If you think folks possess varying opinions about the real estate market, try arguing about how best to cook food on the grill! As a change of pace for this holiday weekend, we want to learn how we could impress the family or the neighbors with some fancy grilling. So here’s some insider info from Clayton Shurley of Clayton Shurley’s Real BBQ in Newport Beach, whose work was recently featured on the Food Network:

Q. What cut of meat should I ponder to surprise the crowd?
A. If you’re bored of the normal burger or steak, I recommend lamb chops as a great change of pace that pleases most everyone — even if they do not like lamb. They are easy to do for the novice and any grill will work.

Q. Should I boil my ribs before grilling them? If not, how do I get them tender?
A. Boiling ribs will tenderize the rib and remove fat, but also removes all natural flavor. The best old timer rule is to cook a long time over low heat. I recommend grilling over indirect heat for three hours or cooking in oven at 250 degrees for two to three hours depending on the size of the rib. You simply test for tenderness anytime you want by pulling on the bones. Meat will eventually fall off the bone. I season my ribs with a brown sugar rub prior to cooking. Sauce is always added when you get it done as you like, for an additional ten minutes to glaze the rib. Use your favorite, preferably Clayton Shurley’s Real BBQ Sauce.

Q. Do I really need an expensive smoker to get that great taste?

A. Great taste on a grill has nothing to do with the look or cost of the grill. The plain ol’ grill can produce some of the best vittles you ever had. Of course, if budget is not an issue purchase to impress — but do not expect the food to be better.

Q. What about fish. How can I grill it without, well, ruining it?
A. Fish is one of my favorites on the grill. Salmon or Mahi Mahi are two varieties you can get fresh almost all the time. The trick to keep fish from sticking on the grill is simple. Oil the grill and fish before cooking and season after you put olive oil or vegetable oil on the fish.

Q. What’s what with woods? Which do I use when?
A. I use mostly hickory, pecan or fruitwoods like applewood. Different woods provide different flavors, but if you had only one choice it should be hickory. It has more balanced flavor and will work on anything. Fruitwoods are great on fish and poultry. Hickory is best on pork, but great for any meat. Pecan is hard to get and great for beef.

Q. Wanna share a top-secret recipe?
A. There’s Lamb Lollipops …

Ingredients
• 12-14 oz lamb racks (four racks serve six persons)
• Black pepper
• Clayton Shurley’s smoked finishing salt
• Clayton Shurley’s powdered herb butter
• Chopped garlic
• Chopped rosemary
• Olive Oil
Procedure
• Cut silver skin off lamb racks and cut into individual chops
• Rub lamb with smoked salt, herb butter and black pepper.
• Toss lamb with olive oil, garlic and rosemary.
• Turn on grill or start fire making sure grill is hot before placing lamb on grill.
• Rub grill with olive oil on towel.
• Place lamb lollipops on grill.
• Let cook for 3-4 minutes on each side or desired doneness.

… or BBQ Salmon!

Ingredients
• 4-7 oz salmon filets (one filet per person)
• Clayton Shurley’s seafood rub
• Cracked black pepper
• Clayton Shurley’s smoked finishing salt
• Clayton Shurley’s BBQ Sauce
• Brown sugar
• Olive Oil
Procedure
• Pat salmon dry.
• Rub salmon with seafood rub and cracked pepper.
• Drizzle salmon with olive oil.
• Turn on grill or start fire making sure grill is hot before placing salmon on grill.
• Rub grill with olive oil on towel.
• Place salmon on grill with skin side up.
• Let cook for 3-4 minutes on each side or desired doneness.
• Turn salmon and finish with smoked salt, brown sugar and BBQ sauce to personal taste.

Posted in: Insider Q&A |

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