What’s On My Grill This Summer?

By Stephen J. Silverberg
New York Elder Law Attorney

Sky-high prices for beef make this the year to expand your grilling horizons, with less expensive cuts of meat, new takes on chicken and adding more than salmon to your fish repertoire. Here are a few ideas to try out:

Try beef brisket instead of more traditional sirloin steaks. Prepare the brisket for low and slow cooking with a marinade – the recipe below is a traditional BBQ marinade – or swap out cayenne pepper for cardamom and turmeric for a completely different take on brisket.

  • ½ cup Kosher Salt
  • 3 TBS Black Pepper
  • 2 TSP Cayenne Pepper
  • 2 TSP Brown Sugar
  • ¼ cup Apple Cider Vinegar
  • One Clove Garlic, finely chopped.

Start early in the day, as brisket can take five to eight hours to reach an internal temperature of  185-190 degrees.

Some folks like to sear their brisket, 20 minutes per side on a hot grill – 400 degrees –  then switch to low and slow at 250 degrees. Check the brisket temperature every hour.

What other fish can you grill besides salmon?

Any fish with thick flesh works great on the grill as long as you prepare the grill and the fish right.

What kind of fish? Tuna, red snapper, sea bass, grouper and halibut are all good for grilling.

Prep the grill by using a grill marinade brush dipped in vegetable oil and rub it over the grates. Keep going until the grate is glossy and black, seasoned like a cast-iron skillet.

Coat both sides of the fish with a layer of vegetable oil with a brush.

Place the fish on the grill, diagonal to the grate slats, skin side down. Lower the heat to medium.

Cook for 2 – 4 minutes or until the skin is crispy.  Use two spatulas for more control, and if it doesn’t come off cleanly, keep cooking it another minute until it does.  Flip the fish and keep cooking for another 3 – 7 minutes.

If you’re cooking salmon, the center should be opaque and reach 125 degrees. Any fish with white flesh should be cooked until the internal temperature reaches 140 degrees.

Grill baskets are a great idea for fish, especially if you’re grilling a whole fish. Be sure to use vegetable oil on the basket so the fish doesn’t stick to the basket.

What’s this I’m hearing about braided salmon bread that looks like challah?

I haven’t tried this, but it’s on my list for this summer. You’ll need a big fillet, skinned. Brine it, then cut into four equal long strips. Braid it as if you were making challah bread, then season with a salt-free rub (the brine will provide the salty flavor). Use a simple glaze, citrus and maple syrup will do. Cook it low and slow on the grill – depending on the density of your challah, about an hour or until the internal temperature is 125-130 degrees.

About the Author
Stephen J. Silverberg is nationally recognized as a leader in the areas of estate planning, estate administration, asset preservation planning, and elder law. He is a past president of the prestigious National Academy of Elder Law Attorneys (NAELA), and a founding member and past president of the New York State chapter of NAELA.