Her last email to me several months back contained an extra helping of grilling recipes with pictures.  I wondered why she would go to such trouble of stocking me up with posts.  Then last week I received a thoughtful note from her husband informing me of her passing. Even today, as I write this, my heart is full and eyes misty – because in this crazy modern world of virtual cyber friendships, Leslie connected with me on a very human level.  We never met in person but it seemed to me I got to know her a little bit. I thank her family for sharing her with me and all of us and look forward to many opportunities to share meals, in person or virtually, with “the goyles” as we all move forward.

Recently I commissioned a poem from my friend Meredith. Nearly every Sunday at the local Ballard Farmer’s Market Meredith perches herself on a wooden crate and balances a manual typewriter on her lap. For nothing more than a kind word (I do recommend a donation!) she’ll engage you in a short conversation and, as you walk about the stalls of freshly harvested vegetables, fruits and food vendors, she composes. When you return she will have written a poem for you.  Sometimes I’ve enjoyed being the patron for little kidlets who happen along with their parents in tow – delighting in their reaction to the experience of hearing a real person read aloud a poem written just for them.

I share the poem Meredith composed for me and dedicate it to Leslie and her family. I think she would like it. I hope you do.

Sizzle on the Grill

Lay out the last days
of late summer find
the perfect hours in them,
heat the grill ’till the flames
burn blue. Brush the cuts
of meat, cook them through
with sweet smoke, slowly.
The season is finishing well,
slowly in the backyard. The light,
the coals, our sticky fingers prove it.

©M. Clark
The Poem Store
All rights reserved.

CB's variation on insalata caprese with ... huh? What are those ingredients? (see below)

The classic construction of “insalata caprese” is, essentially, four ingredients:

1. freshly picked and sliced garden tomatoes – still warm from the morning sun.

2. freshly made buffalo mozzarella cheese sliced into rounds nearly identical is size and thickness to the tomatoes

3. freshly pick leaves of basil snuggled between and around the first two ingredients

4. rich extra virgin olive oil drizzled onto the entire plate of tomatoes, cheese and basil.

OK maybe, just maybe add some freshly ground pepper and a drizzle of exceptionally wonderful and, of course, authentic – aged balsamic vinegar.  But only if you are a radical!

In the appetizing picture above I played around with that list of simple ingredients to please my mood and taste buds…

“Grilled haloumi cheese, sliced fresh tomatoes, prosciutto ham, fresh basil all drizzled with Kalamata Extra Virgin Olive Oil and aged balsamic vinegar and a couple of twists of freshly ground black pepper.”

Start the dish with tomatoes freshly picked from the garden, selected at the farmer's market or the best you can find - use a sharp knife to cut into relatively thin slices.

Choose leaves from a basil plant - yup that's right - freshly picked from the plant. Or at the very least from stems you've purchased at the market. Please don't use dried basil flakes!

NOTE: For this recipe I used Yanni Cheese - a brand of cheese made in California. They supplied the cheese to me - but it's not pricey and available in more larger grocery stores and many specialty shops.

In place of the traditional buffalo mozzarella cheese – which is delightful when fresh and made in the artisan tradition – use haloumi cheese and grill it first. You can do this the night before, if you must – but the combination of the fresh tomatoes and basil with the warm and toasty flavors of the haloumi cheese are wonderful and truly add to the pleasure of eating this dish!

How to grill Yanni Cheese aka “haloumi” cheese.

1. It comes in a package that is sealed and refrigerated. Remove from the package and “unfold” it – you’ll have two equal-sized pieces.

Wipe off any excess moisture on the surface of the cheese and place the slices directly onto clean grill grates that are preheated to Medium-High (375F – 450F degrees)

2. “Where it hits – it sits!” Don’t even try to move it until you see the edges of the cheese start to brown where they meet the hot grates. Test lifting it with your fingers – careful, it’s HOT on those grates and you can burn yourself if you are cavalier about it!

