Stephen Kitar, owner of Sam’s Meat Wearhouse in Florida, has some simple advice for anyone playing the role of grill master over the Memorial Day weekend.
“Don’t overcook it,” Kitar laughed.
Armed with their favorite cold drink in hand, men and women throughout the Hudson Valley will be grilling burgers, chicken and steaks for small parties and large gatherings during the holiday. Kitar and Connor Wilson of Smokin Grate BBQ offered some tips for cooking on the grill.
According to Kitar, one of the biggest mistakes grillers make is trying to cook something new for a big event. If your burgers are the talk of the neighborhood, stick to flipping cheeseburgers. If your family is requesting your famous chicken wings, sauce them up.
“Talk to your butcher and take advantage of their knowledge and ask for their advice,” Kitar said. “If you have never smoked a brisket, don’t try it when all of your friends are family are around. They can be tough judges and you won’t be graduating with a diploma from Smokin’ University. Stick to what is tried and true.”
According to the Health, Patio and Barbecue Association (HPBA), Memorial Day is the second-most popular grilling day behind July 4th. One of the busiest days of the year for purchasing new grills is the Saturday before Memorial Day, also known as “Back to Barbecue Day.”
“My biggest tip is to cook for temperature not time,” said Wilson, a Middletown resident. “A thermometer is your best friend and make sure you don’t rush it. Good barbeque takes time.”
