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Lee's 5 Things: Grilling For Memorial Day
Many people will be grilling out this Memorial Day weekend. So, NewsChannel5 anchor Lee Jordan got some grilling tips from a local pro: Baricelli Inn's Paul Minnillo. Barbecued Ribs
Barbecued ribs are always a crowd favorite. Minnillo prefers using baby back or St. Louis style ribs. He says do not just take them out of the package and put them over the flame. Minnillo uses a dry spice rub on the ribs first, then bakes them covered for four hours at 275 degrees. He finishes them on the grill over a low flame for 20 minutes, turning every few minutes and basting with BBQ sauce. Grilled Shrimp
Minnillo also prepared a fantastic grilled shrimp dish that is great as an appetizer. Using jumbo gulf shrimp, Minnillo first cleans and butterflies them, leaving the shell attached. Then the shrimp marinate in extra virgin olive oil, walnut vinegar, chopped garlic and chives for about two hours. Put them shell side down on the grill over high flame, and don’t wander away. Turn them once or twice. They’ll be done in about two minutes. Sausage
Minnillo makes his own sausage, which is great on the grill. Whatever kind of sausage you like, grill it over a low to medium flame, turning slowly, about 20 minutes. The low heat keeps the sausage casing from splitting. Minnillo likes to serve his Italian sausage in bite size pieces as an appetizer, dipped in Burton maple syrup. (He admits this is unusual for an Italian, but it works.) Vegetables
Vegetables can be tricky on the grill. For corn, Minnillo first pulls out all of the corn silk, but rewraps the husks on the corn. Then, he soaks the corn for about 30 minutes in salt water -- 5 or 6 tablespoons in a gallon of water. He place the corn in husks on the grill over high flame, and keeps turning them for about 15 minutes. If you've never tried grilled radicchio, it's very easy and tasty. Cut radicchio heads in half, leaving the core intact or it'll fall apart and you’ll be grilling salad. Dress the radicchio with extra virgin olive oil, balsamic vinegar, salt and pepper. The balsamic cuts the bitterness of the radicchio, and caramelizes beautifully on the grill. Let the radicchio grill on high heat, about three minutes each side. Dessert
Yes, you can even grill your dessert. Minnillo says to buy fruit that is in season for best results. Now is a great time for apricots. He prepared apricots, peaches and pineapple. He grilled them cut-side down on one side over high flame for 10 to 15 minutes until he had nice grill marks. He arranged the fruit on plates, scooped up vanilla ice cream and drizzled a high-quality chocolate sauce over all. This will result in ecstatic compliments from guests and a standing ovation for the chef.
Barbecued ribs are always a crowd favorite. Minnillo prefers using baby back or St. Louis style ribs. He says do not just take them out of the package and put them over the flame. Minnillo uses a dry spice rub on the ribs first, then bakes them covered for four hours at 275 degrees. He finishes them on the grill over a low flame for 20 minutes, turning every few minutes and basting with BBQ sauce. Grilled Shrimp
Minnillo also prepared a fantastic grilled shrimp dish that is great as an appetizer. Using jumbo gulf shrimp, Minnillo first cleans and butterflies them, leaving the shell attached. Then the shrimp marinate in extra virgin olive oil, walnut vinegar, chopped garlic and chives for about two hours. Put them shell side down on the grill over high flame, and don’t wander away. Turn them once or twice. They’ll be done in about two minutes. Sausage
Minnillo makes his own sausage, which is great on the grill. Whatever kind of sausage you like, grill it over a low to medium flame, turning slowly, about 20 minutes. The low heat keeps the sausage casing from splitting. Minnillo likes to serve his Italian sausage in bite size pieces as an appetizer, dipped in Burton maple syrup. (He admits this is unusual for an Italian, but it works.) Vegetables
Vegetables can be tricky on the grill. For corn, Minnillo first pulls out all of the corn silk, but rewraps the husks on the corn. Then, he soaks the corn for about 30 minutes in salt water -- 5 or 6 tablespoons in a gallon of water. He place the corn in husks on the grill over high flame, and keeps turning them for about 15 minutes. If you've never tried grilled radicchio, it's very easy and tasty. Cut radicchio heads in half, leaving the core intact or it'll fall apart and you’ll be grilling salad. Dress the radicchio with extra virgin olive oil, balsamic vinegar, salt and pepper. The balsamic cuts the bitterness of the radicchio, and caramelizes beautifully on the grill. Let the radicchio grill on high heat, about three minutes each side. Dessert
Yes, you can even grill your dessert. Minnillo says to buy fruit that is in season for best results. Now is a great time for apricots. He prepared apricots, peaches and pineapple. He grilled them cut-side down on one side over high flame for 10 to 15 minutes until he had nice grill marks. He arranged the fruit on plates, scooped up vanilla ice cream and drizzled a high-quality chocolate sauce over all. This will result in ecstatic compliments from guests and a standing ovation for the chef.
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