The cheese is almost ready to turn or remove from the heat when you can see the edges start to brown - getting all toasty like when the cheese melts outta your grilled cheese sandwiches and browns just a bit on the hot fry pan!

Use your fingers to gently lift the cheese off the grates – if the proteins are browned enough it will lift relatively easily — but you may want to use a thin blade spatula that is lightly spritzed with canola oil – to gently slip and work under the cheese.

Keep the blade flat on the surface of the grates and not at an angle so it gets under the cheese before you turn it.

Grill the other side if you like – but not necessary if you have good grill marks on the cheese and it’s warmed all the way through.

If you don’t trust yourself to manage one more session of the cheese on the grates you can place the sear-marked cheese in a tray on the warming rack to finish warming completely.

3. Once the cheese is grilled to your satisfaction – remove it to the cutting board and use a sharp thin blade knife to quickly trim the cheese into irregular bite-size pieces that show off the grill marks.

Yanni Cheese BROWNED in sear marks. I used the wide side of my porcelain-coated cast iron grates and they were a bit too hot. More than the medium hot (450F degrees) I recommend in this post. The toasting marks were tasty but only because I cut everything into smaller and irregular pieces.

Choose a non-reactive serving platter or plate and assemble the sliced tomatoes, pieces of prosciutto (or thin sliced ham – heck even good luncheon meat will work!) with the basil leaves and place the pieces of grilled cheese atop in a manner that will ensure your guests can use the serving spoon (of forks like in my house!) to load up a sliced tomato, basil leaf, prosciutto ham and a piece of grilled cheese into a big bite!  Drizzle the assembled ingredients with a very good quality extra virgin olive oil. While I strongly recommend to not use EVOO for grilling – it’s rich complex flavors are perfect for adding flavor to grilled meats and salads.  For this dish I used an extra virgin olive oil made with Kalamata olives because I like the fruity flavor of the oil and it pairs nicely with the saltiness of the prosciutto and the toasty goodness of the cheese .The sweetness cues of the tomatoes and basil are different … and work together in your mouth with the other flavors and textures to create a sensation I call: DEE-LISH-US!

CB's Insalata Caprese with Grilled Haloumi Cheese & Prosciutto.

I think this dish could use your creativity and use many different ingredients to add new flavors to it – and expand it’s use on your menu.  For instance a grilled sardine would be an excellent fish to add to this. I’m preparing several plates to take to an outdoor dinner party this weekend and I think on one I may use anchovies in place of the prosciutto! Or how’s about some slices of grilled avocado? In place of the tomatoes you could use grilled grapefruit – cantaloupe – pineapple – even apples!

What changes would you make? Share your thoughts in the comment section below or email me pictures of how you make this!

Thanks and…

Welcome to the cook-out!

Beef Chuck Short Ribs

“Beef short ribs are cut from the chuck and plate primals. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscle and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There is a variety of ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an “English cut”, “flanken cut” across the bones (typically about 1/2 inch thick), or cut into boneless steaks (a style recently introduced in the U.S.A. as a cheaper alternative to rib steak).” – Wikipedia

I’ve written several posts over the years about cooking short ribs – all of which have pretty much used the flanken cut.

CB’s Hawaiian-Style Short Ribs

Girls on a Grill Grilled & Braised Short Ribs

Mr. Jig’s Braised & Grilled Short Ribs

Julie Reinhardt’s Kalbi-Style Short Ribs

CB’s Short Ribs on a “Dark & Stormy” Night

This week my local grocery store butcher offered short ribs in the boneless steak style.  It took all of about 2 seconds for me to scoop up a package and take them home and before I got to the check-out stand I decided to marinate to enhance the natural flavor and layer of flavors by grilling and glazing for the final dish. Here’s what I did:

I wanted lot's of beefy flavor and marinated the meat for 3 hours in unsalted beef broth, 1 tsp of garlic powder, 1 tsp of ginger and 1 tsp of cumin. (1 hr per pound)

After marinating for 1 hour per pound, I removed the meat from the marinade and dried each piece thoroughly. "Dry Sears & Wet Steams"

Placing the lightly spritzed with canola oil meat on clean, hot grates for searing (500F degrees or higher on your grill) - "Where it hits it sits!"

