Meals can be simple picnics for two with healthy salads and grilled hamburgers, or they can be large barbecues with a hundred of your closest friends and relatives.
Whatever you decide to do, there are things you should know, things you should do, and a lot of food for you to enjoy!
History of Grilling
American barbecue means beef in Texas and pork in the Carolinas, and its origins can be traced to the economical practices of smoking meat for long-term preservation in the colonies. Pigs and cattle were the main meat sources imported from Europe to sustain colonists and slaves alike, and pigs were particularly valued for being low-maintenance.
The origins of the word barbecue have been traced to the Spanish word "barbacoa," which was used to describe the meat smoking and drying methods of the natives that Spanish explorers encountered upon arrival in the Americas. Smoke was used to drive away the bugs that were attracted to exposed raw meat, in addition to lending a tasty flavor to the meat-preserving process. There is also speculation around the French combination of words "barbe" and "queue" (beard-to-tail) as the origin, as well as theories of an American version, "bar-beer-cue" (as in pool cue).
Within the United States, the difference between barbecuing and grilling is an important distinction for outdoor chefs.
And what is that difference?
One of the most important components of barbecuing or grilling is the type of charcoal used. Ever wonder about the difference between lump charcoal and briquettes, and which is better for you? Or the purpose of lava rocks? Read our Charcoal page to find everything you've ever wanted to know about charcoal, including how to store it properly.
Food Safety
As temperatures increase, so do the chances of bacteria getting into your food and making you sick. To help ensure you have a healthy and safe summer, make sure to purchase, store, prepare, and cook your food properly. Start by purchasing sustainably-raised meat and poultry; in addition to being better for your health and the environment, these products have been shown to contain lower levels of harmful bacteria than foods produced on factory farms.
Wash fruits and vegetables in cold, drinkable water before cooking, grilling, or eating, especially produce that has been treated with pesticides. Buy fruits and vegetables locally when they are in season - less pesticides are used on foods that are not stored for long periods of time and are not shipped long distances. And, remember, even fruits with skins or rinds (like watermelons or oranges) should be washed - any contaminants on the outside could penetrate the fruit when you cut it or spread onto your hands when you pick it up.
Instead of a fork, use tongs or a spatula to turn steaks or other meat - piercing meat with a fork can contaminate the inside of the meat with bacteria. It can also cause juices to escape from the meat, which can cause it to dry out quicker. Make sure the utensils are long, so you don't accidentally put your hand over the grill when turning meat.
Refrigerate leftovers promptly. Perishable foods should not be left unrefrigerated for more than two hours (if the temperature is 90 o F or higher, foods should be refrigerated after one hour).
Interested in more tips on food safety? Read our Summer Grilling Food Safety tips for these and many more ideas on how to make your summer safer and more healthy.
Grilling Grassfed Beef
Grass fed or pasture-raised meat is cooked differently than factory produced, grain fed industrial meat. For example, grass fed meat is leaner than grain fed so it doesn't have a lot of extra fat. This means you must take a little extra care when cooking grass fed meats.
The number one rule for cooking pastured meat is not to overcook it. It needs about 30 percent less cooking time than most common beef and is best if cooked medium-rare to medium. Otherwise, it might be too tough. Overcooking is the number one problem most people have when they switch to pastured meat, so don't give up if it takes you a couple tries before you master cooking pastured products.
If you're cooking hamburgers made with pasture raised beef, add caramelized onions or other moisturizing ingredients to compensate for the leaner meat. (Grass-fed hamburgers are generally 80 to 90% lean.)
Interested in more information on why you should eat pasture raised meat? Read our "Enjoy Summer Grilling With Grass-Fed Beef" article, which includes cooking tips and ways to cook pastured beef.
Hamburgers
Hamburgers and picnics are synonymous, and if you're looking for the ultimate hamburger, try making your own. You can ground the beef yourself, as long as you have the right attachment to your food processor or mixer. The best cuts are sustainably-raised chuck or round.
