As the summer winds down, there may be time for one last cookout. So seize the day (and some metal tongs) and go enjoy that great sumer past time– grilling.
Although the two terms are used interchangeably, “grilling” is very different from “barbecuing”. Grilling involves high heat and flames, while barbecue is low and slow—using low heat and smoke to break down otherwise tough foods (ribs, brisket) over a period of hours. For the purposes of this article, let’s focus on the rapid cooking that is grilled food—burgers, hot dogs, chicken—those staples of the season that remind us of childhood.
First, there’s the matter of the grill itself. Grills are typically powered by either gas or charcoal. While charcoal offers considerable flavor, it also makes the heat level harder to manage. In both cases the cook must be aware of what areas of the cooking surface are hotter than others. Any grill needs to be preheated before the food meets the flame. In the case of gas, open the fuel tank valve (because you remembered to close it after your last grill session, right?) and ignite the main burner. Gas grill burners either run front-to-back or side-to-side. The main burner is usually in the middle, and once it is ignited, the other burners follow with the turn of a knob. Keep all burners turned up to the highest level for 7-10 minutes of preheating.
In the case of charcoal, the easiest way to get the fire going is with a chimney starter. Fill the top compartment with charcoal and crumple a few pieces of newspaper (not The Quad, obviously) in the bottom. Light the paper, and let the chimney burn for 10-15 minutes. When the briquettes glow, dump the charcoal into the bottom of your grill, making sure to spread it out as evenly as possible.
Next, pick your tools. There are a lot of grilling accessories out there, but I manage to get by with a large metal spatula and a pair of extra-long tongs. That is all you need.
Once the grill is hot, take the time to clean the leftover gunk off the grates. This is easiest after the preheating time, as now that undesirable stuff will be mostly burnt off. Take a steel-tined grill brush and scrape down the bars—the soot will come right off and burn instantly. Now it’s time to bring out the food.
For burgers, simpler is better—only add salt and pepper to your ground beef. First sprinkle ground black pepper into the beef before mixing it up and forming patties. The pepper would burn if it was on the outside. Top the formed patties with a sprinkling of kosher salt. The salt will dissolve and draw out moisture, creating a crust on the outside of the burgers. Make sure that the burgers (or any food) are close to room temperature, as it will ensure more even cooking.
Some people like to slit their hot dogs to allow the heat to get into the center, but I believe that hot dogs are thin enough to be heated through easily. When it comes to chicken or steak, a marinade is common. There are many different recipes, but it’s important to remember that most of the marinade will burn off quickly, so choose something that burns well. Sugary substances (honey, molasses) will caramelize on the grill, and acidic fluids (vinegar, wine) will reduce to a lovely glaze. Most herbs and spices will not be able to stand up to the high heat; add them to a separate sauce, or just sprinkle them on top of the finished dish.
Now for the actual process of cooking. Always take precautions against sticking (especially when using a sugary marinade). Dip a rag into some vegetable oil and wipe down the grates. Do not pour oil onto the grill unless you want to burn off an eyebrow. Now, add the food. When grilling, I usually start on higher heat and then wait to see if things need to be moved to a cooler area later. When cooking with charcoal, the grill will already have cooled down a bit from the time of ignition. If you notice your food burning on the outside before it is cooked on the inside, you’ll need to get creative. Turn off one or two burners, and allow your burgers (or chicken or steak) to sit over the off-burner until it’s finished. If things are still cooking too quickly, you can stack food on top of each other, insulating it in a big love-pile of goodness.When finished, cover the meat with foil and let it rest for about 5 minutes, longer if it is a larger piece of meat.
Finally, there’s dessert. Grill up slices of pineapple or peaches cut in half. It’s the best.
Make sure to turn off all the burners and close the gas tank (if using gas) or be sure to check the coals have burnt out (if using charcoal). Now to go grab a glass of lemonade, hop on a tire swing, and go frolic in that magical time of year that we call “Summer”.