After a few minutes of grilling with the hood closed, the tapered ends or thinner parts of the meat began to show 'beads of sweat" on the top surface. Heat on the bottom cause moisture to move up - and it gathers on top - indicating it's time to blot the moisture and turn. If the meat has cooked properly on the hot grates, the proteins will be seared and "release" from the grates with virtually no sticking.

The meat seared on side one, I blotted away the moisture and turned over to the second side. Remember "Dry Sears & Wet Steams" and I want sear marks on the meat because that brown is a complex form of tasty flavor.

After a few minutes, before the second side "released" from enough searing, I began brushing on a light coat of BBQ Sauce. I wanted to add another layer of flavor to the surface of the meat that would react well and balance the seared areas - plus compliment the marinade that was inside the meat. When the second side was seared, I removed the ribs to a sheet of foil, glazed again with sauce and covered lightly to prevent cooling - to finish to 145F degrees internal temperature.

I presented the Beef Chuck Short Ribs fully seared, glazed and cooked with chopped scallions on a single plate for home-style service. That's a picture of what I call "Tasty on a plate..."

Do you have questions about this cut of meat, the method or technique? Post it in the comment section below (first timers your comment will not appear immediately until approved – a cautionary step to prevent spam-bots from taking over!) or post your question, recipe or tips for cooking this cut online at the Users Forums.

Thanks and…

Welcome to the cook-out!

Ceviche

Civiche (suh-vee-shay) is a technique practiced in many cultures that uses the acid of citrus or other sources to “cook” seafood such as shrimp, scallops, squid, firm flesh fish, etc. – without the use of fire or heat. There are many variations on this technique and I encourage you to play with the ingredients to come up those that most satisfy your palate and makes your guests smile. The essential elements are fresh boneless firm flesh fish or other seafood, a balance between the heat from peppers and/or onions with the sweetness of tomatoes, fruits, herbs, etc.  Add some surprises like fruit, cucumbers, etc.  I’ll add fresh chunks of pineapple or papaya to this dish to give it a little extra flavor. Or use mint or another herb in place of the tarragon – try the prepared dried seaweed called Nori.  Think of a cuisine style you enjoy and use those flavors!

CB’s EZ “Ceviche”
This only takes a few minutes to prepare and can be ready to serve in under 4 hours. Buy fresh fish and use it the same day to ensure the best taste.

Ingredients
•    2 lbs of firm, fresh firm-fleshed fish
•    2 cups of fresh squeezed lemon juice
•    ¼ cup chopped shallots or scallions – your option
•    1 cup of chopped seeded & drained tomatoes (use canned when fresh not available)
•    1 cup finely chopped celery
•    2 tsp of salt
•    Fresh tarragon leaves – about 3 Tbsp roughly chopped
•    Srirachi chili sauce – a little goes a long way! (optional)

For service
•    Cilantro
•    1/2 fresh lime
•    Shredded cabbage
•    Wholly Guacamole
•    Tortillas or tortilla chips

Preparation
•    Have the fish monger completely de-bone and skin the fish. Cut it into 1/2 inch pieces,

Technique
Place all of the ingredients in the first group in a gallon-size plastic bag or glass bowl.  Seal or cover and place in fridge or cooler for about 3 hours – stirring and/or mixing every 45 minutes to ensure all the fish is exposed to the flavors.

What to look for
The acids will “cook” the fish and it will change color to nearly opaque.  That’s when it’s done..

Serving Suggestion
Place the ceviche into a non-reactive service bowl and top with juice from the lime and cilantro.  Serve in warmed tortillas with freshly chopped cabbage and Wholly Guacamole or use large tortilla chips and dip with Wholly Guacamole on the side.

