Jonathan King and Jim Stott Photography by Jonathan King and Jim Stott

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We at Stonewall Kitchen are big on grilling and outdoor entertaining. Whether it’s cooking for a crowd on a Sunday afternoon by the pool or just a quick Tuesday night burger, our grill gets more use than almost any other appliance in the house.

Although it looks easy, and pretty much is, truly fine barbecuing is something that requires some skill and a bit of experience. Even though we hate to admit it, we have eaten our share of overcooked chicken and chewy strip steaks. On the other hand, Jim makes the juiciest, most flavorful cheeseburger you’ve ever tasted. And, through lots of trial and error, we aren’t at all modest about the incredible ribs we serve again and again and again!

Most of the burger perfection comes from choosing good-quality meat with the right amount of fat in it. (Ask the butcher for help.) The other secret is to not overcook meats and poultry. Over the years we’ve learned just how to tap the meat lightly with the fingertip or spatula to determine whether it is rare, medium, or well done. Most important, once the meat touches the grill don’t touch or play with it! Wait till you believe it’s ready, then flip it and walk away again. This might be a hard concept for you guys to embrace. Trust us.

There are a couple of hints we can share on judging doneness. For smaller pieces of chicken, pork, or beef, gently poke the pieces. If there is a great deal of softness and the meat yields quite a bit under your touch, it is still pretty rare. (It feels sort of like the flesh between your thumb and first finger when you close your hand.) Medium will spring back slightly when touched. (Like the same part of your hand when you make a slight fist.) Meat or chicken that is well done will be firm to the touch. (Like the flesh of a tight fist.) For fish, the flesh should break away into flakes when it is completely cooked.

Of course, to be safe, invest in a good thermometer. There’s a chart at the end of this article to use as a guide. A thermometer is especially important if you are grilling larger cuts of meat.

We’ve included some recipes this month for our favorite BBQ ideas. But experiment with your own. Try grilling pizza; the flavor is incredible, it is easier than it sounds, and it is a fun dish for a party. Veggies are at their summertime best on the grill, and skewers of shrimp or lamb are easy to make ahead and ideal for a crowd. They cook in no time, and if you marinate selections in different sauces, your guests can sample lots of flavors.

Recipes:

Grilled Mediterranean Quesadilla

Maple Chipotle Baby Back Ribs

Grilled Corn on the Cob with Flavored Butters

Favorite variations:
Some of our favorite flavored butters to use with grilled corn on the cob include herb butter, bacon-chive butter, wild mushroom butter, lime-scallion butter, and garlic-pepper butter.

To make these, simply blend your favorite herbs, zest, or spices with softened butter, wrap in plastic wrap, and chill. Sprinkle the corn with sea salt, freshly ground pepper, chili powder, or cayenne pepper when you add the butter.
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For a list of some great wines to go with your barbecue, click here.