The afternoon sun pounding down your back, smells of fresh cut grass and charred meats in the air, a cold beer in one hand and a spatula in the other. At last . . . summer grilling season has arrived. I’m convinced that one of life’s most primal experiences is standing over raw meat and an open flame.
In my family, when it comes to cooking, mom has always been somewhat of a miracle worker. Her ‘kitchen space’ is her own world, and if you have any hope in getting one of her famous meals, you’d best stay out of her kitchen. The grill, however, is always dad’s domain. Rain or shine, dad tends the flames. As men, it’s in our nature to take charge of the fire.
Let’s get one thing clear. There is a fine line between grilling and BBQ’ing. As a Southerner, I fall into a pretty passionate culture regarding these two distinctions. For those raised in the South, grilling out typically refers to cooking items over direct heat on a grill, ex. grilled steaks, chicken, hamburgers, etc. BBQ is a whole different ballgame. It’s a lifestyle of love, patience, smoke, and mystery. Ask ten men on how to smoke a pork shoulder and you are likely to get ten independent, and fiercely debated, methods. With that said, I’m not here to cause friction.
Instead, I’d like to let you in on a little known fact regarding grilling. Most of you are probably not grilling enough. There, I said it.
Your grill is truly the beast of all your culinary appliances. With the proper technique and know-how, you can utilize your grill as a stove, broiler, oven, and smoker; all-in-one. By harnessing all of the grill’s power, you are able to expand well beyond foods typically considered traditional for the grill. In other words, it’s time to get creative and think outside the burger box.
I’ve outlined a great summer meal that ups the ante on traditional cookout fare. Anybody can grill a hamburger or a hot dog. Stand out amongst the crowd by offering up these items the next time you entertain. Your guests will be impressed that you had them over.
Get outside, tend the flames, crack open a cold beer, and get to work!
Definitions and Methods
In order to maximize your results, it’s good to understand a few basic terms and methods. Most grilling recipes will always state whether items should be cooked over direct or indirect heat. Whether you are using gas or charcoal, it’s a good idea to set up different “hot points” over the grate. Essentially, you will want to maximize your grilling space based on the items you are cooking. If you are cooking several steaks, you will want the entire surface to be scorching hot. However, if you are also going to be preparing some grilled vegetables, you will want part of the grill devoted to lower heat. As most gas-burning grills contain separate burners, this is fairly easy to control. When working with charcoal, however, you will want to create piles of different height and density to get varying temperature zones. Formal definitions and setups follow for getting the most out of your grill.
- Direct Heat – to cook by direct exposure to the heat source
- In-Direct Heat – to cook by offsetting the heat source from the food
- Stovetop – place a sauté pan or skillet directly on the grate over direct heat
- Broiler – place items on the grate over direct heat
- Oven – place items over indirect heat with the lid closed
- Smoker – place items over indirect heat with the lid closed. Soaked wood chips can be used on the coals to enhance smoke flavor.
The Meal
Grilled Caesar Salad – Be adventurous and give the homemade dressing a try. If you are cramped for time, this whole salad can be simplified with store-bought croutons and dressing. Grilling the hearts of romaine lettuce will create a nice smoky flavor, while also creating a warm contrast to the cool, crisp layers of the rest of the salad.
Dressing
- 2 Cloves Garlic, minced fine
- 2 Anchovy Filets, minced fine
- ¼ Teaspoon Kosher Salt
- 1 Egg
- 1 Lemon, juiced
- 1 Teaspoon Balsamic Vinegar
- ¼ Cup Finely Grated Parmigiano Reggiano Cheese
- ½ Teaspoon Fresh Cracked Pepper
- ¼ Cup Extra Virgin Olive Oil
On a cutting board, combine the minced garlic, anchovies, and kosher salt. Using a chef’s knife, work ingredients into a paste on the board. Combine paste, egg, lemon juice, and balsamic vinegar into a large mixing bowl or food processor and mix vigorously for at least one minute, until mixture is smooth and almost beige in color. Add cheese and pepper and mix for another 30 seconds. Continue to whisk/mix vigorously and slowly stream in olive oil at the same time, to combine, or emulsify. Serve, or keep the dressing in the refrigerator until ready, up to 2 days.
Salad
- ½ Small French Baguette, cut into bite sized cubes
- 4 Tablespoons Extra Virgin Olive Oil
- Kosher Salt
- Fresh Cracked Pepper
- 1 Heart of Romaine Lettuce, sliced lengthwise
- 2 oz Shaved Parmigiano Reggiano Cheese
Directions: Preheat grill over medium high. In a sauté pan, lay out the French bread cubes in a single layer. Drizzle with olive oil and season with salt and pepper to taste. Toss the bread cubes to coat evenly with the oil and place over direct heat on the grill. Sauté croutons 5–7 minutes, shaking on occasion, until cubes are crisp and browned. Set croutons aside and allow to cool. Next, add the hearts of romaine, cut side down and grill for 45–90 seconds, or until nice grill marks appear. Immediately remove from grill and place each half on a serving plate, grilled side facing up. Top with croutons, cheese, and dressing. Serve immediately.
June 5, 2010
