The control of fire by early caveman, especially in regards to cooking, was a huge step in hurtling our development forward into fully evolved humans. There are few things that make me feel like more of a bad-ass, mammoth-whacking, spear-throwing man than grilling up a big steak or smoking a pork shoulder. While the act of grilling might seem like a no-brainer, to grill something like BBQ Sausages, Chicken, or Beef and to do it well requires as much attention to detail as preparing any other feast. Since grilling season is upon us, we reached out to some local chefs from the valley’s newest restaurants for tips and tricks on what is hot.
Kings Grill opened a few weeks ago at the base of Snowking Mountain, and as implied in the name, enjoys utilizing the open flame as much as possible. Check out King Grill’s carne asada fries served with grilled skirt steak, pico de gallo, cheddar cheese and guacamole for a hearty starter. Their burgers, dogs and a few sandwiches also come off the grill for enthusiasts of one of Snow King’s many new attractions. Executive Chef Cristian Bustamante enjoys a passion for grilling that carries over from the concept of the restaurant. Two of his favorites to throw on the grill are whole cornish game hens whole and ribs.
Pro Grilling Tip: “When cooking ribs or brisket, push the coals to one side of the grill. This allows you to sear them at first and then slow cook them for the rest of the grilling process.”
The Meat Case at Local Butcher
If you haven’t sampled the selection at Local Butcher yet, you are missing out. I usually reserve the “kid in the candy store” metaphor for wineries and such, but there are few places that I could imagine filling a basket from than this place. Charcuterie, check. Specialty products, they got you covered. Even prepared lunches are well composed and ready for your grab and go connivence. The biggest plus, though, has to be their meat counter. General Manager Michael Christie is proud of the quality products they offer, as far as throwing something on the grill, check out their Lockhart porterhouse steaks, RR Ranch strip or Snake River Farms pork chop.
Pro Grilling Tip: “I like to leave meat out for at least an hour before grilling. This way cooking doesn’t shock the meat and make it seize up.”
Saying Sherwoods Post in Victor is a must try is an understatement. There is a growing contingent of Jacksonites making their way over the pass just to grab breakfast there, and even more who organize a lunch break when spending time in Idaho. Stephanie Sias and Spencer Wilson opened the restaurant this May, and it is easy to see why the restaurant has been such a success. Fresh ingredients, creative dishes and affordable prices make this the place to stop, or go out of your way for, when you are around Victor. Check out their grilled Caesar salad for a fresh take on a barbecued item or their Wagyu flank steak, a personal favorite of chef Sias’s.
Pro Grilling Tip: “Don’t be afraid to use a meat thermometer. It’s better to have a perfectly grilled steak than a slightly inflated ego.”
Brisket from Smokin’ Iron
Sizing up the meat pre-grill at Million Dollar Cowboy Steakhouse
When Chef Paulie O’Connor took over the Million Dollar Cowboy Steakhouse this spring, he added his own personal flair while keeping the steakhouse feel. If you are craving something off the grill, this has one of the best selections in town. Choose out of a selection of different Snake River Farms wagyu, Allen Brothers, or an assortment of Wild game cuts. Whether your looking for a tenderloin or chef Paulie’s recommendation of the dry aged Buffalo ribeye, it’s hard to go wrong. “I like any cut with a bone in it,” explains O’Connor. “It always adds more flavor.”
Pro Grilling Tip: “Always rest your meat. I like to let it rest on a cooling rack so it’s not just sitting in it’s juices getting the outside soggy.”
Smokin’ Iron at Hotel Jackson focuses on what good barbecue is all about. “It should be simple, flavorful, smoky, and bold,” says Marketing Manager David Sollitt Their patio butting up to Cache is the perfect place to get out and enjoy the summer days and their selection of meats coming off their custom made smoker. Check out their local specials and happy hour deals throughout the summer.
