| View to Grill |
| Written by Kyle Tonniges |
| Thursday, 21 May 2009 20:43 |
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Say what you want about the pool, the tan and extra hours of daylight. For many people the best part of summer is cooking outdoors regularly. It’s hard to imagine summer nights without the smell of charcoal wafting through the neighborhood. Grilling vs. Barbecuing First things first: If you’re cooking small pieces of meat over high heat for a short period of time, you’re grilling. Barbecuing usually refers to cooking larger, tougher pieces of meat longer, over low heat, often with wood chunks added for smoke. You barbecue a pork shoulder. You grill a hamburger. Gas vs. Charcoal Many hardcore grillers say charcoal is the only real choice for outdoor cooking. It’s got a lot going for it: unmistakable taste, it burns hotter (though gas grills are rapidly catching up) and can be cheaper. Gas grills don’t take as long to preheat, are efficient and available with bells and whistles like side burners, additional cabinets for storage, rotisseries and other accessories. A downside is that you can run out of gas if extra propane isn’t available. It’s easier to smoke using charcoal — just throw some wood-soaked chips on the coals — but it can also be done on a gas grill by soaking the chips in water, wrapping them in foil, poking a few holes in the top and placing it directly on one of the burners. So What Can I Cook? Anyone can grill a burger or a steak reasonably well. But the next time you’ve got the Weber heated up, think like a chef and use it for other items, too. Don’t let that heat go to waste — reach for the aluminum foil and get started. * On a sheet of foil, place thinly sliced onions and peppers. Drizzle with olive oil and sprinkle with salt and pepper and grill until they’re nice and charred. Make plenty — leftover grilled peppers and onions are great on sandwiches, in quesadillas or omelets. * Roast whole potatoes — sweet or russet. Both benefit from a rub of olive oil before being wrapped in foil. Place them on the grill or coals. Turn them occasionally. * Grill vegetables. Asparagus, carrots, sliced eggplant and other vegetables cook quickly and make for easy sides. Drizzle with olive oil, salt and pepper and you’re good to go. * Grill dessert. Grilled peaches or pineapples are outstanding when paired with ice cream. Recommended Reading There are myriad books on grilling, and more yet are released every spring. Here are four that should satisfy grillers of all styles and experience levels: * How To Grill by Steve Raichlen. If you’re new to grilling, Raichlen’s guide is the one to go with. He covers everything from appetizers to classics like ribs and burgers to lobster, corn on the cob and whole chickens. You’ll learn how to grill and smoke food with loads of photos. A can’t-miss choice. * Italian Grill by Mario Batali. An excellent mix of old and new, though a fair number of recipes require his piastra, a $50 granite slab sold through Sur La Table. If you’re into seafood, give this one a look, as Batali pays more than passing attention to shrimp and fish. * Grillin’ with Gas by Fred Thompson. Thompson, author of the solid Barbecue Nation (also worth checking out) returns with a selection of recipes for everyday cookouts. Though it’s geared toward gas grill owners, you can replicate the recipes on a charcoal grill. * Grill It! by Chris Schlesinger and John Willoughby. If you want more flavorful grilled goodies, Schlesinger and Willoughby have you covered. The bulk of the recipes are well-suited for spur-of-the-moment cooking via flavorful rubs applied right before the food hits the grill. |