Enjoy! and…

Welcome to the cook-out!

~~~~

Photo Credit: www.explorecostarica.com

This last weekend my neighbor had a little get-together in his tropical garden. By tropical – I mean exactly that. Palm Trees, exotic looking foliage, a water fall and plenty of Jimmy Buffet music as background to the conversation of friends.  What makes this so special is it’s in the middle of Seattle, a place mostly associated with moss and rust.

As is the custom these days of belt tightening, we all bring food and beverages to share.  I wanted to make something tasty but didn’t have much time and wheeled into the grocery store on the way home. Walking toward the meat counter I saw the little trays of pink cocktail shrimp – you know the ones at Kroger or Costco – trays of pink cocktail shrimp all neatly arranged in a tight circle with the cocktail sauce in the center. Packaged in a plastic tray and lid, shrink wrapped and frozen into stack-able bricks.  Most people just thaw them and serve cold. I decided to turn up the heat – literally – with some time on the grill to add a touch of flavor and with some bottled sriracha chili sauce.  You’ve seen sriracha sauce in ethnic restaurants, it’s in the bottle with the rooster on it.

It’s an EZ-PZ idea that I wanted to share with you.

Although pre-cooked, the quick grilling added a depth of color and flavor to the shrimp meat. As one-by-one they turned a richer pink, I removed to a bowl. When all were re-heated I tossed with juice squeezed from half a lemon, half a lime, chopped cilantro, 3 cloves of minced garlic, a squirt-to-taste of the sriracha sauce and that's all!

I plated the shrimp, dressed with some lemon rounds and larger pieces of cilantro and served on a tray with toothpicks and the packaged cocktail sauce as a "cooling agent."

Recipe? What recipe?

Thaw the shrimp. Grill it for just a bit to get some flavor marks. Toss it in the lemon & lime juice, add cilantro, garlic and sriracha sauce and serve!  See – I told you. EZ-PZ.

Welcome to the cook-out!

A basket of mini burgers, or sliders, made with ground American Lamb.

Ground lamb has a deep meaty flavor that is almost luxurious.  Spice it up with some garlic powder, ground cumin, black pepper and onion flakes and you have the makings of a perfect burger.  This weekend why not try something tasty and different – I betcha like it!

Ground lamb is mixed with garlic, cumin, ground pepper and onion flakes & chopped parsley - measurements to taste! ♦ Figure about 1/4 tsp of the spice mix per full-size ground lamb patty.

After 3-4 minutes on the first side, turn and grill for about 2 minutes on the other side - top with cheese of your choice and close lid for about 2-3 minutes to ensure it melts. This little patty has a slice of brie made from goat milk.

Cut the full-size patties in half, place on small toasted burger buns and top with condiments. I used a dollop of Dijon style mustard, thinly sliced tomato and iceberg lettuce for a crispy bite. They are bite size you know!

These little sliders take no time at all – from making and chilling the patties, grilling and serving took only about 20 minutes.  Tasty and habit forming!  What other types of spices besides those I use would you try on these sliders?

Happy 4th of July and…

Happy Grilling!

Ribs can be prepared "dry" - sans mop, or "wet" style. These are dry.

Are ribs your Mt. Everest?

You’ve almost mastered grilling a perfect steak, chop, burgers and the chicken you prepare on your grill is the talk of the town.  Now. It’s time to conquer slow cooking ribs!

Truth be told – you are not alone in your effort to master the art of slow cooking ribs.  I have some successes and some failures.  So, I guess you could say ,I am still working on that climb too.  That’s right. I have picked up some knowledge and skills but, mostly, I’m a backyard cook just like you. And ribs are my Mt. Everest. (OK and slow cooked Texas-style beef brisket may as well be the moon!)

This past weekend I was ready to spend the time necessary to make baby back ribs using some proven old school methods. I wanted to prepare them “dry” style. No sauce or mop…perhaps inspired by my recent visit to Memphis.  And I planned ahead – because making ribs isn’t necessarily the kind of meal you decide to make on your way home from work. At least not this method.

Here’s what I did:

1. Selected good quality racks at the grocery store and checked to make sure they were meaty and not pre-brined. (Nothing bad about that - just not what I wanted for this cook.) On sale these ribs were about $7 for 2.3 lb rack. A rack this size is probably enough to feed 2 normal folks but is merely an appetizer to my teen age son.

