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March 13, 2010

Grill Out

Sure, we get sunny weather year-round here in Florida, and you were probably grilling in January. But something about the summer months lures us out even more and, perhaps, makes us a bit more adventurous on that grill.

Which is just what Walter Voos, owner of Emil’s European Sausage Kitchen in Deerfield Beach (see next page), is hoping for. He creates his own secret-recipe sausages, and they make for some great grilling. Pick up a fresh pack of sausages; tip them out onto a hot grill; add some veggies, a salad and dessert—and you’ve got instant dinner with about as little fuss as possible. And, because you’re grilling outside, the house stays blessedly cool.
So kick back, light the grill, take your cocktail outside and make a little barbecue magic.

Master of His Domain

Walter Voos was born in the United States but reared in Germany, where he earned a master butcher’s degree. And the mastery of his trade is clear at Emil’s European Sausage Kitchen (124 N. Federal Highway, Deerfield Beach, 954/422-5565). Voos creates his sausages without preservatives, MSG, fillers, flour, sugar or nitrates. If something in the case is smoked, it’s been smoked over hickory in a state-of-the-art smoker in the back of the shop. Westphalian ham? Curing in the walk-in refrigerator. He’s old school all the way.

“A real butcher will get to know you, learn your preferences,” he says. If you want something special, all you have to do is ask for it.

Grilled Sausages
Serves 4

Oil (for grilling)
1 pound Emil’s sausages

Heat grill to high. Oil rack and place sausages onto grill. Cook, turning often, so sausages cook through without burning. Cook about 15 minutes, until internal temperature reaches 160 degrees.

Grilled Sweet Onions
Sweet onions, such as Vidalias and red onions, get even sweeter when grilled. Season with nothing but salt and pepper for pure grilled goodness.

3 sweet onions, peeled and cut into
1/2-inch slices (don’t let rings separate)
Olive oil (for brushing onions)
Salt and pepper to taste

Brush onions with oil and season with salt and pepper (be generous with salt; this helps draw out moisture). Cook on hot grill, turning with spatula to keep rings intact. Onions are done when soft all the way through, about 7 to 10 minutes.

Grilled Corn with Flavored Butter
Serves 6

6 ears of corn, husks on
6 tablespoons butter, room temperature
Zest of 1 lime
Juice of 1 lime
1 tablespoon chili powder

1. Soak corn in salted water about 1 hour before grilling. Heat grill to high. Pull off toughest outer husks and remove silk. Place corn on grill and cook about 5 to 10 minutes, turning every 2 to 3 minutes. Let husk char a bit to add smoky flavor. If preferred, remove husks and grill another 2 minutes for more roasted flavor.
2. While corn is grilling, mix butter with lime zest, lime juice and chili powder. When corn is done, peel back husks and use as holders. Spread on flavored butter and serve immediately with salt.

 

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