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Grilling Vegetables – The Healthy Barbecue Option

Grilling vegetables is a healthy alternative to the recipes for the grill. Everybody enjoys a barbecue! There are few things better than being outdoors with family and friends, enjoying the warm weather, while a grill full of delicious food cooks in the background. A healthy, and often overlooked, cookout alternative is to try grilled vegetables along with, or instead of, more traditional barbecue options. It turns out that, when properly prepared, grilled vegetables can be among the tastiest things you or your family and guests have tasted. The best part is that preparing vegetables for grilling couldn’t be easier.

The first step in preparing grilled vegetables is learning which types of vegetables are best suited for the barbecue. While nearly every variety of vegetable is capable of being grilled, some are better than others. In general, larger vegetables cook evenly and are easier to manage on the grill than smaller vegetables. Also, sturdier vegetables tend to handle the grilling process better than their more fragile counterparts. This means, for example, that bell peppers are a perfect choice for the barbecue, while broccoli is not. Other good choices include onions, zucchini or summer squash, and corn on the cob. Don’t forget to experiment, however. Sometimes, more exotic, lesser known, vegetables are perfect candidates for the grill. Radicchio and endive are delicious when grilled, as is fennel. In each case, the bitterness found in the raw plant is tempered by exposure to the flames.

The next step in making grilled vegetables is proper preparation. Start by slicing the vegetables to provide maximum exposure to the heat from the grill. You first want to remove all end pieces, pulp and seeds and then halve or quarter the vegetable in question. A rule of thumb is larger, regular sized pieces work better than smaller, irregular sized pieces. In addition, some vegetables, onions and mushrooms in particular, benefit from the use of a skewer. Always use stainless steel skewers. They are reusable and easier to manage. Stay away from bamboo skewers which tend to burn. Once the vegetables have been cleaned and sliced, place them in a large bowl of cold water for 30 minutes or so. This allows them to soak up a bit of water which will help prevent burning once they are on the grill.

While the vegetables are soaking, fire up your grill. Vegetables grill best over medium heat, so the key here is to prevent the grill from getting too hot. If you can hold your hand several inches off the grill for for three or four seconds, you’ve got the temperature just right. Take your vegetables out of the water, pat them dry, give them a quick brush of olive oil and place them on the grill. Not all of the vegetables will cook at the same rate, so be prepared to take different vegetables off the fire at different times. You want to lightly char the vegetables, but not burn them. When the side of the vegetable closest to the fire has browned and is marked by the grill, it’s time to turn it over. Only turn the vegetables once. When the other side is also browned and marked by the grill, that vegetable is done and it’s time to take it off. Grilled vegetables taste best at or just above room temperature, so serving is easy. Simply place all the grilled vegetables in the same bowl or on the same plate and let them cool for ten or fifteen minutes.

Grilled vegetables are easy once you know the tricks. Remember, when you’re grilling vegetables, you’re grilling smart.

Grilling Steak – An Art Form Explained

Grilling steak has been a family favorite for the recipes for the grill. Barbecue season is here and it’s time to break out the grill and get cooking. Nothing says summer more than an outdoor barbecue and nothing is better on the barby than steak. Steak is perhaps the quintessential barbecue food. Anyone can grill a hot dog or a hamburger, but grilling steak to perfection over hot coals is an art. Unfortunately, it is an art form that few understand. This article aims to correct that culinary tragedy by making sure that the next time you’re grilling steak, you’re grilling it right.

The first step in properly grilling steak is choosing the right cut for your budget and taste. All steak is not created equal. The varying cuts differ not only in price but also in fat content, thickness and weight. A smaller, thinner cut with less fat marbling will cook more quickly to the desired degree of doneness than its larger, thicker, more marbled counterpart. Talk to a butcher about the differences in the different cuts of steak commonly available. Think about your own personal taste preferences and on how much you are willing to spend. The best steak starts with an informed product choice.

The next step in grilling steak is proper preparation. Ideally, you should be using a fresh piece of meat that isn’t frozen. Remove the steak from the refrigerator approximately 30 minutes prior to grilling. This allows the steak to reach room temperature which, in turn, insures even cooking. While the steak is warming, coat it with a rub of sea salt and freshly cracked pepper. Remember to apply the rub soon after the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill and the more that will remain on the steak.

