Tags: grilling

Grilled Food and Wine Pairing

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Beneath the Cork with Mike H. Assistant Liquor

Mike

Pairing wine with food should be a fun endeavor especially when it comes to summer grilling. Balancing flavors is a good starting place where you don’t want one element to overpower another like a Cabernet might do to shrimp skewers or steak might do to Pinot Grigio. Texture can be important too and is demonstrated well by a wine with tannins cutting through a fattier piece of meat. As I once heard, another way to think of pairing food & wine is to treat wine like another condiment. Try to create a similar effect to squeezed lemon on seafood or pesto on a steak or salad. Finally if all else fails pick a sparkling wine like Prosecco to pair with grilled food as those bubbles can pair with nearly anything. With all that said, here are some old & new favorites I will be enjoying this summer… Continue reading →

The Difference Between Grilling and BBQ

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Grilling and Barbecue are sometimes thought of the same cooking method by most. Unless you are a pro on the patio or in the backyard, you may not know the difference. Have no worries, I am here to help a little with that and assist you with choosing the right meat for the right application.

Both methods can and will use the same equipment that you may have, the difference will be the meat or seafood that you choose and the temperature of the flame. Both cooking methods are popular forms of cooking for intimate settings or big social gatherings. And, there is something about cooking over a live fire that makes me feel good. I normally get no complaints when I fire up my grill, whether Grilling or BBQ, the appreciation at the table is always seen by the smiles on my guests faces, and not to mention the dish washer appreciates fewer pots and pans as well.

Grilling

I will start with Grilling. It is the oldest form of cooking known to modern man. It is probably one of the most preferred forms of cooking, and some will say it offers the best eating experience. Grilling uses high heat and direct flame. This type of cooking will usually cook meat at a faster rate and and you should expect to eat in 30 minutes or less.

Grilling uses leaner, small, naturally tender cuts of meat. These cuts come from the Rib, Loin, and Sirloin of beef and are often in Steak form. Seafood, ground meats, as well as Boneless Skinless Chicken, and tender cuts of pork are also great choices for Grilling. Grilling, done at a higher temperature, locks the juices in the meat, and by using those cuts of meat it will offer the best eating experience. Grilling in this High Heat/Direct method requires attention, and usually will require you to turn the meat. This same high heat will produce a flare up or two, so you will need to pay close attention to the grill and your meat. These flare ups however are not always a bad thing, these offer aroma while cooking(my neighbors are always asking “what’s for supper”) and flavor at the table.

Barbecue

Barbecuing, on the other hand, in my opinion is an art. Every time that I BBQ, I find and look for ways to make it just a little better the next time. Either I adjust the Seasoning and Rub, or possibly the marinade, and even the wood that is used to make it just a little bit different. Across the nation, many people compete to be the best and to own the rights to say their BBQ is the Best!! Rib competitions are happening more and more, and the interest in this form of cooking is growing in popularity in backyards across the nation. BBQ is the form of cooking that uses indirect heat at a lower level. Low and Slow is the term that one uses when you BBQ, you cannot be in a hurry when you BBQ. BBQ will take several hours to complete as the meat used will take longer to make tender.

BBQ often uses wood as the heat source, although gas can be used effectively if temperatures are monitored throughout the cooking process. BBQ lovers savor the taste of the meat when this method is used. Normally the wood that is used will give the meat a distinct flavor, from apple wood to pecan, cherry, and mesquite the results are different with each that is used. Some will even blend the wood used for their own distinct taste. Many will guard their secret recipes and formulas to make certain they keep the bragging rights that theirs is the “Best”!!

BBQ often will use less tender cuts of meat, meats that are normally a better value and will often feed larger crowds are the choices many make when looking to BBQ. These cuts often have more connective tissue and take longer to cook, this process makes them tender and mouthwatering. These inexpensive cuts normally come from the front quarter of beef and pork. Bone-In Ribs, pork shoulders, and beef briskets are the most common cuts used. Whole turkey, turkey breast, whole chicken, and skin on chicken parts are also good choices for barbecuing. The seasoning or marinades used, are also a big part of barbecuing. That special blend of spices and sugar, that certain tablespoon of fresh garlic or minced onion rubbed into the meat to give it your signature flavor will be enjoyed by many. I take the time to let these seasonings absorb into the meat for hours prior to placing them on the grill, this normally produces favorable results for me.

So, the next time that you set out to use your backyard or patio, our teams are ready to assist you with your selections. Dabble in using different choices of meat and seafood, different cuts of ribs. Be brave and try new seasonings and rubs on your selections. As with anything, the more that you become familiar with each method, the easier and more rewarding the results will be.

Kevin Connor 
Merchandising Specialist Team Manager for Meat and Seafood

Add Color and Nutrition to Your Grill

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Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com

Ashley

Hey all- in my world- its grilling season already! We have had a few nice days and you can bet my grill was out cooking away! There is nothing more appetizing than the smell of freshly grilled food!

As I have mentioned in the past, grilling is a healthy way to prepare your foods for several reasons. When we plan to grill most of the time, the main focus is on the meat or the protein portion of the meal and we sometimes forget about the veggies and fruit. Why not grill those veggies too- its gives them a wonderful flavor as well and YES you can definitely grill those fruits. I think you all got that point that we can grill just about any produce item whether its fruits or veggies- the more the better! Remember at least half your plate at every meal!
Try unique ones for the grill- cabbage, salad- yes I said salad, okra and even figs.

