Come on baby, light the fire and get grilling. Here’s the A to Z’s of what you need to know, from grill marks to burger basics and more!
A is for Antibiotic Free.
Our meats are lifetime antibiotic and hormone free. We understood the importance of this before it was widely known, and have sold it this way for three decades.
B is for Burger Basics.
1. Use the right beef. Ground chuck has the moisture and fat needed to survive the high heat of the grill.
2. Use a light touch when shaping the burger.
3. Season before grilling—salt and pepper are your friend.
4. Keep the flavorful juices inside, so don’t smash or press it when grilling.
C is for Copper River King Salmon.
This is indeed one of the most sought-after salmons, regarded for its melt-in-your-mouth flavor attributed to its richness in Omega-3 oils that the fish have built up to give them energy to travel the long spawning journey up Alaska’s Copper River. The season is short and usually hits mid- to late May.
D is for Dessert.
Why turn on the oven? Try grilling Butter Pound Loaf or angel food cake and topping with fresh berries, caramel, and whipped cream. Don’t stop there. Grill figs, peaches, nectarines, and even watermelon.
E is for East Coast.
Oysters. Grilled oysters are so easy (and good, too)! Have DLM shuck ’em for you. Then, top with a DLM Finishing Butter and after two minutes on the grill, dive right in!
F is for The Fixings.
If the world is your oyster, the same is true with the condiment selection at DLM. From the standard staples—ketchup, mustard, mayo—to the plethora of gourmet options, it’s apparent there’s no excuse for a basic burger. Try this: Maison Pébeyre Truffle Mayonnaise, Life in Provence Aïoli, Maille Horseradish Mustard (a must-try on a cheeseburger), Eat This Bacon Marmalade (toss with peppery arugula), Sir Kensington’s Ketchup, Red Duck Ketchup, Rufus Teague Whiskey Maple BBQ Sauce (on a burger with bacon). Or, go for the gusto and slather a charred burger with Salsaology Tres Chiles&Mezcal Sauce and top with DLM Guacamole.
G is for Grill Marks.
We eat with our eyes first, so every grillmaster needs this in their tool belt. Preheat grill and place food down at a 45° angle. Be patient— don’t turn too soon, but when you do, rotate 90°. Get the grill marks first on high heat and then adjust temp and finish cooking to your desired doneness.
H is for the Humble Hot Dog.
Simple, easy, and sure to please a crowd, this is the all-American grill food! When it comes to dressing your hot dog, we challenge you to go beyond the yellow mustard (although that’s good, too) and get creative with the ever-possible list of toppings. Take note that we’ve also unveiled a DLM Uncured Grass-fed Beef Hot Dog free of nitrates, nitrites, and antibiotics! So get grilling!
I – It’s all about the cheese.
Whether you are choosing a great Gruyère or Cheddar to slice thick and throw on your burger, or taking a grilled cheese to the next level by actually cooking it on the grill (yep, you can do that, too), it’s all about the cheese! Try this: Humboldt Fog Cheese from California makes a wicked grilled cheese! Pair it with our DLM Raisin Walnut Bread.
J is for Jack’s Grill.
Eating fresh meat and seafood has never been easier. At Jack’s Grill, you can order from a menu or pick any protein from our Meat and Seafood case and we’ll grill it at no extra charge. While you shop, our grillmasters will season it to perfection. Or, if you are stopping in at the Wine Bar, head over and place an order at Jack’s Grill and let them know where you’ll be. Dinner (or lunch) will be ready in no time.
K is for Kebab, Kofta,&Kurobuta.
Shake up your routine and try one of these super grill-friendly proteins. To start, our Meat department has done the hard work and prepped kebabs for you. Next up is Lamb Kofta, perfect for a fast dinner and delicious nestled between pita bread. Or, throw on a juicy Kurobuta Pork Chop—you won’t regret it! All it needs is a little salt and pepper!
L is for Local Grass-fed Beef.
Our DLM Local Grass-fed Beef Program is possible thanks to Love Local farming families raising grass-fed cattle in the Miami Valley. All of these families work with us to ensure that they abide by grass-fed beef best practices, meaning they are fed a 100% grass-fed diet and are lifetime antibiotic and hormone free. As the cows graze on the lush spring grass, the flavor profile of the beef changes dramatically causing the Omega-3s and CLAs to surge. Not to mention, it fuels the local economy for an added benefit. We started this program in 2010 as a way to provide the health benefits of grass-fed beef locally by linking arms with area farming families on farms in Greenville, New Carlisle, Cedarville, Yellow Springs, Waynesville, and Hillsboro to name a few. At Hanna Family Farms in Cedarville, the farm sits on a wooded setting that opens up to 101 acres of pasture. Meanwhile, at Clark Family Farm, there are 90 acres of pasture land where the Scottish Highland, Wagyu, and Aberdeen Angus Cattle roam.
