You may not know the difference between brine and wine, and perhaps you thought mise en place was an eccentric street address. But even the clumsiest cooks can grab a pair of tongs and a common cut of meat (or a selection of fresh vegetables) and create a delectable al fresco dinner for family and friends. Grill season is here, y’all! So start with these basics, spend some time tasting, testing and fine-tuning, and by autumn, your ‘cue will be the talk of the block.
Five surprising dishes
Think that grill out back is just for burgers and chicken? Think again. Here are five things you probably didn’t know you could grill. Tucker Shaw
Breakfast frittata: Grill breakfast sausages until done, remove. Place ovenproof skillet directly on grill over medium heat. Melt 2 tablespoons of butter, add a few chopped green onions, and saute until soft. Slice breakfast sausages and add to pan. Pour 6 beaten eggs into pan and sprinkle with parmesan cheese. Close cover and cook about 6 minutes. Open cover, let finish cooking while you grill your toast. Done.
Pizza: Pick up some pizza dough from your favorite local parlor, roll (or toss) it out, top with a brush of olive oil, a few thinly sliced tomatoes and onions, some crumbles of cooked bacon, and mozzarella (don’t overload it). Drop it right on the grill (it won’t fall through). Give it about 10 minutes to cook, closing the cover for a few of those minutes to melt the cheese. Done. Even better: Set up a pizza-toppings bar, and everyone can make their own.
Popcorn: Place 1/2 cup unpopped popcorn and a drizzle of vegetable oil in a medium disposable foil pan. Place another foil pan upside down on top of first pan, rim to rim, to create a Dutch oven. Wrap both pans together tightly with a large piece of aluminum foil. Place on hot grill and cook about 10 minutes, shaking frequently but not constantly. Meanwhile, melt butter in small saucepan on grill. Salt and butter popcorn immediately after cooking. Done.
Potato salad: Slice potatoes 1/4-inch thick, brush with olive oil, sprinkle with salt and grill 6 minutes per side. Remove, chop up, and toss with grilled onions, corn and red peppers. Meanwhile, stir together a quick dressing of olive oil, wine vinegar, mustard, and herbs and spices to taste. Drizzle, stir, done.
Bananas Foster: Slice two bananas lengthwise, leaving peel on. Brush with melted butter, grill 8 minutes, fruit side down. Meanwhile, in an ovenproof skillet, melt 1/2 stick butter with 1/2 cup brown sugar and 2-3 shots rum until frothy. When bananas are soft and grill-marked, remove from the heat, peel, add to skillet and stir. Serve over ice cream.
Safety first
According to the National Fire Protection Association, 3,400 structure fires and 4,900 outdoor fires in or around the home were ignited by gas and charcoal grills in 2005 (the last year for which research was available). Use these tips to make sure your next barbecue doesn’t go up in smoke. Sheba R. Wheeler
No Play Zone. The Home Safety Council in Washington suggests making the grill area a “No Play Zone” for kids and pets. The following are some additional precautions from the council, a national nonprofit dedicated to keeping people safe at home.
Position your grill at least 10 feet away from the house, shrubs, bushes or any other objects.
Stand by the grill at all times when you’re cooking.
Use only starter fluid made especially for barbecue grills when igniting charcoal.
Before using a gas grill, check the connection between the propane tank and the fuel line to be sure it is working properly and not leaking.
Never use a match to check for leaks. If you detect a leak, immediately turn off the gas and don’t attempt to light the grill again until the leak is fixed.
Never bring a grill indoors, or into any unventilated space. This is both a fire and carbon monoxide poisoning hazard.
GAS GRILLS
Charcoal grills may conjure the ease and innocence of an outdoor camp fire, but modern gas grills require special safety precautions. Here’s what the Consumer Product Safety Commission suggests before stepping up to a gas grill:
Check the tubes that lead into the burner for any blockage from insects, spiders or food grease. Use a pipe cleaner or wire to push any debris through.
Move gas hoses as far away as possible from hot surfaces or dripping grease. If you can’t move the hoses, install a heat shield to protect them.
Replace connectors that are scratched or nicked— they can eventually leak gas.
CHARCOAL TIPS
And finally, for the die-hards who will never turn away from their trusty hibachis, here are charcoal safety tips from CPSC:
Never burn charcoal inside a structure, vehicle, tent or camper, even if ventilation is provided, to reduce carbon monoxide poisoning hazards.
Never store a grill with freshly used coals indoors because charcoal produces fumes until it is extinguished.
