Survey says that 52% of you will be grilling this Memorial Day and the rest will be chilling as you work your magic. Fear not, we have heard your cry for help and we’re here to offer these great tips!
Learn from the Masters
RocCity Ribfest is happening as we speak in Genesee Valley Park. These people are serious! Not only is it great food, it’s a great cause to benefit Golisano Children’s Hospital and Ronald McDonald House with most excellent music. #kidfunzone Over 5,000 of your closest friends will be there so why not let someone else do the grilling and you can do the chilling?
Yes, we borrowed that line from the Boy Scouts, but it’s true. Flavor 574 has 10 great tips for grilling and here are 3 of our favorites:
- Get a good cut: The cut of the meat matters, according to Food Network. Splurge for good cuts of meat for good grilling.
Flavor: Give a flavor boost to whatever meat you’re cooking by finding a great marinade or dry rub to prepare the meat before it meets the grill, according to Williams-Sonoma.
- Preheat: Get the grill warm 15 to 25 minutes before you’re ready to cook, Eating Well reports. Not only will this kill bacteria, it’ll also prevent sticking.
*read the rest of the article for even more great tips
Shake it Up
Grilling hamburgers and hot dogs is a great way to start but it’s time to up your game with different kinds of meat and side dishes. The Democrat and Chronicle has offered these fabulous recipes with a twist:
Raw Asparagus Salad
Doing enough cooking? Raw asparagus salad is quick and easy. This video shows how to make it, and here’s an alternate vinaigrette. Karen Miltner made this salad last year for one of our Saturday Flavors at the Market demonstrations. It was very good, and she made and gave out 150 samples in two hours, so you can see it really is quick to make. (Karen will be demonstrating a rhubarb recipe from 10 a.m. to noon Saturday, May 24 — do join us!)
Dinosaur Barbecue Salmon
A little history on the subject:
It was a meeting that could go down in legend.
Jeff “Cooter” Coon was stranded on the side of a road with a broken motorcycle in 1997 when John Stage pulled over to help.
The two had more than motorcycles to talk about. Coon was a Culinary Institute of America graduate who had worked the fine dining scene in Syracuse and Rochester. Stage was the co-founder of the Dinosaur Bar-B-Que in Syracuse, and was looking to open a second restaurant in Rochester.
And well, the rest is history! Check out the rest of the story and get the details for this great recipe! Thank you, Karen Miltner.
You can prep ahead of time with these 10 ideas from local restaurants! So, meat and veggies all done in one!
Seriously, if you’re planning to make the most of outdoor living room, or if you’re going to be outside at all, food safety is extremely important. We’ve included a handy dandy chart with some great reminders. With some many cool products on the market, it will be easy to chill! Check out these innovative DIY coolers!
Wherever you go, whatever you do this Memorial Day, whether you grill or chill or both, we wish you a beautiful weekend with those that matter most to honor those who have valiantly served. If we can serve you in any way, please let us know!