Grill Into Fall
September 7th, 2010 | By: Rachel Dedrickson
The end of summer doesn’t mean the end of grilling season.
A selection of sausages from Fischer Meats
Here in the Northwest we are experts in the field of rainy-day meals, fleece and steaming hot coffee. We fantasize about summer weather for nine months of the year. And now that September is upon us, most of us are crossing our fingers for the summer sun to keep shining.
Once the weather eventually turns and the swimsuits and flip-flops have been packed away, one thing is certain: The end of summer doesn’t mean the end of grilling season.
Fall brings new possibilities to the grilling scene. While summer menus may have included hamburgers and hot dogs, the incoming season offers its own mouthwatering options. From sausages to squash, the fall food scene is something to welcome onto the grill.
We visited Fischer Meats, 85 Front St., to get insider details from its owner, Chris Chiechi. Read on for ways to keep the sweet and smoky aromas of grilling season wafting from your barbecue – even after the first autumn leaf falls onto Front Street.
Your Neighborhood Butcher
No one can deny that Fischer Meats is the butcher shop of choice in Issaquah. Chiechi explains, “What’s unique about Fischer’s is our customer service, knowledge, expertise, and quality of product.”
The staff comprises three certified meat cutters and a chef who will cut meat to order and take time to explain the difference between cuts and how to prepare them.
2010 marks the Issaquah staple’s 100th year, and the shop’s success is no surprise. To celebrate its centennial, Fischer’s is offering turn-back-the-clock pricing every month. Favorite cuts like prime rib and top sirloin can be yours to grill for yesteryear’s prices.
The Most Common Grilling Mistake
We asked Chiechi what he considers to be the most common grilling mistake. He cautions that you can easily ruin a piece of meat if you start out with a grill that is too hot. “If you are still learning your grill, low and slow heat is the way to go,” he says. “Don’t be scared to cut in and check a piece of meat. You can always put it back on the grill.”
Fall Grilling Recipes
Grill on into fall. And if you feel so inclined, throw on some sunglasses and flip-flops for good measure.
Grilled Sausages with Caramelized Onions and Apples
8 sausages
2 tablespoons butter
2 medium onions, halved and sliced
3 large apples, peeled, cored, and cut into thin wedges
2 tablespoons apple cider or red wine vinegar
2 tablespoons brown sugar, packed
Salt and pepper to taste
Prepare grill for high heat. With a fork, poke sausages several times. Place sausages in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat and set aside. Warm butter in a skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until apples and onions are caramelized, about 10 to 15 minutes. Season with salt and pepper. Meanwhile, place sausages on grill (or under broiler) and cook until well browned. Serve on a mound of caramelized apples and onions.
Grilled Sweet Potatoes with Apples
2 large sweet potatoes, sliced
1 apple, peeled, cored, and thinly sliced
Ground cinnamon to taste
Sugar to taste
1/2 cup butter
Preheat grill. In a bowl, toss sweet potato and apple slices with cinnamon and sugar. Divide the mixture into 4 portions and place each serving on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil. Place foil packets on the grill and cook for approximately 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.
Grilled Pecan-Crusted Chicken
1 1/2 cups breadcrumbs
1/2 tablespoon chicken seasoning
Salt to taste
Canola oil
4 skinless chicken breasts
3/4 cup ground pecans
Preheat grill. Mix breadcrumbs, chicken seasoning, and salt in a medium sized bowl. Spray chicken breasts with canola oil and place in the bowl of dry ingredients. Make sure each chicken breast is coated in the mixture thoroughly. Place each chicken breast on the hot, clean grate over direct heat for about 5 to 8 minutes. Use tongs to lift and flip each breast. When chicken is cooked through, remove from grill and serve immediately.
