July Is National Grilling Month

Our Community feature by Sheila Turner-Hilliard

Bring your family and friends together and fire up the grill: July is National Grilling Month! Backyard barbecues, festival parking lots and fire pits on the beach all become places to create delicious meals over a gas grill, coal bed or wood fire. But sometimes the traditional American BBQ fare — burgers and hot dogs — can lose their appeal.

So, how can we liven up our gatherings to offer tasty options? We asked the Experts and Sponsors of Newtown Square Friends & Neighbors for their advice.

3137 West Chester Pike, Newtown Square

484-422-8334 www.ScottsFireplaceProducts.com

Outdoor barbecuing has officially become an extension of the kitchen, due in large part to social distancing requirements over the past 16 months. Grilling is a great way to bring friends and family together and to celebrate returning to “life as we knew it.” Scott Magness, Owner of Scott’s Fireplace Products, is an Expert on how to make grilling literally push-button easy.

Compared to charcoal grills and wood fire pits, gas grills and gas fire pits are not messy," said Scott, "and you can start them with the push of a button.

Scott's Manager Ray pointed out that a wood fire pit requires prepping kindling, and wood fires and charcoal grills both typically require a lot of shifting the wood or charcoal around, to maintain the desired temperature.

A variety of cuisines can easily be prepared on a gas grill,” said Ray, “because temperatures can be controlled with pinpoint accuracy and can have a hot side and a cooler side by simply turning different knobs. Other advantages of gas grills: There’s no messy charcoal or ashes to clean up. And when it’s time to call it a night, you just turn the knobs off and that’s it!

LUIGI & GIOVANNI'S

610-353-2080 www.LuigiAndGiovanniCaterers.com

Why not switch it up and serve steak? When it comes to quality cuts of meat, your local butcher is the place to start. Head over to Luigi & Giovanni’s for quality USDA Choice meats. Popular picks for tender, juicy steaks are ribeye, New York strip steak and filet mignon. Co-Owner Luigi (Lou) Lemme explained that even though grilling temperatures and techniques may vary, it’s important that the meat is at room temperature before placing it on the grill. “This allows the meat to soften and cook more evenly,” he said.

Grilling steak doesn’t have to be difficult if you stick to the basics.

I like to season simply with some salt and pepper,” said Lou. “Then I heat the grill to 500° and cook the steak for three to four minutes on each side. The high temperature sears the meat on the outside and leaves the inside tender and juicy.

The final step of allowing the steak to rest will elevate your Grillmeister status. “It’s tempting to cut right into your masterpiece,” said Lou, “but you must let your steak rest covered for 15 minutes so it can reabsorb the juices that were constricted during grilling.” Serve it with some grilled vegetables and your guests will likely invite themselves back for more!

3529 West Chester Pike, Newtown Square

610-353-1212 www.CaseysNS.com

But what if you’re looking for a lighter alternative? Grill some fish like tuna and salmon. For advice on serving up tender, flaky fish, we turned to Chris Posse, Head Chef over at Casey’s Public House. Chris said that July is the perfect time to grill tuna because market prices are typically down.

I like to marinate tuna filets in a little bit of olive oil and vinegar,” said Chris. “Then I’ll heat up the grill to 500° and cook them for three to four minutes on each side and serve them medium-rare, sliced and served on top of a healthy green salad.

“Salmon is a little tricky since it’s much more fragile than tuna,” Chris warned. “Make sure you oil up your grill first so your filets don’t stick.” He explained that he also cooks salmon on a 500° grill, but for one minute longer on each side. Chris said that he loves to serve salmon in the summer with seasonal fruit salsas such as watermelon salsa and pineapple salsa. Sounds delicious!

Here are a few more delicious options for your next barbecue:

• Grilled chicken is fantastic after you’ve marinaded it for at least 30 minutes. While grilling, keep basting it with the marinade so it stays moist.

• Mushrooms are the new burger. A huge Portobello makes a delicious meat substitute, perfect for the vegetarians in the family. Sprinkle some shredded mozzarella cheese on top during the last few minutes of grilling and season well.

• Kabobs let you have a small amount of meat with extra vegetables. Cherry tomatoes, bell pepper chunks, button mushrooms and pearl onions are traditional, but consider adding fresh pineapple or mango, chunks of zucchini and even sweet potato cubes as a way to brighten the meal and add nutrients.

•Pizza night can be healthy and fun on the grill, too. Oil the grill so the dough doesn't stick. Prepare homemade pizza dough or thaw a premade ball or disc of pizza dough. Roll the dough into a circle as thick or thin as you’d like. Flour both sides lightly so they’re not too sticky. Place the circular dough on a 500° grill and close the lid. Grill for 3–4 mins. or until slightly brown on the bottom. Flip the dough onto a cookie sheet and add ingredients (sauce, cheese, toppings), then return it to the grill. Lower the temperature to 350°, close the lid and grill the pizza for another 2–3 mins. For a healthier twist, try a whole wheat crust brushed with olive oil.

Your next backyard bash can be fun and healthy, leaving room for the occasional guilty S’more. So, what are you waiting for? Fire up the grill, enjoy some delicious food, great company and get into the true American spirit!