Ask the Patch Pros: All Things Grilling and BBQ

B.A. Morelli (Editor) June 27, 2012 at 06:01 pm

When I used to be a restaurant cook, one trick I used is when you push on the steak and blood pools, it is medium rare. When blood comes to the surface of the cut on its own, it's medium and when its running it's medium well.

Lee Booton June 27, 2012 at 06:31 pm

Hello, everyone. My name is Lee Booton and I've been a barbecue/smoking "specialist" for the past 40-plus years and I'm excited to help answer your grilling, barbecuing, smoking and other grill out questions. I've had the pleasure of being the official cook for the Iowa Barnstormers arena football team as well as owners in Des Moines, the past two governors for the state of Iowa, the entire Iowa Legislature and staff, several Iowa state senators and a presidential candidate.
I feel people should definitely learn the difference between grilling and BBQ. Grilling is done at high temperatures and quickly, and usually it is used to cook t-bones, NY strip steaks, Iowa pork chops, shish kabobs, hamburgers and brats. Barbecuing is done at low temps and slowly, and usually is done in as an off-set cooking method where its not directly over the flame or heat. This usually used for large cuts of meat like pork shoulders, beef, briskets, whole hogs, whole chickens, whole pork loins, or even chicken hindquarters. It usually is done with hard woods and lump or briquette charcoal.

Lee Booton June 27, 2012 at 06:33 pm

B.A., what type of grilling unit are you using? Gas or charcoal?

Lee Booton June 27, 2012 at 07:12 pm

B.A., I used to be a restaurant cook as well, opening the very third McDonald's as a youth in Des Moines back in 1963 then working in other restaurants in the metro and Ankeny area. I agree with you as to telling how well the meat is done by the blood method. Still more chefs prefer the touch and pressing feel of the meat to tell how well it is done. Even the thumb to finder method and squeezing the flesh in between the thumb and fingers will teach you how to recognize how well-done it is. Start with your little finger for rare and work to the index finger for well-done.

Caron Osberg June 27, 2012 at 07:23 pm

I have a simple question. How do I get BBQ sauce to stick to chicken that I cook on the grill? I've never been able to get that right.

Stephen Schmidt (Editor) June 27, 2012 at 07:26 pm

Hey guys, thanks for your expertise. I'm a decent griller, meaning I can cook the stuff on the grill without ruining it most of the time, but I'd like to improve my skills in the art of grilling, smoking and barbecuing. What are some simple things I could try to up my game? Marinades? Wood chips? Different meats and vegetables?

B.A. Morelli (Editor) June 27, 2012 at 07:32 pm

Lee, I have an old gas grill.

Lee Booton June 27, 2012 at 08:05 pm

B.A., it is possible to turn your old gas grill down then place a loaf pan over the chicken for about 10 to 15 minutes to cause steam in the chicken to heat up and cook the meat internally.

Lee Booton June 27, 2012 at 08:08 pm

Caron, the best way to get finishing sauces, or what most folks call the "barbecue sauce", to stick to meat is to either use a mop which can be purchased at Walmart or other stores. It looks like a miniature floor mop. You can also get the new high-temp basking brushes with the little fingers on them. Only apply sauces the last 15 minutes or so because they all contain sugar and will burn.

Lee Booton June 27, 2012 at 08:35 pm

Stephen, I started out with a Webber Kettle Grill and I've been through three of them, yet you can do wonderful things on them. Here are some ideas:
You can get locally at several stores grill tops for Webbers that have sides that raise up so you can apply extra charcoal as needed. Also, you can get charcoal fences to hold the charcoal to two sides of the kettle. Now go to your local Dollar Tree store and purchase a couple aluminum loaf pans. Put one in the center and add apple juice, cranberry or even orange juice and set your roast or chicken over the top and let it cook. The moisture will go into the meat and add a different flavor. As for woods for grills, I recommend chips or, for large smokers, big lumps or logs. At night, place the wood in a cheap plastic pail (Dollar Tree again) and add hot water as wood has pores and opens up. Let it cool overnight and the pores will close. You want to smoke with wood and this helps it not go up in flames as fast. There are also all kinds of great rubs out there to try to experiment with, Stephen. Also, depending on what meat you're grilling, you can add at the end even orange, raspberry, strawberry or other marmalades or preserves to the meat. They make a great glaze as well. The rule of thumb is if it smells good, it will taste good. Our noses do more for taste than the tongue, which only picks up sweet, sour, bitter and salt. All the rest comes through the nose. Ever ate with a head cold? How did food taste then?

Urbandale Hy-Vee Chefs June 27, 2012 at 08:44 pm

I agree with Lee Booton, grilling is grilling, the process of using high temperatures and other methods to get the flavor profile you want. Find the method you like best and then stick with it so you can improve your methods for that grill. Switching up and using different grills (methods) can cause the most inconsistency in your end product

Urbandale Hy-Vee Chefs June 27, 2012 at 09:09 pm

Using the touch methods described below work well for steaks and such. We do recommend getting a good micro tip meat thermometer for use with poultry, pork and ground meat products to ensure that minimum temperatures are met. These minimum temps are 165 degrees for chicken and turkey - including ground, 155 degrees for ground beef and pork, 145 degrees for whole muscle pork. To address your comment of over cooking with regards to the specific temperatures you still do not want to puncture the meat alot, because you do loss juices by breaking the surface of the meat, so I will wait until I "feel" the doneness and then I will check it to make sure I have reached the minimum temp especially for chicken and turkey

Urbandale Hy-Vee Chefs June 27, 2012 at 09:13 pm

In my eagerness to get us started on the blog I missed one of our members of the team of Chef's here at the Urbandale Hy-Vee. Our team is six Chef's and I send my appology to Travis. He is another great resource for your culinary needs.

