Memorial Day weekend cookout tips from Chris Graue

[May 28, 2011]  Millions of Americans cook outdoors. But then there are those who take outdoor cooking past the point of being just a hobby; they make it their passion. Chris Graue is one of those.

Graue takes preparing meats to be cooked outdoors seriously. Besides being an outdoor chef for family and friends, he's now a competitive barbecuer.

Graue said he began cooking on a grill 20 years ago, but for past 14 or 15 years he has taken his hobby with a serious passion.

The picture proves that point. Chris is shown with his 24-by-60-inch Meat Monster, built by Peoria Custom Cookers from Pekin.

Graue said this unit is very versatile, and with it he can grill, smoke, cook indirect and cook two whole hogs, if butchered correctly. Chris added that it also works great for competitive cooking.

Chris said he purchased this "Cadillac" of outdoor cookers because he thought it was of superior build quality. He was also pleased with the close proximity of the fabrication shop to Lincoln. As he put it: "Why buy something from 300 miles away when you can get it 40 minutes from home."

Chris read a lot of reviews and looked at quite a few cookers online before purchasing this one. He said it helped to be able to go directly to their fabrication shop and see the cookers being assembled before ordering one.

Chris is a student of whatever he undertakes. He conversed with a book-load of knowledge about barbecuing and outdoor grilling.

He began with a history lesson on the origin of outdoor cooking. Early on, slaves and people of low income took meats that were castoffs and full of fat, such as the brisket or shoulder of a hog. They found out that cooking them over a long period of time at a low temperature turned the meat into excellent eating.

Since that time, indirect slow cooking has continued to evolve and now gives us some of our tastiest meats.

Although Chris said he owns a gas grill, he rarely uses it, preferring to use his new cooker with wood chips. Woods such as apple or hickory can give the meat a smoked flavor, the right flavor.

Graue also uses hardwood lump charcoal to work his culinary masterpieces. He said consistent temperature is essential in bringing out the best taste in a meat. Another important tip he had to share was that the higher the fat content, the lower the temperature should be.

In the case of a brisket, which is his favorite to prepare, a large 12-pounder will take hours of consistent temperature to come out just right.

Of the four meats in competitive cooking, he said the brisket and shoulder have to start cooking the night before, with the chicken and ribs the day of the competition. And then all four meats have to be submitted on the half-hour and be just right to win a competition.

To prove how competitive the contests are, Chris said he once had his chicken receive excellent marks for taste but lost points on appearance.

He added that variables -- weather factors, such as wind and outside temperature; if the wood is dry or wet; and the cut of meat -- take time and experience to master.

Although Graue takes his cooking to a level beyond most grillers, he did have some great advice for us weekend chefs.

Don't keep poking the meat when cooking. All that does is allow the meat's juices to run out of the meat.

An important tool is a remote thermometer that hangs outside the grill. That way you don't have to pick up the lid and allow heat to escape.

Chris has a favorite rub recipe that can be used from the start of grilling time, but he said he doesn't put sauces on the meat until the last 15 minutes of grilling. This is so they don't burn on the meats.

Another great tip is to rest the meat after it's cooked, by wrapping the meat in foil for 10-15 minutes. This allows the temperature inside to stabilize and will make the meat much juicier.

Graue said that a good grill for beginners or someone who just wants quality outdoor foods is the Weber Kettle.

And, for those who want to turn their hobby into a passion like Chris, he recommends these books:

• "Big Bob Gibson's BBQ Book"

• Mike Mills' "Peace, Love, and Barbecue"

• Cookbooks by "Dr. BBQ," Ray Lampe

• "Weber's Big Book of Grilling"

A first-time competitive barbecuing contest is scheduled on the square during the Lincoln Art & Balloon Festival this August.

Look for Chris to be there, working hard to make his meats the best there.

And, we will wager he will always find the time to answer your questions about your outdoor cooking. But do be careful -- after spending some time with Chris, you might wind up with a new passion.

[By MIKE FAK]