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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