The Thrill of the Grill
Grill Master and Whole Foods Market Global Meat Buyer Theo Weening shares his top tips
From the LifeMinute team
It's Summertime, which means tons of backyard barbecues...but before you get grillin', check out Global Meat Buyer for Whole Foods Market Theo Weening's secrets to mastering the cookout.
Check Meat Labels
"Make sure to start with the best quality and the best tasting meat," says the grill guru. You want to buy meats of animals that were raised without antibiotics, added hormones, on a vegetarian diet and certified by the Global Animal Partnership. If you are going for a grass-fed burger, make sure the label says 100% grass-fed beef.
Go Light on Lean Steaks
One of Theo's favorites is the flatiron steak, a party pleaser that is great for large crowds. "The flatiron steak comes from the shoulder; it's very lean, so you want to make sure you cook it medium rare," says Theo, "It weighs about two and a half pounds." Theo suggests grilling the steak on a cedar plank with a coffee rub. Just flip it over after about five minutes and you'll look like a grill master.
Evenly Cook Kabobs
It's the perfect time for kabobs! To make your own, Theo says to put some sweet corn, zucchini, squash and tomatoes on a skewer. "Make sure you soak the skewers in water for at least fifteen minutes," he says. For your meat, try some beef, pork, chicken or lamb, and make sure the cubes are all of the same size so that they cook evenly. Another great crowd pleaser is the sausage. Whole Foods Markets have fresh sausage on a daily basis in at least twenty flavors. For a meat-free option, Theo says corn, zucchini, squash and peppers make for a delicious veggie kabob.
Fully Heat Before Putting on the Meat
"Make sure the grill is hot enough," says Theo. One of his tests is to put your hand above the grill and if you have to pull it away in one or two seconds, then it is warm enough to start throwing your meat onto. Theo says another mistake people commonly make is taking the meat off the grill and eating it right away. "Don't do it," he says, "Let it sit so the juices and the flavors will stay inside the meat and float around."
To Marinade or Not To Marinade
Theo recommends a marinade for meats... "We have plenty of options already made in our stores, or you can make your own," he says. One of his favorites is the Paul Newman Oil Vinaigrette, to which you can add some herbs, garlic or onions for a tasty marinade. Simply put the meat and marinade in a Ziploc bag in the morning before you go to work, and by the nighttime you can put it on the grill.
For more info, check out wholefoodsmarkets.com.
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