While the steak is warming to room temperature, prepare your grill. If you are using charcoal (and you should be), make sure that you have enough coals to cover an area several inches larger than the piece of meat to be cooked. Nothing will ruin your steak more quickly than cooking it on a under-fired grill. Always use a hot grill when grilling steak. The grill will be ready to go when the coals have all ashed over and you can’t hold your hand an inch or two over the grill surface more than a second.

Next, place your steak on the center of your hot grill. Let the steak sit until the down side is gray and seared with grill marks. This will take anywhere from three to six minutes depending on the type of cut and its thickness. When the down side is gray and seared, turn the steak over and let it cook an additional three to six minutes. Again, the time will depend on cut and thickness. Turn the steak once and only once! Don’t fiddle around with it. Leave it be and let it cook. When the other side is gray and seared, check the steak for the correct level of “doneness” by making a small cut across the grain of the meat. Remember, you can always throw an undercooked steak back on the grill, but once a steak is overcooked, it’s ruined. If the steak is done, take it off the grill and let it sit for about five minutes before serving.

So that’s it. Remember these steps the next time you’re grilling steak and you are guaranteed to have the best steak you’ve ever had.

Grilling Ribs – The Secret to a Successful Barbecue

Grilling Ribs is a favorite to the recipes of the grill. Is there any one word in the culinary lexicon that evokes so much happiness, controversy and memories? In a lot of ways, ribs are barbecue. They are where barbecue began. (The word barbecue comes from the French phrase “barbe a queue”, meaning “whiskers to tail” and hearkens back to the days when a cook-out meant cooking a whole pig, including the ribs, outdoors over hot coals). They are, for many people, where barbecue ends. Depending on where you come from, ribs could be pork or beef or even mutton! They could also be finished with a vinegar based sauce or a tomato based sauce or even not sauced at all. However, no matter where you come from, one thing is sure – the best ribs are cooked low and slow. This means the meat was cooked for a long time at a lower temperature. In this article, you’re going to learn this “low and slow” method so that the next time you’re grilling ribs, you’re grilling them right.

The first step when grilling ribs is to decide what kind of ribs you want to grill. There are a lot of choices which range from the type of meat to the type of ribs. One way to simplify the process is to go with pork and to choose a cut know as the spareribs. Pork spareribs are meaty, tender and generally available. Because they tend to cook evenly when treated right, they are a good choice for the beginning outdoor chef. When you get your spareribs home, rinse them with cold water, pat them dry and season them to taste. This seasoning, also known as a “rub”, can be any combination of flavorings, herbs and spices you care to use. A good rub is key when grilling ribs. Simply sprinkle your seasonings onto the ribs and, using a good amount of pressure, “rub” them in.

The next step in grilling ribs is setting up the grill. If you’re using charcoal (and you should), you want to start with a moderate amount of coals placed to one side of the grill bottom. Next to the coals place a foil pan. When the coals have ashed over, put on the grill itself and place your ribs over the foil pan. Next to the ribs, place another foil pan full of water. Why do it this way? Putting the coals off to one side, as well as not putting the ribs over coals, slows down the cooking process by indirectly grilling the meat. The foil pan next to the coals catches any drippings from the ribs, keeping them off the coals and prevents the coals from flaring up. Finally, the water in the foil pan next to the ribs will evaporate in the heat of the grill. This steam will help to keep the ribs moist during the time they are on the barbecue. So that’s it. Cover the grill and sit back. Enjoy your favorite cold beverage. You are now the pit master and, as master of your own pit, it is your job to keep the grilling ribs “low and slow” by occasionally replenishing the coals or the water in the grill as needed.

The final step in grilling ribs is the finish or the sauce. The ribs will be done when the meat is separating from the bone. (If you’ve done everything right, this will be three to four hours after you first put the ribs on the grill.) Now all you have to do is decide on the finish. There are a lot of good commercially prepared barbecue sauces out there. Choose one that matches your taste and apply it to the ribs just prior to removing them from the grill. Don’t leave the finished ribs on the grill. The sugars in the sauce caramelize and burn very quickly and will make your hours of effort at the pit a waste.

