As Labor Day is quickly approaching, excitement builds for the unofficial end of Summer and a much-needed break from the back to-school hustle. Whether families choose celebrate on their own this year or gather with with friends and family, they will likely be firing up the BBQ with some savory cuisine.
Grilling vs. BBQing
While many use the terms Grilling & BBQing interchangeably, there’s actually a difference! Grilling tends to use cuts that cook during shorter times, and BBQing is low and slow. Whether your menu includes simple grilling or something more elaborate, grilling outside sparks great meals and conversation. Below are six tips for the perfect Labor Day meal.
1. Cook without cross-contamination.
Keep raw and cooked food separate from each other. It’s just that simple. Use different cooking utensils, such as tongs, to prevent cross contamination. Use gloves or utensils when handling raw meat or seafood.
Marinating is the building block to starting a great outdoor grilling cookout. Using olive oil or grapeseed oil, brown sugar, vinegars, and various spices contribute into adding moisture and tenderness to the meat. If using lamb, beef, pork, or chicken, marinate for 6-8 hours or overnight. If using vegetables, seafood, or fruit, marinate for 1-4 hours.
3. Don’t rush it. Be patient.
Patience is the key to successful grilling. Allow the marinade to penetrate through the protein. If cooking ribs or chicken, grill using indirect heat to ensure a crispy skin and tender meat. Baste and allow the sugars to glaze the meat.
4. When to sauce
Saucing too early can break down protein. It would cause the sugars in the marinade to cook and possibly burn. Sauce 15-20 minutes before the meat has completed its cooking time.
5. Allow the meat to rest.
Allowing the meat to rest is an important and key step to grilling. When resting, the juices will settle and distribute themselves to the entire meat. Different meats rest at different times. An average resting time is usually 5-10 minutes.
* BONUS RECIPE Grilled Jerked Chicken Drummettes
Grilling jerked chicken drummettes is always a fan favorite for parties and gatherings! They are easy to prepare and worth the wait. If you love heat, you’ll love this dish!
Cooking Time: 3:30
2 lbs. chicken wings or drummettes
1 bunch of green onions or scallions, cut into pieces
6 garlic cloves
1 scotch bonnet pepper or 2 habanero peppers
2-3 tbs. Chef Ryan’s Caribbean Jerk Rub
1 tsp. fresh ginger
3 tbs. lime juice
1/4 cup brown sugar
1 tps. allspice, ground
1 tsp. fresh thyme
1/2 cup olive oil
1 tps. salt
1/2 tps. ground cinnamon
1 tbs. apple cider vinegar
Place drummettes in a stainless steel bowl. In a blender, add green onion, garlic, scotch bonnet pepper, jerk rub, ginger, lime juice, brown sugar, cinnamon, allspice, thyme, olive oil, apple cider vinegar, and salt. Blend until incorporated. Pour over chicken drummettes. Marinate and cover for 3 hours. For best results, marinate overnight or 48 hours. When ready to cook, preheat the grill to 400 degrees. Remove wings from marinade and discard the excess. Transfer to the grill and cook for 10-12 minutes. Flip over and cook for another 10-12 minutes, until the skin is crispy and temperature reads 165 degrees on a meat thermometer.
About Chef Ryan Rondeno
Private Chef to the Stars, Ryan Rondeno, is a true master of his trade and is ready to shake up the restaurant industry by bringing elegant dishes, bold flavor, and simple technique to the home front. His masterful cuisine has been relished at large-scale culinary events, gala dinners, and as a personal chef to some of the most notable names in the industry.
* Diddy * Will Smith * Common * Tyrese Gibson * Robert Smith * * Xhibit * Mercedes-Benz * Lamborghini * Will McGinest * LA Philharmonic
Chef Ryan is making his lavish recipes available to people across the U.S. as he offers some trade secrets, training through simple technique, tips and tricks, and revealing signature recipes for all ages. With a passion for French, Italian and Regional American Cuisine, his focus remains on local, sustainable cuisine with a strong emphasis on bold flavors—not to mention the love of New Orleans cuisine and fresh California flavors.
Chef Rondeno is the founder and owner of Rondeno Culinary Designs and the Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub) designed to help cooks of all skill levels enhance the flavor of the dishes. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce.
Chef Rondeno offers simple recipes that will bring unique and tasty experiences to the kitchen table with his FoodCulture App.
“FoodCulture was created to embody a personal and unique approach of food and flavor in the kitchen. We wanted to create cost-effective and flavorful scratch recipes that didn’t break the bank. The App was also designed to have a one-on-one feel, as if Chef Ryan is cooking with you every step of the way,”
Find a sweet and savory collection of recipes, such as: brunch, salads, healthy dinners, easy snacks, comfort food, cocktails, plus many more added every month!
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