Sam Spade's San Francisco

Grilling tips from CUESA Culinary Intern Christina Alvarado

• Make sure you achieve the right temperature for what you’re cooking. Red meat goes on when your grill is the hottest. Let your grill cool down to medium before throwing on seafood or poultry, and put your vegetables and fruit on the coolest part of the grill.
• Never abandon your post! Always make sure that your fire stays an even temperature, especially when cooking chicken. Have somebody else make that salad.
• Don’t forget to oil your grill. You can use a piece of fat from the meat you’re grilling to really melt in that flavor.
• Number one rule: do not forget to season or marinade before grilling!
• If grilling kebabs, don’t mix your product. As tempting as it is, meat, seafood, poultry, and vegetables all have different cook times. If you mix them up, somebody is going to get overcooked.
• Grilling fruit is simple. Cut your fruit and place the exposed flesh onto an oiled grill. Cook until the fruit is caramelized and slightly softened. Serve over ice cream, crepes, in a salad or on its own.
• When grilling vegetables, always use low heat. Grilling time is a matter of taste; some people prefer more crunch, while others prefer them well done.
• The best way to grill corn is in the husk. Fold back the husk, remove the silk, brush the corn with butter or olive oil and salt, and close the husks. Grill until tender, turning the ear several times.

Grillable groceries from the Ferry Plaza Farmers Market

• Marin Sun Farms has 100% grass-fed beef, lamb, and goat, as well as pastured chicken and free-range pork. All animals are humanely raised in Marin, Sonoma, Solano and Humboldt counties. Popular barbecue items include steaks, hot dogs, ground beef and ribs.
• The Fatted Calf has a rotating menu of fresh sausages and other charcuterie. This week’s specials include Uncle Chuck’s Rubbed Spare Ribs and Pork Country Rib Roast with Salsa Verde. The Fatted Calf is picky about meat sources, and staff will happily answer questions about how and where animals were raised.
• Hodo Soy Beanery offers fresh tofu made with filtered water and organic soybeans from Missouri.
• Aidells Sausage Company carries a variety of sausages.
• Seafood is very perishable, so don’t buy seafood on Saturday for a July 4 barbecue. For future reference, Hog Island Oyster Company sells fresh oysters raised in Tomales Bay. Shogun Fish Company carries fresh seafood approved by Seafood Watch, such as Alaskan salmon, Northern California halibut and wild Louisiana jumbo prawns.
• Don’t forget fresh fruits and vegetables for the grill! Corn, summer squash, eggplant, onions, mushrooms, peaches, and apricots are just a few of the items that work well on the barbecue. Experiment and have fun!

For more in-depth grilling information and recipes, there's a great Grilling 101 guide at epicurious.com >

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