Helpful Ideas for Grilling Season

Toppings, Accompaniments and Flavorings for Grilled Food

Compound Butters are quick methods of adding a finishing flavor to grilled meats. I like to consider them time savers. During the warmer weather I spend more time outside, but still want an upscale dinner presentation - compound butters offer this.

Compound butters season your grilled foods from start to finish. They can be made by folding flavors into softened, room temperature butter. For one stick of butter, add one tablespoon of fresh chopped herbs, like parsley, basil or rosemary and one tablespoon of lemon or lime juice. Blend with a fork and spread mix on cellophane or parchment paper and roll into a cylinder. Tightly twist the ends, then freeze or refrigerate until you are ready to serve. When grilling a steak or chop, take a thick coin sized slice of your butter and place on top of grilled meat just before serving.

Just a few of the endless ingredients that can be added to a stick of butter are: chopped garlic, smashed avocado, tomato puree, soy or teriyaki sauce, orange, lemon, or lime juice, fruited liquors, umami pastes or dry umami blends, or a mixture of fresh and dry herbs and spice blends.

Marinades are seasoned liquids that are used before and during grilling to flavor, moisten, and sometimes tenderize foods. They are usually an acid and oil based mixture, with the addition of your favorite herbs and spices. Approximately 15 minutes before grilling I baste the item I am going to grill, making sure I cover the item fully.

During the summer I always have fresh herbs and spices growing in my garden. Many times I will cut 2-3 ten inch stems of a herb like rosemary or basil and use these stems as a brush to spread my marinade over the food I am grilling. The aroma from the herb stems add an additional flavor to the item you are grilling. You can use a single herb or mix different herbs to combine flavors.

Rubs are a combination of dry ground spices and finely chopped herbs that are sometimes moistened with a little oil or flavored vinegar, wine, soy sauce or juice. The rub is patted into the meat and refrigerated until cooking. If your rub contains an acid (vinegar or lemon juice), be careful not to use it too far in advance, as this can over-tenderize your item.

Here are a few additional accompaniments to your grilled foods:

Salsas are a chunky mixture of fruits and/or vegetables, herbs and spices.

Chutneys are flavorings from India that are made of fruits, vegetables and herbs that also go great with your grilled items.

Compotes are a mix of fresh or dried fruit that are cooked in a syrup and flavored with spices and liqueurs. These may also be served with dessert.

Coulis is a chilled sauce made from a puree of fruits and vegetables that can be served as a dip for your grilled meats.

Mojo is a spicy South American or Caribbean sauce, served on the side, although it may also be used as a marinade.

Reductions may be used as a demi-glace to finish the cooking process, spread over your meat before serving. These are made by simmering a liquid down to a smaller volume, which will intensify the flavor. You then paint your grilled item with the glaze before service.