Shannon Hayes, author of The Grassfed Gourmet Cookbook (Eating Fresh Publications 2004), says that grass fed beef makes fantastic hamburgers, using only ground beef with salt and freshly ground black pepper. Her book also has a section called "Tips for Making the Ultimate Hamburger" (By Loren A. Olson, M.D., Malabar Farm, Iowa, used with permission).
Loren Olson takes the business of burgers seriously, elevating their production to high science and an art form. Below are a few of his tips, plus a few extra considerations to guarantee the perfect burger. For safety, ground beef should be kept refrigerated until just before cooking and the burgers should be cooked to a minimum internal temperature of 160°F.
The ideal patty is 6 ounces of raw meat (ideally, ground chuck), shaped into a 4½-inch circle, ¾-inch thick on the edges and ½-inch thick in the center. To do this, simply form the burger, then gently press in the center on one side to form a small depression. These patties will cook evenly, and they will not end up puffy and round.
- If you're grilling your burger, be sure that the grill is hot and that the grate is clean. This should help ensure that the burgers won't stick, but it is OK to brush on a little oil before cooking as a preventive measure.
- Burgers should be grilled or fried over medium-high heat for a nice crusty exterior and a juicy interior. According to Loren, you can tell if your grill is hot enough if you can hold your hand 5 inches above the grill rack for 3 to 5 seconds, but no longer.
- Leave the grill uncovered while the burgers cook.
- Six-ounce burgers do not require much cooking time -- 2 minutes and 30 seconds on the first side and 3 minutes after flipping will yield a medium burger.
- Don't press on the burgers with your spatula while you are cooking --you'll squeeze out the juices.
- To toast buns, split them open, and lay the halves, cut-side down, on the grill rack for the last 45 to 60 seconds of the cooking time.
If you like cheeseburgers, try shredding the cheese and mixing it in with the ground beef before you make the patties. The cheese will be more evenly distributed, and you won't risk overcooking your burger while you're trying to melt a slice of cheese on top after your burger is done.
For an extra special burger, try Sustainable Table's ultra-juicy hamburger. And if you must have fries with your burger, try our homemade french fries recipe.
Vegetables and fruits
Grilling vegetables couldn't be easier! All you have to do is brush on some extra virgin olive oil, sprinkle on salt and pepper to taste (if desired at all), and throw on the grill. Fruits and vegetables don't need the same high heat that meat does, so it's best to cook them toward the sides of the grill where heat tends to be lower. Vegetables are best cooked over medium heat; fruits cook most evenly when cooked over low heat. The best option for grilling fruit is to wait until the coals begin to die down.
Grilled Asparagus is extremely popular - all you have to do is brush on olive oil, season to taste, and put on the grill for 4 - 5 minutes. Portobello mushrooms are equally popular. Coat also with extra virgin olive oil, season, and simply throw on the grill. Cook for 6 to 10 minutes, turning once. But don't be shy - toss any vegetable on the grill to see how it tastes.
The key is to use locally grown, sustainably raised/organic fruits and vegetables. When you eat produce that has been picked only a day or two beforehand, you won't need sauces or many flavorings. The natural taste of the food will come through.
Be creative and make vegetable kebabs with a variety of your favorite vegetables. If you're making kebabs, metal skewers are best. But if you only have wood or bamboo, make sure to soak them first for at least 30 minutes so they don't catch fire when placed on the grill. To help prevent food from falling through the slats, use larger pieces which you can cut before serving.
Some grilling aficionados say that almost any fruit can also be grilled, and they taste delicious. All we can suggest is that you try it! You can grill the fruit with the skin on. Some people like to brush on olive oil or use melted organic butter; others feel the taste of oil or butter can overpower the flavor of the fruit. Softer fruits and vegetables (like peaches and squash) might need to be put on foil that has several holes poked in it. Have fun and experiment.
Please note - fruits tend to have a high water content, which can make them very hot. Make sure to let the food cool a little before eating, and taste a small portion first so you don't burn your mouth.
And, remember, any of your grilling leftovers can be thrown into a salad for lunch the next day.
For More Information
- by Diane Hatz
with assistance from
Chris Hunt, Jill Peterson, and
Rebecca Bray
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