Handy BBQ Tips for July 4th

Wherever you barbecue for the 4th of July holiday, a few cooking tips can help - as a refresher or a guide. Here are several tips we picked up from John McLemore, author of the everything grilled, smoked, boiled, fried and steamed cookbook "DADGUM That's Good!"

Fish

• When grilling fish, grill with the skin side down or on aluminum foil (coat with non-stick spray).

• Here's a fish tip - Red snapper is quick and easy to grill. But, make sure the grill and fish are well oiled, and handle carefully.

• Salmon is a favorite for grilling, because it doesn’t dry out. Rich in natural omega oils, you can pop it on the grill without oiling.  Start by grilling the salmon skin side up.  This allows the natural fat under the skin to be drawn into the filet, keeping it rich and moist.

• If you’re grilling scallops, use fresh ocean scallops. These should be a pinkish tan or ivory color, not unnaturally white.

• Freshwater trout is great on the grill. The skin becomes thin and crispy and the meat is full of flavor.

• To keep tuna burgers moist, choose the freshest tuna steaks you can find and serve them medium-rare to medium – don’t overcook

Beef and Pork

• When grilling BBQ ribs, pork butt, or tenderloin, cook unwrapped for 50 to 75 percent of the cooking time to infuse smoke and flavor. The remaining time wrap with heavy aluminum foil to retain moisture and tenderness.

• When grilling burgers and steaks, allow grill to get to a high temperature before placing food on grill. Let steaks or burgers grill several minutes prior to turning, which will sear in the juices.

• When choosing an inexpensive steak, opt for flank steak rather than skirt steak, which can be tougher. Flank steak is thin and cooks quickly. They’re usually marinated before being grilled. Wrap the steak in foil as it comes off the grill and let it stand for 10 minutes.  Slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak more tender.

Chicken

• When is cheaper better?  Chicken thighs may be one of the cheaper cuts, but they do great on the grill. Thighs are more flavorful and the extra fat in the skin makes them better suited to grilling.

• For the juiciest chicken and chops, you want to sear them on both sides on high heat for several minutes and then bring the grill temperature down to complete the cooking process.

And the veggies

• Grilling vegetables in aluminum foil, with oil, prevents them from falling through the grill gates.

• Just a few minutes on the grill gives bell peppers a sweet smoky flavor. Don’t over roast them:  As soon as the skin puffs up and turns black, they’re ready. 

• Cut zucchini in half lengthwise, coat with olive oil and sprinkle with salt and pepper;  grill for 15 minutes.

• You can leave the husk on the corn while grilling. Once you see the shape of the kernels burning through the husk, your corn is ready.  (If you grill with indirect heat, you’ll need to grill the corn for about an hour, so put your corn on the grill first.)

• Grilled Caesar Salad,  Sure, the Romaine lettuce ends will char, but it stays remarkably crisp and sweet, with a char-grilled flavor.