Grillin' & Chillin' at Skye Ranch | Summer 2022

THE COOKING & COCKTAIL SERIES PRESENTS

Grillin’ & Chillin’

WITH PATRICK SCULLY, YOUR NATIONAL DIRECTOR OF FOOD, BEVERAGE & CULINARY EXPERIENCE

Grilling

11 MISTAKES TO AVOID WHEN GRILLING STEAK

#1

pan cooking the thickness ideally would be a ¾-inch to 1-inch steak because the thickness gives you time to get a nice crust on the outside without overcooking the inside.

CHOOSE THE RIGHT PIECE OF STEAK

The quality of your final product depends on your starting ingredients. Finding the best product you can get your hands on is always the hardest part of cooking a great steak. Fat is flavor, so look for beef that is plump, bright red, and has the most marbling. Marbling is the intramuscular fat present in high-quality beef that gives it a ‘marbled’ appearance. Grain-fed or grain-finished beef will have more marbling than grass-fed beef.

#2

DON’T COOK YOUR STEAKS STRAIGHT FROM THE FRIDGE.

#3

DON’T USE THE WRONG KIND OF SALT, AND WHEN IN DOUBT, USE MORE SALT.

Take your steak out from the fridge about one hour before you’re going to cook it, and set it on a roasting rack. (This is also the best time to season it with salt, ideally mediumgrain sea salt.) Let the steak come to room temperature before cooking it. However, if the steak is thin you can start the cooking process when cold as it will give you a buffer from overcooking the center.

THOUGHTS ON AGED BEEF

If you’re lucky enough to find a butcher that has dry-aged beef, I highly recommend trying anything aged from 15 to 30 days until you become acquainted with the flavor.

Most steaks from the grocery store are aged 14 days. If you’re up for trying your hand at aging and have access to a vacuum sealer, I suggest packing the meat in an airtight seal until it hits at least 23 days.

True sea salt or kosher salt is always the way to go when seasoning a steak. Grains should be medium-sized. AVOID table salt, iodized salt, or fine-grain sea salts as they have more weight to volume than larger grain salts, and you can easily over-season with them. Just think medium grain, true sea salt or medium grain kosher salt.

THOUGHTS ON CUTS AND THICKNESS

Certain types of steak are better suited for grilling. Skirt steak for a hot grill, whereas a New York strip or Rib Eye steak is best for a cast-iron pan over a burner. For 3

I also believe that you should season with fresh cracked pepper with the same grain size. I recommend combining with salt in equal quantities.

Always over season your steaks a bit when cooking on the grill (not in a cast iron pan). When you think it’s enough, always add a little more as salt and pepper falls off during the cooking process and doesn’t always penetrate the meat. Lastly, add the salt before you let the steaks rest to room temperature so the seasoning has time to work its way deep into the meat.

#4

DON’T SEASON YOUR STEAK TOO SOON

With larger steaks, it’s always a good idea to finish with some large flake or finishing salt once it’s sliced like Maldon Salt. If you don’t have an hour to temper and season ahead of time, season immediately before grilling; anything shorter than 40 minutes will only pull moisture out of the steak and not let the outside get those beautiful grill marks and crust.

You can also add a little bit of olive oil as well to the steak before seasoning.

This will help achieve a better sear and marking on the steak. If you decide to add some fat, stick with olive oil, not butter.

#5

MAKE SURE YOUR STEAK IS SUPER DRY BEFORE IT HITS THE HEAT

#6

DON’T USE LIGHTER FLUID OR CHARCOAL BRIQUETTES IF YOU CAN AVOID IT

Plain and simple, dry meat forms the best crust. You need to ensure you dry your meat before the seasoning goes on. You do not need to dry it once again before you put it on the grill, the initial dry should be sufficient.

Avoid lighter fluid if possible, and while convenient, charcoal briquettes can add an unpleasant kerosene flavor to grilled meats and should be avoided.

If a wood/natural lump charcoal fire is unavailable or too inconvenient, propane grills will ultimately yield a better steak than charcoal briquettes and lighter fluid.

The best way to go, however, is hardwood or hardwood lump charcoal.

Natural solid fuels add the most flavor to steaks, complementing their natural flavors instead of overpowering them.

#7

ENSURE YOU HAVE A SUPER-HOT GRILL

Be sure to let your grill get up to a super high temperature (450 to 500 degrees) before attempting to grill. If you are using lump charcoal allow it to for about 20 – 30 minutes and fully catch and heat up before grilling. Your fire should have a bed of red-hot coals, with high, even heat across the grill, and minimal flames and smoke. There is nothing wrong with using an infrared thermometer gun to check the temp as the built-in thermometers are not as accurate.

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#10

AVOID INDIVIDUAL STEAKS WHEN COOKING FOR A CROWD

#11

DON’T FORGET TO LET YOUR STEAK REST

Don’t be afraid to go with one large steak, like a 32-ounce rib eye or a one-kilo porterhouse, for a group as opposed to multiple individual steaks.

