Including pointers for seafood, chicken, steak, and even fruit.
Summer is officially here, which means it’s the time to eat and cook all of our meals outdoors — and who among us doesn’t look forward to abandoning that hot stove in favor of firing up the grill? But while we all have our own favorite cookout traditions, we may occasionally need a nudge to look beyond a basic burger-and-hotdog routine. Those time-honored classics are a go-to for a reason, but if you’re seeking a more diverse grilling menu, it can be fun (and tasty) to rotate in some exciting — yet equally easy — new options.
We consulted Christine Rosa, executive chef at NYC-based barbecue joint Blue Smoke, to get some fresh grilling ideas so that you can make the most of our summer. She shared some simple yet elegant outdoor cooking inspiration for proteins you probably already have on hand. Plus, she waxes poetic about her favorite seasonal veggie options, which will have you headed straight to the farmers market.
Katie Couric Media: What are your tips for throwing a great home cookout?
Christine Rosa: I like to have options. The go-to should be grilled meat and some type of salad, like macaroni or potato salad. Then, include a refresher, like fresh-cut fruit or lemonade of some sort. My parents have a backyard, so we’re always doing cookouts; for us, shish kebabs are the way to go. We’re always putting either meat or veggies on a stick.
Before you’re about to do a cookout, start marinating. Get some chicken chunks, steak, or even shrimp into Ziploc bags. You can marinate each bag differently — I can go with Greek, Southern, or sometimes Latin flavors.
When it comes to seafood, start marinating about two hours before — but with meat, marinate it overnight. If you’re doing kebabs, put the proteins on a wooden stick the next day. But soak the sticks in a pan of warm water for at least 20 minutes beforehand to prevent them from burning. Start grilling away, and you’ve got a perfect meal. In my family, we’ll usually serve house rolls or some bread that we’ll pick up at the local Italian bakery by my house.
What are some of your favorite veggies to have on hand?
Summer squash is an underrated vegetable that’s so easy to cook. Just cut it lengthwise, score it, and season it with salt and pepper. It tastes like a vegetable from another planet — it’s just so good, smoky, and healthy.
In summer, I’ll also serve tomatoes simply dressed: I’ll put basil or truffle oil on them, which makes an awesome side vegetable.
Mexican street corn is also an easy dish that I often make. I can eat it seven days a week. You don’t really need the actual Mexican ingredients. All you need is fresh corn, mayonnaise, and cheese — even Parmesan cheese works. Add Tajín on top, and it’s so good.
Can you share some grilling ideas for fruit?
I love to grill pineapple and watermelon. For the watermelon, I usually add Tajín and lime juice. With the pineapple, I’ll make skirt steak and pineapple skewers. I’m very savory-forward, so if it’s going to be grilled, it has to have to have meat or somehow be savory.
For a large staff meal, I’ll do a Panzanella with grilled peaches or tomatoes. I grill peaches and toss them with feta cheese, pickled red onion, bread, olive oil, and red wine vinegar. It’s super simple but so tasty that everybody goes crazy. Adding grilled chicken to that can make a really good summer staple dinner.
What must-have pantry items do you always keep around during the summer?
I always have kosher salt, black pepper, garlic powder, onion powder, paprika, and cumin. I don’t use pre-ground black pepper; I use coarse grounds from the pepper mill. Pepper that’s just been cracked has a sweeter note. Table pepper is more pepper-forward.
Are there any tools you can’t grill without?
All you need is a pair of tongs and a kitchen towel — unless you’re flipping burgers, in which case you need a spatula. But I have seven pairs of tongs at home. I have rubber, non-stick, metal, and tongs of different lengths.
Why do you love grilling?
I love being able to go outside, take a deep breath, and take nature in. Summer is tranquil. Plus, grilling means being with family. No one’s sick, no one has the flu. I feel like I eat with my family more in the summer. That’s what barbecue means to me: gathering people and spending time together.
