What is the foundation of grilling?

The high heat – direct and indirect. With grilling you will be using direct heat (from the burners or charcoal) & indirect heat (the heat that fills the grill when the lid is closed). The art of grilling is knowing when to turn.

According to grilling guru Bobby Flay, “use high heat--and patience--to prevent food from sticking to the grill." A lot of guys think that grilling means turning everything 40 times," says Flay. "I use really high heat, turn it once and let a nice crust form. It sears in the flavor and keeps food from sticking." Repeated turning cools the meat so that it steams instead of searing .”

For thick cuts you will need to create two zones on the grill for direct & indirect heat. Sear the meat using direct heat with the cover open. After the meat is seared on both sides, to finish cooking – move it to the second zone the indirect heat. With the cover closed the heat from the direct zone will work to finish the cooking and your meat will stay moist.

Some additional tips:

1. Preheat your grill 15 minutes prior to cooking to ensure it reaches the right temperature (this also kills any bacteria). A properly heated grill will sear foods on contact, keeps the inside moist & help prevent foods from sticking
2. Always keep your grill clean. It is easier to clean the grill when it is hot, use a wire brush with a long handle.
3. Trim excess fat. Flare-ups are caused by too much fat and too much heat.
4. Use oil or cooking spray on your cooking grate. Spray the grill prior to lighting it!
5. Do not add sugary or oily sauces or marinades to meat on the grill. This will cause your meats to burn. Spice up your foods before you grill - add condiments, sauces, salsas after the foods come off the grill. Marinating will not only give the food flavor; it also inhibits potentially carcinogenic HCAs (heterocyclic amines). Marinating can reduce HCA formation by as much as 92 –99%, according to the American Institute for Cancer Research,
6. As per Bobby Flay: Do not cut into the meat to test if it is done – this will cause the juices to run out. As meat cooks it will become firmer – poke at it with your fingers, a rare steak will feel squishy, a medium will be springy and the well done steak will be taut. He also suggest: a good pair of kitchen tongs, adequate work space & good quality brushes (he buys paint brushes at the hardware store).
7. Let steaks, chops, and chicken rest for 10 minutes before serving. Fish should be served immediately.

 

Now that you have the grilling basics, let cover a few dishes that will add drama to the grill:

1. Grilling Pizza
For delicious pizza and a dish that will truly impress – grilling pizza is the way to go. The heat of the open fire best replicates a commercial-grade (or wood-fired brick) oven. Grilling pizza will result in the closest crust to a pizzeria pie - producing a beautiful crisp, lightly smoked crust. Grilling pizza is not hard at all. Once you master technique of transferring the dough to the grill and watching the dough carefully to make certain it doesn’t burn – this will become the only way you will want to make pizza at home. Your first pizza may not be perfect but it is fun and it will still taste good!

Tools:
A clean grill with a cover, a peel (or a flat pizza pan/flat cookie sheet and 2 large spatulas will do). Pot holders, workspace near grill.

Set up 2 zones on your grill – one side direct heat, the other side indirect heat (no fire)

Instructions:
Heat the grill. Pizza cooks best on a hot fire. Make sure you allow the grill enough time to heat up.

Prepare topping. Make sure all topping pieces are thin strips of cooked meats, shrimp, vegetables & cheeses. Have all toppings in bowls ready to top including a bowl for olive oil (put bowls on a tray) – place next to grill.

Roll out the dough to your desired thickness. (the first time you may want to cut the dough in half and work with 2 smaller pizzas – they will be easier to manage.) Make you own dough or Most supermarkets sell pizza dough – the whole wheat makes a delicious pie. Many pizzerias will sell their dough as well.

Slide a well-floured (or use cornmeal) peel underneath the dough (or transfer to flat pizza pan/cookie sheet). Place the dough on the heat.

Watch the dough carefully - it may cook rather quickly. Slide the peel (or spatula) underneath to loosen the dough and to check for doneness. The dough may start to bubble at this point. "Pop" the bubbles with a fork or the edge of the spatula. Don't be alarmed at grill marks on the dough but do not burn! The dough should be firm, just starting to turn color.

Using your peel (or spatulas) remove the dough from the grill and flip it the indirect heat side of the grill, cooked side up.

Brush the top of the dough with olive oil (it will be quite hot, so be careful.) Add your favorite toppings. Do not go overload the pie with toppings!

Cover the grill and let cook – checking often. If the toppings are done and the bottom crust has not crisped to your likening - slide the pizza back over to the direct heat side – again watch carefully. Shouldn’t take more than a minute. The pizza is done! Transfer to cutting board – let cool a bit and serve.

 

2. Paella on the Grill! A party in itself...

Grilled Paella
Recipe courtesy Emeril Lagasse, 2007

1/2 cup olive oil, divided
16 chicken thighs
3 tablespoons Essence
2 1/2 teaspoons salt, divided
2 pounds chorizo sausage, diced into 1/4 half moons
1 medium onion, chopped
2 cups small diced red bell peppers
2 cups small diced green bell peppers
4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
4 cups medium-grain rice
2 pounds jumbo shrimp (shell on, backs split)
1 pound mussels
10 ounces or 2 1/3 cups frozen green peas, thawed

Directions:
Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil. Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt. Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side. Remove the chicken from the pan and set aside. Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes. Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes. Add the garlic and saffron to the pan and return the chicken to the pan as well. Pour the stock in the pan and bring to a boil. Reduce the heat to medium and cook the chicken for 10 minutes. Add the rice to the pan and carefully stir to incorporate. Continue to cook the rice for 15 minutes. Season the shrimp with the remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice. Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes. Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more. Serve while hot.

3. Grilled Whole Fish Basics

Fish must be gutted and scaled & dried.

Oil the grill, heat to medium/high heat.

Brush olive oil onto both side of the fish, season. Fill the cavity with herbs lemon or orange slices, place on the grill.

Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with more olive oil or a Vinaigrette.

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