1 Here I am with Ann Curry on the kitchen set of the Today Show. Don't we look great in our bright colors?
2 Jocelyn Worrall, stylist and Judy Morris, producer readying the set
3 The Today Show clock and the morning schedule
4 Here I am pre-show zesting a lemon for the segment.
5 Firing up the barbecue is one of summer's purest pleasures and it doesn't have to be a weekend-only event.
6 If you brine, rub, or marinate your meat in the morning, you can be sitting down to a delicious grilled dinner about an hour after you walk in the door.
7 Brining boosts the juiciness of a lean meat. To tenderize a chewier cut like hanger steak, a tangy marinade is best. (Photo by: Peter Kramer/NBC/NBC NewsWire)
8 To make a grilled marinated hanger steak, combine a bit of safflower oil, balsamic vinegar, chopped garlic, and freshly ground pepper in a shallow dish.
9 This is a hanger steak, a thick strip of meat from the underside of the beef cow. It gets its name because it hangs between the rib and the loin. It is a very good piece of meat to marinate.
10 Add the steak to the dish, turning to coat.
11 Refrigerate the hanger steak for at least 6 hours and up to 8, turning once, if possible.
12 Remove the steak from the marinade and discard the marinade. Let the steak stand at room temperature for 30 minutes.
13 Heat the grill, or grill pan, to medium-high. Season the steak generously with salt and pepper.
14 Grill the steak, uncovered, rotating it frequently.
15 The internal temperature should reach 125º for medium-rare or 130º for medium, about 12 minutes total. Then, transfer the steak to a cutting board, and let it rest for 5 minutes.
16 To serve, slice the steak on the diagonal, like this. Yum!!! http://www.marthastewart.com/901659/grilled-marinated-hanger-steak
17 I also demonstrated how to grill a brined pork loin. You start by bringing water, sugar, and salt to a simmer in a large pot, stirring to dissolve.
18 You then add ice, bay leaf, thyme, orange zest, and peppercorns and allow the brine mixture to cool completely.
19 Place the pork loin in a non-reactive dish and completely cover it with the cooled brine. Refrigerate for at least 6 hours and up to 8 hours. (Photo by: Peter Kramer/NBC/NBC NewsWire)
20 Remove the pork from the brine and let stand at room temperature for 30 minutes. Season with salt and pepper.
21 Cook on a medium grill, turning every 6 minutes, until the internal temperature reaches 125º, about 32 minutes. After resting for 15 minutes, slice the pork and squeeze an orange over the slices. http://www.marthastewart.com/901658/grilled-brined-pork-loin
22 Serve the pork with grainy mustard.
23 I then moved on to spatchcocking a chicken, which is also known as butterflying. This method lets you barbecue a whole bird, because it enables you to cook the meat evenly. You start by cutting out the backbone of the chicken.
24 You then purée onion, garlic, fresh herbs (rosemary, thyme, parsley, and sage leaves), oil, and lemon zest in a food processor.
25 This purée is so aromatic!
26 Rub some of the purée under the skin of the chicken breast, thighs, and legs, being careful not to tear the skin. Refrigerate for at least 6 to 8 hours. Then, let the chicken stand at room temperature for 30 minutes.
27 Grill the chicken, breast side down, until nicely charred - 10 to 15 minutes. Flip and cook 30 minutes more.
28 Flip the chicken one more time and grill until the internal temperature reaches 165º in the thickest part of the breast. Let rest for 10 minutes before carving. http://www.marthastewart.com/901660/grilled-spatchcocked-chicken
29 Spatchcocked chicken is so juicy and delicious!
30 And this bright and crunchy potato and green bean salad pairs perfectly with any of the grilled meats in this story and can be eaten warm or out of the fridge. http://www.marthastewart.com/901682/potato-and-green-bean-salad