  • Top your potato salad with avocados
  • Have broccoli slaw and add shredded carrots and no sugar added craisins or what about jicama slaw?
  • Make your own pork and beans with less sodium and sugar
  • Have grilled veggie skewers for a fun way to add veggies
  • Have a black bean corn salsa for a burger topping or dip for whole grain chips
  • Have hummus on your bun instead of mayo
  • Add avocado to your burger instead of cheese
  • Grilled zucchini fries
  • Mexican corn salad- so fresh!

The challenge that exists is how to add color to those main courses or the protein options. So let me help with that:

  1. Burgers- always add Lettuce, tomato, and onion, and as I mentioned above, avocado instead of cheese or try a veggie burger- think portabella burgers! Get creative and even add blueberries and maple syrup… maple syrup blueberry bison burger anyone? Absolutely delish! Grilled eggplant burger topped with romaine lettuce and goat cheese… my mouth is literally watering as a type this!
  2. Pork Chop- pair with grilled apples or spiraled apples
  3. Chicken Breast- how about topping it with pineapple salsa
  4. Salmon- grilling the salmon fillet works, but what about a Mediterranean salmon patty with added spinach and feta- roasted peppers would be amazing as a topping!
  5. Steak- add mushroom, onions and sautéed peppers to this
  6. Tilapia- pair with basil and tomatoes
  7. Pizza! Yes! I said pizza on the grill- YUMMY- pizza is a great opportunity to get a surplus of veggies and fruit too! Literally any produce item can go on pizza this days- get creative! You could even try cauliflower crust for an additional veggie
  8. How about a grilled veggie sandwich? Stuffed mushrooms or peppers anyone?
  9. Brats- honestly even if they are chicken or turkey, they are still pretty high in sodium, not to mention the bread or the condiments you may put on them which only increase that already high amount. And that’s not counting any of your sides.

You can grill for any meal occasion, from dessert, to lunch- salad with grilled veggies and a side of some fresh frilled bread topped with a gourmet cheese? Count me in!

I hope you are inspired to try some new ideas and recipes! I know I am! Food is never boring!

Peace and Wellness,

Ashley Kibutha, RD, LD

Grilled Ribs With Sweet & Savory Sauce

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If you want a sweet and sour flavor for ribs this is the recipe for you. I’ve used this same kind of sauce with meatballs and loved them, so I thought it would be great for pork as well. Wow does it give you some awesome flavor! Enjoy… I did! Continue reading →

Spicy Thai Chicken Wings

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Spicy Thai Chicken Wings

Spicy Thai Chicken Wings

Wow! These are the best for that summer grilling party! If you like a little zip in your wings these were awesome. The flavor is outstanding with the mixture of fresh cilantro, chili sauce and lime. Enjoy… I did! Continue reading →

Salad On A Stick

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Lynell

If you know me well you know I am a creative and artistic person… When deciding on a blog topic I thought, “Why not let that creativity shine through with the foods I create?” This food art is titled; “Salad On A Stick” and I just love how great they turned out! My coworkers would agree, as they were completely gone shortly after setting them out to eat at the office.

The first secret to a really great Salad On A Stick is to have foods with lots of color and great variety for guests to pick and choose from. The second secret is to have salad dressings that everyone will love! Wishbone has my favorite dressings and their great flavor can really spruce up a salad! I picked all of my favorites to set out when I made these for my coworkers to try. My favorite flavors are Italian, Western, Ranch and of course I had to include the Raspberry Walnut Vinaigrette. If you want to take your salad from okay to outstanding then pick up these delicious dressings from Wishbone to try. Believe me when I say your guests will thank you.

These appetizers are as easy to make as 1, 2, 3.

  1. First pick up your fixins’, dressings and kabob sticks. I purchased blocks of cheese, a variety of meat, hard-boiled eggs, cucumbers, olives, tomatoes and a head of lettuce to break up.
  2. Then cut up your food into cubes or bite size pieces. This will make them easier to eat and less messy for your guests.
  3. Finally prepare them in an eye appealing fashion on the kabob stick. If you’re looking for a more do-it-yourself concept you could make a kabob bar! Simply set the sticks at the beginning of the line, the cubed food in the middle and the Wishbone dressing at the end. Guests will marvel at your creativity and appreciate the opportunity to add their favorite items to their Salad On A Stick.

Salads On A Stick are great for a multitude of events. From barbeques, graduation parties, picnics, potlucks, dinner on the patio, or even as a side for a Bloody Mary bar they are the perfect appetizers and I promise everyone will love them and you’ll love how quick and easy they are to prep for.

The next time snow is in the forecast or the winter weather is getting you down, just remember this blog and be optimistic that soon spring and summer will be here and you’ll have a delicious appetizer to bring to all of your warm weather events!

I hope this crafty creation can bring some inspiration to your life! Be sure to check out the rest of my blog with the link below!

Lynell
Coborn’s, Inc. Graphic Designer

Vegetable Grilling Tips

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Vegetable Grilling Tips

There’s nothing complicated about grilling vegetables – just choose your favorites, chop, and throw on the grill. Here are just a few helpful hints we’ve found that can make you look and feel like an old pro:

  • Start with clean grates and lightly coat the surface with oil using a cloth or grill spray prior to preheating the grill. The oil will seal the pores of the grate’s surface and minimize sticking. Tossing vegetables in a little oil is another no-stick trick.
  • Preheat the grill on medium-high heat. If you can hold your hand five inches above the grill for only three to four seconds, then the heat is just right.
  • Cut vegetables into equal-sized pieces to ensure vegetables will be finished cooking at the same time.
  • Turn the vegetables every three minutes or so for even cooking, and remove from grill before getting too soft. They’ll continue cooking after being removed from the grill.
  • For a flavor boost, marinate vegetables in equal parts olive oil and balsamic vinegar, minced garlic, fresh herbs such as basil, oregano, marjoram and/or rosemary, and salt and pepper.