Recipe Roundup: It's Grillin' Time!
When it gets too hot in the kitchen, fire up the grill!
Summer Squash
Grilled eight-ball zucchini
Summer squash is growing like crazy and if you have some in your garden, you could use some easy ways to prepare it. If you do not have a garden this year, squash can be found at every booth at the Farmers Market. Here are some easy grilling ideas for some of the squash you can find.
Zucchini, Yellow Italian Squash or Pattypans - slice into 1/2” steaks, sprinkle with salt just before turning on the grill. Throw onto a seasoned grill with no oil and flip after a few minutes. If your grill is not too seasoned, brush these slices with a little bit of olive oil.
Mexican grey squash (these are sooo delicious) - cut into 1/2” thick slices, toss with olive oil and a bit of chipotle powder from Sonoran Spice Company and throw on the grill for about 4 minutes on each side.
Grilling Meats
The Proper Beast | Phoenix Metro
The Proper Beast has turned sausage-making and cooking into a science. Grinding Arizona-raised pork with seasonal, local ingredients, owners Brian and Thom have created fantastic sausages. Their summer seasonal sausage, Wine Berry, blends Pillsbury Wine, Hayden Flour Mills wheat berries and sultanas.
They recommend cooking sausages low and slow until internal temperatures reach 160 degrees, then finish on high heat to caramelize and sear in the good flavors.
Proper Meats + Provisions | Flagstaff
Proper Meats in Flagstaff has elevated the art of butchery by sourcing exclusively local and respecting the full animal. Their steaks are beautifully trimmed and perfect for the grill. Because they work with only Arizona ranches with humane practices, the pasture-raised meats tend to be leaner and benefit from patient cooking, and are so much tastier.
Best practices for grilling pasture-raised steaks
Season the steak with salt and pepper and let rest for about 15 minutes while you heat up the grill. Use the Proper Beast method of the two-sided grill: the hotter direct heat side of the grill and the medium indirect heat side of the grill. On the hot portion of the grill, sear the steak for 2-3 minutes on each side of the steak, just enough time to get the perfect grill marks. Then move to the medium side of the grill for about 10-20 minutes until the internal temp reaches 120-135 degrees. Let sit for 5-10 minutes before cutting.
Whole chickens raised by FFA Tucson high school students
Forbes Meat Company | Tucson
Forbes Meat Company in Tucson is a community staple. They offer delivery within a 10 mile radius of their Tucson shop; and offer great specials on meat box packages. One of our favorite items is the whole chickens. We love this option because they are raised in Tucson by FFA (Future Farmers of America) high school students.
Best way to grill a whole organic, humanely raised chicken
Just like pasture raised steaks, organic chicken is leaner, proportioned properly and benefit from a little bit of extra attention. The best way to grill a whole chicken is to first spatchcock the chicken. This technique is easily done by cutting out the spine with a pair of kitchen shears then splaying the bird, thus flatening for better distribution of heat. Then simply sprinkle both sides generously with salt and let sit for 30 minutes to an hour before grilling.
Grill on indirect heat skin side up for about 50 minutes or until the thermometer inserted in the thigh reads 150. Then flip the chicken skin side down on to the direct side of the grill and let cook another 10 minutes until the thermometer in the thigh reads 165 degrees. Pull from the grill and let set for 10 minutes before cutting. Enjoy with grilled lemons.
Grilling Fruit
Apricots from Aravaipa Farms Orchard and Inn
By now, it is no secret that some fruits are amazing when kissed by fire. Not all fruit holds up to grilling, but when peaches and apricots hit the grill, something magical happens. The sugars caramelize, they get just a touch of charred flavor and the result is divine. Luckily, Arizona’s stone fruit season is just beginning, and juicy treats can be pre-ordered or found at Farmers Markets. We love the apricots being harvested at Aravaipa Farms Orchard and Inn and the peaches from Amadio Ranch.
To grill peaches or apricots, chose fruit that are still a bit firm. Cut along the seam and gently remove the stone pit. Brush with coconut oil and set on a medium-hot grill cut side down for 2-3 minutes, just long enough for grill marks and to caramelize the sugars.
After grilling, top with some homemade honey-sweetened whipped cream from Superstition Dairy or soft goat cheese from Crow’s Dairy and chopped fresh mint or basil.