2. Removed the membrane from the underside to ensure maximum flavor penetration of the rubs I was asked to test out by my friends at Char-Broil.* This picture shows the difference when the membrane is removed (top) and left on (bottom.) I use a spoon to scratch the membrane off one of the small bones - then grab hold of it with a paper towel and pull it off pretty easily.

3. Used food safe gloves to rub in the spices and flavors, then let the ribs rest in the cooler overnight to ensure maximum flavor. I always apply rubs onto meat placed on a tray and in the sink. Saves the messy clean-up later.

Rain.

Went outside at about 10 am to start the Silver Smoker and it was a deluge. downpour. dancing raindrops everywhere. monsoon city. Now — ahem — I am from the Northwest and a little rain doesn’t affect me. I’ve been known to put on a coat whilst wearing shorts and flip-flops to walk to the store in the rain. But that’s when it’s a normal misty kinda rain we are best known for. This was something I’ve only experienced in the East or occasionally in Hawaii. Rain like it’s comin’ down from a shower head.  And that, my friends, is not the fun I had imagined for myself – standing outside tending to a charcoal fire in a smoker to maintain constant temps for several hours while the rain cools off the metal and plays havoc with my efforts. So I opted to cheat.

Well, not cheat…exactly. Let’s say that I decided to do a “work around” in the cooker department and prepare them with a device that is a bit more modern than a charcoal off-set smoker. Plenty of smoke for sure, and even control over the heat – certainly. But I would not be cooking them low and slow “Old School” style. I decided to cook them in the Big Easy Smoker, Roaster & Grill.

Coiled each rack and placed in the basket, then into the cooking chamber with the smoker box rolling out a mix of cherry-apple-mesquite smoke.

The ribs cooked for about an hour on the middle setting and I was happy with the progress, took the picture above, went inside to read the paper — and promptly fell asleep watching the race on TV. Yep. That’s what I did. Woke up about 45 minutes later and remembered the ribs. Oh man!

Baby back ribs meat exposed. The surface glazed with fat and rub.

They were a bit crustier than I’d planned but thank goodness for the infrared cooking system. The same process that delivers my turkey or chicken all brown and crispy, while keeping the meat juicy – did the same for my ribs. Whew…..

I promise next time I’ll post a cook with ribs prepared in the smoker…truly “Old School.”  If you’d like some helpful tips and suggestions on preparing ribs on your grill or outdoor cooker – head on over to the Users Forums and don’t be shy – post a question!

Thanks and…

Happy Grilling!

_________________________________________

Fine rub penetrates the surface of the rib meat.

* Char-Broil is exploring development of some tasty all-natural and low-sodium marinades, brines, rubs and sauces to be branded “Char-Broil Pinch o’Sizzle.” I am not a fan of most store-bought rubs and sauces because they have WAY too much salt and preservatives in them.  And the off-the-shelf rubs are usually too coarsely ground, they don’t penetrate the surface of the meat to enhance flavor – they kinda form a salty crust – reminds me of the texture of corn meal – on the surface.

For this cook I used two different rubs: a finely ground Kansas City style (sweeter) and a Memphis style (more spice) on these baby back ribs.I liked the way it penetrated the surface and combined with the fat as it rendered to make a crust. Of course – these were a bit crustier than I had planned – but they were still moist and flavorful inside. The surface wasn’t burnt at all.

Stay tuned as I’ll have some samples to share later this summer! ~ CB

Preparing a couple of boneless skinless chicken breasts on Sunday can serve up lunches several days next week!

If you are as busy as most folks are these days – when the weekend rolls around and you are lucky to get some time for yourself it’s treasured. Often you get to see your family and friends – sharing a meal you prepared on your grill. When I get the chance to actually plan ahead I try to cook several items at one time – with some to be served for the meal at hand, while other items will be held in the fridge and served as part of another dish.

