Grilling done right

Welcome to the summer barbecue season!

It’s time to fire up the grill!

However, having a successful barbecue involves more than simply throwing your favorite piece of meat, fish or chicken on the grill. It’s an art form that requires using the right cooking process.

On Thursday, O’Charley’s crew visited Vindy Talk Radio in The Vindicator newsroom to discuss everything you need to know to host the best barbecue of the summer.

Here’s the scoop on how to make your backyard gathering special, including the best drinks, vegan foods and side-dish trends.

Tips to improve grilling

Practice makes perfect.

Stay calm in any weather.

Test recipes.

Cook often to improve.

Use a meat thermometer.

Ensure food is cooked thoroughly.

Cook room temperature steaks for at least 1 hour for rare, mid-rare results at low heat.

Remove steaks from freezer two hours in advance.

Caramelize meat to retain natural sugars.

Research ways to economically construct a smoker.

Smoking with Wood Chips

Hard woods such as hickory, mesquite, pecan and varieties of oak impart a strong smoke flavor.

Maple, alder and fruit woods such as apple and cherry impart a milder, sweeter taste.

Stronger-flavored woods are used for pork and beef.

Add flavor with cedar plank chips for smoking tilapia and salmon.

Varieties of wood chips are available at home-improvement stores.

Common mistakes

Heat is too high.

Trying to cook too fast.

Avoid flare ups to prevent burnt meat.

Don’t over or undercook chicken; cook at 165 degrees.

Flavor Profiles

Explore the world with spice rubs, marinades and cooking techniques.

Germany: Cook German staples like brisket, sausages and potato salads.

Japan: Marinate with teriyaki, typically made with soy, ginger, sugar and a form of alcohol.

Caribbean Islands: Try jerk seasoning, a dry rub commonly consisting of chiles, thyme, cinnamon, ginger, allspice, cloves, garlic and onions.

India: Test tandoori grilling and marinate meats with yogurt, ginger, garlic, coriander, cayenne and garam masala, a mix of cardamom, cumin, cinnamon, cloves, nutmeg and black pepper.

Thailand/ Indonesia: Make satay, or skewered grilled meat, and add a spicy peanut sauce or soy dip.

Ireland: Marinade meat in your favorite beer.

Dry Rub Variations

Sugars: brown sugar

Peppers: chili pepper, ground pepper

Salts: sea salt, Hawaiian salt, black salt

Spices: cayenne pepper

Side Dishes

Sweet potatoes/baked potatoes/mashed potatoes

Vegetable medley

Bring side dishes out at dining time to not sacrifice the taste of food.

Refreshing beverages

Margaritas

IPAs

Blue Moon

Yuengling

Sam Adams

White wine paired with fish or salad

Microbrews

If you are a guest, arrive with drinks.

Fruit selections to grill

Strawberries

Pineapple

Bananas

Nectarines

Apples

Papaya

Apricots

Pears

Peaches

Figs

Mangos

Watermelon

Vegetarian/Vegan selections

Vegan ribs

Vegan liver

Veggie burgers

Marinated tofu

Seitan skewers

Tempeh

Lemon asparagus

Caramelized onions

Skewered bell peppers

Glazed portobella mushrooms

Veggies to grill and use in sandwiches

Leeks

Asparagus

Bell peppers

Zucchini

Eggplant

Carrots

Cabbage

Artichokes

Squash

Compiled by Vindicator newsroom staffers Katie Engle and Sarah Foor.