When using our charcoal grill the flare ups are minimal because we only turn the food once. When the lid is on tight flare ups don't happen. Most of the meats we cook are done 3-5 minutes per side so the cooking time is short.
05/19/2010 - 2:14pm
The best tip I can add is to smoke on the grill, not grill it. Cook it low and slow. Food tastes better, stays juicier, slows down the whole process. This allows time for more red wine, time for friends, friends, and a better general state of well-being.
05/19/2010 - 3:56pm
Best tip I can add is to smoke the food, not grill it. Use the grill, but cook low and slow. Brines and rubs are wonderful and necessary, but slow cooking makes the whole experience better. Lets you slow the whole process down, makes for better-tasting, juicier food, and a much better overall sense of well being. Also allows for more time for red wine, friends, and good conversation. Slower is better.
05/19/2010 - 4:00pm
Grill your broccoli! That's right. Fire up your charcoal grill. Buy a couple of disposable foil cake pans, and using a clean screwdriver, poke a few holes in the bottom and sides of the pans. Wash and dry pans. Spray LIBERALLY with olive oil from a misto, or with nonstick olive oil nonstick spray. Get enough fresh broccoli, trimmed into florets, to fill both pans without overcrowding. Cut florets small (bite-size). Peel and thinly slice one red onion, and one green and one red bell pepper. Slice about 1 cup mushrooms. Drizzle enough extra-virgin olive oil over veggies to thinly coat, sprinkle with coarse sea salt and cracked coarsely-ground pepper, toss again to coat. Distribute evenly into both pans, and while grill is still very hot, place pans directly over charcoal, close lid, and grill, turning occasionally, for about 20 minutes or until crispy-tender. Meat can be grilled alongside veggies, or veggies may be put into a 250 degree oven to keep warm while meat's grilling. Fabulous taste, low-fat, heart-healthy and easy cleanup and prep. For dessert, grill your fruit! Take fresh bite-size pieces of pineapple and banana, skewer them, alternating fruits on each skewer. Take 1/2 cup orange juice with 1/4 tsp. ground ginger and 1/4 tsp. cinnamon blended into it, and baste the fruits. Grill, turning often, and basting often, until fruit has grill marks and sugar has begun to carmelize fruits just slightly. Discard remaining basting liquid and serve fruit kebabs with ice-cold vanilla yogurt with a little cinnamon stirred in.