"Smokin Grill"
June 04, 2009
- Vol 1, Issue 8
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Congrats!
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Join us in congratulating two of Cucina Fresca's
staff members:
Ashley
Riggs was accepted to Parson's School of Design
in New York City and will be leaving us this
summer.
Zachery
Volkert graduated from Spring Creek High School
and will be attending UNR this fall.
We
are thrilled for both of our young up-and-coming staff
members!
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E-Newsletter
Drawing
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If you receive our newsletter, you will be
entered into a drawing each month for a great prize for
your kitchen. Check here each month to see if you
have won, if so, come in to collect your
prize!
May's
winner:
Megan
Gates....
Megan won a Trivet. Congrats
Megan, come by anytime to pick up your
prize!
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Where
There's Smoke...
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 Where there's smoke . . . , there's great food!
The food world has always been in favor of grilling
outdoors, but only recently have we returned to our
traditional roots of capturing outdoor flavor in the
form of long, slow, deliberate cooking - the type of
cooking that concentrates wisps of smoke into layers of
deep, rich, and complex flavor. The magic of smoke can
be incorporated into anyone's repertoire with remarkable
ease - it will be your new secret ingredient this
summer! In this issue we explore smoking as a cooking
technique, discuss some key topics for grilling success,
and explain the differences between rubs, marinades,
sauces and more! Finally we introduce you to some
grilling experts and three of their recipes that will
put your new smoking skills to use in a most palatable
way!
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| June Wine of the
Month |
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This
month we're featuring:
Block
50 Shiraz
'Orange, Australia' 2005
June
Price: $10.00
Regular
Price: $11.50
In-store
Wine Tasting
Saturday, June 6th!
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| June Beer of the
Month |
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Who said
the French can't make beer...
This
month we're featuring:
Kronenbourg
1664
product of France - $1.50/bottle
Learn
more about it:
http://www.k1664.co.uk/kronenbourg.html
In-store
Beer Tasting Saturday, June
20th |
Elko
Downtown Upcoming Events!
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Elko
Downtown Business Association Upcoming
Events:
2nd Annual Elko DBA Sidewalk
Sale
Saturday,
June 13th
Stores
open at 8am
Huge
Savings at 14 different stores!
3rd
Thursdays Girls' Night Out Shopping Event
Thursday,
June 18th
Participating
Stores Open until 7pm
Game-themed
Shopping Savings at 11 Downtown
Stores
3rd
Annual Elko DBA Wine Walk Dates
Saturday,
July 11th
Saturday,
August 8th
Saturday,
September 12th
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Cucina
Fresca's Upcoming Events!
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Father's
Day Beef & BBQ Basket
Drawing:
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Be sure to come
in and register your father, grandfather, or
great-grandfather in our annual:
Beef
& BBQ Basket Drawing!
This annual giveaway is
co-sponsored by the Elko County Cattlewomen. The winner
will be announced in the July issues of our
e-newsletter.
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Cucina Fresca's Mother's Day
Tea Basket Winner
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The winner of our 6th Annual
Mother's Day Tea Basket Drawing was........
Jenny
Hoerger!
Congratulations, Jenny!
Jenny's son and daughter (Adam & Sara) entered her
in the drawing! |
Smoking -- a Cooking
Technique
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 In the
culinary world, the term "holy smoke" is a term of reverence
and awe, not a random exclamation of surprise. Smoke is that
essential, ethereal ingredient that, along with low cooking
temperatures, transforms plain and tough, into succulent and
tender.
What is
smoking? - Smoking is a variation of barbecuing -- low
temperature cooking with an emphasis on producing plenty of
smoke thanks to smoldering hardwoods. The low temperatures
that promote smoke also tenderize the food. The leisurely
cooking times break down stubborn fibers. Tough, inexpensive
meats are transformed into melt-in-your-mouth morsels. Beyond
the tradition of smoked meats, really anything can be smoked.
(Try the recipe below that uses a smoked onion).
