Technique Matters                       Dress It Up
Grate Go-Alongs

“There’s something about cooking and eating outdoors that just can’t be beat.” This comment from Matt Heldenbrand, Hy-Vee store manager in Ottumwa, Iowa, is seconded by his wife Elizabeth. “And of course, with little kids, eating outside means that crumbs and spills stay outdoors,” she adds. Matt works long hours, but when he gets home, he joins his family outdoors and turns on the grill.

The Heldenbrand family isn’t alone in moving dinner outdoors. According to the National Pork Board, 59 percent of Americans use their grills at least once a week. Hy-Vee meat managers Don Uecker (Cedar Rapids, Iowa) and Darren Whitmore (West Des Moines, Iowa) agree that consumers fire up their grills when the weather warms, and they (as well as the professionals at your local Hy-Vee) have suggestions for easy-grill meals.

“Folks are looking for lean cuts that grill well,” says Darren. He recommends beef or pork cuts from the rib or loin (sirloin, New York strip steak, thick-cut pork chops). Chicken and turkey are also good options. Marinated chicken breasts (Italian, Mesquite, Tomato Basil and more) are popular; bacon-wrapped turkey and chicken grillers are easy prep too.
When it comes to grilling seafood, salmon is by far the best seller, says Don. He also suggests thick, meaty swordfish, marlin and shark steaks, and scallop or shrimp kabobs.