Savory fillings enliven the usual suspects

Chicago TribuneJune 4, 2014 

Grilling already has its steaks, slabs and skewers. With summer coming, maybe it’s time to slap another “s” down on that sizzlin’ hot grate: as in “stuffed.”

Stuffing can mean extra prep work, not something most people will naturally want to deal with on a lazy, hazy summer day. But it’s all worth it to Ted Reader, a Toronto chef, barbecuing expert and product developer, who has a number of stuffed recipes in his latest book, “Gastro Grilling” (Pintail, $25).

“The No. 1 reason is to add fun to your food, to change it up,” Reader says in making a case for stuffing. “You can grill burgers, hot dogs, steaks and chicken breasts, and that’s great. But there’s so much more you can do to make these things better.”

Stuffing can add flavor and moisture to foods, particularly leaner cuts of meat, says Jamie Purviance, an El Dorado Hills, Calif.-based chef and author of several grilling cookbooks. (The most recent? “Weber’s Big Book of Burgers,” Oxmoor, $21.95, published in April.)

“I think about pork and poultry and sometimes beef,” Purviance says, when asked what he tends to stuff. “A flank steak works well, but it takes a bit of handiwork with a knife. Butterflying something, rolling it up and tying it is not necessarily for beginners.”

Reader agrees. Stuffing before grilling allows “a little bit of showing off,” he says, “but it also requires some expertise.”

Some ingredients may need to be precooked. You’ll have to cut a pocket in thicker cuts of meat to hold the filling, and tie or skewer the pocket shut so the stuffing won’t fall out.

Thinner, pliable pieces of meat, chicken or fish can be spread with a filling and rolled, but you still need to tie that roll closed.

Check out these tips from Reader and Purviance on how to making grilling stuffed foods trouble-free

 • Freeze cheeses and butters before incorporating into the stuffing to help prevent leaking. It will take longer for them to melt during cooking. Choose slow-melting cheeses. “String cheese takes forever to run,” Reader says. “Skim-milk mozzarella takes a while, pepper jack or Monterey melt much more slowly.”

 • Use a moderately high grilling temperature, about 350 degrees. Do what Purviance calls the “sear and slide”: Sear the stuffed meat over direct heat to brown it, then slide it away from the heat source to finish cooking with indirect heat.

 • Precook certain stuffing ingredients, such as raw meat or mushrooms, to speed up overall cooking time.

 • Tie stuffed meat tightly and firmly to keep stuffing from falling out. “It’s got to be like you’re tying a shoe,” Purviance says. If rolling meat, roll tightly before tying. “Take your time and be patient,” Reader says. “If four pieces of twine aren’t enough, add a fifth or sixth piece.”

 • Appearances count. Your stuffed meat should look attractive, with no stuffing oozing out. Aim for firm, not floppy, the guys say.

 • Don’t place just-stuffed meat on the grill. Wrap it up and refrigerate for up to one hour. The chilling “allows the stuffing and meat to become one,” Reader says. “The stuffing won’t fall out when you take it to the grill.”

 • Worried the stuffing still might fall out? Reader recommends you wrap the meat in aluminum foil and begin cooking on the grill. Unwrap after the initial sear and continue grilling.

 • Let the stuffed meat rest before slicing. “That will help let the juices settle back in the meat and may let the stuffing hold a little bit better,” Purviance says.

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service