How to Smoke - Smoking can be
accomplished on a traditional grill or in a specifically
constructed smoker. As an indirect cooking method, smoking is
completed near the heat source, not over the heat source.
Soaked wood is added to the heat source and the wisps of
flavor begin to swirl around food. It's a test of patience,
however -- it's the long, slow cooking that makes it all
work.
 Smoking on a Charcoal Grill -
To turn a conventional charcoal grill into a smoker, light the
charcoal and allow it to find its simmering point - the point
where the briquettes are completely covered with a fine, white
ash. Push the coals to the outer edge of the grill leaving the
center free to hold a drip pan. Deploy a pie tin, or another
suitably-sized pan to catch any drips of fat or meat juice.
(Smoke generated from burning grease is not desirable). Place
soaked, drained wood chips on top of the smoldering coals and
cover the grill. The temperature inside the grill should
ideally be between 200°-220°F.
Smoking on a Gas Grill -
Smoking on a gas grill is facilitated by a built-in smoker box
that heats the wood to a higher smoking temperature while
keeping the rest of the grill at a lower temperature. If your
grill does not have a built-in smoker box for holding wood
chips, a separate smoke box can obtained and put to use. Or,
the smoking effect can be simulated by placing soaked, drained
wood chips in a vented aluminum foil packet and placing the
packets beneath the grate.
 Smoking in a Smoker - You may
find yourself enamored with smoking to the point that you
require a dedicated smoking set-up. Smokers generally
come in two styles - horizontal or vertical. A
horizontal smoker is typically barrel-shaped with the fire
source off to one end. The burning wood in the firebox floats
smoke into the barrel and vents through the opposite end
surrounding the food with a continuous airflow of smoke.
Vertical smokers, also often barrel-shaped, have three layers:
the firebox is loaded from below, a water pan rests above, and
the grill rack sits on top. The water pan provides moisture
throughout the cooking process offsetting the drying effect of
the smoke.
 Smoking Indoors - This
sounds like an oxymoron, but for some apartment dwellers, or
to satisfy wintertime cravings, it's quite possible to get
authentic smoked flavor in your food while cooking indoors.
Stovetop smokers are available that have a bottom layer to
hold the wood chips or sawdust, a middle layer drip pan, and a
top layer food grate. The same principle applies, low heat and
longer cooking times. Another indoor alternative is a one-time
use smoking bag. The aluminum pouch has an inner pouch
containing the wood. Foods are placed inside and the entire
bag is crimped shut and placed in the oven. Thin cuts or
quick-cooking foods such as fish, chicken, and vegetables are
ideal candidates for smoking indoors.
Manage the Temperature - For
barbecuing and smoking a temperature target of 200°-220°F is
desired. After the initial heating of the grill or smoker, the
art of barbecuing is, in part, maintaining the temperature in
that sweet zone. Measure the temperature of the smoking
chamber and measure the internal temperature of the food. If
things are too cold, open the vent to increase the air flow
and fuel the fire. If too hot, add some more wet wood chips to
cool things down.
The
Wood Makes the Smoke - As one might guess, different
types of wood create different types of flavor as foods are
smoked. Only hardwoods should be used when smoking foods.
Choose good wood; ensure that it is not treated, that it
contains no paint, nails, or other foreign material.
Strongly-flavored woods include hickory, mesquite, oak,
walnut; mellow-flavored woods range from maple, apple, cherry,
and apricot to other fruit tree
woods.
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From Good to Great Smoking and
Grilling
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There's
always something to be learned about grilling whether you're a
novice or an expert! Here are a few tips to advance or refresh
your skills:
Temperature, temperature,
temperature! - If there's a crime to be committed on
the grill it's cooking the food too long. This situation
usually arises from a fear of food-borne illness from
undercooked food. Using a thermometer and this
temperature chart will give you the confidence to pull the
food off the grate just at the right point of doneness whether
you're smoking, barbecuing, or grilling.
