by Chef Ben Lierman
I'd think that in a season as beautiful as this one, we wouldn't pass up a beautifully grilled meal just because we are a little short on time. I thought I'd throw out a few suggestions to help.
- Put it on a stick! Cutting meats and veggies into small pieces and threading them on a skewer is a sure fire way to speed up a grilling session. When we cut food into smaller pieces, we greatly increase surface area, and thereby decrease cooking time. We also get opportunity to capitalize on more area to add luscious crispy-brown grill flavor.
- Flatten it out! Removing the backbone from a whole bird and laying it flat on the grilling surface (google "spatchcock chicken") is an effective method to speed up poultry grilling. About 10-15 minutes per side over medium heat will get all but the biggest birds cooked through.
- Buy the right stuff! Quality lean cuts (New York Strip, boneless chicken breast, pork loin chops etc.) are the easiest items to grill quickly while retaining flavor. Throw in some fresh veggies (asparagus, zucchini, baby broccoli) to round out a whole meal in minutes.
Many of these techniques will be featured in upcoming cooking classes at Clark Appliance on the North Side or South Side of Indianapolis!
Bon Appetit!
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