July is National Grilling Month and thoughts turn to juicy steaks, burgers, chicken and vegetables sizzling on the barbecue grill. And honey, of course.
Carmel, CA, May 30, 2017 — July is National Grilling Month and thoughts turn to juicy steaks, burgers, chicken and vegetables sizzling on the barbecue grill. And honey, of course.
Honey? Yes, honey is the sweet, secret ingredient to add a little pizzazz when you break out the barbecue grill this summer.
“This season, I’ve struck sticky-sweet gold with one ingredient that promises to stay in my grilling book for the long haul: honey, honey, honey and more honey,” says noted chef and pitmaster David Guas. “It’s my go-to pantry ingredient for so much cooking, and beyond its all-natural sweet characteristics, it never expires. Seriously, this all-natural bee by-product is my secret weapon when it comes to grilling up a protein that looks great and tastes even better.”
And if you’re going to use honey in your favorite grilling recipes, why not use the all-natural, pure and raw honey from Carmel Honey Company, the brainchild of 14-year-old honey entrepreneur and bee expert Jake Reisdorf.
Carmel Honey Company offers a wide variety of honey, including Meadowfoam Honey, Orange Blossom Honey, Sage Honey, Wildflower Honey, Honey Stix, and pure raw honeycomb.
According to Guas, honey can balance out the acidity in marinades, acts as a mellowing agent and seals in the meat’s juices once it starts to sear on the grill.
Because of its thick consistency, honey should be blended with other liquids such as orange, lemon, lime and pineapple juices, oils and brines so it can stand up to direct heat and act as a natural tenderizer. Guas doesn’t recommend using honey without blending because it will burn up and char before the food is cooked thoroughly.
Honey works as a great binder and thickener when it comes to amping up or sweetening sauces, marinades, dips and dressings, says Guas, author of “Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro.”
Guas’ “big grilling-with-honey tip” is to establish two zones on your grill, an indirect heat zone where you can add your honey-juice mixture to your protein to lock in the flavor and moisture and a direct zone where you can quickly sear, carmelize and finish off your protein.
With National Grilling Month in mind, Reisdorf has come up with a tasty recipe using Carmel Honey Company’s golden sweet product: Honey-Soy Grilled Salmon.
Honey-Soy Grilled Salmon
Easy salmon that works great on the grill or the cooktop!
2 tablespoon Carmel Honey Company Wildflower Honey
2 tablespoon packed brown sugar
2 tablespoon unsalted butter, melted
2 tablespoon extra-virgin olive oil
2 tablespoon soy sauce
2 clove garlic, finely chopped
1 large salmon fillet (about 2 lbs.), cut into 8 pieces
>In small bowl, mix all ingredients, except salmon.
>Place salmon in shallow dish and pour marinade over salmon, flipping to ensure salmon is covered in marinade.
>Cover and refrigerate about 30 minutes, not much longer or salmon may become mushy.
>Remove salmon from marinade and place skin side down on grill.
>Cover and grill over medium heat 10 to 25 minutes. Depending on how you like your salmon. If you’re into grill marks feel free to flip, but only for a few minutes
>Brush a few times with reserved marinade while cooking.
>Discard any remaining marinade.
>Serve with your side of choice and enjoy!
About Jake and Carmel Honey Company:
Jake Reisdorf is the chief beekeeper and owner with his family of Carmel Honey Company, which he started as part of a school project where his teacher assigned professions to each student and directed them to research the profession and build a presentation on it.
While researching his assigned profession of website designer, Jake, 11 years old at the time, decided to take it one step further and actually create a real website. At that time, Jake had taken one beekeeping class with his Dad and thought it would be cool to design a website about honey bees.
Not only did Jake get an “A” on the project, it inspired him and spurred him to start Carmel Honey Company. That was three years ago.
His passion for honey bees grew as he learned about Colony Collapse Disorder and real honey. Expanding his research and education drove Jake to learn more about honey and bees and ultimately decide it was critical to give back.
The “Jake Gives Back” program includes sharing honey bee knowledge with kids and adults of all ages. Whether he is in a classroom speaking to first-grade students, or at a corporate event talking with business owners and seasoned professionals, his passion and appreciation of how honey bees impact our world is infectious. He also “gives back” by making a financial donation to honey bee research and education organizations.
Jake currently attends 8th grade at Carmel Middle School and keeps his knowledge of apiology (the scientific study of bees) current by continuing to manage his own honey bee hives and attending industry conferences throughout the country.
Carmel Honey Company
Marci Bracco Cain
Salinas, CA 93901