Click the play button on the video window to the right to see the show segmentNothing says the 4th of July like fresh food from the grill!
And the easier the better ... especially in this Arizona desert heat!
Neil Strawder, better known as "Big Mista" is partnering with
Fresh & Easy Neighbohood Market to encourage Valley residents to hit the grill -- on a budget this summer!
“Anyone can put a piece a meat on a grill,” says Big Mista. “But if you want that tender, melt in your mouth flavor, there are a few simple techniques that will guarantee a delicious barbecue.”
1.
Grill – Buying an expensive grill will not make your barbecued food taste better.
Find a kettle grill at a local supply or hardware store for less than $50.
This classic grill distributes heat more evenly and when the lid is on, it holds in the flavor-enhancing smoke from the grease or smoking wood added to the charcoal fire.
2.
Fire Management – You don’t need a big fire to barbecue. Use 15 coals for chicken and 20 coals for steaks and burgers.
Never use lighter fluid as it leaves a chemical taste on the meat. The secret to a great barbecue is a chimney grill starter, which is a tool to heat the coals that is also available at supply or hardware stores.
Place the coals on the top chamber and place newspaper on the bottom chamber.
Light the newspaper with a match and in fifteen minutes the coals are ready to use.
3.
Coal Placement – Place all coals on one side of the grill. Slow cook the meat with the indirect heat on the opposite side of the grill.
Then crisp the skin with the direct heat.
This allows for meat to cook thoroughly, preventing a burnt outside and a raw inside.
4.
Wood Chips – Add hickory, apple-wood, cherry-wood or mesquite-wood chips to the coals to infuse flavors into the meat.
Wrap a hand-full of wood chips in foil, poke holes through the tent and place it on top of the coals.
5.
Brine – To get chicken as tender and juicy as possible, Big Mista recommends soaking it in brine which is made up of:
1/2 cup salt
1/2cup brown sugar
1 tablespoon allspice
2 tablespoons garlic powder
1/2 gallon of water
Put all ingredients in a large plastic bag or a 16-quart pot and soak chicken for up to four hours in the refrigerator.
Discard the brine and then rinse the chicken, pat dry with paper towels, and rub it with a flavorful marinade.
6.
Savory Rub – A basic rub that can be used on any type of meat with great results is created by combining the following ingredients:
4 parts kosher salt
4 parts garlic powder
2 parts black pepper
1 part cayenne
7.
Pineapple Coleslaw – Big Mista is sharing the recipe to his very popular side dish that compliments any barbecued meat.
This pineapple coleslaw is a guaranteed hit at cookouts.
1 bag pre-shredded cabbage
1 can crushed pineapple
1/2 cup apple cider vinegar
2 tsp salt
2 tsp black pepper
1/4 cup brown sugar
Pour the juice from pineapple into a bowl. Add the vinegar, salt, pepper and sugar. Mix and set aside. This is the dressing.
Put the pineapple in a large bowl with the cabbage. Pour in the dressing and toss well.
When it comes to buying your grilling meats and sides,
Fresh & Easy has some great deals going on right now... just in time for the holiday weekend!
Like over 4½ pounds of quarter-pound beef patties, chili-seasoned chicken thighs or drumsticks and Italian pork sausages $5.99, Apple Pie $3.99 each, or Buxted Pork Spare Ribs $1.59 per pound.
