogurt or buttermilk. Oils, which help lock in flavor and prevent loss of moisture, can be olive, sesame, canola or peanut oils, mayonnaise or salad dressings. And use the spices of your choice to create flavors your palate enjoys.

Marinades usually are applied in advance, and refrigerated, so meat has a chance to tenderize. Placing meat and a marinade in a resealable plastic bag makes for easy cleanup. Don’t allow fish or seafood to sit in the marinade very long because the acid actually will begin to cook it. A good rule of thumb for safe grilling is to discard any marinade after removing the meat. If you want to use some of the marinade for a sauce at serving time, reserve it prior to adding the meat.

» Mops. Mops are used for basting, thus adding flavor and moisture while items are on the grill or smoker for extended periods of time. Unlike glazes or sauces, mops are thin and watery and are applied with brushes that resemble miniature mops, thus the name. To add tenderness, use an acid mop like vinegar. To add flavor, use beer, wine, Worcestershire sauce, or fruit juices or a combination of these. Avoid anything with sugar, as it will burn quickly. Try to coordinate the flavor of the mop with the flavor of the dry rub.

» Glazes and sauces for grilling. Thick, sweet glazes or sauces are full of flavor and brushed on during the last few minutes of grilling or served on the side. Because glazes and sauces contain sugar, they burn very easily and should be used sparingly over the heat. Jams, marmalades and preserves are a great base to create almost-instant glazes.

Sirloin with Herb Butter and Charred Peppers

Serves: 6 / Preparation ti
me: 10 minutes (plus chilling time) / Total time: 45 minutes

2 1/4 pounds sirloin, at least 1 1/2 inches thick, cut into 6 portions, or 1 bone-in, double-cut rib eye steak (about 2 1/2 inches thick, about 2 1/2 pounds), trimmed of excess fat

1 0.5-ounce package dried porcini mushrooms

2 cloves garlic, peeled, minced

1 tablespoon balsamic vinegar

1 tablespoon packed light or dark brown sugar

2 tablespoons Worcestershire sauce, divided

2 tablespoons minced fresh rosemary, divided

1/4 teaspoon red pepper flakes

3 teaspoons kosher salt, divided

4 tablespoons unsalted butter, softened

2 green onions, minced

2 tablespoons minced fresh parsley

2 tablespoons olive oil

8 ounces assorted red, yellow and orange baby bell peppers

Juice of 1 lemon

Set the sirloin pieces on a plate.

(If using a bone-in rib eye, place the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.)

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, red pepper flakes and 2 teaspoons salt. Cut several slits all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, green onions, parsley, remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium-high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 to 120 degrees, about 10-15 minutes depending on the thickness. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, about 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Meanwhile, start grilling the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with peppers.

Adapted from Food Network magazine, June 2012 issue. Tested by Susan M. Selasky in the Free Press Test Kitchen. 469 calories (61% from fat), 31 grams fat (13 grams sat. fat), 10 grams carbohydrates, 36 grams protein, 1,324 mg sodium, 90 mg cholesterol, 2 grams fiber.

Bill & Sheila’s Barbecue and grilling

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