The Times Herald (Norristown, PA)
Did you know?
• There is a difference between barbecuing and grilling. According to BBQguys.com https://bit. ly/3m2WlBV “grilling is about high, direct heat (450 degrees)for short periods of time and most often done with the lid up. True barbecuing is done on moderate heat (350-425 degrees) and generally relies on indirect heat from a two-zone setup along with a closed lid to promote convection heat with the grill.”
• Ellsworth B.A. Zwoyer, from Pennsylvania invented the charcoal briquette in 1897
• The most popular foods that are cooked on the grill, in order are: burgers, steak, hot dogs, chicken
• July 4th is the most popular day for barbecuing
• Barbecue comes from the Caribbean word barbacoa: IA barbacoa was a structure made from wood that the Taino Indians used to smoke food.
• The propane gas grill was invented to increase the sale of gas.
• According to Hearth, Patio & Barbecue Association, almost two-thirds of U.S. adults own a grill or smoker. 68% do it for flavor, followed by lifestyle: (45 percent, convenience (33 percent, entertainment (32 percent) and hobby (19 percent).
Steve Tillett, author of “Grill It Up” (2018, Gibbs Smith, $16.99) has written a book for the casual BBQer. Tillett’s background caught my interest; he considers himself the king of the backyard barbecue (at least in his own backyard) and has done it all of his life. I relate to him, since he too, grew up the son of a butcher, where the grill ran often, and the smell of barbecue was frequent in the air. My dad, who will be turning 90 in September, still looks forward to lighting up the grill, one of his favorite summertime activities.
Tillett, a podiatric surgeon by trade, spent several of his post-graduate and medical residency expanding his BBQ knowledge and refining his style. I admire cookbook authors whose professional career are unexpected.
He opens the book with helpful hints, writing “grilling “low and slow” is the often-heard adage and barbecue mantra. If you say, “cook it low and slow” to a grill enthusiast, their response usually accompanied by a grin, is, “Yep, low and slow.”
Did you ever think why? This method avoids the intense heat that will dry the meat out. Charred on the outside with the loss of the flavorful juices.
Now, “Grill It Up” for some good eats with flavor-bursting recipes such as BBQ shrimp scampi, Steve’s famous dry rub chicken on a can, grilled cantaloupe, grilled pizza bites, BBQ sauces and rubs. To get yourself and your grill started, check out these recipes for Mix-and-Match Veggie Kebabs and Boy’s-night-Out Orange Ribs, Garlic Infused Olive Oil, Pork & Poultry Brine. For the recipe for raspberry pork loin, please visit https://bit. ly/2L9KUVE