The Thrill of the Grill


Grilling is an art; it takes practice and experience to produce a juicy steak with perfect grill marks! Some people seem to have a knack for it, while others turn out dry and overcooked cuts of meat. Recently I had the opportunity to chat with two Center Grove area “Grill Masters,” Kurt Kuehn and Lee Tetrick, who were kind enough to share some tips and secrets.


Kurt Kuehn’s Kabobs
For eight kabobs, cut up four chicken breasts into large cubes. Slice or keep whole vegetables such as cherry tomatoes, yellow squash, zucchini slices, onions, bell peppers, or mushrooms. If you are using wooden skewers, soak them in water for at least 20 minutes. Marinade the chicken in ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon oregano, ½ teaspoon salt, ¼ teaspoon lemon pepper, ¼ teaspoon marjoram, and 1 clove garlic put through a press. Thread the chicken and vegetables on the skewers and grill over medium heat about 10 minutes, turning once.

Any discussion on grilling has to include the subject of gas vs. charcoal. For Kuehn and Tetrick, both of Greenwood, it boils down to convenience. Although Tetrick, a retiree, prefers the taste of charcoal grilling, he enjoys the instant heat from the flip of a switch and the ease of clean up that gas grills offer. In fact, his wife, Rhonda, jokes that although their grill is several years old, friends and guests assume it’s brand new. His secret is cleaning the grate with a balled up piece of foil and a damp rag both before and after cooking. Kuehn, a physical education teacher, prefers gas because it’s cleaner, easier to work with, and helps him avoid the burnt taste that sometimes comes with charcoal grilling. Just don’t do what he did, he jokes; once when changing out the propane tank, he inadvertently put the old one right back on and didn’t realize his mistake until he tried to fire up the grill again.

Peppers in Foil

Lee Tetrick’s Peppers in Foil Packets
Slice up red, yellow, and green bell peppers along with an onion if desired. Toss with a drizzle of olive oil and a pinch of Italian seasoning and wrap in two square foil packets. Place packets on the grill and cook for 10 to 12 minutes on medium heat. Serve as a side or on Italian sausage or bratwurst.

Both grill guys enjoy using foil while grilling. Tetrick places a sheet of foil on top of the grate when he cooks fish like salmon, and foil “packets” are something both men employ. Kuehn takes rinsed raw shrimp, sprinkles them very lightly with seafood seasoning, wraps it in a foil packet, heats the grill to medium, and in five minutes has a delicious appetizer or entree. Tetrick uses foil packets to cook any kind of vegetable but especially sliced peppers to serve as a side. He drizzles the vegetables with a little olive oil, seals the foil up, and cooks them for 15 to 20 minutes. He claims, “That’s the only way to go. I guarantee that if you do it once, you’ll do it again.”

While Tetrick uses rubs on steaks, pork chops, and chicken breasts, Kuehn is a marinade man. One of his signature dishes is chicken shish kabobs marinated in Greek salad dressing. Both men advocate using medium heat to avoid burnt, charred food caused by a fire flaring up. In fact, Tetrick states that on most gas grills, the temperature gauge may register 300 to 350 degrees, but it is actually about 400 to 425 degrees.

Grill Tips

So how do those great grill marks come about? According to the Weber Grill Company, the trick is to sear the steak on high heat (450 to 550 degrees) and then finish the cooking at a lower temperature. They suggest you place the meat at a 10 o’clock angle for two minutes and then move it to a two o’clock angle for two more minutes. Repeat on the other side to get those gorgeous crosshatch marks.

Leave a Reply

Other News

  • Columns Gardening Nana — Keyhole Gardens

    Gardening Nana — Keyhole Gardens

    By Nancy Craig In previous articles, I’ve mentioned how my daughter, Ann, is using permaculture ideas to start her garden business, Handful of Herbs, in Fort Collins, Colo. One of the concepts she is using is a keyhole garden, which is a great garden plan for dry areas like Colorado. We have experienced several dry summers here in Indiana, so I plan to have my great nephews, Max and Eli (and their dad, my nephew, Donald), help me make a [...]

    Read more →
  • Columns Making Cents — ‘Tis the Season of…Taxes

    Making Cents — ‘Tis the Season of…Taxes

    Writer / Kate Rhoten It’s the beginning of April. Spring is here, and so are the last couple of weeks before the dreaded “tax day” of April 15. There’s a laundry list of taxes beyond the income tax filing. Some we might encounter every day; others, only once or twice. What are some of the common taxes we might have to pay? Heard of sales tax, food and beverage tax, use taxes, income taxes, intangible taxes, gift tax, estate tax, [...]

    Read more →
  • Cover Stories KIC-IT provides love and care for homeless youth

    KIC-IT provides love and care for homeless youth

    Because a couch is not a home *Names of homeless youth have been changed. By Katelyn Bausman Photographer / Jessica Limeberry of Lemongrass Photography Sexually abused at 5 years old, Sara and her drug addict mother moved more than 40 times in seven years. Once they lived on a campground for three months. Eventually while living in an apartment, the police showed up during a party her mom threw for five days. “As it turned out, my mom’s boyfriend had [...]

    Read more →
  • Featured Local People Mom of the Year Finalists

    Mom of the Year Finalists

    Voting has ended and the winner will be announced in our May issue. In the mean time you can still read about this year’s finalists. Jennifer Brian / Nominated by Lakota Hodges Besides wearing the title of “Mom of the Year,” our winner will receive a prize package including: The cover photo and story of Center Grove Community Newsletter’s May issue An 8 x 10 print from the cover photo shoot, courtesy of Lemongrass Photography A relaxing day spa package provided [...]

    Read more →