New ideas for grilling

Taste August 2015

Great grilling can begin with inexpensive cuts of top-quality meats. From PCC Organic Chicken (raised on farms in the Skagit Valley) to the West Coast’s SunFed Ranch grass-fed beef and our own PCC Italian Sausages, crafted in the Rainier Valley, our meat counters are stocked with outstanding options.

 

Spicy Korean Chicken

If you want the juiciest grilled chicken possible, steer toward dark meat like thighs and drumsticks. Along with the bit of extra fat they have compared to white meat, there’s extra collagen, which melts in the heat and keeps things from drying out. We’ve paired them with a fairly spicy Korean-inspired marinade. Get the recipe

Maple-grilled Pork Chops

Boneless pork sirloin chops cook quickly, and their leanness is complemented by a simple, spicy-sweet maple glaze that caramelizes fantastically on the grill. Once the chops are cooked, you can serve as-is with picnic sides or slice and use for sandwiches. Get the recipe

Herb-crusted Steak Salad

Similar to what’s called “flap meat” on the East Coast, coarse-grained bottom sirloin has great flavor: Its best qualities shine by grilling it to medium with flavorful seasonings. With a light herb-based rub and topped with crumbled blue cheese, it’s delicious as a hearty summer salad. Get the recipe

Italian Sausage and Peppers

Tossed in a sandwich roll or piled on a platter, there’s no more delicious summer sandwich than grilled sausage with peppers and onions. Choose mild or hot Italian links as you prefer; red peppers add sweet flavor to balance the richness of either option. Get the recipe

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