At the Grill with Mike Broderick
December 20, 2011
Thanks to everyone for visiting the Kingsford Facebook fan page. To celebrate the growing grilling community, we’re featuring fans in different parts of the country. This week we travel to Morris, Illinois to talk to Mike Broderick about his love of outdoor cooking.
Will you be grilling in the cold weather?
Oh yeah, I got a deep fryer, too, so there are times when I sit out there for a couple of hours. As far as going outside, making dinner out in the elements feels good. You smell the grill cooking, and it’s like “ah.” The aroma from the food is thicker and fatter in the air. You bring in the hot food, and it’s really steaming.
Are you grilling for the holidays?
We do turkey on the grill. I put foil underneath and halfway up the bird. Leave the top uncovered anywhere from 45 minutes to an hour and a half, and then cover it all up and cook for 35 minutes per pound. I mix hickory and apple together. The turkey comes out moist, the skin is crunchy, and it has a nice smoky flavor.
Do you have any signature dishes friends and family “must have” when you’re cooking for them?
They like the pulled pork that I do. I slow cook it for 12 hours at 225 degrees. I use a homemade rub with cumin, paprika, salt and pepper, a little bit of chili powder and onion powder. Rub it in the pork and let it sit all night in foil in the fridge. Then smoke it.
Do you have any special grilling tips or techniques you’d like to share?
Use high heat for burgers and steaks. Grill them for a minute or so on each side to get the marks on and sear in the flavor. Then get it off direct and put it on indirect for a couple of minutes. I put Worcestershire sauce on burgers and steaks and squirt a little apple juice on the pork in the smoker.
What’s your secret for a pizza on the grill?
I put the dough directly on the grill and after it’s slightly crisp brush on extra virgin olive oil mixed with fresh crushed garlic. I toast both sides because I like a crispy crust. Sometimes I’ll put on feta cheese, mozzarella, tomato, basil, spinach, and a little parmesan. I also do a sausage pizza using either Jimmy Dean pork sausage roll or Italian link sausage. I take the sausage out of the skin or roll, drain all the grease out and fry the sausage in the pan before putting it on the pizza along with grilled vegetables.
Do you have any tips for grilling vegetables?
I take asparagus, stab the spears, put them in a bag with Italian dressing, marinate for 3 hours and then throw them on the grill. I also slice peppers and onions, sprinkle Italian dressing over them while grilling and add regular salt and pepper.
Anything else you’d like to share?
Use nothing but Kingsford charcoal. That’s all I use—burns better, better flavor and stays hotter longer.
Thanks, Mike. Join the conversation on the Kingsford Facebook fan page and share great recipes, get tips and meet other grilling enthusiasts.