M is for Make It All on the Grill.
When it gets hot outside, who wants to turn on the oven inside? Challenge yourself to make it all on the grill. Start with grilling radicchio for your salad and fresh fruit to go on top, to your protein, veggie side dishes, and a dessert.
N is for Never.
Looking to up your grill game? Here are a few things to never do when grilling: Never place food on a cold grill. Never turn or flip your protein before it has time to form a sear or crust. Never spray oil onto a lit grill. Never pierce your meat with a fork.
O is for Olive Oil.
This can be your friend or your foe when it comes to grilling, depending on how you use it. It’s perfect for brushing on, marinating, or finishing off your favorite grilled item with a drizzle. Don’t over-saturate—but lightly coat instead. We love Vera-Jane’s Extra-Virgin Olive Oil for a variety of recipes.
P is for Prime Beef.
Prime is the highest grade of beef possible as designated by the U.S.D.A. Only 2-3% of all beef gets this grade. What that means for you is that when you buy a Prime steak from Dorothy Lane Market, you can be assured of the best eating experience with a steak that is cherry red and well marbled throughout for ultimate flavor!
Q is for Quality.
The best grilled foods are usually the simplest, so don’t skimp on quality and the flavor will shine. In addition to all-natural, antibiotic- and hormone-free meats, DLM has the best fresh fish available in the Dayton area, which is why it’s one of our DLM Differences. So don’t be shy in asking our fishmongers for their recommendations.
R is for Rubs.
So many to choose, so little time! As you get your grill on this summer, keep DLM Grilling&Seasoning Rub on hand as a staple. We love it on steaks, burgers, and even grilled veggies! For chicken and fish, try Schultz’s Seasoning Rub. Char Crust Original Hickory is phenomenal on a Kurobuta Pork Chop. Scott’s Santa Maria Style Seasoning is amazing on hanger, flank, and skirt steak.
S is for Sauce.
Choosing the right grilling sauce can be as daunting as picking out the color for a new car. There are so many options, so don’t be afraid to get out of your comfort zone and try something new. Here is a good place to start: Historic BBQ Sweet with Heat is just the ticket to give ribs or wings a sweet zing. Try Terrapin Ridge Hot Wasabi over chicken or fish. Next up is Brooklyn Delhi Tomato Achaar, perfect on grilled meats, like lamb. Last, but not least, is our line of Jack’s Grill Grilling Sauces, with a myriad of flavors to quell your quest for the ultimate grilled goodness.
T is for Timing.
The old saying is true— sometimes the best things in life are worth the wait. When grilling, make sure you have everything ready to go and that you leave some time to let things rest so that the juices redistribute. A well-rested steak is a juicy one!
U is for Upcoming Cookouts.
DLM is the place to be for summer eating at its best, as our cookout series is in full swing! We’ll be firing up the grills at all three stores! All cookouts are weather permitting and while supplies last.
Click here for the link for what we’re serving, dates, and time!
V is for Veggies.
Branch out from grilling asparagus and zucchini and try some other veggies that love the grill, such as artichokes, eggplant, fennel, mushrooms, rapini, radicchio, and even cauliflower can work! Grilling veggies tends to bring out their natural sweetness and add a little smoky char.
W is for Whole Fish.
Lately, we’re loving the bronzini we’ve been getting in. So simple and so good! To start, tuck some fresh herbs coated with olive oil and lemon into the cavity. Then brush its exterior with a little olive oil and sprinkle with salt and pepper. Mother Nature helps protect this whole fish while cooking on the grill, but we recommend wrapping in foil.
X is for Xtras.
Don’t be shy when it comes to layering on the extras. Extra bacon. Extra cheese. You name it. From the plethora of condiments you can pile on a burger to all of the other extras that can take a simple grilled sandwich to Instagram-worthy status. Try this: Layer your grilled chicken sandwich with Barber’s 1833 Vintage Cheddar, DLM Uncured Bacon, sliced avocado, and local 80 Acres Farms sprouts.
Y is for You Can Grill.
Become grill master this summer and teach yourself some new skills that you can use for the rest of your days. Check out some of our grilling classes coming up at the DLM Culinary Center!
Z is for Zest.
Nothing beats the fresh burst of citrus on a grilled item— think lime zest on grilled mahi mahi or tilapia, or lemon on halibut or a chicken breast. It adds some zip and bright flavor to make certain dishes perfect!
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