26 By Rachael Bouley W hen it comes to summertime grilling, one of the toughest tasks can be discerning how to treat different cuts of meat. Fortunately, Nick Addante of Arcadia Meat Market has some great advice for grillers aiming to impress with hot-off-the-grill lunches and dinners. First, Addante says it’s important to choose cuts with fat, as they will yield juicier, more tender and tasty steaks. One of the top choices is the Picanha, or sirloin cap, rich and full of flavor. “It’s at its finest spit roasted over an open flame,” Addante said. “The thick fat cap bastes the meat as it cooks and becomes crispy and juicy; the hallmark of this delectable cut.” Crosscut steaks from the Picanha are another option. Addante recommends grilling these cuts fat side down first over medium heat before searing on high heat. Another popular cut is the Flatiron steak, arguably the second most tender of all cuts. Addante says swift cooking and high heat are a must to take full advantage of the tender and somewhat lean musculature, while developing a flavorful brown crust. Flatirons taste great over a direct flame on the outdoor grill or seared on stovetop on high heat. If you want to go for the bold and beefy tri-tip, keep in mind this cut is best enjoyed grilled over an open flame and cooked to medium rare or medium. The medium to coarse muscle makes for a healthy and hearty steak that pairs perfectly with piquitos for California-style grub the whole family will love. Addante adds that other popular steaks, including ribeye, filet, New York Strip and pork chops are best cooked on medium-high to high heat, either indoors or out on the grill. To achieve the best results, you should buy the best meat within your budget and use wood smoke when cooking outside to enhance flavors. He also recommends ditching the lighter fluid, as it doesn’t do anything to help the steak’s flavor and charcoal and wood burn fine without it. Last but not least, don’t overthink your grilling or prepare for a huge production with lots of fancy ingredients. “Get yourself some quality meat, some salt and pepper and some fire,” he said. “That’s all it takes!” Become the Grillmaster: Tips from Arcadia Meat Market Get yourself some quality meat, some salt and pepper and some fire. That’s all it takes!” DUI CLASSES ONLINE! 3200 N Hayden Rd ~ Suite 170 - Just South of Osborn Rd 480.429.9044 SCOTTSDALETREATMENT.COM HOME • OFFICE • TRAVEL ANYWHERE YOU CAN “LOG ON!” ONLINE SERVICES: COURT & MVD MANDATED DUI SCREENINGS SR22 INSURANCE • DUI COURSES 24/7/365 ALCOHOL SCREENINGS, EDUCATION & TREATMENT ARIZONA’S FIRST ONLINE DUI SERVICES Compare our rates. CALL US LAST! Classes available 24/7/365!

27 JULY 2018 By Michelle Donati-Grayman rom the smell of burning coals to melt-in-your-mouth smoked brisket, nothing brings family and friends together during summer months like a barbecue. Sterling Smith, owner and pit master of Scottsdale’s Loot N’ Booty BBQ, was raised on barbecue having been born in the south. But he didn’t get into the competition side of things until he moved to Arizona. Smith attended his first competition, the American Royal World Series of Barbecue, as a spectator in 2007, as his employer was a sponsor of the event. “I went to see what it was about and I thought it was going to be guys flipping burgers,” Smith said. “But it was guys with RVs, huge smokers and hunks of meat. As soon as I got back to Arizona I started researching everything barbecue. I went out, bought a smoker and the rest is history.” Since then, he’s made barbecue his business, producing YouTube tutorials, teaching classes across the country and building a line of championship seasonings and sauces. He’s also earned dozens of other awards and has appeared on Destination America Channel’s Smoked series, where he earned the title of “Smoked BBQ Boss.” If you’re looking for ways to step up your barbecue game this summer, Smith’s biggest piece of grilling advice is to give yourself enough time to season the meat. “Season the protein 30 minutes to an hour before it’s cooked to allow the seasoning to completely flavor the meat,” Smith said. “This allows it to sweat and fully draw the flavor into the meat.” Smith also suggests selecting a seasoning that compliments the protein you’re preparing. “Specific flavor profiles compliment certain proteins,” Smith said. “For examples, if you’re cooking chicken, select a salty, herby seasoning with citric notes.” If you’re cooking with charcoal, he suggests buying quality lump charcoal, which provides better flavor and a cleaner burn. With propane, experiment with turning your grill into a smoker by placing a local pecan log over a low flame and your meat on the opposite side where burners are off. On a pellet smoker, use flavored pellets and if you want more of a smoke flavor, add a smoke tube to your chamber. “Barbecue is not just about a recipe. It’s about understanding various proteins and how to render fat,” Smith said. “There’s actually a science, and an art, to it.” Scottsdale champion pit master serves up seasoning suggestions Although raised in the South, Sterling Smith didn’t begin taking part in BBQ competitions until moving to Arizona.