FROM BARBECUE BEGINNINER TO GRILLING GURU

NORWALK, Conn., May 6, 2009 – For those looking to elevate their status from barbecue beginner to grilling guru, Stew Leonard's chefs racked their brains to come up with ten top tips to mastering the grill this summer:

Tip 1: Start with a Clean Grill
Cooking on a clean grill ensures authentic flavors, while preventing meat from sticking to the rack and catching on fire, both of which result in uneven cooking. It's best to clean the grill soon after cooking, rather than waiting until the next use. Start by turning the grill up to high heat and closing the top until all residues have burned off. Use a brush to remove residues and then wipe down with olive oil and a rag until the grill slats are clean and smooth.

Tip 2: Choose Fresh, High-Quality Ingredients
Grilling brings out the natural flavors and juices of meats and produce, so for great-tasting results it's best to choose fresh-from-the farm, seasonal ingredients that are at their peak of flavor and nutrition. In addition, Stew Leonard's chefs prefer the Stew Leonard's Naked brands of beef, chicken and salmon, which are raised on all natural feed and without antibiotics or hormones. They find Naked Beef, Chicken and Salmon to be more tender, juicy and flavorful than conventional brands, while the texture is hearty enough to stand up to the grill.

Tip 3: Use Lean Cuts of Meat
Stew Leonard's chefs recommend grilling with lean cuts of meat for three reasons:

• High fat cuts of meat take longer to cook and so are likely to be unevenly cooked or undercooked
• Excess fat catches flare ups, also resulting in uneven cooking
• Lean meats contain less unhealthy saturated fats and when grilled properly don't require heavy sauces to taste great

Tip 4: Marinate for Great Flavor
Marinate or season for at least one to two hours before grilling, making sure to pat dry any excess liquid before the meat hits the rack. To really lock in flavor, place the marinade and meat in a Ziploc® bag, press out the air, seal and turn occasionally while storing in the refrigerator. Some meats can even be marinated overnight.

Tip 5: Don't Play With Your Food Overturning, poking and prodding meat allows the juices to escape. Use tongs and spatulas in lieu of forks and other sharp utensils that can pierce the meat. In addition, keep the grill cover down as much as possible to allow for even cooking.

Tip 6: Make Great Grill Marks
We eat with our eyes, which is why the look of perfect grill marks is so appealing. Start by placing the meat over high heat until dark grill marks are made. Not only is this aesthetically pleasing, but the meat will form a slight crust on the outside, keeping the juices in while the meat finishes cooking. To finish, transfer the meat from high heat to medium, avoiding flare ups.

Tip 7: Don't Forget Your Fruits and Veggies
Just like with meat and seafood, grilling brings out the natural flavors of summer fruits and vegetables. For vegetables, all you need is a dash of lemon and olive oil and maybe some salt and pepper to taste. Olive oil is too strong for summer fruits, but canola oil will do nicely. Grill peaches, nectarines, mangoes and watermelon for simple, yet delicious side dishes and desserts.

Tip 8: Give it a Rest
Let cooked meat rest for at least 10 minutes before cutting. Doing so allows for the proteins to relax and juices to redistribute throughout, ensuring the meat stays juicy and tender.

Tip 9: Pair Wines to Sauces
Wine is a great complement to grilled foods. In addition to pairing lighter foods with lighter wines and richer foods with full-bodied, more aromatic wines, try matching flavors--sweet wines are a nice contrast to spicy marinades, a buttery Chardonnay pairs well with cream sauces, and an earthy Pinot Noir complements mushroom sauces.

Tip 10: Plan Out Cooking Times Just as if you were cooking in the kitchen, it's important to plan out grilling times so that the entire meal is served at the same temperature. Start with items that take the longest to cook, followed by the items that take less time. A 1 ½ inch Porterhouse could take as much as 15 minutes, whereas grilled vegetables, corn and even hotdogs can cook in as little as 5 minutes.

Stew Leonard's, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y. The company was named among FORTUNE magazine's "100 Best Companies to Work for in America" for the past seven consecutive years. For more information, visit Stew Leonard's website at www.stewleonards.com.

Here are a few of Stew Leonard's chefs' favorite grilling recipes from the Stew Leonard's Winning Recipes Cookbook.

Fast Fish Kebabs
Pairs well with Sauvignon Blanc wine
1 pound skinless Naked Salmon, cut into 24 pieces (about 1 ½ inches each)
24 cherry tomatoes
12 large scallions, white and light green part only, each cut in half to form 1 ½-inch pieces
¼ cup Simple Herb Vinaigrette (see below)

Simple Herb Vinaigrette
In a bowl, whisk together 1/3 cup white wine, champagne, or sherry vinegar; 2 tablespoons fresh chopped herb, such as cilantro, basil, dill, parsley, or mint; 2 small cloves garlic, minced; 1 teaspoon sugar; ½ teaspoon salt; and ¼ teaspoon ground black pepper. Whisk in ½ cup extra-virgin olive oil. Makes 1 cup.

If using wooden skewers, soak in water for 30 minutes. Preheat the grill. Using 8 skewers, thread the fish, tomatoes, and scallions. Brush with about half the vinaigrette. Grill, turning occasionally, for 7-10 minutes, or until the fish is opaque. Brush with the remaining vinaigrette and serve. Makes 4 servings.

Three-Herb-Crusted Flank Steak
Pairs well with Cabernet Sauvignon or Red Bordeaux wines
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice
1 Naked Beef flank steak (about 1 ½ pounds)

Preheat the grill. In a small bowl, stir together the garlic, rosemary, thyme, salt, pepper, oil, and lemon juice. Place the steak on the grill rack. Top with half of the herb mixture. Grill for 5 minutes. Turn the steak and brush with the remaining herb mixture. Grill for 5 minutes, or until an instant-read thermometer inserted in the center registers 145ºF for medium-rare. Makes 8 servings.

Santa Fe Grilled Chicken
Pairs well with Riesling or Beaujolais wines
½ cup buttermilk
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
4 Naked Chicken breasts

In a zip-top plastic bag, combine the buttermilk, lime juice, cilantro and garlic. Add the chicken, turning to coat. Seal the bag and allow the chicken to marinate for 2-4 hours. Preheat the grill. Grill the chicken for 20 minutes, or until an instant-read thermometer inserted into the thickest portion registers 160ºF.