 Many
"grill artists" use two thermometers when smoking: (1) the
thermometer on the outside of the smoker, and (2) an inside
thermometer. This second thermometer might be as simple as an
oven thermometer, or as up-to-date as a remote thermometer
with the probe placed appropriately in the center of the
thickest portion of the smoking food.
When smoking
larger cuts of meat and using low temperatures, avoid opening
the smoker or the grill lid unless you're concerned about too
high of heat at the onset. As the old saying goes, "If you're
lookin', it ain't cookin'!"
Keep it Safe! - Working with
live fire always calls for safe practices indoors or outdoors.
Set yourself up for success:
  Mise en
Place - "Everything in place." Gather the tools,
dishes, seasonings, etc. prior to grilling.
Long Handles
Work! - It's true! Equipping your grilling life with
the proper, long-handled tools will keep your hands and arms
safely distant from the heat. Make sure the tool handles are
insulated well.
Mitts and Hot
Pads - Choose BBQ mitts and hot pads that are fireproof
or fire resistant. Long mitts that protect your forearm as
well as your hand are handy when using fire logs or when
you're manning a large grill.
Burn
First-Aid - Aim to prevent burns, but have a first-aid
kit at the ready for any minor accidents that might
occur.
Special
Handling! - The possibilities on the grill explode with
a couple of special tools. If you haven't tried them, we
guarantee they will greatly enhance your outdoor cooking
repertoire:
 The Grill Grid, Basket, or
Wok - These tools allow vegetables or smaller
cuts of meat to be grilled easily and quickly without any food
falling through the grate onto the charcoal or burner. Seafood
grilling works especially well with these tools.
Two-Sided Wire
Basket - This tool was originally developed for
grilling fish. It's still perfect for that, but we also find
it's great for grilling fruit, particularly slices of
pineapple and stone fruits. The delicate foods are safely
cradled in the basket and easily turned without sticking or
mangling.
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More Flavor
Layers
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Good
ingredients, a little fire, and it's a great meal! Add a
few spices before, during, and after cooking, and the
experience is further enhanced. Before the food hits the
grill, a variety of preparation methods can be used to begin
the "layering of flavors."
 Dry
Rubs - Salt, sugar, and any number of spices may be
rubbed into the grill ingredient. The flavors of the rub
remain primarily on the surface. The sugar component in
the rub will energize the Maillard reaction that creates the
flavorful browning on meat. After massaging a dry rub
into the surface of the meat, let it sit for 10-15 minutes
prior to grilling.
Wet
Rubs - Similar to a dry rub, a wet rub, or paste, is a
dense mixture of salt, sugar, spices, and wet components such
as olive oil, pureed fresh herbs, minced garlic, etc.
Wet rubs are useful with lean
meats, such as boneless  chicken
breasts because of the added moisture.
Marinades - Seasoned with
herbs and spices, a marinade is a liquid with an acidic
character. Vinegars or citrus juices all provide the
required acidity. Food items soaked in the liquid plump
up. Plan on about one cup of marinade for every pound of meat.
The acidic quality begins the breakdown of food resulting in a
tender product. When marinating, use a non-reactive pan or
dish. Zippered plastic bags are great for marinating. Do
not reuse the marinade, nor should it be used as a sauce or
baste after it has been in contact with any raw meat product.
Brines - A
brine is a combination of water, salt, and flavorings.
Ingredients soaked in a brine gather water and flavor through
the osmotic character of the sodium. The salt also begins to
break down proteins contributing to the tenderness. Brines are
particularly useful for pork and chicken where there is little
marbling fat to keep the meat moist.
 Mops and Sops - A mop or a
sop is a cross between a marinade and a brine; it contains
both acidic components and salty aspects. The liquid is
applied periodically during cookin g with a
mop-like hand tool, hence the name. The mop/sop adds moisture
and an ongoing infusion of flavor.
Injections - With a large,
hypodermic-like needle, the brine or marinade flavors may be
injected into larger pieces of meat. A vacuum-based marinating
dish uses a vacuum to quickly pull the marinade deep into the
food.