One of my favorite things to prepare as a “side” protein is boneless-skinless chicken breasts. I’ve come up with a method that really works, gets them all smokey and lovely looking plus they stay nice an moist for slicing and eating in sandwiches or cubing and placing in chicken-salad.

Here’s the secret. Infrared. (psst. If you have a charcoal grill you can do this.)

Just set up the grill for moderate heat and add dry wood chips to get smoke started. I like an even mix of cherry-apple-mesquite wood chunks. Dry the chicken breast off and spritz it with a little canola oil. Set it on the grates above the hot coals and cover. Let it cook for about 7-10 minutes (you have to judge this as you are the chef and know how hot things are!) turn and repeat. Remove and let it rest before slicing to eat, or wrap and seal for storing in the fridge or cooler.

If you have a gas grill it takes a little more effort to get the heat right and you’ll need to sear as best you can, then wrap the chicken in foil to keep it from drying out while it finishes cooking.

Infrared grilling on charcoal can deliver good results. Of course it's easier to cook on a propane fueled infrared grill.

For owners of propane/NG fueled infrared grills – the infrared energy will sear and brown the exterior of the meat and keep the juicy moisture inside while the wood smoke will make it all tasty – and it’s a lot easier to manage the heat on a gas infrared grill than it is on a charcoal fire.

Do you have questions about preparing food on your grill? Check out the Users Forums for tips & tricks posted by owners like you. If you don’t see what you want to know – register (to prevent spam-bots) and post your question.

Thanks and…

Happy Grilling!

The perfect combination for tasty results: dried & lightly oiled meat grilled on hot (500+F degrees) using the "Sear & Hold" method.

I’ve written many posts here at Sizzle on the Grill and on the Users Forums about the basic directly grilling technique I call “Sear & Hold.” It’s an easy-to-understand and execute technique for grilling steaks, chops, chicken, burgers and fish that will help you produce the crusty seared surface most folks want when they grill – while helping to preserve the integrity and juiciness of the steak by not over grilling and drying the meat out.  I’ve found that I can cook Rare, Medium-Rare and even Medium-Well steaks using the technique and the steaks retain the natural flavors and juiciness.  As for where this technique came from – I have no idea as to it’s origin.  I simply swiped learned it from observing line cooks at steak restaurants as they worked the grill. It’s certainly not the only way to prepare tasty, juicy steaks on the grill – BUT if you are like most folks and are shopping for dinner at the grocery store on the way home from work – taking a little time for learning the basic Sear & Hold technique will help you improve the results of your after-work grilling regardless of the grill you cook with.

Here’s the how I used the Sear & Hold technique to prepare some (not so cheap!) Yellowfin tuna steaks I paired with beef sirloin strip steaks (good buy!) the other night for dinner.

Step 1. I generally rinse fish under cool water and pat dry. And I like to cook fish that is semi-cold, so this is a fairly fast process from the fridge or cooler: rinse, pat dry before…

Yellowfin tuna fillet spritzed with canola oil prior to grilling.

Step 2. Spritz the fish fillet with canola oil – not heavy just alight coating – to ensure maximum contact between the meat and the hot grates. (Proper transfer of heat will sear the meat and when the meat is seared properly the proteins will release. A high-temperature smoke point neutral tasting oil will aid this process. Contrary to ‘Conventional Wisdom’ – the oil does not make the grates slippery, rather it improves heat conductivity.)

Yellowfin tuna steak grilling on hot grates - Sear & Hold" - the same technique I use for grilling beef steak.

Step 3. Place the fish on the hot grates. I recommend at least 500F degrees for searing.Where “it hits – it sits” – let the grates and heat do the work.

How long do I leave it in place on the grates?

There’s only one answer:

“Until it’s ready to be moved.

The meat will sear, creating brown marks, where the hot grates touch the surface of the meat. Here you can see how the meat is just starting to turn opaque and the brown is beginning to form.

