The nickname “the Godfather” conveys power, the sense of leadership in a family. Similarly, the nickname “Grill Father,” conveys leadership – over the grill! To become a true Grill Father, there are just a few simple tools, tips, and tricks to apply.
There are tons of other fun gadgets for grilling, from special grill skillets and grill woks to flavor injectors and basting brushes, but a good Grill Father knows the importance of a solid foundation. Whether your grill is charcoal or propane, there are a few tools you should keep on hand for a successful barbecue. Keep a grill mitt or pot holder on hand (and maybe a fire extinguisher!) – safety first! Next, double check your fuel: make sure there is enough propane or charcoal to finish the job. Long handled tongs or a long handled spatula are key because they allow you to turn your food without piercing and releasing precious flavorful juices. Lastly, a reliable thermometer is very important for determining proper doneness.
The next thing a true master of the grill needs is excellent, high-quality fare to grill. Conscientious choice for freshness, quality and flavor ultimately leads to an amazing final product – be it vegetable or animal or other!
Vegetarian options have expanded widely as many are looking for healthier options. Draeger’s Blackhawk Produce Manager Gil Duran recommends organic corn on the grill: “it’s always good, and we source it locally from Brentwood.” Other suggestions from Gil include red or yellow onion, tomatoes, and red or green bell peppers. If you’re looking to branch out, however, organic Californian zucchini, Californian eggplant, organic avocados, and even locally grown artichokes are grill-worthy veggies.
For the Grill Father who lives the pescatarian lifestyle, locally fished King salmon, Alaskan line-caught halibut, West-Coast caught whole snapper, and line-caught Chilean sea bass are all great options. Draeger’s Director of Meat, Fish and Poultry Fernando Esparza reminds: “don’t forget about barbecue oysters!”
To the meat of the matter: Grilling a loin-cut, well-marbled New York Steak or rib-cut Prime rib steak is the epitome of barbecue mastery. Or, ask Draeger’s superb journeymen butchers to spatchcock a chicken for you and barbecue that bird with a foil-wrapped brick.
Looking for something to test your Grill Father skills? Throw a home-made Draeger’s pizza on the grill and heat it up for a few minutes, imparting a special smoky, crispy flavor. Quesadillas can also be made over the barbecue, simply create your favorite combo and let the flames do the work. Lastly, if you really want to test your grill abilities, pick up a wheel of brie (with the rind completely intact) from Draeger’s Cheese and Charcuterie department. Lightly brush the outside of the brie with olive oil, and gently grill the cheese over indirect heat on the grill.
Mastery over the grill does not come over night. It takes practice and knowledge of how to cook a wide variety of items. What does come rather quickly is the enjoyment a Grill Father receives when he sees satisfied, happy looks on the faces of his family as they savor the fruit of his hard work.
By Tori Draeger Paff, Draeger’s Market