By Paul Main

Grilling and barbecue is part of our food culture in the Valley. It provides the setting for good times with friends and family, the scent of summertime, and the flavor of the outdoors. It’s not a no-brainer, but when you’ve got the skills to master the grill, there’s an endless feast in your grasp.

Herein lie the secrets to good barbecue or grilling: Grill what you can afford. Grill what feeds the family or friends. Grill safely. And if you still have problems, grill what you can hide with a good barbecue sauce. If all else fails, serve some great side dishes, keep trying, and make it fun.

Great grilling and barbecue is what YOU decide to make. You’re in control. If you always burn the tri-tip, chicken, or ribs, then adjust the heat lower or cook away from the direct flame or heat. If your food is dry, try to shorten the cook time a little until your food reaches the desired level of doneness.

Remember that everyone has varying tastes. You may desire well done, but others may want the meat to “moo” when it’s sliced. Some may prefer grilled fruits or veggies, like asparagus.

Whatever your preference, take time to learn how to start the fire, light the grill, or start the ‘cue. There are many cooking devices and methods of preparation, so learn which methods work best for you, and review the safety tips that follow, because the men and women in public safety don’t want to see you get injured in the process.

This month I got grilling feedback from five members of our local fire and EMS services. They shared their thoughts on good barbecue and suggested some ideas for your family grill night. Based on their recipes, here is a shortened and simplified baby back rib recipe, a “baked” bean recipe, and Visalia Firefighter Alan Wilkinson’s grilled asparagus recipe. All should help you to enjoy a family-friendly summer barbecue for the station, home, or picnic.