Time to Get Grilling: A Guide to Summer BBQ

It’s grilling season, and nothing lights our fire like sharing our favorite tips and techniques for cooking on the Bar-b. Read on to get MoC Chef Eric and Chef Greg’s recommendations for the best cuts of meat, how to char veggies to perfection, and season like a pro. Let’s fire it up.

Grillin’ at a Glance

• Grilling temperatures vary depending on the cut and thickness of the meat you choose.
  • For thicker cuts and bone-in meats, use direct grilling over medium-high heat (400-500F). Then, move to indirect heat for slower cooking (375F-400F) lid down.
  • For thinner cuts, high heat is preferred to achieve that enviable char without overcooking the meat (450F for kabobs, burgers, fish and vegetables).
  • Medium heat (400F) is ideal for thick cut meat, bone-in cuts and chicken.
• Marinade is a Grill Master’s secret weapon. While enhancing the flavor of your meats, marinating also tenderizes tougher cuts, and keeps the meat moist during the grilling process. For best results, marinate for at least 30 minutes prior to cooking, or overnight.
• Always use a meat thermometer to ensure your meat is cooked to the proper internal temperature (329 F).
• Let the meat rest after grilling. Resting (5 min. for thin and 10 min. for thick) allows the juices in the meat to redistribute, resulting in a more flavorful and tender final product.

Best Cuts of Meat for Summer Grilling

When it comes to choosing a cut of meat for grilling, our Chefs recommend reaching for bone-in options, like the Porter House pork chops, at your Market Meat & Seafood Department.

Why is Bone-in Better for Grilling?

The bone holds in the juices rather than letting them run out, creating that big, meaty, juicy flavor we all love. The thicker the cut the better.

What’s the Best Steak for Grilling?

If you’re craving a steak, the New York strip steak is a grill-friendly option. With rich marbling, the excess fat melts into the steak while cooking, resulting in a flavorful entree.

Master Grilling Techniques for your Summer BBQ

Elevate your grilling game and get better barbecue flavor with these simple tricks.

1. Direct vs. Indirect Grilling: Direct grilling refers to cooking food directly over the heat source. This method is great for smaller cuts of meat and vegetables that cook rather quickly. Indirect grilling, on the other hand, refers to cooking food next to the heat source, providing space for a barrier. This is ideal for larger cuts of meat or delicate summer vegetables that require longer cooking times.
2. Achieving Grill Marks and Charred Flavor: To get those enviable grill marks and smoky charred flavor, preheat your grill to a high temperature. Make sure your grill grates are clean and well-oiled to prevent sticking. Resist the urge to constantly flip your meat or summer vegetables during grilling.
3. Retaining Moisture and Juiciness: Aside from marinating beforehand, you can also sear the meat over high heat to lock in the juices, then finish cooking it at a lower heat. For vegetables, consider using a grilling basket or foil packet to keep the moisture in while cooking.

Kabobs & Burgers on the Grill

Short on prep-time? Pick up ready-to-grill kabobs, burgers and more from the Meat & Seafood Department.

• Bacon Wrapped Jalapeño Poppers
• Chipotle Lime Skewers (chicken)
• Tequila Lime Skewers (chicken)
• Triple Garlic Teriyaki Skewers (chicken)

Burgers are always a crowd-pleaser, and with fresh patties (ground in-house, of course) it’s easy to treat guests to gourmet burgers straight from your backyard grill.

• Cheddar Bacon Burgers
• Gorgonzola Burgers
• Lamb Feta Burgers

Feeling bold? Try our Peanut Butter Pickle Burger recipe.

Seafood on the Grill

A Pacific Northwest BBQ is never complete without fresh, sustainably sourced seafood sizzling on the grill.

• Shrimp: quick, easy and always a crowd-pleaser. Simply toss in a garlic marinade, and skewer before grilling.
• Salmon: You’ll find about five different, mouthwatering varieties of salmon in our seafood case.
• Salmon Burgers (at select locations): made in-house with savory soy and ginger. Seafood Skewers: Fresh seafood, skewered and ready to grill.

Fruits and Veggies on the Grill

Love the charred, smoky sweetness that grilled fruits and vegetables bring to the dinner plate, but not sure what to pick up from the produce department? Try these seasonal beauties.

• Watermelon: Slice, grill and garnish with Feta or Haloumi. Check out our Specialty Cheese Department for the best in fresh, local and imported cheeses.
• Peaches: Slice, grill and dress with mascarpone or ricotta and a drizzle of local honey.
• Tomatoes: Slice and char to perfection.
• Corn on the Cob: Grill inside the husk until toasty, then slather with butter and sea salt.
• Avocados: Split and grill with the inside faced down until soft and creamy. Add bay shrimp and hot sauce and serve with chips.

Get the ultimate flavor trifecta when you make our recipe for Shrimp & Melon Ceviche in Grilled Avocado.

Season to Perfection

Grilling is an easy way to create a satisfying meal with only a few ingredients. A great cut of meat with the right seasoning and a fresh, arugula side salad takes a simple backyard BBQ to sophisticated heights. Here are a few of our favorite seasonings to shop in the aisles:

• Jacobsen Salt Co.: Hand-harvested salts from the Oregon Coast. This is the go-to sea salt for chefs and foodies, and it’s a great way to season meat or vegetables. We love their infused salts, like Black Garlic, White Truffle, Pinot Noir and more.
• Seasoned Butter: Make a delightful browned butter with mustard and chai. This is the perfect flavor to add to pork or fish.
• Durant Extra Virgin Olive Oil: We love this local company for their high quality olive oils in unique flavors like Tuscan, Greek and Spanish. Use them to create your own marinade, or drizzle on food after grilling for added flavor.
• Hot Sauce: We love Joey’s Hot Sauce to add a post-grilling kick. For marinating meat and summer veggies beforehand, we choose Bend Sauce and Danielle’s Sauces.
• Chili Crisp: diversify your heat with chili crisp as a rub or drizzle at the end. We recommend Chili Royale or Sibeiho Sambal.
• Salsa: Greet guests with chips and a selection of salsas for dipping. Salsa Garcia, Heavenly Fire or Sakari Farms Tumalo with Local Heat Tortilla Chips are our preferred.
• Guacamole: a bowl of fresh guac is a nice touch at any summer BBQ. Versatile enough to dress a burger, dollop on salad or use as a chip dip, our incredibly creamy and mildly spicy guacamole, with Newks Hot Sauce hits the spot.

Hosting a summer BBQ is a fantastic way to enhance the flavors of the season while making lasting memories. Stop by your local Market of Choice to pick up the freshest ingredients, meats and seafood. Then, follow our expert grilling tips and recommendations, and you’re sure to create a backyard grilling adventure to remember.