Editor's Note: This recipe article originally appeared on Columbia Patch.
Memorial Day is here and that means getting the grill fired up. We've asked a couple of chefs to share their tips to help you cook up delicious holiday food.
William Schroeder, owner of Guilianova's Groceria and Deli, suggests soaking wood chips in Natty Boh for two hours before using.
Add your grilling tips in the comments.
Terry Pitt, a caterer-turned-founder of the nonprofit Stone Soup Foundation, shares her secrets for grilling juicy meats.
- Keep meat at room temperature for 20 minutes while grill heats.
- Place meat on the grill presentation side first (the best looking side that you want your guests to see on their plates). Sear over very high heat, until you get deep grill marks. Turn meat 90 degrees to form a cross-hatch pattern.
- Flip. The second side typically takes 40 percent less time to cook than the first.
- When the meat is cooked to your desired degree of doneness, remove and let sit, loosely tented with foil, for at least 15 minutes.
Pitt also said poking a steak with a fork can allow vital juices to drain out. She advises turning meat with tongs.
Poultry must be cooked to an internal temperature of 165 degrees. Beef should come off the grill at 118-122 degrees. Pork should come off at 140-145 degrees.
William Schroeder's Basic BBQ Rub
¼ cup brown sugar
¼ cup paprika
3 tbsp black pepper
3 tbsp Kosher salt
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tbsp chili powder
1 tbsp ground cumin
Beer Can Chicken
1 whole fryer 3.5 to 4 pounds
Basic BBQ rub (see above)
1 sprig fresh rosemary
1 can of beer
Liberally rub chicken inside and out with BBQ rub, insert can of beer with rosemary inside cavity of chicken, roast indirectly over charcoal for 15 minutes per pound, and let chicken rest for 15 minutes before slicing.
Terry Pitt's Grilled Corn
Peel back most of the outer husk, leaving a thin layer of husk on the corn. Remove as much of the silk as possible, as this will burn. Place the prepared ears on a medium grill and cook for approximately 15-20 minutes, turning frequently.
If you have leftover corn, remove the kernels from the cob into a mixing bowl. Add diced red bell pepper, minced jalapenos, minced red onion, olive oil, salt and pepper. Mix well and add a few dashes of hot pepper sauce, to taste. This makes a delicious roasted corn relish! Note: You can also stretch this dish by adding drained and rinsed black beans, diced cucumber, chick peas, etc. Your imagination is the limit!