Stark grillers share tips for top-notch barbecue
For many, summer is synonymous with grilling season. And, with plenty of sunshine left in the season, there's time to perfect brisket, burgers and even your favorite vegetables.
And don't forget that dessert also can be handcrafted using that grill out back. Whether you’re a newbie to summer grilling or just need a refresher course, we’ve got you covered.
Grilling is an art that takes time.
Mistakes are inevitable, but patience and strategy will ensure all sizzle and no fizzle. Here are a few tips and tricks from local grilling experts, along with a reminder to shop local and take advantage of the best meats and specials at these area markets.
Robert Evans, a Plain Township construction worker by day and avid griller by night, shared his expertise. “I’ve used just about everything, but I’m a charcoal grill man at heart, with multiple kettle grills,” he said.
While he loves juicy burgers, he said he really enjoys grilling Ohio sweet corn. His method is simple: keep the husks on to protect from high temperatures and allow the corn to steam in its natural wrapper. Peel back the husks, remove the silks, soak the corn for 20 minutes, and grill for 15-20 minutes for juicy, crunchy results.
Evans also reminds us that meat continues to cook after it's taken off the grill. “Make sure you’re taking your meat off the fire at the proper temperature to account for this carryover effect. While resting, the meat reabsorbs juices and seasonings, becoming as tender as it should be.”
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For lighting charcoal, Evans recommends using a charcoal chimney instead of lighter fluid to avoid a petroleum taste. He also says keeping your grill clean is crucial for better flavor, improved airflow and increased grill lifespan.
Understanding the difference between direct and indirect grilling is essential. Direct grilling is quick and hot, perfect for foods that cook in less than 20 minutes. Indirect grilling is for low, slow cooking.
Janelle Paris, a Lake Township resident and mental health therapist who is co-founder of Guiding House Counseling, uses her Blackstone grill three or four times a week. She loves the versatility it offers, allowing her to cook everything from meats and veggies to eggs, pancakes and bacon. Prepping by seasoning the grill and keeping it clean is key for her. Paris enjoys barbecue sauces and rubs with authentic Creole flavors.
Common grilling mistakes like flare-ups or drying out meat happen to everyone. Paris suggests brining and taking the meat off the grill just before you think it’s done to help avoid these issues. She preps ahead to reduce stress and recommends keeping meat and veggie kabobs separately due to their different cooking times.
Keith Harris, a Hartville resident and strategic marketplace manager for Ohio for Traeger Grills and owner of Kryptonite BBQ, emphasizes the importance of a great instant-read thermometer to avoid foodborne illnesses or overcooking. “Everyone who grills should have a great instant-read thermometer. It helps you cook your meat precisely,” Harris said via a phone interview. “The pros use them, and so should you.”
Other essential tools include a sharp knife, kitchen shears and a hard-bristle, nylon-head grill brush for cleaning. Clean and lubricate the grates before and after cooking to prevent sticking and encourage nice grill marks.
Safety is also crucial. Harris advises having a small fire extinguisher nearby and avoiding water to extinguish flare-ups. “Don’t use a water bottle to extinguish flare-up flames,” Harris said. “When water hits hot cooking grates and flames, it can splatter and cause serious burns.” Instead, use the grill lid to reduce oxygen and snuff out flames. Apply sauces later in the cooking process to allow them to caramelize without burning the meat.
Debra Phillips, a Canton social worker, finds grilling relaxing after a stressful day. Her must-have tools also include long-handled tongs, grill gloves, a scraper brush, a chimney starter for charcoal grills, and an instant-read meat thermometer. Both she and Harris recommend using a rack or tray when grilling veggies to prevent them from falling through the grates.
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"For me, it's my Weber gas grill for ease of use and versatility. I just turn it on, finish my prep, then relax awhile and let it do the work," Phillips added.
Grilling creates fond memories and brings joy to others, as Paris notes. Below is one of her favorite recipes for entertaining:
Marinated Pork Tenderloin
Recipe by Janelle Paris
Start to finish: 40 minutes (plus time for marinating)
Serves: 8
2 pork tenderloins
1 cup soy sauce
1/2 cup balsamic vinegar
4 cloves of garlic, chopped
1/2 cup packed brown sugar
Prepared pork rub seasoning
Horseradish sauce for dipping (optional)
Combine soy sauce, balsamic vinegar, garlic, and brown sugar.
Pour over pork tenderloins and marinate, covered and refrigerated, for at least 4 hours or overnight, turning occasionally.
Remove tenderloins from the refrigerator 10 minutes before grilling.
Heat grill to medium-high.
Place tenderloins on grill and sprinkle with rub.
Grill for seven minutes on each side (28 minutes total).
Remove from grill and let sit for 5-10 minutes.
Cut and serve.
For more grilling inspiration and recipes, visit Beefitswhatsfordinner.com.
LOCAL MEAT MARKETS
Get to know your local butcher and enjoy a variety of custom-cut meats from these Stark County markets.
Canal Fulton Provision
2014 Locust St. S in Canal Fulton; 330-854-3502
Open 8 a.m. to 6 p.m. Monday through Friday; 8 a.m. to 4 p.m. Saturday; and closed Sunday.
Duma Meats
1289 Edison St. NW in Hartville, inside Hartville Marketplace and Flea Market; 330-587-2074.
Shop is open 9 a.m. to 5 p.m. Monday, Thursday, Friday and Saturday; and is closed Wednesday and Sunday.
Ellington Farms
8041 N. Nickelplate St. in Louisville; 937-515-5414
A small farm that raises all of its own beef, pork and chicken and sells direct to the consumer at their farmstand or farmers markets. Farm is open 4 p.m. to 7 p.m. Wednesdays, and 10 a.m. to 1 p.m. Saturdays. Operators also are happy set up appointments, via calls or texts.
Gabe’s Meat & Deli
4037 Hills and Dales Road NW in Plain Township; 330-492-1922
Open 11 a.m. to 5 p.m. Monday through Friday; 10 a.m. to 4 p.m. Saturday; and closed Sunday.
Hartville Hometown Meats & Seafood Company
6821 Wales Ave. NW in Jackson Township; 330-495-1881
Open 10 a.m. to 6 p.m. Monday through Thursday; 10 a.m. to 7 p.m. Friday; 9 a.m. to 6 p.m. Saturday; and 10 a.m. to 3 p.m. Sunday.
Hevers Family Meats
3307 Cleveland Ave. NW in Canton; 330-492-6328
Open 9 a.m. to 7 p.m. Monday through Friday; 9 a.m. to 6 p.m. Saturday; and 10 a.m. to 3 p.m. Sunday.
Polen Meats
612 Trump Ave. NE in Canton Township; 330-488-2525
Open 9 a.m. to 6 p.m. Monday through Friday; 9 a.m. to 2 p.m. Saturday; closed Sunday.
Strasburg Meats
1410 Whipple Ave. NW in Canton Township; 330-477-9090
Open 9 a.m. to 6 p.m. Monday through Friday; 9 a.m. to 5 p.m. Saturday; and closed Sunday.
Reach Bev at [email protected] or 330-580-8318
This article originally appeared on The Repository: Stark grillers share tips for best barbecue, and options for local meat sources