Urbandale Hy-Vee Chefs June 27, 2012 at 09:18 pm

It all depends on if you just want the newest toys on the block, it can help with speed on somethings which also means it can ruin things faster if you are not in tune with it.
I think it is best to stick with the basics which is why I have moved bacl to charcoal and wood

Urbandale Hy-Vee Chefs June 27, 2012 at 09:26 pm

Hello Don, I usually use 85/15 or 90/10 beef. I only like turning my burgers over once but will lift them to turn the burger 90 degrees to get a criss-cross pattern. I season them very little so the true meat flavor comes out. For a real treat I will get Ground Buffalo and just cook it to a medium where as we do recommend you cook beef to a medium-well

Urbandale Hy-Vee Chefs June 27, 2012 at 09:36 pm

Cookies is a local product and does a nice job for a beginning. I do like the original Lawry's Season Salt and a couple of the Mrs Dash line-up. You are the one who knows what flavors you enjoy. Read up on herbs and spices because there are new ones emerging every year, visit some demonstrations on creating your own special seasonings so you can have your own "special seasoning' to use when you grill or have friends over, even if it is one off the shelf, but then it is your favorite

Todd Richissin June 27, 2012 at 09:40 pm

I've always heard mixing some chopped onion in with the meat will keep it moist. True?

Urbandale Hy-Vee Chefs June 27, 2012 at 09:46 pm

There are many different good brushes out there as well as mops to apply sauce to your meat. For chicken I do like to put hot sauce in a pan and when the chicken is almost completely done, remove it from the grill with tongs and submurge it in the hot BBQ sauce and then return it to the grill. The good part is it coats the chicken completely, down side is the sauce you use in the pan should not be used again except for that meal so use enough but not to much

Urbandale Hy-Vee Chefs June 27, 2012 at 10:01 pm

Stephen, I began grilling as a cub scout on wood only fires, moved to charcoal grill, then gas grills, and now back to charcoal/wood grills for personal use. It has been quite a trip. Marinades can be a fun and exciting addition to your game. They come in many variations but complex does not neccassarily mean it is better. Better Homes and Garden has a couple of recipe books that has some good basic marinates to begin with. A simple one to start with for beef or pork is equal parts pineapple juice and soy sauce. It will give results in as little as 4 hours but best if over night. Oh, yes when you get into marinates you do need to plan for the actual marinating period. Also rubs is another option to play with, which there are many rubs on the shelves but with just a little research you can make your own that is your "special rub"

Lee Booton June 27, 2012 at 10:21 pm

I totally agree with the Hy-Vee chefs. One thing I want to really suggest is in seasoning for both grilling and in barbecue smoking is to use powders instead of salt, if at all possible — this could include onion, garlic, red or cayenne pepper. Salts cause most heart attacks, even over LDL cholesterol, so I've been informed. Powders are just as great and add a whole lot of flavor as well.

Todd Richissin June 28, 2012 at 01:25 am

Question about searing: My gas grill doesn't do it. Is a frying pan the alternative?

B.A. Morelli (Editor) June 28, 2012 at 02:05 am

Thanks Lee. I will give it a shot.

Urbandale Hy-Vee Chefs June 28, 2012 at 11:59 am

Good Morning Todd,
A frying pan will work fine or you can get a sear plate (griddle pan) for a grill, it is basicly a cast or formed flat solid surface that will enable you to sear your meats on the grill. They can also be used to assist doing more breakfast items on your grill and add that smokie flavor to it

Urbandale Hy-Vee Chefs June 28, 2012 at 02:22 pm

I would say using onion is great idea for additional flavors to your burger more so than moisture. Possibly try the onion with a few dashes of Worcestershire or a Mushroom Soy Sauce. The fun thing is you get to enjoy your experiments!

Lee Booton June 28, 2012 at 02:53 pm

Todd, onions in hamburger sure can make a hamburger taste good but as to adding moisture, it might a little bit but not very much (if any). I've cooked thousands of hamburgers during my time as a cook and just last weekend, I did some 60 Urbandale Hy-Vee 90/10 hamburgers and about 40 of their brats for an opening event and the hamburgers were really great, with some shrinkage as normal, while the brats really flamed up on me from the pork grease. This usually happens though when the brat springs a leak when the skin breaks open. They were all eaten though and reported as being done just right.

Lee Booton June 28, 2012 at 02:56 pm

Todd, with searing on a gas grill I would turn up the grill to full heat and let the grill get really hot, then place the meat on it. I'm personally not for doing it in a pan or precooking any type of meat, just as some folks pre-boil racks of ribs then place them on a smoker or grill.I just stay with the low temperatures and slow cooking. As the Hy-Vee chefs say, stay with the old methods - they usually work best.

DJ Frank June 29, 2012 at 04:09 am

It is definitely a flavor preference. I like charcoal. Especially steak. :) It gives it more flavor, no matter what your cooking! MMMMMM

DJ Frank June 29, 2012 at 04:11 am

NOOOOO! It lets the juices out and wont keept the flavor in. Please dont do this!

DJ Frank June 29, 2012 at 04:15 am

Just continue to bast it as it's cooking.

Chris McLinden July 3, 2012 at 12:30 pm

PLOY alert!!