Stark Grillers Share Their Tips for Top-Notch Barbecue

For many, summer means grilling season. And with the sun still out this season, it’s time to cook up brisket, burgers, and even your favorite veggies.

And don’t forget that dessert can also be prepared by hand using the grill located in the back. Whether you’re new to summer grilling or just need a refresher course, we’ve got you covered.

Grilling is an art that takes time.

Mistakes are inevitable, but patience and strategy will help you achieve a successful meal without breaking the bank. Here are some tips and tricks from local grilling experts, plus a reminder to shop locally and enjoy the best meats and specialties at these area markets.

Robert Evans, a Plain Township construction worker by day and a grilling enthusiast by night, shared his expertise. “I’ve used just about everything, but I’m a charcoal grill enthusiast, with several kettle grills,” he said.

While he loves juicy burgers, he says he really enjoys grilling Ohio sweet corn. His method is simple: Keep the husks on to protect them from high temperatures and let the corn steam in its natural husk. Remove the husks, pull off the silks, soak the corn for 20 minutes and grill for 15 to 20 minutes for juicy, crispy results.

Evans also reminds us that meat continues to cook after it’s removed from the grill. “Make sure you remove your meat from the heat at the right temperature to account for this carryover effect. As it rests, the meat reabsorbs juices and seasonings, becoming as tender as it should be.”

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To light charcoal, Evans recommends using a charcoal chimney rather than lighter fluid to avoid a petroleum taste. He also adds that keeping your grill clean is essential for better flavor, better airflow, and longer grill life.

It is essential to understand the difference between direct and indirect cooking. Direct cooking is fast and hot, perfect for foods that cook in less than 20 minutes. Indirect cooking is intended for slow, low-temperature cooking.

Janelle Paris, a Lake Township resident and mental health therapist who is co-founder of Guiding House Counseling, uses her Blackstone grill three or four times a week. She loves the versatility it offers, allowing her to cook everything from meats and vegetables to eggs, pancakes and bacon. Prep by seasoning the grill and keeping it clean is key for her. Paris enjoys barbecue sauces and marinades with authentic Creole flavors.

Common grilling mistakes, like flare-ups or drying out meat, happen to everyone. Paris suggests brining and removing meat from the grill just before you think it’s done to avoid these issues. She preps ahead to reduce stress and recommends storing meat and vegetable skewers separately because of their different cooking times.

Keith Harris shares his grilling knowledge at a recent event.

Keith Harris, a Hartville resident and Ohio market strategy manager for Traeger Grills and owner of Kryptonite BBQ, stresses the importance of a good instant-read thermometer to avoid foodborne illness or overcooking. “Everyone who grills should have a good instant-read thermometer. It helps you cook your meat accurately,” Harris said in a phone interview. “The pros use them, and so should you.”

Other essential tools include a sharp knife, kitchen shears, and a stiff nylon bristle brush for cleaning. Clean and lubricate the grates before and after cooking to prevent sticking and promote beautiful grill marks.

A grill basket or tray helps ensure your favorite vegetables stay on the grill and cook evenly.

A grill basket or tray helps ensure your favorite vegetables stay on the grill and cook evenly.

Safety is also crucial. Harris advises having a small fire extinguisher nearby and avoiding using water to put out flare-ups. “Do not use a water bottle to put out flaming flames,” Harris said. “When water touches hot cooking grates and flames, it can splatter and cause serious burns.” Instead, use the grill lid to reduce oxygen and douse the flames. Apply sauces later in the cooking process to allow them to caramelize without burning the meat.

Debra Phillips, a social worker in Canton, finds grilling relaxing after a stressful day. Her must-have tools also include long-handled tongs, grill gloves, a grill scraper brush, a charcoal chimney starter and an instant-read meat thermometer. She and Harris both recommend using a grill rack or tray to grill vegetables to prevent them from falling through the grates.

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“For me, it’s my Weber gas grill for its ease of use and versatility. I light it up, finish my prep, then sit back and let it do the work,” Phillips added.

Janelle Paris serves this marinated and grilled pork tenderloin for entertaining.

Janelle Paris serves this marinated and grilled pork tenderloin for entertaining.

Grilling creates great memories and brings joy to others, as Paris points out. Here’s one of her favorite recipes for entertaining:

Marinated pork tenderloin

Recipe by Janelle Paris

From start to finish: 40 minutes (plus marinating time)

Servings: 8

2 pork fillets

1 cup soy sauce

1/2 cup balsamic vinegar

4 cloves garlic, chopped

1/2 cup packed brown sugar

Seasoning for prepared pork

Horseradish sauce for dipping (optional)

  • Mix together soy sauce, balsamic vinegar, garlic and brown sugar.

  • Pour over pork tenderloins and marinate, covered and refrigerated, for at least 4 hours or overnight, turning occasionally.

  • Remove the fillets from the refrigerator 10 minutes before grilling.

  • Heat grill to medium-high heat.

  • Place the fillets on the grill and sprinkle with marinade.

  • Grill for seven minutes on each side (28 minutes total).

  • Remove from grill and let stand 5 to 10 minutes.

  • Cut and serve.

For more grilling inspiration and recipes, visit Beefitswhatsfordinner.com.

Aged and prime T-bone steaks are available at Strasburg Meats in Canton Township.

Aged and prime T-bone steaks are available at Strasburg Meats in Canton Township.

LOCAL MEAT MARKETS

Get to know your local butcher and enjoy a variety of custom-cut meats from these Stark County markets.

2014 Locust St. S at Canal Fulton; 330-854-3502

Open 8am to 6pm Monday to Friday, 8am to 4pm Saturday and closed Sunday.

1289 Edison St. NW in Hartville, inside the Hartville Marketplace and Flea Market; 330-587-2074.

The store is open from 9am to 5pm on Monday, Thursday, Friday and Saturday; and is closed on Wednesday and Sunday.

8041 N. Nickelplate St. in Louisville; 937-515-5414

A small farm that raises all of its own beef, pork and chicken and sells it directly to the consumer at its stand or at farmers markets. The farm is open from 4pm to 7pm on Wednesdays and from 10am to 1pm on Saturdays. The operators are also happy to schedule appointments, by phone or text.

4037 Hills and Dales Road NW in Plain Township; 330-492-1922

Open 11am to 5pm Monday to Friday, 10am to 4pm Saturday and closed Sunday.

6821 Wales Ave. NW to Jackson Township; 330-495-1881

Open Monday to Thursday from 10 a.m. to 6 p.m., Friday from 10 a.m. to 7 p.m., Saturday from 9 a.m. to 6 p.m. and Sunday from 10 a.m. to 3 p.m.

3307 Cleveland Ave. NW to Canton; 330-492-6328

Open 9am to 7pm Monday to Friday, 9am to 6pm Saturday and 10am to 3pm Sunday.

612 Trump Ave. NE in Canton Township; 330-488-2525

Open 9am to 6pm Monday to Friday; 9am to 2pm Saturday; closed Sunday.

1410 Whipple Ave. NW in Canton Township; 330-477-9090

Open 9am to 6pm Monday to Friday, 9am to 5pm Saturday and closed Sunday.

Contact Bev at bshaffer@gannett.com or 330-580-8318

This article was originally published on The Repository: Stark Grillers Share Tips for the Best Barbecue and Options for Local Meat Sources

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