Is there a better summertime smell than grills firing up on a warm Saturday night?
Whether it's your grill or your neighbor's, you can see and smell the smoke drifting through the neighborhood.
Backyard grilling has become more popular than ever with new state-of-the-art grills and more types of meats available for the masses to throw on the fire. So how do you know what to grill, and, more importantly, how to grill it?
This week on "The Scoop with Tracy Briggs," Tracy visits with Glenn Key, the meat and seafood specialist at Hornbacher's.
Here are Key's tips on how to make the most out of whatever you make.
Consumption of chicken is at an all-time high, according to a 2016 survey by the U.S. Department of Agriculture. The USDA report says Americans will eat an average of nearly 92 pounds of chicken per person this year — a record amount — so it makes sense that it would be a popular choice on the grill.
"It's definitely a healthy alternative," says Key.
While chicken can be healthier, it can also be dry if you're not careful. Marinades help.
"Throw it on the grill and the marinade will really keep it moist," says Key. "The key with chicken is not to overcook it, so when it reaches 165 degrees, pull it off the heat."
Once the chicken is resting off the heat, it will continue cooking.
All steaks are not created equally. All you have to do is look at the Cowboy Ribeye in the meat case at Hornbacher's to know that.
"It's probably 3 to 3 1/2 pounds and a real showstopper," Key says.
Probably not a steak for a quiet Tuesday night for one. More common steaks include ribeyes, T-bones and New York strips.
"In all steaks you're looking for marbling — the fat riddled through the meat," Key says. "That's what makes the meat hold its moisture and make it a tender steak."
Key says there isn't a big difference in flavor of different varieties of steaks. T-bones will draw out flavor from the bone and marrow of the cut, and ribeyes have more fat so they'll have a richer flavor than the leaner New York strip.
With all steaks, make sure to season them properly.
"One of the biggest mistakes people make is under-seasoning steak. Just do a salt and pepper rub about a half-hour or 45 minutes before you put it on the grill," he says.
If you like medium-rare steaks, pull it off the grill at 135 degrees; 140 degrees for medium; and 150 degrees for medium-well. For a well-done steak (which makes some chefs wince), opt for 160 degrees.
If you're looking to shake things up a bit, a bratwurst is the way to go. You can get it plain, but Key says a variety of flavors are available.
"You don't need to boil them ahead of time, but make sure they reach about 155 degrees for food safety," he says.
It used to be us landlocked Midwesterners didn't get a great selection of seafood in our grocery cases, but that's no longer true.
You can get shrimp, salmon, several varieties of fish, scallops, lobster and more. Shrimp is a healthy and popular choice, but can be easily overcooked. Key says to think about the alphabet to know when it's done.
"As the shrimp cooks, it curls and starts to make a C shape. The looser the C shape, the better it is. If it gets too tight, its means it's overdone and will be tough. Also, with shrimp as soon as it loses its brown and gray color and is fully pink, it's ready to be pulled off the grill."