Grilling 101
Several friends and neighbors have asked me lately how to grill, or seem incredibly impressed that I do it so often (at least 4 times a week). I only learned how to grill two summers ago, and wanted to share some of the basics I learned along the way since it's actually really easy, means I don't have to heat up my apartment in summer, saves me from doing some dishes (HUGE plus, right there), and apparently it impresses a lot of people :-) I shared more details on my blog but I included the basics below.
I’m lucky enough that I can use a charcoal grill on my porch, so that’s what I’ll speak to. I have a little Lodge cast iron grill that’s just the right size for me and a few friends, and I’ve never found anything I haven’t been able to cook on it yet. The supplies I use regularly are:
Put lighter cubes down and pile charcoal around them, light the cubes with one of the long matches and let it burn for about 15-20 minutes until the briquettes are mostly covered with ash. My grill doesn’t have a lid, so I keep an eye on it either through my screen door or out my kitchen window.
Once the briquettes are ready, spread them over the bottom grate of the grill with the tongs and put the top grate on the grill over the hot coals. Let it heat up while you finish preparing whatever you plan to grill. For most things, like the zucchini above but also any meat or seafood, lightly brush them with olive or canola oil and salt (my favorite is large-flaked sea salt), and place them on the hot grill. Most vegetables only take a few seconds on either side, they should still have a bit of crunch in the center. You can adjust the heat by opening or closing the vent on the grill, create direct or indirect cooking spots by moving the charcoal around, lay foil over the grate to create a “pan” (bacon cooked this way? you wouldn’t even believe)…the choices at this point are pretty endless.
And that’s it! The basics of grilling, as I wish I had known them when I started. I hope this is useful for anyone who’s interested in grilling, it is really a fantastic and fun way to cook.
I hope everyone has some fun grilling plans for tomorrow--ribs are on the agenda for me, how about you?
I’m lucky enough that I can use a charcoal grill on my porch, so that’s what I’ll speak to. I have a little Lodge cast iron grill that’s just the right size for me and a few friends, and I’ve never found anything I haven’t been able to cook on it yet. The supplies I use regularly are:
- lighter cubes (more controllable and less smelly than lighter fluid)
- long and short matches
- charcoal, lump hardwood or briquettes (I prefer 100% hardwood briquettes--easier to manage, more uniform heating, less waste)
- two sets of tongs: one extra long for moving charcoal, one medium length for the food
- heat-proof gloves for moving grates or coals
- a fire extinguisher (never needed it, but it’s a MUST)
Put lighter cubes down and pile charcoal around them, light the cubes with one of the long matches and let it burn for about 15-20 minutes until the briquettes are mostly covered with ash. My grill doesn’t have a lid, so I keep an eye on it either through my screen door or out my kitchen window.
Once the briquettes are ready, spread them over the bottom grate of the grill with the tongs and put the top grate on the grill over the hot coals. Let it heat up while you finish preparing whatever you plan to grill. For most things, like the zucchini above but also any meat or seafood, lightly brush them with olive or canola oil and salt (my favorite is large-flaked sea salt), and place them on the hot grill. Most vegetables only take a few seconds on either side, they should still have a bit of crunch in the center. You can adjust the heat by opening or closing the vent on the grill, create direct or indirect cooking spots by moving the charcoal around, lay foil over the grate to create a “pan” (bacon cooked this way? you wouldn’t even believe)…the choices at this point are pretty endless.
And that’s it! The basics of grilling, as I wish I had known them when I started. I hope this is useful for anyone who’s interested in grilling, it is really a fantastic and fun way to cook.
I hope everyone has some fun grilling plans for tomorrow--ribs are on the agenda for me, how about you?