The Days are Getting Longer & the Temperature is on the Rise - It's Grilling Season!

It's time to indulge in some of the meats and seafoods that perform well over the coals or on a grill.

First let's review some of the basics. When using charcoal or charwood, the coals should be coated with a layer of gray ash before cooking. To test the temperature, hold your hand at cooking level and count how many seconds you can leave it there before it becomes uncomfortable. Three seconds indicates a medium-hot fire. With a gas grill, set the thermostat to medium-high. Make sure your grill rack is clean - this will prevent sticking; or you can spray the rack lightly with a cooking oil spray before placing over the coals. And speaking of sticking - many people don't realize that, if left alone, the steak or fillet will release itself from the grill rack when it is done. Premature turning or flipping will result in a sticky mess. We recommend turning only once, halfway through the cooking time.

Choosing a beefsteak depends on personal taste as well as what your budget will allow. The most tender steaks are also the priciest. Tenderloin, ribeye, New York strip, and porterhouse are great choices. Top sirloin is also an excellent grilling steak and won't break your piggy bank. Less tender cuts such as round chuck, or flank should be marinated before cooking. Grilling time for beefsteaks varies slightly depending on the cut. Total cooking time for a one-minute cut of tenderloin, ribeye, or strip steaks is 11-16 minutes; for sirloin or marinated butts, 16-20 minutes. Times are for medium-rare to medium. Use tongs or a spatula to turn the meat halfway through-do not puncture with a fork! Let steaks rest five minutes before serving.

Another choice of red meat that we recommend is bison, which is lower in saturated fat than beef. Ounce for ounce you get more protein and other nutrients. Bison is not gamey, but rather has a natural sweetness that distinguishes it from its long-horned counterpart. Try a ribeye steak cooked medium rare-you'll love it!

Let's not forget our delicious sausages which are made-in-house. We currently offer a total of fifteen varieties made of pork, lamb, bison, chicken, or turkey. These may be put directly on the grill without par-boiling-they will cook in approximately ten minutes.

Last but not least, let's talk seafood. If you like to grill seafood, consider investing in a grill basket or screen. These are designed to set atop your grill rack while protecting the more delicate fillets. Steaks or whole fish usually do fine directly on the rack. Medium heat works best for seafood. Remember the hand test? Four seconds is a good indicator of medium heat, the rule of thumb for cooking fish such as tuna, marlin, salmon, mahi-mahi, or grouper. Flaky fish such as cod or walleye don't fare well on a grill top (unless you choose to wrap them in foil). Shrimp, scallops, or fish cut in chunks may be put on skewers. Glazes or sauces should only be added during the last minutes of grilling.

So fire up the barbecue and come see us at the Meat and Seafood counter. Our knowledgeable staff will assist you in making selections that will delight your tastebuds. Happy grilling!