Salty Southern Backyard Grilling

Memorial weekend is when many of us begin to think about outdoor cooking. We stock up on paper plates and charcoal and scrape the dirt and old bits of burnt food off the grill. At the Salty Southern Route we want to challenge you to go beyond burgers and hot dogs this summer. Here are a few ideas to get your creative culinary juices flowing.

Grilled Peaches
Grilling fruit might seem like a strange idea at first, but the unique sweetness of fruit from the grill is a special summer treat. Grilled peaches can be especially good topped with whipped cream or a scoop of vanilla ice cream

1. Cut fresh peaches in half and remove the pit.
2. If they are especially juicy, dry them with a paper towel. (moisture slows the cooking)
3. Sprinkle the inside of the peaches with brown sugar and cinnamon. The sugar adds some sweetness, but also helps the peaches to brown on the grill.
4. Lay the peaches cut side down on the grill grates. On a gas grill keep the flame low. If using charcoal place the peaches in an area of the grill where the heat is not too intense.
5. Leave on the grill for 10-15 minutes or until the peach is soft. Check occasionally to be sure the bottom is not becoming too charred.
6. Serve while still warm. Add some granola, whipped cream, or vanilla ice cream for an extra special treat.

Check out the Farmer's Markets in Surry, Smithfield, Carrollton, Wakefield, Franklin, Suffolk, and Courtland for fresh peaches.

Grilled Corn-On-The-Cob
Fresh sweet corn is truly a treasure of the summer. While cooking your burgers or steaks on the grill, throw on a few ears of corn. You can simply put the entire un-shucked ears on the grill. If the grill is nice and hot, turn the ears every 3-4 minutes. The outside leaves of the corn will probably burn and turn black, but the corn itself with be just fine. Let it cook for a 10-15 minutes.

If you want to keep it hot throughout your cookout, put the ears of corn in an empty cooler.

Shuck the corn and serve it with butter and salt. 

College Run Farms in Surry has pick-your-own corn. Also look for fresh corn at the Farmer's Markets in Surry, Smithfield, Carrollton, Wakefield, Franklin, Suffolk, and Courtland.

Firecracker Salmon 
Salmon with firecracker marinade slow cooked on a grill or smoker is a little spicy, a little sweet, a little smokey, and just about perfect.
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The smokiness is an important part of this dish, so it is preferable to use a smoker or charcoal grill. If using charcoal, cook the salmon over indirect heat and keep the grill temperature between 225 and 275 degrees. Add wood chips to the charcoal throughout the cooking. There is no need to soak wood chips.

If you only have a gas grill, you can certainly make the this recipe work. It will still be great, just not as smoky as charcoal. Simply keep the grill temperature between 225 and 275 and do not place the salmon directly over the flame.

Smoking fish can seem a bit intimidating if you have never done it. This recipe, though, is quite easy, and a fairly foolproof way to cook salmon. The trick is to watch the temperature of the meat, and don’t overcook it.

Ingredients:

• Salmon (Do not cut unless your salmon is too large to fit on your grill. Larger pieces of meat tend to hold moisture better.)
• ½ cup oil
• ½ cup soy sauce
• ½ cup brown sugar
• 1 teaspoon chipotle powder
• ½ teaspoon red pepper flakes

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1. Stir together oil, soy sauce, brown sugar, chipotle powder, and red pepper flakes.
2. Place in a pan or zip-lock bag with the salmon and allow it to marinate in the refrigerator for at least 30 minutes. The longer the fish marinades, the more flavorful it will be. 2-3 hours or even overnight is best. If you have unused marinade reserve it to pour over the fish after it is cooked. Do not use the marinade that has had raw fish in it.
3. Once the grill or smoker is at a steady 225-275 degrees place the fish on the grate with the skin side down. The salmon should not be directly over the flame.
4. Allow to cook until internal temperature reaches at least 120 degrees (but not more than 145). Salmon will always be more tender and juicy at lower temperatures. Salmon can remain pink inside and still be safe to eat. Cooking time will vary from 30-90 minutes depending on your grill. Use a meat thermometer to check the internal temperature of the fish.
5. If you have unused marinade, pour it over the fish immediately after removing the salmon from the grill.
6. Serve right away.

Smoked Whiskey Sour
There are lots of variations on a whiskey sour. No matter how you like it, the sweet and tart drink is perfect for summer. Making your whiskey sour with smoked lemons adds a a savory, woody depth to the drink.

1. Cut 4 or 5 lemons in half. They can be placed cut side up directly on the rack of your smoker or grill, or put them in a pan, and place the pan on the grill grate. Do not place over direct heat.
2. Keep smoker or grill temperature around 250 degrees. It is important to use wood chips if using a charcoal grill. There is no need to soak chips.
3. Cook the lemons for 1-2 hours. They should darken and shrink a bit. Remove lemons and allow them to cool for at least 5 minutes.
4. Combine 2 ounces of the smoked lemon juice, 2 ounces of bourbon, and one ounce of simple syrup. Shake and serve with lots of ice.

​Smoked Bread Pudding
Bread pudding is a southern classic with as many variations as there are southern cooks. This recipe tries to capture a bit of summer along with the smokiness of outdoor cooking. If you are wary of smoked and dessert, don't worry. The combination of smoke, raisins, apples, and cinnamon is amazing.

Ingedients:

• 1/2 to a full loaf of old bread (white bread tends to be the best)
• 5 eggs
• 2 cups milk
• 1/2 cup diced apple
• 1/4 cup raisins
• 2/3 cup sugar
• 2/3 cup brown sugar
• 1 teaspoon cinnamon

 

1. Grease a 9x9 inch pan (be sure to use a pan that can go in a smoker).
2. Break the bread into small pieces and fill the pan. Do no pack the bread.
3. Spread apples, raisins, and cinnamon on bread.
4. In a medium bowl mix eggs, milk, 1/2 cup sugar. Pour this mixture over the bread and stir gently.
5. Sprinkle the brown sugar on top of the bread mixture. Do not stir in.
6. Heat smoker or grill to 275 degrees. Place pan in smoker or grill. Do not place over direct heat or it will burn. 
7. Use a small amount of wood chips when smoking. You don't want the smoke flavor to be too strong in this dish.
8. Cook for 45-60 minutes. The bread pudding is finished when it is puffy and has turned medium brown on top. It should jiggle a little, but not have any visible liquid.
9. This bread pudding can be served hot, room temperature, or cold. It is also good with some whipped cream or vanilla ice cream.

This bread pudding can be divided into smaller cooking dishes (as pictured). Small cooking dishes allows you do decrease the cooking time.

Look for fresh eggs, milk, bread and apples at the Farmer's Markets in Surry, Smithfield, Carrollton, Wakefield, Franklin, Suffolk, and Courtland. You can also find great bread at the Smithfield Gourmet Bakery.