Food: Make your holiday cookout memorable with these grilling & spicing tips | PostIndependent.com

Food: Make your holiday cookout memorable with these grilling & spicing tips

Caitlin Row
crow@gjfreepress.com
Grilling out often means providing a variety of food options for family and friends to enjoy.
Bob Ingelhart |

COWBOY RUB

(For steaks and burgers)

3 tablespoons of freshly ground coffee

3 tablespoons of mild to moderate heat chiles

1 tablespoon brown sugar

1 tablespoon sea salt

Mix it all up

On dry steaks, not out of a marinade, apply the rub 30 minutes before grilling.

SOURCE: Kathryn Bedell, Roan Creek Ranch Grocery

Sizzling meat, cold beer and family all around: Fourth of July celebrations are synonymous with outdoor cookouts — you can’t have one without the other.

According to Fisher’s Market manager China Landini, there are plenty of grilling options for folks looking to feed lots of people with high-quality, natural meat cuts.

“[Beef] brisket and pork butts are nice big portions for larger parties,” Landidi said. “You can cook them long and slow, and you don’t need to watch them as much so you can mingle with the party.”

Briskets are currently $6 a pound and pork butts are $5 a pound at Fisher’s Market (625 24 1/2 Road, Grand Junction), which is significantly less expensive than steak, she added.

Other popular party items at Fisher’s Market include Bloody Mary mixes, Spadel Ranch spices, Snake River Farms American Wagyu Beef (as a splurge), cake truffles and gluten-free desserts, as well as many Colorado-made food products.

Roan Creek Ranch Grocery owner Kathryn Bedell’s most popular grilling items include steaks, pork chops, brats, burgers and Polish sausages. Her shop is located at 119 E. Aspen Ave., in Fruita.

“I grow beef myself and I hired someone to grow pigs for me,” Bedell said, so she knows the meat sold in her shop is “all natural.”

Bedell also said to rub her pork chops with applewood smoked salt and serve with homemade apple sauce.

Josh Niernberg, chef/owner of downtown Grand Junction’s Bin 707 Foodbar, said he prefers pork butt/shoulder when grilling out at a party.

“Boneless is easy,” he explained. “Use the whole shoulder. Make a cure of 50-percent Morton’s salt (it’s the most consistent) and 50-percent sugar. You can add spices if you wish, but it’s not necessary.

“Liberally rub the shoulder (I recommend Tenderbelly — http://www.tenderbelly.com) 24 hours ahead of time and refrigerate. Fire up the grill about six hours before you want to eat, brush off excess, [and] over high heat put a nice char all around the shoulder. Remove and wrap the shoulder in foil, [then] turn the grill to super low (so it maintains 225-250 degrees). Roast the shoulder for about four to five hours or until the meat is ‘fork tender.’ Unwrap the meat and serve whole in a cake pan with some tongs to pull off shreds of melt-in-your-mouth-good pork.”

Niernberg recommends serving it with taco-sized corn or flour tortillas, fresh-chopped vegetables, homemade salsa and queso fresco.


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