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Charcoal grill, electric smoker are Kyle’s main cooking tools


By Travis Svihovec
When it’s time to cook, Kyle Fryhling turns to his charcoal grill on a regular basis.
“Year ‘round too,” he said. “It doesn’t matter if it’s January and 20 below.”
Kyle grew up in Culbertson, Mont., and graduated from high school there in 2001. He studied diesel mechanics for a year in Wahpeton, N.D., and also lived in Bismarck, N.D., before moving to Mobridge in February. He started working for Northwest Beverage as warehouse manager at that time.
Kyle got started cooking when he was young. His parents, he said, are excellent cooks.
“They’re both very, very good,” he said, “and they like to try different things.”
When they were old enough, he and his younger brother were often put in charge of making a meal for the family.
“It started with burgers, goulash. Easy stuff,” he said.
Burgers and steaks are routine cooking now. Kyle also cooks vegetables on the grill and uses a smoker for things like beef brisket, wild game and pork. Kyle said there is nothing special about his charcoal grill.
“It’s falling apart from going in and out of the pickup too many times,” he said.
The smoker he uses is quite versatile. It’s electric, and the smoke can be turned off but the heat left on if a dish needs to cook longer. His 3-2-1 ribs use that method. He smokes them at 225F for three hours, cooks them at 225F in a pan with a splash of apple juice for two hours with the smoke off, then puts sauce on them for another hour with the smoke on. On Monday he was planning to put a pork butt in the smoker so it would be ready for the evening’s football game.
“We’ll pull it apart for sandwiches,” he said.
Kyle gets beef from his father and occasionally runs into a cut with which he’s not familiar. Recently, that was flat iron steak, and an Internet search turned up a recipe for stuffed flat iron steak.
Kyle is an avid hunter and fisherman. He processes his own wild game and makes jerky, sausage and steaks. One of his cooking mishaps was with venison. He ignored the recipe advice to make a small batch of pepper sticks and see if the seasoning was right. He made a 25-pound batch because he didn’t want to do it twice.
“It was so salty you couldn’t eat it,” he said. “I don’t think the neighbor’s cats would have eaten it, it was so salty.”
Kyle draws cooking inspiration from firsthand experiences too. He discovered risotto on a recent trip to St. Louis.
“It was creamy and delicious,” he said. “As soon as I got home I had to try it. I don’t know how you would make it and something else. You have to babysit it nonstop for 25 minutes.”
Kyle and his wife Risa, whom he met while in Wahpeton, married in 2012. They have a daughter, Letty, who is 18 months old. Risa is employed by Bridge City Publishing as an advertising sales representative.

KYLE FRYHLING’S RECIPES
3-2-1 ribs

Rack of St. Louis-style pork ribs
Favorite rib dry rub (I like Grill Mates Sweet and Smoky)
Apple juice
Favorite barbecue sauce
Gently pat ribs with rub and return to refrigerator for one or two days. Remove ribs from refrigerator and place on counter for 45 minutes. Preheat smoker to 225F. Place ribs on smoker rack uncovered and smoke for three hours. Remove ribs from smoker. I put them in a 2-inch tall aluminum pan, put a splash of apple juice in the pan, and cover tightly with aluminum foil. Put them back in the smoker for two hours with the smoke off at 225F. Remove ribs from pan and place back on smoker rack. Brush lightly with favorite barbecue sauce and turn smoke back on for one hour. I like to brush sauce on my ribs a few times in the last hour.

Classic steak
Steak
Black pepper
Sea salt
Garlic powder
Lightly season steak and allow to sit at room temp for 45 minutes. Preheat charcoal to 350 or 400F. Sear both sides, about three minutes per side on low rack, then move to top rack until internal temp is 135F (medium rare). Allow to rest on counter for five minutes and enjoy.

Oriental salad
Salad
4 Tbsp. sunflower seeds
1 small bag shredded cabbage
4 green onions, diced
2 pkg. chicken-flavored ramen noodles
Dressing
1Tbsp. sugar
1/2 tsp. pepper
1/2 cup olive oil
5 Tbsp. vinegar
2 chicken-flavored packets from ramen
Boil ramen just until it starts to get soft. Mix all ingredients except cabbage, refrigerate overnight. Mix in cabbage before serving.

Walleye cakes
1 pound (or so) walleye fillets
Shore Lunch batter
Green pepper
Yellow onion
Egg
Milk
Oil
Cut walleye into ½-inch chunks. Dice approximately one quarter of onion and half green pepper. Mix all ingredients in bowl. Try for the consistency of potato salad. In pan of hot oil, use large ice cream scoop, and flatten into pan. Fry until golden on both sides.

 

 

Kyle Fryhling

Kyle Fryhling

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