Sauces and
Glazes - Is it the sauce that makes the barbecue, or
barbecue that makes the sauce? It's a trick question -
they're virtually inseparable! Most grilling sauces and glazes
have a strong sugar component. Because of this, rapid
carmelization takes place when exposed to high heat. Too
much heat for too long, and the sauce or glaze burns -- a
grilling disaster! To avoid this situation when grilling
with high heat, add the sauce during the last 5-10 minutes of
grilling saving some extra sauce for the
table. |
Cucina Fresca's Smoking and
Grilling Tips
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Tip #1: For pulled
pork, beef or chicken, deploy a low-and-slow temperature
cooking technique - low temperature (200°-220°F) for a long
period of time. Pitmasters recommend an internal temperature
for the finished meat of 180°F, a little higher than normal.
The higher internal temperature makes the meat pull apart and
shred easily into perfection.
Tip #2: Chips or chunks
- match the size of wood pieces used for smoking to the
situation. The longer you plan to smoke the food, the larger
the pieces of wood that should be used. Soak the wood
for 30 minutes submerged in water, weighting the chips if
necessary. Drain and pat dry the soaked wood prior to adding
to the grill or smoker.
Tip #3: Looking for
some quick smoky taste in your food? Try incorporating
chipotle peppers, smoked paprika, or smoked salt. Each of
these products will share their smoky essence with the rest of
the ingredients to a wonderful, overall effect!
Tip #4: Monitor your
marinating! It is possible to over-marinate your food. The
acidity in marinades breaks down protein structures
tenderizing the food in the process. Left too long, the
process can turn delicate foods like fish and shrimp into
mush. Seafood should not be marinated more than 30-60 minutes.
Larger cuts of meat benefit from overnight marinating. Steaks
and chops are best after 2-3 hours of marinating.
Tip #5: Try grilling
fruit for a perfect ending to your summer meal. Stone fruits
(peaches, apricots, plums, nectarines) or slices of fresh
pineapple are delicious when grilled. Improvise a grilled
fruit salsa with the addition of a chile, cilantro and some
citrus juice.
Tip
#6: Is the home team a fan of sliders? Make your
own quickly and easily with a slider maker. Sliders are those
tiny 5-cent hamburgers made famous by White Castle. Add a
single slice of pickle, a dot of ketchup and mustard, and
you're ready to go!
Tip
#7: Beer can chicken has taken a leap forward
with standing roasters. The bottom tray catches drippings from
the bird, and the stainless steel composition eliminates any
potential
contamination.
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Q &
A's
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 Q: What is liquid
smoke?
 A: Liquid smoke is
available as a flavoring and is typically found near the
Worcestershire sauce in markets. Liquid smoke is made from
condensated smoke dissolved in water to create an easy-to-use
flavoring solution. Liquid smoke is strong - a few drops go a
long way!
Q:
What's the best way to clean a grill grate?
A: The test kitchens at
Cook's Illustrated recommend cleaning a grill by heating the
grate first, then brushing the rack with a long-handled, grill
brush. Finish the cleaning sequence by wiping the grate with a
paper towel soaked with vegetable oil and held by long-handled
tongs.
Q: What is
the difference between smoked food and smoke-cured
foods?
A: Smoking as a cooking
method differs from "smoke-cured." Foods that are
"smoke-cured," as in smoked salmon or beef jerky, are
preserved in a smoky environment, but without
heat.
Q: Who
invented the match? (great party trivia...)
A: Early versions of
today's "friction match" have been around for centuries.
However, the modern match was developed by an English chemist,
John Walker, in 1826. Sticks of pine were dipped in a potion
of phosphorous and sulfur compounds and allowed to dry.
Today's "safety match" was developed in 1844 by Gustaf Erik
Pasch of Sweden. The safety match was, indeed, safer because
it did not contain the dangerous chemical, white
phosphorous. More importantly, the two explosive
elements are separated - one component is on the match head,
and the other on the special striking surface. If you collect
match-related items, you engage in the hobby of
phillumeny.
Q:
How do I keep my barbecue from getting a bitter
flavor?
