2008 Woodie Awards
The Perfect Cookout
Danielle Whittington
Issue date: 5/21/08 Section: Lifestyles
There's nothing like a good cookout to bring friends together to eat great food in the summer months; however, there is such thing as a bad cookout. Poor grilling and low-quality food can quickly kill a party, so here are some ideas to follow that will have guests lining up for more.
The first thing to do is to write down ideas of the type of cookout being planned. If it's Hawaiian themed, use lots of fish and pineapples. If it's a Fourth of July cookout, don't forget the hot dogs or pig roast. There are three items that are a must in grilling: salt, pepper and marinade.
Once a menu is made, figure out where to go to get the food. Don't get everything at a grocery store because Wilmington is a port city, offering many kinds of fresh fish.
When finding the perfect fish, nobody can help plan a menu like the Cape Fear Fish Market. They offer wholesale prices for the public and local fish to boot. Located at 1515 Marstellar St, they're close enough to save time and money.
Cape Fear Fish Market employee Ryan Gibson said that their "most popular fish sold for grilling are tuna, salmon and grouper."
When asked what people new to grilling should start with, he said, "Grouper is probably the easiest to cook. It's mild and not as delicate as other fish."
His best grilling tip is, "Always flip it a lot; don't let it cook all the way through on one side."
Shrimp is a great item to skewer with vegetables for savory kebabs. Fish is delicate, so brush oil onto the grill rack before cooking to prevent sticking.
For produce, the local Farmer's Market on the River downtown is a good bet for fine local fruits and vegetables. The first thing to get is herbs. The produce is always impressive and a good bargain for its quality.
If your menu includes kebabs, don't forget the basic red or green peppers, onions and mushrooms. Most cookouts have a good supply of lettuce, tomatoes and corn on the cob on hand as well.
Some stands will sell their own marinades, but you can make your own. If you're short on time and money use an Italian salad dressing packet mix to control intensity of flavor. This dressing is great for fish, chicken, or beef!
To get started on a homemade marinade, try this basic recipe from www.allrecipes.com for a grilling hit:
•1 cup vegetable oil
•3/4 cup soy sauce
•1/2 cup lemon juice
•1/4 cup Worcestershire sauce
•1/4 cup prepared mustard
•1 1/2 teaspoons coarsely cracked black
pepper
•2 cloves garlic, minced
•1 teaspoon meat tenderizer (optional)
Allow about a half cup of marinade per one pound of meat. Soak with meat in a large zip lock bag for 4-24 hours. Don't ever reuse your marinades!
The first thing to do is to write down ideas of the type of cookout being planned. If it's Hawaiian themed, use lots of fish and pineapples. If it's a Fourth of July cookout, don't forget the hot dogs or pig roast. There are three items that are a must in grilling: salt, pepper and marinade.
Once a menu is made, figure out where to go to get the food. Don't get everything at a grocery store because Wilmington is a port city, offering many kinds of fresh fish.
When finding the perfect fish, nobody can help plan a menu like the Cape Fear Fish Market. They offer wholesale prices for the public and local fish to boot. Located at 1515 Marstellar St, they're close enough to save time and money.
Cape Fear Fish Market employee Ryan Gibson said that their "most popular fish sold for grilling are tuna, salmon and grouper."
When asked what people new to grilling should start with, he said, "Grouper is probably the easiest to cook. It's mild and not as delicate as other fish."
His best grilling tip is, "Always flip it a lot; don't let it cook all the way through on one side."
Shrimp is a great item to skewer with vegetables for savory kebabs. Fish is delicate, so brush oil onto the grill rack before cooking to prevent sticking.
For produce, the local Farmer's Market on the River downtown is a good bet for fine local fruits and vegetables. The first thing to get is herbs. The produce is always impressive and a good bargain for its quality.
If your menu includes kebabs, don't forget the basic red or green peppers, onions and mushrooms. Most cookouts have a good supply of lettuce, tomatoes and corn on the cob on hand as well.
Some stands will sell their own marinades, but you can make your own. If you're short on time and money use an Italian salad dressing packet mix to control intensity of flavor. This dressing is great for fish, chicken, or beef!
To get started on a homemade marinade, try this basic recipe from www.allrecipes.com for a grilling hit:
•1 cup vegetable oil
•3/4 cup soy sauce
•1/2 cup lemon juice
•1/4 cup Worcestershire sauce
•1/4 cup prepared mustard
•1 1/2 teaspoons coarsely cracked black
pepper
•2 cloves garlic, minced
•1 teaspoon meat tenderizer (optional)
Allow about a half cup of marinade per one pound of meat. Soak with meat in a large zip lock bag for 4-24 hours. Don't ever reuse your marinades!
Be the first to comment on this story