Russ’ Personal Grilling Favorites

Russ Chargualaf is a resident of McCordsville and is an executive chef for Houlihans Restaurants. Unlike most grillers who use either gas or charcoal, he uses 100% wood! He shared with us some of his grilling tips and personal grilling favorites…

When it comes to grilling I love to use seasoned wood. Not gas and not charcoal. Whenever possible, I try to use four parts oak or ash to one part mesquite. Mesquite is very strong and can sometimes overpower and make your foods taste bitter. When cooking with wood it is necessary to start the fire about an hour before you are ready to grill. The goal is to have red hot coals covering 2/3 of your grilling surface. This creates an even cooking surface and prevents flare-ups and burned meat.

When I’m ready to grill, I lightly oil the grates. In order to get those great grill marks, try not to bother the meat too much. Depending on the desired temperature, place the meat on the grill and turn it once 90 degrees. Halfway through the cooking process, turn it over and repeat. If you don’t think the meat is cooked to the desired temperature, place it on the other 1/3 of the grill that doesn’t have any coals underneath it and let it cook slowly. This will prevent burning the exterior and having an undercooked interior.

Fat equals flavor. If you are cooking burgers and are mixing it by hand, don’t be afraid to use an 80/20 mix. The fat will cook off during the process but will keep the burger moist. I know some chefs who actually put a pat of seasoned butter in the middle to add flavor. With steaks, a generous layer of Montreal Seasoning will do wonders. I pull steaks and burgers off the grill a little bit before the desired temperature. Remember that meats continue to cook after they are pulled off of the grill. Always finish a steak with a little bit of butter, it makes a huge difference! If you are cooking seafood, remember that the food will let you know when it is ready to be turned – don’t rush it! Grilled fish and shrimp will release from the grates when ready. A little trick when it comes to ribs – start them off on the grill and finish them off in the oven. Comes right off the bone!

Bottom line, have fun with grilling. Don’t rush it. Allow time to get the grill hot, cook, and enjoy!

Here is an amazing, simple recipe for ribs that are out of this world:

- 1 rack baby back ribs (pull the thin layer of skin off the rib cage)
- 1 cup light soy sauce
- 3 cups white vinegar
- 2 tablespoons fresh cracked black pepper
- 3 tablespoons garlic powder
- 1 whole white onion, sliced

Whisk all of the ingredients together and combine with ribs in a one-gallon ziplock bag. Let it marinade for at least 12 hours, and then be ready to enjoy a one-of-a-kind rib recipe. Bon Appetit!