A: A by-product of
burning wood is creosote and is the substance responsible for
a potential bitter taste in smoked foods. The substance will
also cause your tongue to be numb. You can avoid creosote
build-up on food by keeping your smoker clean, and ensuring
good airflow and proper smoke-venting during cooking.
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Cookbook
Review
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Smoke
& Spice, Cooking with Smoke, the Real Way to
Barbecue by Cheryl and Bill Jamison. Copyright
2003. Published by The Harvard Common Press, Boston,
MA.
James
Beard Award Winning Authors - Cheryl and Bill
Jamison
 This book reintroduces the time-honored
tradition of long, slow cooking with smoke - something earlier
generations knew about easily and instinctively. In a fast
food culture, cooking slowly with low temperatures seems
contrarian to the times. But, it is precisely this
counterpoint that has produced a revival in barbecuing and its
cousin, smoking. The authors, assuming no foreknowledge, walk
us through the basics of smoking in a variety of scenarios,
then provide an encyclopedia of recipes spanning the classics
and some clever, modern improvisations. The cookbook is
organized in the general categories of pork, beef, fowl, fish,
then veers off to the garden with vegetables, salads, pasta,
and pizza. The book finishes with a generous offering of side
dishes, condiments, desserts and drinks that match the
barbecue table well. Each page is peppered with insightful
tips and entertaining stories. It's engaging and
delightful!
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Smoke and Grilling
Recipes
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Excerpted from Smoke
& Spice by Cheryl and Bill Jamison. © 2003, used by
permission from The Harvard Common Press.
Jalapeno-Lime
Shrimp
The marinade for this recipe is
fantastic! We loved its application for this shrimp
presentation, but immediately saw possibilities for a host of
other uses. For this recipe, we tried the indoor smoking bags
mentioned above which worked quite well. The shrimp were
absolutely delicious!
Click here to view the full
recipe.
Click here for a
printable
version of the recipe.
Weeknight
Pork Tenderloin and
Wild Willy's Number One-derful
Rub
 Despite the karma of cooking "low
and slow," we were looking for something that could be smoked
and cooked after work and before the summer sun set. This fit
the bill! The rub recipe included here is a great, basic rub
that pairs well with a number of foods. The pork smoked
quickly in its butterflied condition. The searing step sealed
in the juices and made for a moist, flavorful
meal.
Click here to view the full
recipe.
Click here for a
printable
version of the recipe.
Smoked
Onion Sauce
 We smoked an onion along with the pork
tenderloin above. The soft, smoky onion became the basis for
this piquant sauce that complemented the pork tenderloin
perfectly. We liked the chunky style and the intense flavors.
There was even enough sauce for the grilled chicken breasts
the next evening.
Click here to view the full
recipe.
Click here for a
printable
version of the
recipe.
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Bridal
Registry
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Wedding
season in quickly approaching. Join us in celebrating the
engagements and pending nuptials for the following couples
registered at Cucina Fresca in 2009:
Jody
Gill & Dustin Allen
Wedding Date: June 6, 2009
Mandi Phillips & Ratliff
Wedding Date: June 13,
2009
Andrea
Mori and Chad Sestanovich
Wedding
Date: June 20, 2009
Ruth Meyer and Tim
Feldman
Wedding Date: June 27th
2009
Victoria Nalywaiks and
Nicholas Richardson
Shower Date: June 5th,
2009
Wedding Date: July 4th, 2009
Korrie Vance
and Shaun Hornbarger
Wedding Date: July
18th 2009
Carrie
Kelley and Joe Lostra
Wedding Date: July 18,
2009
Renee Butler
& Jered Betancourt
Shower
Date: July 18, 2009
Wedding Date: August 1,
2009 - (Wedding Registry List is available
online!)
Holly
Gilbertson and Brett Hoffman-
Wedding Date:
August 15th 2009 - (Wedding Registry List is available
online!)
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Pour the
sweet tea and call the kids to the table!
Remember, it's
barbecue etiquette for the cook to get the first
pick!
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