Grilling Experts

Grilling with the Experts

We’ve officially entered grilling season and anything that can be grilled, will be grilled. From juicy steaks to salmon and from fruit to veggies there is absolutely no limit on what you can put on the grill. We wondered what our resident experts, given the choice, would toss on the grill for a tasty summer meal; so we asked…

James MowcomberHeinen’s Downtown Cleveland Chef
“My favorite style of barbecue is a style is one of the least known styles of American barbeque called Santa Maria Style. This style originated in Santa Maria California in the mid-19th century and features a juicy tri-tip steak which is a flavorful and inexpensive cut from the sirloin. Since the tri-tip is a rather large piece of meat, it has time to pick up plenty of char and smoky flavor when cooked over hot coals and wood chunks or chips. I like to start by seasoning the steak with salt, pepper, and garlic then cook over high heat to mid rare or medium. The traditional accompaniments that I like to make include a simple salad, fresh tomato salsa, stewed beans, and garlic bread. I really like using pinto or pink beans and cooking them very simply by simmering them in water with fresh chopped onion, garlic, and bay leaf until nice and tender. For the tomato salsa, I’ll use fresh cherry tomatoes cut in half with red onion, garlic, olive oil, red wine vinegar and fresh oregano. Let the salsa sit for a few hours before serving to ensure the flavors have had ample time to mingle. Santa Maria style barbecue is a wonderful, unique meal to get you outside and enjoying the grilling season.”

Eric BesselmanHeinen’s Meat Director
“One of my all-time favorites for the grill is our HePremium-Porterhouse-Steakinen’s Own Porterhouse Steak. The best part about it is it’s really two steaks: a tenderloin fillet and a juicy strip steak all in one! No marinade necessary for this one, as I prefer to keep it simple with just a pinch of kosher salt and fresh cracked black pepper. I’ll lightly oil the grill grates and then it’s high heat until I get good cross hatch grill marks. I turn it down until the internal temp is about 140 degrees. After I take it off the grill, I’ll let it rest for a about 5 minutes. My favorite sides are a baked potato and grilled asparagus. Happy Fathers day!”

Marty GaulHeinen’s Seafood Merchandiser
Grilled-Verlasso-Salmon“My go-to for the grill has to be fresh Verlasso Salmon Fillets. They’re quick, easy and most importantly, they’re so delicious especially hot off the grill. Cooking salmon on the grill is super easy, I’ll to heat the grill to around medium high heat and while the grill is heating I’ll season the fillets with a good amount of our special Two Brothers Seasoning. When the grill is nice and hot place the salmon skin-side up and cook for about 5 minutes. After 5 minutes, carefully flip them over and cook for another 4 minutes then remove it from the grill and serve with some Heinen’s Lemon Dill sauce. Simple right?”

Catie CantrellHeinen’s Meat MerchandiserPremium Dry Aged Beef
“My absolute favorite item to grill is our Heinen’s Own Dry Aged Strip Steak! Our Dry aged beef is aged for at least 21 days and I absolutely love the deep, rich beef taste that it has. I am all about the great flavor imparted by the grill and love to cook over charcoal. While I’m letting the grill heat up, I’ll take the steak out of the fridge and let it start to come to room temperature for about 10-15 minutes. Then, right before I put it on the grill I like to rub it down with a little bit of olive oil, some fresh cracked black pepper and a good amount of course cracked salt. When I hit the grill, I always start by searing the fat first, then I move on to grilling each side for a couple minutes until it is a nice medium rare. I think the perfect complement to our dry aged steaks is some roasted asparagus, all you need is a touch of olive oil and salt and you’re good to go!”

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