It wouldn’t be the Fourth of July (or indeed any summer outdoor get-together) without the heavenly smell and taste of meat straight from the outdoor grill. Like any specialized cooking skills, there are definite do’s and don’ts that will make all the difference in your outdoor cooking experience.
We’re fortunate to have the expert advice of Anthony Compagni, executive chef and owner of multiple Norman restaurants, including Benvenuti’s Ristorante, Volare and Press & Plow.
Getting Fired Up
Whether you’re using a gas grill or a traditional charcoal grill, most of the steps remain the same, starting with proper cleaning and heating of the grill before cooking, Compagni said. The grill must be heated enough to burn off any prior carbon, especially when using a charcoal grill. Grills should be heated to a temperature of about 500° F., which in a charcoal grill means the briquettes need to be completely white.
Another pro tip, Compagni added, is to ensure that the grill is properly oiled before putting meat on to cook. “You should also use a thin layer of oil directly on fish or chicken, so the protein won’t stick.” Grapeseed oils and vegetable oils are the best choice.
Another common mistake is to frequently move the meat around. Instead, cook it in place until being flipped, so that the surface has time to caramelize before you move it.
Rest Is Essential
What most people don’t realize is that items removed from the grill will continue cooking for several minutes afterward. This “carryover” frequently can cause steaks, burgers and other items to become overdone.
“Always with protein you need to cook it slightly less than your desired doneness, because it will continue to cook after removal,” Compagni said.
“The biggest mistake is cutting into (meat) before it’s rested for five to 10 minutes,” he added. “Resting allows the muscles to relax and the juices to redistribute throughout the meat. It’s just like a holiday turkey; you have to let it rest or it’s going to be dry.”
Although he’s the owner and executive chef of an Italian restaurant, Compagni said that he personally enjoys Mexican-style grilling, and often creates recipes with his longtime sous-chef and friend, Juan Melgoza. The two suggest trying chorizo sausage and Mexican-style corn as a way to add to traditional steaks, burgers and chicken.
Along with family grilling, Compagni also is heavily involved with several local food initiatives, including Food & Shelter for Friends, local food banks and the Norman Public Schools’ Backpacks for Kids program.
Also, the management staff from Volare partnered with Air Comfort Solutions to provide over 3,000 donated pizzas over a four-day period during the height of the COVID-19 epidemic. Compagni and his staff encourage their fellow Cleveland County residents to give back to their community any way they can during this difficult time.
Chipotle Rub
¼ cup corn oil
7 dried Chipotle chilies
2 Ancho chilies
12 garlic cloves
2 Tbsp kosher salt
2 Tbsp Mexican oregano
Heat the oil and remove the stem and seeds from the chilies. Fry the dried chilies until puffy and brown but don’t burn or the rub will be bitter. Remove the chilies from the oil; cool completely. Add chilies to a spice grinder and grind to a fine powder. Combine ground chilies, garlic, oregano and salt in a food processor and process until it’s like a coarse salt. If too wet, dry in an oven at 150 degrees F. for 45 minutes.
Use a generous amount on lamb, beef, chicken or pork and let marinate 6 hours or overnight grill until charred and medium rare for lamb.
Salsa Roja
6-12 Chile de árbol toasted
1 garden tomato, charred
½ roasted onion
½ bunch cilantro
Salt and pepper to taste
Add everything to a blender and pulse
Watermelon Margarita
Juice from a seedless watermelon
24 limes, juiced
1 bottle of your favorite tequila
¼ bottle of orange liquor