One large steak is easier to manage and monitor on a grill than multiple smaller ones, and with a good thermometer, any cook can nail a perfect medium-rare every time. Due to the inherent internal variation of cooking times within one steak, you can accommodate diners who prefer medium rare and medium well with just one large steak.

Cooking the steak to 10 degrees below your desired temp and then resting it allows for the collagen in the meat to thicken the juices as it cools slightly. This creates a juicier steak than just cooking straight to temp. Rest the steak for approximately half the time up to the full time you spent cooking it. Ensure the steak is resting in a warm place, as it is not fun to eat a cold steak.

#8

DON’T FORGET THE THERMOMETER – EVEN IF YOU ARE A PRO

This is one of the most important things to remember. Temping a steak by hand can be tricky. It takes a ton of practice and a ton of experience. Thomas Keller once said, “You have to cook a steak a thousand times just to suck at it.” » » » » »

Rare: 120-130°F (remove from heat at 118°F) Medium Rare: 130-135°F (remove from heat at 125°F) Medium: 140-145°F (remove from heat at 135°F) Medium Well: 150-155°F (remove from heat at 145°F) Well: 160-165°F (remove from heat at 155°F)

#9

DON’T FLIP YOUR STEAK MORE THAN ONCE

Keep away from overturning your steak. Let the Maillard reaction do its thing. That’s the technical name for the chemical reaction between amino acids and sugars, which gives browned and caramelized food its distinctive flavor.

Ideally, you should turn the steak once on each side to get those crosshatch grill marks, and only flip it once.

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Sangria THE HISTORY

E

arly Greeks and Romans mixed their wine with sugar, spices, and whatever was on hand. It was called “hippocras,” and it was sometimes heated like mulled wine. Hippocras is likely the common ancestor of both sangria and mulled wine, and was drunk everywhere because water was bacteria-filled and unsafe to drink. A touch of alcohol made the liquid drinkable, and mixing the watered-down wine gave it flavor. People who lived in modern-day Spain were doing something similar with grapevines planted by the Phoenicians around 1100 B.C., and then with vines planted by the Romans after.

However in the 700s, the Spanish wine business, and by extension the Spanish sangria business, faltered. Islamic Moors conquered the peninsula in 711 A.D. Sangria didn’t return until the Moors’ rule ended in 1492, and with the return of wine there was the return of sangria.

Variations on house sangria — which means blood in Spanish, in reference to the red wine used — ruled in Spain.

Traditionally, it’s been made with Spanish Tempranillo and other wine from Rioja with added citrus fruit. But even then, no sangria was made the same.

In the 1700s and 1800s, a style of sangria was made in England and France using traditionally French grapes. There was also white sangria, sparkling sangria, and sangria made with peaches, which was called zurra. The drink, in all its forms, had flashes of popularity in the U.S. in Spanish restaurants and certain city alcoves.

The current craze for sangria in the U.S. dates back to the 1964 World’s Fair in New York City. Spain’s sponsored pavilion featured the drink, and Americans have been thirsty for sangria ever since.

Today, under European law, all sangria must be made in Spain or Portugal and have less than 12 percent alcohol by volume. The best sangria, however, is homemade.

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Easy Traditional Red Sangria 5-MINUTE RECIPE

Simple, traditional Red Spanish Sangria made with simple methods and just six ingredients. The perfect fruity summer beverage that’s adaptable and delicious!

INGREDIENTS » » » » » » »

INSTRUCTIONS

½ medium apple (cored, skin on, chopped into small pieces) ½ medium orange (rind on, sliced into small pieces, large seeds removed / plus more for garnish) 3 tablespoons organic cane sugar ¾ cup orange juice (plus more to taste) 1/3 cup brandy (plus more to taste) 750 ml bottle dry Spanish red wine (suggest tempranillo) 1 cup ice to chill

1. Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.

2. Add orange juice and brandy and muddle again to combine for 30 seconds.

3. Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.

4. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).

5. Store leftovers covered in the refrigerator for up to 48 hours, though it is best when fresh.

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Old Fashioned THE HISTORY

O

ld fashioned is a cocktail made by muddling sugar with bitters and water, adding whiskey (typically rye or bourbon), and garnishing with an orange slice or zest and a cocktail cherry. It is traditionally served in an old-fashioned glass (also known as rocks glass), which predated the cocktail.

well with the southerners, who would constantly request that their whiskey cocktail be made the “old-fashioned way.” Hence, a powerful name was born – one that not only describes a cocktail, but represents a conscious rebellion against unnecessary flourishes, and indeed values minimalism over all else.

Developed during the 19th century and given its name in the 1880s, it is an IBA Official Cocktail. It is also one of six basic drinks listed in David A. Embury’s “The Fine Art of Mixing Drinks.”

