I’ve been doing a lot of grilling this summer at home. We’ve grilled everything from salmon and chicken to flank steak, filet mignon and, of course, burgers.
1. “Put it (EVOO) in a spray bottle and use it for misting foods as they grill,” Raichlen told us. The misted oil creates a nice glaze.
2. Celebrity chef Emeril Lagasse likes to squeeze lemons, limes and oranges over grilled meat, seafood and vegetables and then finish the dish with a drizzle of extra virgin olive oil, according to Food & Wine.
3. Raichlen – author of the best-selling Barbecue! Bible (Workman Publishing Co., 2008) – suggests tying together a bunch of fresh rosemary or thyme to make a brush for basting foods with EVOO as they grill. He does that for the spit-roasted baby back ribs pictured here, as well as a grilled leg of lamb we featured earlier this summer on our chefs blog.
4. Alternatively, Houston Chef Robert Del Grande told Food & Wine he likes to tie sprigs of fresh herbs directly on to a brush. It’s a trick his grandmother taught him.
5. Chef Patrick Dahms – executive chef at the Hilton San Diego Bayfront Hotel’s signature restaurant, Vela – gave us a delicious tip for grilled peaches. “Combine them with caramelized garlic and a touch of olive oil (to create) a nice chutney to go with your grilled pork chops. In the end, it’s the olive oil that you fold into the chutney that makes the flavors pop!”
And while I admit I’m a salesman who advocates using plenty of EVOO, I also believe in safe grilling. In particular, you want to avoid flare-ups.
So I’ll leave you with this advice from Steven Raichlen: “You never want to have something dripping with olive oil when you put it on the grill.”
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch