Ready, Set, Grill! A Look at What's Trending this Summer with Cloverfields Farm & Kitchen
The smell of backyard grills firing up is a sure sign of summer. Cloverfields Farm & Kitchen's Janine Washle is her to talk about what's trending this Memorial Day and summer.
May is National Barbeque Month and with the recent warm weather, grills are being used for the first time this season. According to the Hearth, Patio & Barbeque Association, 82% of households in the U.S. have grills.
What do we use?
Gas grills are the most popular and then charcoal grills. Charcoal grills are popularly fueled by charcoal briquettes with lighter fluid the starting method used by most followed by the charcoal chimney method. Grills can be inexpensive with the purchase of a tabletop model for less then $50 or can be a luxury item at $5,000 or more.
When do we grill?
The most popular times for grilling start with Memorial Day, July 4th, and Labor Day but the summer time is when most grilling is done although there is a percentage of the population that grill year round about 1-2 times a week.
Why do we grill?
Fun way to spend time at home
Where do we grill?
Besides grilling at home, we grill while on vacation, at parks, campsites, and while tailgating at sporting events like NASCAR.
While many of us associate it as a quintessential American pastime, grilling and barbequing have international roots. To understand more fully what we are discussing let's take a minute to define grilling, barbequing and smoking:
Grilling: Cooking vegetables, fruit, or meat over dry high heat.
Barbequing: Cooking meat for a long period of time over low heat traditionally in a pit. The term, low and slow, refers to this process.
Smoking: Cooking meat in an enclosed environment for a long period over low heat with smoke providing a unique taste quality.
Grilling is popular in Asian cultures where Korea has bulgogi is thinly sliced marinated beef that is grilled and served with banchan, a series of small dishes filled with a variety of pickled vegetables. In Japan the popular skewered and grilled chicken, yakitori, is served with scallions and rice while kushisashi, is the beef version. Satay originated in Indonesia but is very popular in Thailand. Satay is skewered chicken served with a peanut-based savory dipping sauce.
When the Spaniards landed in the Caribbean they picked up on the locals cooking style of slow roasting meat in pits. The Spanish word, barbacoa, evolved into the term barbeque. The Spanish then brought the technique to South America where Brazil and Argentina have rich barbequing histories.
Back to the United States, migration brought the cooking method to the American South where both poor black and white cooks were able to slow cook inexpensive cuts of meat in a pit rendering it smoky and delicious. Sitting around tending the pit became a social event and large groups of people could be fed economically. Different regions of the south developed their own sauces, dips, and marinades but the common denominator among everyone is that the meat must be pork. For this reason, Kentucky and Texas are left out of the Southern Barbeque definition because Texans swear by beef and Kentucky's sheep farmers developed the unique mutton barbeque in the western part of the state.
Whatever your preference, one thing can be agreed upon. Where there's smoke, meat, and a table, people will gather to share stories, laughs and a delicious meal. The tradition of cooking outside is alive and well not only in the South but all over our nation.
Cloverfields Farm and Kitchen also has a special "Ready, Set, Grill!" Recipe Booklet available by email. To ask for a complimentary copy, just email Janine Washle at firstname.lastname@example.org
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CloverFields Farm & Kitchen
3720 Mt. Olive Rd.
Hardin Springs Area
Big Clifty, KY 42712
Janine Washle and her family live at the Cloverfields Farm and Kitchen in Big Clifty, Kentucky in Hardin County. CloverFields Farm & Kitchen, part of a century old farmstead, is our home and business. The McGuffin house, the original farmhouse, is a registered state landmark. CloverFields Farm has a prosperous farming history. They are continuing this rural story in their own unique way by the addition of CloverFields Kitchen a place to explore the past through food and merge it with our modern lifestyles.
CloverFields Farm is dedicated to the preservation of southern, especially Kentucky, food traditions. The kitchen is commercially-outfitted compliant with Health Department standards. In this kitchen I develop new recipes based on original ideas, inspirations from my culinary research, and most often according to what is in season.
On the farm, they make many gifts and specialty items. She is currently working on her first cookbook, but she also has a long resume developing recipes for several companies. She has also won several contests and cook-offs with her original recipes.