OK I know that sounds kinds smarty-pants – but it’s the only correct answer because while you can use the clock to kinda “guesstimate” how long to grill something – in truth the meat will tell you when it’s ready. Just use your fingers or tips of the tongs to lift the edge, if the meat is seared and ready – the proteins will be aligned and easily release from the grates. Virtually no scraping and leaving pieces of the fish or meat sticking to the grate. Here’s a picture of what the meat (in this photo it’s the tuna steak) looks like just before it’s ready to release – you can keep an eye on the edge and see how the meat begins to brown right where it touches the grate.

Here’s a tip for using a spatula to turn steaks, burgers, chicken and fish:  I prefer to use tongs most of the time (I think of them as extensions of my fingers) but sometimes a spatula is the best tool for the job. Lightly oil both sides of the spatula and place it flat against the grates In one quick move slide it between the grates and the meat. If the spatula is at an angle you can tear the meat or fish so make sure the spat is laying flat on the grates.  If the meat is ready (see the comment in paragraph above about how to test and why) the meat will easily lift off. If you’ve tried to turn it too early, there may be some sticking.

Step 4. Use fingers, tongs or spatula to turn the fish over and sear that side the same way. If you’ve not previously spritzed the top side (now to be turned to the grill) with high-temp oil like canola, hold it slightly away from the charcoal or conventional gas grill and spritz it before laying on the grates. If you are using a Char-Broil infrared grill you won’t need to move the fish before spritzing since very little potential for flare-ups.

I like my seared tuna rare in the center - so finishing off of direct heat is not necessary. BUT you can finish over direct infrared heat without drying out - if you are using a convection gas grill or charcoal grill I recommend removing to a holding pan away from direct heat so the fish doesn't dry out from hot air.

Step 5. After the fish or beef steak is sear marked on both sides, you may choose to remove and finish off of direct heat – perhaps to a holding tray away from direct heat, using indirect heat to roast or finish the cooking. At this time I can add additional sauces, glazes or even some spices – if that’s what my guests want.

That’s it.

Simple.

Easy to understand and remember. A technique that will help you to deliver outstanding results for yourself and your guests.  Practice this on steaks, burgers, fish, pork chops and even chicken (turn the heat down a bit when grilling chicken with skin to prevent the skin from scorching.)  I’ve found this technique to be a great help when I’m rushed for time and it ensures that I am able to cook several steaks to different degrees of doneness without over cooking or demanding all of my time at the grill.

Do you have a question or comment about this method?  Post it below (may take a few hours to post for first time comments) or head on over to the Users Forums to read about various other methods about preparing food on your grill. You can read or register to join in the conversation with your own tips, tricks or questions.

Thanks and…

Happy Grilling!

Grilled lamb steak has a mild yet rich meaty flavor profile. Tender too. Simple seasoning. Sear & Hold method.

Tonight I made the perfect steak on the grill. I dried off the surface moisture and seasoned it with a halfa-pinch of coarse sea salt and freshly ground black pepper on both sides about 20 minutes ahead of cooking. It was room temp when I spritzed it with canola oil before placing it on the searing hot (650F degree) grates.

“Where it hits – it Sits.”

After about 4-5 minutes I could tell it was ready because when I lifted the edge of the steak the proteins had released along the sear marks and no sticking. Turned and seared about another 3 minutes on the other side.

Pulled. Rested. Enjoyed.

I prefer lamb about Medium Rare (135F degrees) served with a Dijon style mustard and fried potatoes.  But you could easily glaze this grilled lamb steak with a hoisen sauce, a buttery-garlicky-anchovy sauce, an herb butter sauce, or some good ol’BBQ sauce too.

That’s a variation of what I refer to as the “Sear and Hold” method folks. Works for red meat like steak, lamb and bison. Also works for fish, chicken and pork.

What’s on your menu this weekend?

Happy Grilling!

NOTE: I prepared this dish using American Lamb Top Round steak prepared on the grill of the Big Easy Smoker, Roaster, Grill. You can easily prepare it on your grill too!