June 27 • 2019 25
jn

grilling out

Recipes and tips to make your July 4th 
barbecue easy and delicious.

ANNABEL COHEN CONTRIBUTING WRITER | PHOTOGRAPHY BY DERRICK MARTINEZ

G

rilling is one of summer’
s greatest cooking 
pleasures — and it doesn’
t mess up the kitch-
en. Even though it seems colder in Michigan 
more than it’
s warm, you can grill year-round, as I 
do. And foods are truly more appetizing when they’
re 
charred a bit, don’
t you think?
Yet it can be a little intimidating. Fire is harder to 
control than, say, a stove or oven, but the benefits are 
worth it. Seared foods, grill marks and just being out-
doors are the best. And these days, let’
s face it, grills 
(especially gas grills) can be so fancy that you have 
complete control over fire. Plus, with all the fancy 
accessories (meat thermometer, grill basket, fish bas-
kets, etc.), your meat need never overcook, your fish 
will stay together, and asparagus need never meet a 
fiery death falling through the grate. 
If there’
s one thing you take away from this intro 
to grilling, please let it be this: When your protein 
(everything but fish) is cooked, let it rest for a bit 
before cutting into it. Though you may feel the urge 
to go from grill to mouth, allow proteins to sit about 
5-10 minutes before cutting so you don’
t lose all the 
juices. 

Now, get grilling!

START WITH A CLEAN, 
HOT GRILL
• Clean grates will create clean grill 
marks and prevent the sticking caused 
by dirty grates. Once hot, use a metal 
grill brush to give the grate a few 
once-overs. 
• Preheat your grill for 15 to 30 min-
utes (if using a gas grill). If using char-
coal, wait until coals are covered in 
ash.
• Then know what hot is: 450°F 
is high. More than 325°F. is medi-
um-high. Under 325°F is low heat. 

GET IN THE ZONE! 
• Direct heat means heat directing 
under whatever you are grilling. High 
or medium-high is great for fast-cook-
ing burgers and hot dogs, searing 
meats and for foods like vegetables or 
seafood.
• Indirect heat means a “cold spot,” 
an area next to the hot part of the 
grill (turn off a burner or two). Indirect 
heat means close the grill to create 
an “oven effect.” This allows long, 
slow-cooking of foods that would burn 
on the outside and be raw on the 
inside if cooked too quickly — think 
roast. 
• If foods cook too fast at first, place 
them in a cooler “zone” to allow the 
inside to cook without burning the 
outside. 

DON’
T FLIP OUT! 

Once you’
ve placed food on the hot 
grill, don’
t try to flip it over too soon. 
All foods need “sear” on the cooking 
side so the proteins firm up. If you try 
too early, some of the food will stick 
to the grill. If it doesn’
t lift easily, let the 
food cook a little longer.

continued on page 26

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