Remember, low and slow is the only way to go when you’re grilling ribs.

Grilling Corn – Juicy, Sweet, A Real Treat!

Grilling corn is a real summer tradition for the recipes for the grill. Corn on the cob, piping hot off the grill and covered in butter and salt, is a part of our cultural heritage – as American as Mom’s apple pie on the Fourth of July. In fact, corn is more American than you may realize. Corn is only one of the two major domesticated food plants in the world that is native to the Americas (the potato is the other). Over 8,000 years ago the first corn was planted in what is now Mexico. Today, sweet corn is one of the worlds major crops and more corn is grown in the United States than in any other place on Earth. It’s no wonder that grilling corn is seen as a necessary part of any summer cook-out. The problem is that while a lot of corn is grilled, not a lot of corn is grilled well. The aim of this article is to remedy that fact and make sure that the next time you’re grilling corn, you’re grilling it right.

The first step in grilling corn is getting your hands on the best corn you can. Because the best materials guarantee the best results, you want to make sure that you start with the freshest, sweetest corn available. If you live in or near a rural area, get it straight from the farmer or a roadside stand. In more urban areas, look for farmer’s markets or produce stores. Like any other produce, corn is best straight off, in this case, the stalk. Never purchase corn that is already husked. The corn husk protects the corn and helps to retain the corn’s natural moisture. Pre-husked corn will always be an inferior product when compared to corn still in the husk. Finally, when you have found the freshest corn, look for the best ears available. Pull back the the top of the husk and take a look at the corn itself. A good ear of corn will have large, even, milky colored kernels all around the cob.

The next step in grilling corn is preparing the corn for the grill and your grill for the corn. Preparing the corn is easy. Fill a large bowl or small bucket with fresh cold water and immerse the corn, husk and all, in the water. Let the corn soak for about 15 or 20 minutes. Letting the corn soak in water allows the husk to absorb additional water. This water will helps properly cook the corn once it’s on the grill. While the corn is soaking, start your grill. Corn, like any vegetable, cooks best over medium heat. So, you want your grill to be hot, but not too hot. If you can hold your hand a few inches over the grill for three or four seconds, you’ve got the heat about right. When the grill is ready, remove the corn from the water and place it, husk and all, on the grill. Why leave on the husk? Remember, the husk is nature’s way of protecting the corn from damage. It provides the same protection on the grill, letting the corn cook and steam while preventing the cob from drying out and burning. Let the corn cook for about 15 minutes, turning whenever the husk starts to char. Once the husk is thoroughly charred, the corn is done. Remove it from the grill, let it cool, peel back the husk and serve it with butter and salt.

That’s all there is to it! Grilling corn is a snap once you know how to grill it right.

Grilling Chicken – Barbecue The Best Bird!

Grilling Chicken is a great choice for the recipes for the grill. The one sure sign that the weather is getting warmer and that summer is around the corner is the sight and smell of barbecued food. You can be sure on the first nice day of spring the local store will see a run on charcoal briquettes, the guy next door will be cleaning off his grill and the whole neighborhood will be filled with the delectable smell of barbecue. One of the perennial favorites for barbecue cooking is chicken and why not? Grilling chicken is easy, it’s versatile and it’s good for you to boot!

When grilling chicken, the first thing to remember is food safety. Raw chicken can contain many food pathogens that can make you and your family very sick, so it’s important to follow a few simple rules.

1. Clean and prepare the chicken on a single washable surface.

2. Always thoroughly clean this surface after the prep work is done.

3. Remember to wash your hands and any utensils used on the chicken before you move on to prepare any other food items.

4. Being careful and taking the time to follow these simple rules will guarantee that your barbecue guests will remain healthy and happy, and that you’ll be grilling chicken for a long time to come!