The Old Fashioned is then the go-to for someone who wants a no-fuss, fat-trimming drink unconcerned with chasing perfection, simply because it is perfection. That kind of confidence is the reason why the Old Fashioned has been celebrated as the drink of choice for the sophisticated man for decades (yes, that mental image you have right now of Don Draper isn’t a mistake). To order one is to make the assertion that you’re a purist, in every sense of the word. A mix of bourbon, sugar, a few dashes of bitters, water, and an orange peel for garnish – that’s a statement right there, and it’s one that speaks volumes on one’s character.

The widely recognized foundations of an Old Fashioned were first validated as the very definition of the word “cocktail” in 1806. A passing reference to “cock-tail” was printed in the New York newspaper The Balance, and Columbian Repository, met in its subsequent issue by a confused letter urgently asking for a definition of the obscure term. Legendary journalist Harry Croswell was the responder, writing simply that a cock-tail is a “stimulating liquor, composed of spirits of any kind, sugar, water and bitters.”

There’s no wonder then why many bars throughout history have laid claim to being the birthplace of the official Old-Fashioned cocktail. The most credible one would be barkeep James E. Pepper of Louisville, Kentucky’s Pendennis Club, who would mix up his whiskey drinks the old-fashioned way in the 1880s. As legend has it, Pepper was the one who took the recipe to New York City’s legendary Waldorf-Astoria Hotel, a place better recognized as the first place an Old Fashioned by name was served and consumed.

Of course, this recipe would eventually be stamped with its definitive name and heroed by classic bourbon whiskies, but back then it was simply a concoction used, for reasons unknown, as a pre-breakfast drink to either ready one for the day, or to cure headaches. The recipe remained simply known as the “whiskey cocktail” until after the American Civil War, which severely confined cocktails to the aristocratic class.

Since then, many cocktails have taken attention away from the drink, but even though the Old Fashioned has more than once had to claw its way back into the illustrious spotlight, it’s clear that this ineffaceable recipe will always stand the test of time, with the grace and style of the era in which it was created.

During the following period of reconstruction, budding entrepreneurs from the Northern states began to open bars in the south, touting “improved” whiskey cocktails boasting access to other liquors and flavor modifiers like Absinthe and Curacao. The ostentatious twists didn’t sit 8

Smoked Old Fashioned COCKTAIL RECIPE

4. Remove from smoker and express an orange peel over of the cocktail. Drop in the orange peel along with the brandied cherry.

5. Sip slowly and enjoy.

INGREDIENTS » »

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2 oz bourbon or rye whiskey ½ oz demerara simple syrup (demerara sugar is a raw natural sugar extract from sugar cane and great for brown spirit cocktails) 2 to 3 dashes angostura bitters Orange peel and brandied cherry for garnish

NOTES & TIPS »

INSTRUCTIONS

1. Combine bourbon, simple syrop and bitters in a mixing glass and add ice.

2. Stir well to combine (do not shake) and strain into an old-fashioned glass with a large cube of ice.

3. Smoke the old-fashioned cocktail in a Craft-house Fortessa smoking chamber or any other smoking device of your choice.

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Rye will give you a hotter mouth feel whereas bourbon will have a sweeter end note like caramel and banana.

Simple syrup is simply dissolved equal parts sugar and water by volume. Use a teaspoon of sugar or 1 sugar cube with 1 teaspoon of water and dissolve if you don’t have demerara.

Smoke no more than 5-10 seconds using the wood flavor chips of your choice (such as, cherry wood, which I prefer).

Grilled Corn & Black Bean Salad SIDE DISH RECIPE

Total Prep Time 1 hour (35 minutes active) | Yields 12 to 14 servings

SALAD INGREDIENTS » » » » » » » » »

4 fresh or frozen ears of corn, husks removed 1 (15 oz) can of black beans, rinsed and drained 1 cup loosely packed fresh cilantro leaves, chopped 1 red bell pepper, chopped 1 green or orange pepper, chopped ½ red onion, chopped ½ jalapeno or serrano chili pepper, seeded and finely chopped (wear gloves when handling) 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper (or more if you prefer)

DRESSING INGREDIENTS » » » » » » » » » »

½ cup freshly squeezed lime juice (from 4 to 5 limes) 1 tablespoon sugar 1 tablespoon of honey 2 teaspoons kosher salt 1 teaspoon red wine vinegar 1 teaspoon ground cumin 1 pinch chili powder 2 cloves of garlic, pushed through a press ¼ cup extra virgin olive oil Hot sauce, preferably Crystal hot sauce (to taste)

INSTRUCTIONS

1. Preheat the grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black (about 12 minutes). Remove and allow the corn to cool slightly.

2. Using a sharp knife, cut off the kernels into a very large, deep serving bowl (hold the narrow end of the cob, point the other end into the deep bowl and cut downward so the kernels land inside the serving bowl).

3. Add to the bowl the black beans, cilantro, green

pepper, red pepper, onion, jalapeno pepper, salt and pepper and toss everything to combine.

4. For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic, and olive oil and season to taste with the hot sauce.

5. Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, then toss again before serving.

6. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

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