The red, white and blue.
And let’s not forget… a backyard barbecue.
But before firing up the grill, let’s all take a moment to reflect
on this most American of holidays – the day we commemorate America’s
independence. And let’s take another moment to thank the men and women
of our armed forces who work here at home and around the world to
protect the freedom we gained 231 years ago today.
Now, without further ado, here are a few tips to help bring out
the flavor in those hunks of meat you’ll be grilling later today…
1. Sprinkle plenty of kosher salt and fresh pepper on the meat before grilling. Salt brings out those deep flavors of meat, and for the best results with pepper, buy whole peppercorns and grind them – you’ll experience far more flavor than you would with pre-ground.
2. Don’t scrimp on the searing. Lots of people equate searing with
burning, but done correctly, searing (browning quickly over high heat)
will yield a yummy crust. The color you’re seeking is dark brown, and
that takes longer to achieve than the light gold many grillers look
for. For faster browning, dry the meat with paper towels before putting
it on the grill. Then place it on the hottest part of the grill for
searing before moving it to a cooler grill area to finish cooking.
3. Remove the meat from the grill slightly before it attains the
desired doneness. Reason: It will continue to cook for a few minutes
even when it has been removed from the heat – just like cookies on
4. Let the meat rest. Cover your steak with aluminum foil for
about five minutes after removing it from the grill. This will help
retain the juices, which enhance the overall flavor of the meat.
And finally: Don’t forget the wine! Zinfandel is a great “barbecue
wine,” as is a well-chilled Rose. If you’re grilling chicken, try a
chilled Sauvignon Blanc, Pinot Gris, Pinot Grigio or white blend. The
4th of July provides a great excuse for declaring your independence
from Chardonnay… at least for one day.