Grilling Me Softly with this Tong:

After The Backyard Barbecue Stores "Grilling 101" class my notes are stained with red wine, Sangria, juices from pork tenderloin and chicken, and a dab of chocolate. I'm not naturally a slob, but trying to enjoy the wonderful meal prepared by instructor and chef Mary Winkler of Gourmet in a Day, while taking photos along with my notes, and hoping to pick up a few tips for my next cookout, strains my balance and abilities.

Fortunately, not much else is expected of students in the class, other than to watch Winkler and her assistant maneuver around the heavy-duty gas grill as they prepare a dinner for twelve and to consume the delicious array of treats they serve.

The Backyard Barbecue Store is for people who really like to grill! Their broad selection of grills, smokers, accessories, sauces, wines, and more will have everyone who enjoys their food cooked outdoors salivating. And as the class more than demonstrates, grilling is not limited to the patio. "Grilling 101" takes place indoors. Heavy-duty vents take care of the smoke, leaving behind only the Caribbean aromas of Mojito Chicken, Cubana Burgers, and Jerk Pork Tenderloin.

The class begins as all classes should begin – with sangria! Winkler's recipe includes orange juice, coke, dry red wine, lime, and sugar. Side dishes have already been distributed and include grilled sweet potatoes and a black bean and corn salad.

Then it's time to grill. Winkler starts with the Jerk Pork Tenderloin, coating the meat with a mix of paprika, chili powder, oregano, kosher salt, and rep pepper flakes, then arranging the pieces on the grill. She then bastes the meat with her Island Marinade (which was also used in the Black Bean & Corn Salad). The marinade, which is a mé:lange of citrus (lime and orange), sweet (honey), garlic, and spice (Serrano chili) provides a nice tang to the evening's meal.

The pork tenderloin is followed by two other Caribbean accented courses: Cubana Burgers, combining ground pork and minced smoked ham, black beans, and spices, and Mojito Chicken, appropriately featuring a rum and mint-based marinade.

Throughout the preparation of the meal, Winkler discusses grilling technique and safety issues. "Timing is everything," she stresses continually, emphasized by her wearing of a digital timer around her neck. She also recommends the use of two tongs for manipulating food on the grill – one for meats and the other for veggies. Use of a fattier meat for the burgers (80% fat) is also suggested, to avoid burning and drying.

Regardless of my stained notes, it's really not necessary to write anything down. A twelve-page booklet is included with the class and features all recipes plus plenty of information on grilling technique, safety, and maintenance. I'll be keeping mine close to my spatula and tongs.

The Backyard Barbecue Store offers classes year-round, usually featuring chefs from local restaurants and caterers. Classes run between $50 and $75 and include a pretty good meal! One recommendation: they tend to fill up fast so register early!

The Backyard Barbecue Store
1147 Greenleaf Avenue
Wilmette, Illinois
847-251-2272
www.backyardbbqstore.com
Hours: Tuesday-Saturday 10am to 5:30p; Sunday 11a-4p

For those whose appetites have been whetted by this article and accompanying photos, here are a couple of the recipes prepared by Mary Winkler during the class:

Island Marinade

• 1/2 cup Orange Juice
• 3 Tbsp. Lime Juice
• 1 Tbsp. Fresh Minced Garlic
• 1 tsp. Kosher Salt
• 1 tsp. Serrano Chili (optional)
• 3 Tbsp. Honey
• 2 Tbsp. Olive Oil

Black Bean & Corn Salad
In mixing bowl combine:

• 2 Cups Black Beans
• 2 Cups Frozen Corn
• 1/2 Cup Diced Red Peppers
• 1/4 Cup Cilantro
• 1 Tbsp. Fresh Minced Garlic
• 2 tsp. Cumin
• 2 tsp. Oregano

Toss with a recipe of the Island Marinade (above). Serve hot or cold.

Mojito Chicken
Mix together and store in fridge.

• 1-1/2 Cups Orange Segments
• 1 Cup Grapefruit Segments
• 1/4 Cup Chopped Cilantro
• 1/4 Cup Chopped Mint

Mix together and let marinade a minimum of three hours

• 2 Lbs. Chicken Tenders
• 1/4 Cup Rum
• 1/4 Cup Diced Red Onion
• 1/4 Cup Chopped Mint
• 1 Tbsp. Garlic
• 1/3 Cup Lime Juice
• 1/4 Cup Sugar
• 1 tsp. Kosher Salt
• 1 Tbsp. Cumin
• 1/4 tsp. Cayenne

Grill and serve with citrus topping.