Chef James’ Grill Tips and Barbeque Rub Recipe

Images from Serenade restaurant and chef James Laird for Overlook View Magazine May 12, 2010.

Grilled Berkshire Pork with Spring Vegetables

Chef Laird’s Grilling Tips:

James Laird has three great grilling tips to make the most flavorful food from your grill with ease this year.

Heat

Make sure your grill is very hot. Pre-heat your grill to as hot as you can. A hot grill will prevent your food from sticking, accelerate the caramelization of your meats, and produce those beautiful grill marks.

Dry

Dry the meat. Drying your meats before placing them on the grill will promote the development of wonderful caramelized flavors. Dry your meats up to 30 minutes before cooking between a few layers of paper towels.

Season

Season your meat very well at the last minute. Seasoning your meat at the last moment will add plenty of flavor but prevent moisture from escaping to the surface.

 

Here’s a recipe for Chef James’ delicious Porcini and Brown Sugar Rub:

Chef James Laird’s Barbeque Rub

rosemary leaves from 1 sprig

2 1/2         oz. dried porcini mushrooms

7                oz. kosher salt

4 1/2         oz. brown sugar

1                tablespoon ground black pepper

1/2            tablespoon garlic powder

 

Method

  1. Grind the porcini mushrooms and rosemary leaves in a spice grinder.
  2. Add salt, sugar, pepper, and garlic powder. Stir to combine.
  3. Sprinkle and rub generously over the entire surface of your meat. Shake off the excess before cooking.

Happy Grilling!