with Rebecca Turner
Humans began cooking with fire over a million years ago. Outdoor kitchen appliances and technology have advanced, but the basics remain — man, fire, and meat feed families and create community. Today, both men and women conquer the open flame, but there’s something special about dads lighting a fire with tongs in hand, taking pride in being the king of dinner. Secret sauces, rubs, and recipes become family legends, leading to delicious anticipation for cookouts. Michael Keeton of Brandon recalls his dad’s character and love of grilling steaks. “Being outside, smelling the smoke, or hearing the sizzle, makes me think of dad,” said Keeton. His best tip is don’t overlook the 1 ½ inch steaks, 3-inch cuts aren’t always better. “Buy steaks a week before and lay them out an hour before cooking,” suggests Keeton. “Cook steaks in an iron skillet on direct high heat on the grill, turning at 2-4 minutes, seasoned with unsalted butter. Unsalted butter won’t burn as quickly,” advises Keeton. “Once well seared, take the steak and place it on the grill at a lower temperature until desired internal temperature is reached.”
• Prepare a 3 to 4 pound whole chicken with giblets removed and discarded, by washing and patting it dry. Rub the chicken inside and out with olive oil and season it well with Tony Chachere’s (or your favorite spice combination). Care fully separate the skin over the breast from the meat so you can put some of the seasoning under the skin. Let the chicken sit while you prepare the smoker. • Prepare your smoker, to reach around 225 to 250 degrees. Throughout the course of the cooking add in hickory or pecan pellets for added flavor.
28 TODAY | JUNE 2022
Through trial and error, Drew Smith of Vicksburg taught himself to grill. “I’ve researched out of enthusiasm for the art. I also have a lot of buddies who are great grillers, and we share advice amongst ourselves,” said Smith. For the Smiths, outdoor cooking is all about community. “My favorite time of year is when I can turn on a Mississippi State baseball game while the grill is going with friends over, and our children are playing in the backyard,” smiles Smith. “That’s what it’s all about.” He believes it’s hard to mess up cooking on a quality charcoal grill. “Long indirect style grilling methods are typically the easiest because all it takes is low heat, smoke, a simple seasoning, and you’re sure to end up with a good result. It’s also hard to beat a thick ribeye sizzling over some glowing coals!” Family and friends are the secret ingredient to a memorable cookout, no matter the cooking method. As a dietitian, I appreciate outdoor cooking because it includes more fresh meats, fish, and vegetables. As a daughter, I relish in the memories of watching dad take pleasure in preparing his signature smoked chickens from start to finish. This Father’s Day, hug the man conquering the open flame.
• Place the prepared chicken on the smoker. Roughly speaking, it takes about 3-5 hours to smoke a whole chicken, or approximately 45 minutes per pound at 250 degrees. Make sure your chicken reaches 165 degrees in the thickest part before removing. • Remove the chicken from the smoker and let rest, loosely tent with foil, on a baking sheet for 20 minutes before slicing.