Hardware and setup
A grilled meal can be luxurious, like the beef tenderloin dinners served to national heroes on the White House lawn, or as simple as can be. Burgers account for more than 80 percent of the food that Americans grill, according to the Hearth Patio and Barbecue Association, so most of us seem to prefer simple. That might also be why most Americans with grills use them year-round, and at least half of those people use them more than once a week. Regardless of whether grilling is a lifestyle or an occasional culinary flourish, every outdoor cook must start with the right space and the right tools. Here are steps for getting grill-ready from the HPBA. Elana Ashanti Jefferson
STEP 1
Whether you’re buying your first grill or looking to replace one, determine what type of grill best fits your needs. Gas grills are easy and convenient; most can be ready in 10 minutes. But some people swear charcoal produces better flavor. It’s ideal for searing, and can also be used for “low and slow” cooking. Wood pellets, available in a variety of aromas such as hickory, mesquite and oak, provide the energy source while infusing food with flavor. Electric grills are designed to produce constant heat and operate without an open flame. They can be great for apartment or condo dwellers and require no charcoal or propane.
STEP 2
Ask yourself these questions to create the perfect outdoor kitchen:
Where will I use my grill? Grills must be on solid, level ground. Never light a grill and then decide afterward to move it.
What features do I want? Grills today come with all sorts of interesting bells and whistles like side- burners, porcelain or cast- iron cooking grates, rotisserie burners, smoke burners and even enclosed tanks. Be sure to make a list of your must-have features before shopping.
What’s my style? Today’s grills are no longer just “basic black.”
What’s my budget? Basic backyard grills can sell for as little as $50; top-of-the- line gourmet grills can sell for $5,000 or more.
STEP 3
Follow these steps to set up your work space (from “Grilling Basics,” by Linda Johnson Larsen):
• Separate and designate space for cooked and uncooked food.
• Separate tongs and spatulas for cooked and uncooked food.
• Set out nonperishable condiments, spices, herbs and clean platters for cooked food.
• Have on hand heavy-duty foil, a sharp knife and a cutting board.
Storage tip: Some grills come with drawers and cabinets. Opt for one of these when storage space is a premium.
Grill Recipes
Southwestern Spice Rub M
Spice rubs are quick, easy combinations that, when left to sit on beef, pork, poultry or fish, pack a savory punch. There are infinite variations, but this all-purpose rub, from “Weber’s Big Book of Grilling,” is a good place to start.
Ingredients
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Directions
Combine ingredients. Press rub into both sides of meat and refrigerate 1 hour before grilling.
Weber’s Tangy Barbecue Sauce
Grill sauces and marinades are as personal as cologne or jewelry. And with each American dialect comes a different take on barbecue sauce, from North Carolina tang to Texas smoke. Plenty of them can be bought in a bottle. But what’s the fun in that? This basic sauce for ribs, chicken and beef should be brushed on during the last 20 minutes of grilling.
Ingredients
2 tablespoons unsalted butter
1/2 cup finely chopped celery
3 tablespoons finely chopped yellow onion
1 cup ketchup
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
freshly ground black pepper
Directions In a medium saucepan, over medium- high heat, melt the butter. Add celery and onion and cook for 2 to 3 minutes, stirring occasionally. Add remaining ingredients and whisk together. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Transfer to a bowl, cover and refrigerate until ready to use.
Fuel
Gas grills can be fueled using propane in a portable cylinder or natural gas that is delivered via underground pipes.
Charcoal briquettes are used by more than 50 percent of charcoal grillers. About a quarter use the instant-light variety, but some advise against these, saying they can alter the taste of your food.
Pellet grills using small wood pellets are becoming popular as gas prices increase. They’re energy-efficient and burn clean.
Natural wood smoke flavoring pellets are fun to experiment with. Some require pre-soaking; others don’t. Here’s some pairing advice:
• Hickory goes with pork, chicken, beef, wild game, cheeses.
• Pecan with pork, chicken, lamb, fish, cheeses.
• Mesquite with beef, most vegetables.
• Alder with salmon, swordfish, sturgeon.
• Oak with brisket.
• Maple with poultry, vegetables.
• Cherry with poultry, game birds, pork.
• Apple with most meats, especially ham.
• Peach or pear with poultry, game birds, pork.
• Wine-barrel chips with beef, turkey, chicken, cheeses.
• Seaweed is tangy, and needs to be washed and dried in the sun. It’s a natural for lobster, crab, shrimp, mussels and clams.
Sources: Hearth, Patio and Barbecue Association and “Weber’s Big Book of Grilling.”
