Getting your grill on; CCTI chef, students offer up tasty samples and tips
Carbon Career and Technical Institute’s executive chef and culinary instructor A.J. Burke demonstrates grilling techniques with students Dylan McIntosh and Paige Card at Pine Point Plaza in Albrightsville. Scan this picture with the Prindeo app to see a video and photo gallery from the event. BRIAN W. MYSZKOWSKI/TIMES NEWS
McIntosh mans the grill while Card slices up sausage samples.
A fresh rib-eye and a grilled flank steak sizzle on the grill.
Burke gives McIntosh some advice on grilling techniques.
Greta Martocci enjoys a grilling sample at Pine Point Plaza.
Alisa Batista tries a piece of marinated flank steak.
Carbon Career and Technical Institute’s culinary team fired up the grill for some steaks and sausage at Pine Point Plaza’s 30th anniversary celebration on Saturday.
CCTI culinary instructor Chef A.J. Burke, along with students Dylan McIntosh and Paige Card, came out to provide spectators with some grilling tips and tasty samples.
“They’re chancing off a grill, so they asked us to come up and do a grilling demonstration. We prepped some steaks — rib-eyes and flanks — and we got some sausages, and the students made up some pamphlets with grilling techniques and tips. They also got a recipe that we’re using for the steaks,” Burke said.
While McIntosh manned the grill, Card sliced up samples for Burke to distribute throughout the grounds.
“This is so delicious, it is so tender,” Greta Martocci from Albrightsville said after tasting the flank steak. “You don’t even need a knife. It just falls apart, it’s wonderful. I think it’s wonderful that the students and the chef get to participate in something like this.”
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In order to produce such a good cut of meat, Burke said, it is integral to get a good handle on how to grill. Perhaps the biggest mistake, Burke said, is when people find the terms “grilled” and “burned” to be synonymous.
“The biggest issues include forgetting about the product on the grill. They grill too hot, and especially some fattier meats — a Delmonico, that has a lot of fat on it — can cause flare-ups. Also, not cleaning the grill properly,” he said.
Thankfully, the packet of top grilling techniques offers plenty of advice for the amateurs and pros.
Tips included thinking beyond steaks and utilizing indirect heat, foil packets, kebabs and other tools to prepare vegetables, fruits and other foods, in addition to using tongs instead of forks to flip.
You don’t want to lose those valuable juices, after all.
McIntosh and Card found the live demonstration to be a great opportunity to test their culinary skills in the field.
“Over at tech, we learn different techniques on how to grill different cuts and types of meat. We use the grill almost every day to make our burgers that we sell to our students. We grill hot dogs, steaks and a ton of different foods,” McIntosh said.
And despite some of the challenges of grilling, such as safety issues and the fact that grilled dishes don’t reheat terribly well, the practice remains the quintessential summer food preparation.
“Grilling provides a good char and flavor. You’re your own boss, you can grill it well done, medium well, however you like it. You get outside, get some fresh air and socialize,” Burke said.
“It’s always a good time grilling.”
