Fire up the grill
Colorado’s favorite things to make for the holiday weekend
With Memorial Day comes summer, and with summer comes grilling outside as much as possible.
As folks dust off their grills, smokers and barbecue stations, and stock up on propane, charcoal and wood chips, it’s time to start thinking about what succulent cuts of meat to kiss with fire, as well as the seasonal vegetables to accompany the main course.
The meats
With so many choices, it’s easy to get lost when choosing the perfect cuts for Memorial Day grilling.
Lazy J: Head to the farmers market this weekend and pick out some prime cuts of pork from John Scaggs, owner of Lazy J, a farrow-to-market ranch located in Longmont.
“Chops and brats are the most sought-after items during the summer,” said Scaggs, while showcasing his heritage pork products at City Park Farmers Market on a recent Saturday morning.
For the butcher-farmer, his favorite thing to prepare for summer gatherings is a mixed grill platter featuring pork chops, sausages and heaps of grilled veggies all served on a large platter.
“The key to pork chops for me is to keep it simple and season them thoroughly with salt and pepper, and grill them on a hot grill, taking care not to let the actual flames touch the meat,” he added. “For bratwurst, I like to parboil them before grilling because this method reduces the chances of a link erupting.”
He suggested using a meat thermometer to ensure the perfect cook time, with an internal temp of 145 degrees for whole-muscle cuts like chops, and 165 degrees for sausages and ground meat. After all, he added, it’s a crime to overcook expensive meats, put things back on the grill or make someone sick.
Look for Lazy-j and the Hungarian Mangalitsa pork products all summer at the Saturday City Park Farmers Market (City Park Esplanade at East Colfax and Columbine St.), South Pearl Street Farmers Market (1527 S. Pearl St.), and Highland Square Farmers Market (West 32nd Avenue and Lowell Boulevard). baconbandito.com
Locavore Delivery: Craig Taber launched his delivery-only operation in 2013, and since then he has worked to bring mostly local, but always top-quality chicken, beef, lamb, salmon and pork to the residents of Denver and Boulder. For him, grilling with charcoal is king, and for Memorial Day he likes to throw chicken wings on his Weber 22-inch grill. First, though, he tosses them in the Midnight Toker spice blend, sourced from a local company, The Spice Guy.
Another favorite of his, which he knows other people are also grilling, is steak. Specifically, the sirloin flap steaks from Longmontbased operation Buckner Family Farm. Add some salt and pepper and a little chimichurri he said, and that makes for the perfect protein for holiday grilling. locavoredelivery.com
The vegetables
Man cannot live on meat alone (or shouldn’t). Another hot item to get on the grill are vegetables, and some of the best grilling varieties happen to be in season right now. Overall, look for hearty items that can hold up to a little heat and won’t fall through the grate and into the fire.
Asparagus has literally popped up on farms and can be found gracing many stands in the local farmers markets. Kiowa Valley Organics grows some of the best, and sells the thick, juicy stalks that prove perfect for grilling. For David Rippe, the farmer behind the greens, he likes to simply spice asparagus with salt, pepper and a little olive oil to let the natural flavor of the plant shine through.
Find Kiowa Valley Organics at farmers markets around town, including City Park Farmers Market, Boulder Farmers Market on Saturdays and Wednesdays (13th Street between Canyon Boulevard and Arapahoe Avenue in Boulder), and the Longmont Farmers Market (9595 Nelson Road, Longmont). Also find the asparagus at select Whole Foods. kiowavalleyorganics.com
Mushrooms: Some of the meatiest mushrooms prove perfect for the grill, and right now they are easy to find at farmers markets and grocery stores. Radish: Most people don’t think about cooking radishes; the vegetable is, after all, quite pleasing raw. But the heat breaks down some of that spiciness and gives the crunchy red and white orbs a slight sweetness.
Recipes
Try out something new this Memorial Day with recipes from local chefs and restaurants.
The Fort’s famous Gonzales steak
From “The Fort Restaurant Cookbook: New Foods of the Old West from the Landmark Colorado Restaurant,” by Holly Arnold Kinney (Twodot Publishers). Serves 1.
INGREDIENTS
3 green Anaheim chiles, roasted and peeled (Canned will do but fresh are best.) Salt
1 clove garlic, chopped Pinch of dried Mexican leaf oregano
10- to 12-ounce thick-cut New York strip, top sirloin, or tenderloin of beef or bison steak
1/2 teaspoon canola oil Freshly ground black pepper 1 teaspoon butter (optional)
DIRECTIONS
1. Slit chiles and remove seeds. Chop two of the chiles into fine dice and mix with the salt, garlic and oregano. Pro tip: New Mexicans traditionally like to leave a few seeds in the dish. The seeds give it life, they say.
2. With a very sharp knife, cut a horizontal pocket into the steak. Stuff the chopped chiles into the pocket. Brush the meat and the remaining chile with canola oil.
3. Grill the steak on both sides to desired doneness. If using bison, watch carefully so as not to overcook the meat because it contains less fat than beef and cooks much faster. Recommended temp for bison is medium-rare. Salt and pepper the finished meat.
4. Grill the remaining whole-roasted chile to get a nice grid of grill pattern on it. Lay it across the steak for garnish.
Pro tip: A teaspoon of butter on the steak as a special treat is heaven, if desired. To make brown butter, simply place the butter in a saute pan over mediumhigh heat and allow to melt and turn golden brown.
Grilled skirt steak with chimichurri
By chef Barry Strand of Toro in Cherry Creek. Serves 4. Pro tip: You can grill the whole steak or cut into four 6-inch pieces.
INGREDIENTS
1to 1-1/2 pounds beef skirt steak
Salt, to taste Pepper, to taste
DIRECTIONS
1. Season steaks with salt and pepper. If using a gas grill, preheat for at least 30 minutes before grilling. If using charcoal grill, place steaks on grid over medium, ash-covered coals and cover.
2. Cook to desired temperature: 7 to 12 minutes on charcoal grill, 8 to 12 over medium heat on a preheated gas grill.
3. Turn steaks occasionally until they reach desired level of doneness. (Cook temps: 145 degrees for medium rare, 160 degrees for medium.)
4. Carve steak diagonally across the grain into thin slices. Season with salt as desired.
5. Serve with chimichurri (recipe below) on the side or drizzled on top.
Chimichurri
INGREDIENTS
3/4 cup parsley, fine chiffonade
3/4 cup cilantro, fine chiffonade
3 teaspoons red bell pepper, finely diced
9 garlic cloves, minced
1 1/2 teaspoons kosher salt 3 tablespoons dried oregano 3 teaspoons chili flakes 3 tablespoons red wine vinegar
3/4 cup extra-virgin olive oil 1/2 teaspoon black pepper, ground
DIRECTIONS
1. Combine dry ingredients together in one bowl.
2. Slowly add oil, whisking it well to combine all the ingredients together.
3. Taste to adjust seasonings to your liking, and finish with black pepper.