One of the great advantages of grilling chicken is its versatility. There are literally dozens of ways to prepare chicken for the grill. The key word here is preparation, because chicken marinates so easily, so wonderfully and in so many ways. One of the simplest marinades for chicken is olive oil, vinegar and garlic. Simply place cut up chicken pieces in a large Ziploc bag, add one cup of good quality olive oil, an eighth of a cup of vinegar and four or five cloves of garlic. Next, seal the bag and vigorously shake all the ingredients together. Finally, place the bag in the refrigerator for a minimum of three hours or, preferably, overnight. The chicken you grill the next day will be moist and flavorful – the best you’ve ever had!

Another way of grilling chicken is the beer can method. Beer can chicken? Definitely! You take a whole fryer chicken and wash it inside and out with cold water. Pat the chicken dry and season it to taste, again inside and out. (Rosemary and lemon pepper are a particularly great combo.) Next, take an empty beer can that has been thoroughly washed out and place the can inside the body cavity of the chicken. (Don’t worry if it’s not a perfect fit.) Place the beer can chicken over a moderately hot fire and grill for approximately 40 minutes, occasionally turning, until done. (You may find that this is the perfect time to empty another beer can or two in preparation for your next barbecue.) Take the chicken off the grill and serve promptly. (Remember to remove the beer can from the body cavity first!) It’s guaranteed this will be the juiciest, moistest bird you have ever enjoyed.

So, this barbecue season when you fire up the old grill remember that when you’re grilling chicken you’re grilling right.

Grilled Fish – The Smart Barbecue Choice

Grilled Fish is the best match for the recipes for the grill. Surprised? Most people are. Fish is not the first thing that comes to mind when you think about cooking out. That’s a mistake! Grilled fish is easy, quick, and results in probably the tastiest thing you’ve ever had barbecued. The problem lies in the fact that a lot of people consider fish a delicate meat and consider their barbecue as something less than delicate. The fact is that no other food benefits from the hot and fast properties of the backyard grill than fish. When it comes to cooking, grilled fish really is a “quickie”.

A good place to start with grilled fish is understanding the different types of fish to grill. There are a large range of fish on the market, both fresh caught and commercially raised. In general, the best choice for grilling is either a whole fish or a fish that is available in a steak cut. (Fillets will work as well, but need to be grilled in foil or in a basket since their thinner size makes them prone to flaking and breaking on a grill.)  Steak cuts offer the advantage of convenience, but nothing beats the presentation of a whole grilled fish. Some widely available types of fish that make excellent candidates for the grill include tuna, salmon, swordfish, monk fish,  and mahi-mahi.

When grilling fish, preparation is everything. First, if you’ve purchased the fish frozen, make sure it is completely thawed before grilling. Once the fish is thawed, or if you’ve purchased fresh, rinse the fish in cold water and pat dry. If you’re grilling a steak cut, season the fish with some salt and pepper and lightly rub each side in olive oil. If you’re grilling a whole fish, rinse, pat dry and season the body cavity or, alternatively, stuff the cavity with herbs and citrus fruit. (Orange slices and fresh ginger make an excellent choice.)

The next step to grilled fish is to make sure your barbecue grill is as hot as can be. This is not the time to stint on coals. You know the fire you made the last time you burned the food? That’s the fire to make this time. Once the fire is good and hot, put the grill in place and quickly coat the surface with some olive oil. (Oiling both the fish and the grill prior to cooking insures the fish won’t stick while cooking.)

If you’re cooking fish steaks, place them on the fire and turn them once the edges of the steak become opaque. This will take two or three minutes at most, depending on the thickness of the steak. As with most grilled food, only turn the fish once. Once the other side of the fish is also opaque and the meat is flaking, remove the fish from the heat, hit it with a squirt of fresh lemon juice and serve. When cooking grilled fish, the entire cooking time should be no more than five or six minutes.

If you’re grilling a smaller whole fish, say under three pounds, the cooking time is very similar to that of a fish steak. Place the fish on the grill for approximately two to three minutes per side and until the flesh in the body cavity is opaque and flaking. A whole fish larger than three pounds should be grilled on a slightly cooler fire for about 20 minutes per side and again until the meat is opaque and flaking. You serve whole fish the same way as a steak cut – fresh off the grill and with plenty of fresh lemon.

So get smart. Grilled fish is easy, quick and it should be a part of your next cook-out!