Last Licks Of BBQ

Walking outside on a Sunday evening, you can’t help but detect the subtle, unmistakable scent of grilling meat in the air. The aroma draws us in, gets our mouths watering, and brings us back to those beautiful memories of summers past when we enjoyed the company of friends and family over a delicious barbecue dinner.

There’s something extraordinary about cooking over an open fire—and very little as satisfying as a good barbecue. Caramelized edges, juices running, a most happy meeting of smoke and flavor. With a few weeks of summer left, it’s time to make the most of grilling season and grill it right.

Your Set Up

Before you begin, don’t forget to check your fuel supply. At this point in the season, you may need to refill your propane or charcoal to fuel your grill. It would be a shame to prepare a wonderful barbecue only to find out you have no fuel!

How do you know the best method to grill your food? That will impact how you set up your grill:

Preheat your grill for either indirect or direct grilling.

Indirect grilling means the food will not be cooked directly over the flame and is suitable for slow cooking bone-in cuts like ribs or a whole chicken or large cuts like brisket. If your grill has three zones of heat, set the back and front burners to medium heat and keep the center burner off. If your grill has two zones of heat, set one side of the grill for medium heat and leave the other side off. Keep the lid closed until the heat registers at around 350 degrees F.

Direct grilling means that the food will be cooked quickly directly over the heat. All burners should be put on, preheating the grill to 500 degrees F. Smaller items like burgers, thin steaks, hot dogs, etc. benefit from this type of grilling.

Oil your grill grates just before placing the food on top. You can use a wad of oil-soaked paper towels and rub it on the grates using tongs. Oiling the grates will prevent your food from sticking.

Be organized. Have everything you need for grilling ready and on-hand at grill-side before you start. (That means your meat, tongs, basting sauce, serving plate, etc.).

Marinades & Rubs

“Marinades are the lifeblood of barbecue,” writes Steven Raichlen, one of the foremost BBQ gurus. A marinade is a seasoned liquid in which foods are soaked in order to absorb flavor and, in some instances, to be tenderized. Allow plenty of time to marinate your meats and poultry. Flavors need time to sit and absorb. Getting this ready in advance will also streamline your prep, making grill time that much easier. You can also prep larger batches of marinades and freeze your favorites to save time later.

The dry equivalent of a marinade is a rub, which is a spice mixture applied to the meat in order to flavor and cure it before grilling. Spice rubs are a great way to impart flavor to meats as well as improve the quality of the outer layer when grilled. Mix your own rub or choose one from your favorite market.

A few more important rules for grilling

It can be very tricky to get a feel for “doneness.” Knowing how long to grill the meat without overdoing it is perhaps the biggest challenge of outdoor cooking. Avoid undercooking chicken and avoid overcooking steak; it is a waste of money and will give your jaw a work-out. Here are some dos and don’ts for grilling:

Do poke your meat (not with something sharp): a well-trained finger will be able to feel doneness by touch. Rare is soft and squishy, medium has a spring, and well done is taut and firm.

Do Not cut into the meat on the grill to check for doneness: all the juices will pour out. Instead, remove it from the grill and allow it to rest for a few minutes (you can always put it back on if necessary).

Do consider purchasing an instant read meat thermometer: it will take the guesswork out of grilling.

Do Not constantly move the food around on the grill. Give it a chance to sear and build itself a good crusty outer layer; this will also minimize sticking to the grates and bringing the temp down.

Do time your grilling. Building awareness of how long you’ve had something on the fire will not only prevent forgetful mistakes, but also give you a basis for future grilling.

Do allow for a resting period immediately following the grilling, prior to slicing. This will allow the juices to settle back into the meat and stay juicy.

As much as I enjoy grilling, I enjoy my company more, and prefer not to stand in front of a hot grill for hours. I try to make smart choices when entertaining a crowd. Either I choose items that are fast on the grill, several of which can be cooked at once, such as burgers and hot dogs, or a larger item that can be sliced and served to a crowd, such as the London Broil recipe I have noted below. Note, if choosing bone-in cuts, factor in that extra “bone time,” for example, bone-in chicken thighs will take much longer than boneless cutlets. Plan wisely and you will be one step closer to happy bellies and great memories. Your neighbor might just pop over when she smells what is going on over the fence…so grab your tongs and tell her to come on over!

Pomegranate-Teriyaki London Broil

A London broil is a thick cut steak (from different parts of the cow) that is generally marinated and grilled and then sliced thinly crosswise. Because of the thickness, it can often be hard to gauge doneness, leaving you with an overdone exterior and an undercooked interior. For best results, I cook it slower on “indirect heat” (not over the fire) and then give it a reverse sear on “direct heat” (over the fire) at the end of cooking time. Definitely use your meat thermometer to test for desired doneness.

Ingredients:

1 (2-lb.) London Broil (about 1.5-2” in thickness)

1/3 cup pomegranate molasses (concentrate)*

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated ginger root

1 teaspoon minced or crushed garlic

1/3 cup olive oil

Freshly ground black pepper, to taste

Directions:

Rinse and pat meat dry. Whisk together remaining ingredients until well blended. Pour off and reserve about a half cup of the marinade for serving time. Marinate meat in remaining mixture for at least 6 hours (or overnight).

Preheat grill. Set up the grill for “indirect heat,” 1 zone off, 2 zones on (if grill has 2 zones, leave 1 zone on, 1 off).

Remove meat from marinade (discard marinade) and pat dry. Place London broil on zone with no heat. Close grill lid and cook for 15 minutes. Flip meat and cook for another 15 minutes to internal temperature of 133-134 degrees Fahrenheit for rare (or until desired doneness is reached).

Move London Broil over to the lit zone and sear for about 1-2 minutes on each side, turning once. Remove from grill and allow London Broil to rest for about 10 minutes before slicing.

Slice thinly crosswise and serve with reserved marinade as a dipping sauce. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit her website: NaomiRossCooks.com.