Preparation is the key to Successful Grilling
Grandiose Grilling WRITTEN By Ctoph Siegmund
Photography by Tim Love
What makes people decide on one menu item over another? Usually, a familiar taste or particular flavor enjoyed before helps make the decision. Rarely, do I see people stray away from their taste bud’s comfort zone. However, other than my vegetarian/vegan/miserable friends (I kid, I kid), most folks get suddenly adventurous in their eating when offered grilled food. I think it’s that primal instinct humans have had for centuries—meat cooked over fire. Now, it’s been refined, obviously, and there’s definitely a multitude of degrees when considering someone a grilling master. However, adding a few key ingredients to your hot repertoire will separate you from the amateurs. I had the opportunity to dine with a local, underground celebrity chef—Alan Gergen (seriously, at work, we play the Six Degrees of Alan). Whispers of his culinary genius trickled through coworker conversations on a daily basis. I had to have a taste. Immediately upon arrival, I learned the first lesson without words—space and area. The beautiful cookout deck in front of me was made up of open air and a comfortable space before each workstation. Alan is accustomed to cooking for several guests and knows that if you trap yourself in a corner, the job can become more stressful than enjoyable. He says to have at least a five-foot radius in front of each grill/fryer/prep station. Ability to react, position, and move yourself (and the food) will be noticeably simpler. My charcoal grill that sits against the house with stale rain atop would blush redder than its shell, in sight of Alan’s grilling patio. Sink, prep-table, buffet, fryer, and of course the grill, all had their own floor and counter space on
either side. It doesn’t mean you have to build a commercial grade facility, but—if you can spare it—let your creativity have enough work space for cooking, not hasty heating. After the setting has been staged, you need props, which take time and preparation. “You need to always be prepared (motioning towards the wall o’ spices),” says Alan. The outside smells indicated more flavors than Dr. Pepper. “Oh, I’ve used that as a base for barbecue sauce...but, Coke is better. Here, try it!” On hand and better than “on demand;” the tangy sauce was a one-and-only. Preparation is the key to successful grilling. The guys just pouring beer over sizzling, unseasoned rumps at the park may look cool, but you can’t taste “cool.” Instead, make a marinade a few days before with a sangria base and results will improve dramatically. The right season mixture or marinade is what will give you flair and style. “Find flavors that you really enjoy, and experiment.” The latest chapter in his soon-to-release cookbook has been consumed with raspberries and lime. “I’ve put them in everything!” On this occasion, they could be found in our raspberry limeade, the RL chicken, and the berry-jam mash topping the hot cobbler for dessert. While you may not start out at the same level as Alan, a few trial and error sessions alone (or with brave friends), will soon give you less crispy cookouts and more delectable delicacies. Don’t be afraid to be original and step up to the next level in pro grilling.
Fusion Magazine v.1.4 OCTOBER/NOVEMBER 2012 77