The sizzling world of grilling can turn ordinary ingredients into extraordinary delights. If you've ever wondered why grilled food holds a special place in our hearts (and taste buds), join me on this journey of discovering the art of grilling and how it elevates the flavors we know and love.
Picture this: the sun is shining, a gentle breeze is in the air, and the aroma of charcoal mingles with the promise of a delicious meal. Whether you're a beginner or an aspiring grill master, the adventure begins with choosing the right equipment. From classic charcoal grills that impart a rustic smokiness to convenient gas grills that offer precision, the choice is yours.
Preparation: The Flavor Foundation
Before the first sizzle, there's preparation. It's not just about marinating or seasoning; it's about creating a symphony of flavors that will dance on your taste buds. The marinades, rubs, and sauces you choose infuse your ingredients with personality. They complement the charred notes that grilling introduces and elevate the taste to a whole new level. The seasoning that you use should enhance the natural flavor of the meat instead of overpowering it. That’s when you know you’ve hit the jackpot!
The Sear Magic
The sizzle as food makes contact with the grates is music to a grill enthusiast's ears. That initial sear is where the magic happens. The Maillard reaction, responsible for those beautiful grill marks and a complex depth of flavor, is a chemistry lesson that turns into a sensory delight. The caramelization of sugars and proteins creates an irresistible crust, sealing in juices and making each bite tender and succulent.
The Joy of Timing
Grilling is a testament to patience and timing. Knowing when to flip that burger or move those vegetables is an acquired skill. Achieving the perfect balance between a charred exterior and a juicy interior is a triumph that comes with practice. But every well-grilled piece of food is a reminder that good things come to those who wait.
The Chopping Block has everything you need - whether it’s the tools, the accessories, or simply help getting started. Our team is extremely knowledgeable, incredibly friendly and I cannot rave about them enough! Be sure to check out the upcoming class Global Grilling on the Patio if you’re looking to take your grilling to the next level. No passports needed!
One of my favorite meats to grill is a standing rib roast! I used my Pit Barrel cooker for this as I love the flavor it gives the meat.
Grilled Standing Rib Roast
Yield: 10 servings
Prep time: 30 minutes
Cook time: 1 hour
Inactive time: 1 hour
Total time: 2.5 hours
8 pound standing rib roast (mine was 3 ribs)
4 tablespoons butter, softened
1/4 cup steakhouse seasoning
Salt and pepper to taste
- Bring the roast to room temperature.
- Mix the steakhouse seasoning with the softened butter. Salt and pepper the roast on all sides and rub the butter mixture over the roast.
- Using a Pit Barrel (or kettle grill), cook until it reaches an internal temperature of 120 degrees, flipping after the first hour.
- Let the meat rest for 60 minutes before slicing.
Note: Patience is a virtue! Please make sure you allow time for the meat to rest as this will ensure that your meat will stay juicy and flavorful. A meat thermometer is going to be your best friend when grilling, as there are so many variables that cooking to temperature opposed to time is key.
The best way to get comfortable behind a grill whether gas or charcoal is to take a grilling class. We are hosting grilling classes through October so join us outdoors!
Grilled Standing Rib Roast
Ingredients
- 8 pound standing rib roast (mine was 3 ribs)
- 4 tablespoons butter, softened
- 1/4 cup steakhouse seasoning
- Salt and pepper to taste
Instructions
- Bring the roast to room temperature.
- Mix the steakhouse seasoning with the softened butter. Salt and pepper the roast on all sides and rub the butter mixture over the roast.
- Using a Pit Barrel (or kettle grill), cook until it reaches an internal temperature of 120 degrees, flipping after the first hour.
- Let the meat rest for 60 minutes before slicing.
