the chef is at the grill ,” she says . “[ An ] outdoor stone counter that doesn ’ t get too hot [ and ] stainless steel appliances [ are ideal ] to brave the outdoor elements . An overhanging cover is a game changer . It not only provides shade , but also provides structure for hanging lights .”
THE TOOLS AND TECHNIQUES “ Anything cooked outdoors is better — because you ’ re outdoors ,” Ursini says . “ Anything cooked on a grill is better because you see it , smell it and watch your meal come to life right in front of your eyes . You want to sit down and really enjoy big pieces of grilled meats and sides . Corn , asparagus , all kinds of colorful vegetables are perfect off the grill .”
Ursini notes that a meat thermometer and topquality protein are also key . “[ Grilling ] starts with a good piece of meat — very few great meals start with inferior meat ,” he says .
Ursini says his favorite grilling technique is searing the meat first , usually for one to three minutes , then lowering the temperature for slow cooking . He also cautions to not overcook meats — you can always throw things back on the grill , but you can ’ t uncook overcooked meat .
Bastida notes that it ’ s important to know when to use direct heat and when to opt for indirect heat .
GRILLED ARTICHOKE
Two artichokes , quartered Italian dressing , for basting Butter , mayonnaise or hollandaise sauce , based on preference , for dipping
Cut two fresh artichokes into quarters and steam for 45 minutes . Then , place in ice water to cool for 15 minutes . Clean out the hearts and refrigerate the artichokes overnight . Next day , put them on a hot grill and baste with Italian dressing ( get inside as much of the leaves as possible ). Grill the first side for 5 minutes , turn them over and grill for 3 minutes on the other side . Serve with melted butter , mayonnaise or your favorite hollandaise sauce . — Courtesy of Newport Rib Co .
JUSTIN MARROQUIN
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