Photo by Stephen Buchanan
Range & Reef | 240-476-7291 | rangeandreef.com
A crowd often slowly gathers around Jim Holderbaum as he begins to cook on one of his Grill Works, which he considers the best woodfire grills in the world. The party goers typically pepper him with questions about the scintillating steaks, eye-catching seafood, or succulent vegetables he prepares.
“There’s nothing like having big grills with lots of flames shooting up,” says Holderbaum, the owner of Range & Reef, his catering business. “It gets people’s attention. A lot of times, it just becomes a performance, a show. I’ve had people just hang out for an hour asking a million questions.”
Matching the right foods with the right wood sets apart Holderbaum’s cooking process. Depending on the meat or seafood, he may use peach, oak, cherry, or apple woods to enhance the taste of the food. “The fruit woods have their own sap, resins, and tannins,” Holderbaum explains. “That’s what gives the foods a unique flavor.”
Events, which he puts on for groups of up to 150 people throughout the Mid-Atlantic region, include summer parties, weddings, anniversaries, and corporate picnics.
The 61-year-old Bowie resident started Range & Reef in 2014 after spending 23 years as an international development advisor, including a stint with the U.S. State Department that focused on agricultural and environmental issues.
He wanted a new challenge and had used woodfire grills in his backyard for two decades before starting the business. During that time, his travels to dozens of countries around the world educated him on food cultures.
We recently talked to Holderbaum about his customer’s favorite foods, how he prepares the product, grilling tips, and what sets his catering business apart.
Your business is not typical catering. Can you explain that?
Many catering services operate out of a kitchen or a restaurant and most of the food is prepared before it’s brought to the venue. What I do is completely different. I cook, grill, and serve onsite. We are serving food as it is being taken off the grill or out of steam pots. If we are doing a buffet, we are just putting it out at one time. And doing natural wood fires is something very few other caterers get involved with because it’s a lot of work and it takes a lot of time to do it right. I have been playing around with natural wood fires for 30 years. I make the food and prepare it. The cooking of the food is part of the experience. The smell of the food and hearing the sizzle if it. That’s what separates what I do.
What most fascinates people when they are watching it?
I think people are most intrigued by the grilling of food over natural wood fires. While I am grilling, we are constantly putting wood into the fires. Especially if it’s a private event and we are setting up a grill bar. We are just passing it across the bar to guests and they just keep walking up to it. The whole time we just keep adding peach wood or apple wood. What we are grilling with, people are just amazed by that. I think they just view it as an art form.
What are some favorite foods you grill?
I think people really like the grilled shrimp. I think they like it because the seasoning is not real heavy, plus they are grilled over peach wood, which most people never have had. And the fact that I don’t over-grill shrimp is a huge factor. It only takes four or five minutes to make shrimp pink. Even when people are grilling shrimp in a pan, they are cooking them way too long. The other thing is the rotisserie center-cut sirloins. We will take a whole sirloin. They are just coated with fresh ground pepper and kosher salt. We rotisserie grill it for three or four hours and then we slice it really thin and people like that. By the time they are done on the rotisserie, the whole outside of the rotisserie is glistening.
Do you share recipes with people?
If someone comes up to me at my grill and asks, “Can you share that recipe?” I say, “Absolutely.” To me, it’s an honor. Sharing recipes is as old as cooking. It’s important to share what you know with other people. I don’t feel threatened by sharing recipes. I have been doing this for 30 years and I think I know what I am doing in front of a grill. The biggest challenge for people trying to copy what I do is getting hold of peach wood or cherry wood.
How important is the preparation of the meat before grilling?
To me, it’s everything. I have never grilled a piece of meat that wasn’t thawed out. The only thing I have ever grilled that wasn’t was the gulf shrimp. It comes in a frozen block. The Alaskan King Crab comes frozen, too. But everything else is fresh. The secret is maintaining the temperature of that stuff until you are ready to grill it.
Photo by Stephen Buchanan
What kind of seasonings and sauces do you use?
For most of the beef that we grill, the only thing I will put on it is salt and pepper. When you are grilling it on a natural oak wood fire, it does plenty for those meats. For seafood—say if we are grilling swordfish or scallops—we may put a lemon zest, little lemon juice, and salt and pepper on them. We also use olive oil to baste some of the seafood. The grilled shrimp is a little more involved. We may use shallots and cilantro, basil, and salt and pepper. It’s fairly simple. I don’t do a lot of marinating. When we cook skewers of tenderloin, we use a combination of fresh chopped rosemary, thyme, and a little bit of shallot. We put a little bit of olive oil on it to get the herbs to stick to it. We will do that maybe an hour before we are grilling.
What grilling techniques can you give to someone who wants to get better results?
I think the best thing is to understand the heat of the fire. That’s regardless of whether it’s a charcoal or a gas grill. The temperature of the heat source at the surface of the grill is important. You’ve got to understand what that temperature should be depending on what you are cooking. If you are searing scallops, you want the temperature at the grill to be really high. If you hold your hand over the grill for five or six seconds, that’s a relatively cool fire. It’s not super hot. If you put your hand over a grill for three or four seconds, that’s a very hot fire. If you want to cook a steak, that’s the temperature you want it at.
What are the common mistakes people make when grilling?
Even if it’s a hamburger, a big problem is people flipping it over and over again. The best thing to do is let a piece of meat grill all the way on one side and then turn it over and grill on the side. But the idea is not to keep flipping it.
What hopes do you have for the summer and beyond as we come out of the pandemic?
I got a lot of calls for parties in May and June. Weddings will be later in the summer and fall…September and October. I think it’s going to be a great year for me. So many people are pent up. They didn’t go out to eat or do anything for a year and now they are anxious to do something and be around their friends again. They really want to entertain. I think I will be slammed with sales. I think I will get a lot of calls for parties. And I think I will be doing a lot of companies that will have their annual picnics.
Can your business do as well as it has in the past?
Mine can. The advantage is that I don’t have this huge overhead to operate. I have friends who are chefs in restaurants. They are trying to pay their leases and hold onto employees even though they can’t let them work. I don’t have that issue. I am not renting a space. I have a pool of part-time people and most of them have other jobs. I can ramp up as business ramps back up relatively easily.
Photo by Stephen Buchanan
Pulehu-Style Grilled Vegetables
A simple marinade for grilled vegetables using Hawaiian Aloha shoyu soy sauce.
Ingredients
For the marinade
- 1/4 cup minced garlic
- 1/4 cup olive oil
- 1/4 cup Aloha shoyu (can substitute with regular soy sauce)
For vegetables, you can use a variety in any combination.
Here are my favorites:
- 1 Broccoli crown
- 1 medium Zucchini
- 1 medium Yellow Squash
- 1 lb. Cremini Mushrooms
- 1 medium Red Onion
- 3 Bell Peppers (green, red, yellow, or orange)
- 1 lb. Asparagus spears (trimmed)
- Salt and pepper to taste
Directions
Cut the vegetables into 1-to-2-inch pieces and place in a large bowl. (A grill pan works great for grilling vegetables and the vegetables can be cut coarsely and into irregular shapes instead of slices.) Combine the marinade ingredients in a small bowl and pour the marinade over the vegetables. Gently toss the vegetables to coat and add salt and fresh ground pepper to taste. Pre-heat grill to medium-high and heat the grill pan before adding vegetables. Add enough vegetables to the grill pan to just cover the bottom of the pan. Grill the vegetables in batches for about eight minutes or until tender and toss occasionally to give them a light char.
