Grilling at home can be done on something as simple as a grate supported by a couple of cinderblocks or on an expensive rig with bells and whistles, or on anything in between. If you’re new to grilling, the first decision is whether you want to cook on a charcoal grill or a propane grill. Simple charcoal grills can be purchased inexpensively; ones fueled by bottled propane are more expensive. Some prefer charcoal for the flavor smoke imparts to food, while others like propane for its simplicity of use.
Pork & Pineapple Shish Kabobs
1½ pounds lean pork
Tajin seasoning
1 pineapple
lime wedges
Cut pork into 1-inch cubes and season with Tajin seasoning. Prepare pineapple by removing outer rind and core. Slice about 1 inch thick, then cut into cubes the same size as pork. Season with Tajin seasoning. Alternate pork and pineapple on skewers.
Preheat gas grill or light charcoal. If using charcoal, wait until you have a good bed of glowing embers. Oil grate. Grill, turning occasionally, until pork is browned and cooked through and pineapple has begun to caramelize. Serve with lime wedges. Makes 4 servings.
Tajin seasoning is made with chili peppers, sea salt and dehydrated lime juice. It is a versatile product that can be used on a wide variety of ingredients and is especially good on fruit.
Eggplant with garlic and oregano
¼ cup extra virgin olive oil
1 clove garlic, minced
½ teaspoon dried oregano leaves
½ teaspoon smoked paprika
1 large purple eggplant
(about 1-1½ pounds)
coarse salt and freshly
ground black pepper to taste
Preheat gas grill or light charcoal.
Combine olive oil, garlic, oregano and smoked paprika in a small bowl. Slice eggplant into rounds about ½-inch thick. Brush both sides of eggplant with the oil. Season with coarse salt and freshly ground black pepper.
Preheat gas grill or light charcoal. If using charcoal, wait until you have a good bed of glowing coals. Oil grate. Grill eggplant until browned on one side, turn and grill the other side. Makes 4 servings.
Eggplant is meaty and substantial and can be the centerpiece of a vegetarian meal or served as an accompaniment.
If there’s room on your grill, it’s helpful to have two zones, one hotter than the other. If you’re using a propane grill, simply set one burner higher than the other. If you’re using charcoal, distribute more charcoal to one side. With two zones, you can move food from one to the other, as need be. It’s also helpful for dealing with flare-ups.
Catfish With Pico de Gallo
4 catfish filets
1 tablespoon extra virgin olive oil
coarse salt and freshly ground
black pepper to taste
Pico de Gallo
½ cup diced tomato
½ cup diced onion
1 jalapeño pepper, diced, or to taste
¼ cup chopped cilantro
2 teaspoons freshly squeezed
lime juice
coarse salt to taste
Preheat gas grill or light charcoal. If using charcoal, wait until you have a good bed of glowing coals. Oil grate or basket. Rub filets with olive oil and season with salt and pepper. Grill, turning once, until flesh flakes easily. Divide filets among serving plates and top with pico de gallo. Makes 4 servings.
Pico de Gallo
Combine all ingredients and let flavors meld for 30 minutes before using. Makes about 1½ cups.
It’s easier to grill fish if you use a grill basket specifically designed for the task. Instead of turning the fish, you turn the basket.
Charcoal 101
If you opt for a charcoal grill, that is only the first decision you have to make. There are different types of charcoal; the two primary ones are lump and briquettes.
Lump charcoal consists of different sized pieces of pure charcoal, which is created by burning wood in the absence of oxygen.
Briquettes are uniform sized pieces that are produced by fusing together bits of charcoal and other ingredients.
Charcoal needs some help in order to light. Squirting the charcoal with lighter fluid is one way, but a better method is to use a “chimney,” a specially made device that is simplicity itself. Fill the top of the cylinder with charcoal, stuff newspaper in the bottom section, place it in the grill and light the newspaper. When the charcoal is covered with ash, dump the charcoal and you’re in business.
Marinated Chicken Wings
12 chicken wings
¼ cup soy sauce
2 tablespoons cane syrup
1 tablespoon cane vinegar
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground
black pepper
1 clove garlic, minced
Using a knife or cleaver, remove the first joint (the tip) of wings and reserve for another use. Make a few cuts in each wing and place chicken wings in a non-reactive flat dish or pan. Combine remaining ingredients in a bowl and whisk to combine. Pour marinade over wings and turn wings to coat thoroughly. Cover and marinate for about 30 minutes. Turn wings and marinate for another 30 minutes. Reserve marinade.
Preheat gas grill or light charcoal. If using charcoal, wait until you have a good bed of glowing coals. Oil grate. Grill chicken wings, turning occasionally and basting with marinade, until cooked through. Check for doneness by making a cut in the thickest part of the wing. Makes 4 servings as an appetizer.
The first joint of a chicken wing (the tip) is mostly bone, cartilage and skin. Remove it and save for another use, such as making stock. Without the tip, the chicken wing will lie flat and cook more evenly.
Grilled Hearts of Romaine
4 hearts of romaine lettuce
¼ cup extra virgin olive oil
coarse salt and freshly
ground black pepper
to taste
lemon wedges
Brush lettuce generously with olive oil. Preheat gas grill or light charcoal. If using charcoal, wait until you have a good bed of glowing coals. Oil grate. Grill lettuce, turning frequently, until it softens and begins to char. Remove lettuce and season with salt and pepper. Serve with lemon wedges. Makes 4 servings.
The idea of grilling lettuce may seem counter intuitive, but once you’ve tasted it, you’ll become a fan. Grilled lettuce is a good accompaniment to meat, poultry or seafood. Not surprisingly, it cooks very quickly. Don’t take your eyes off it.
Shrimp in the Shell
2 pounds large shrimp
in the shell
½ cup extra virgin olive oil
¼ cup lemon juice
2 tablespoons smoked paprika
2 tablespoons Cajun/Creole
seasoning
2 teaspoons freshly ground
black pepper
8 cloves garlic, minced
Place shrimp in a non-reactive flat dish or pan. Place remaining ingredients in a small mixing bowl and whisk to combine. Add contents of mixing bowl to shrimp and toss gently to coat shrimp. Set aside for an hour or two, turning occasionally.
Preheat gas grill or light charcoal. If using charcoal, wait until you have a good bed of glowing coals. Oil grate. Grill over hot fire, turning once, until shrimp are cooked through. Makes 4 servings.
Shrimp are easier to eat if they’re shelled prior to cooking, but leaving the shell on improves the flavor, in my estimation. If you’re fortunate enough to have fresh heads-on shrimp, grill them whole for even more flavor. In that case, plan on double the amount of shrimp.
It’s just about impossible to give cooking times for grilling, because the heat of the fire can vary so much. An instant read thermometer is useful when cooking meat and poultry, but as you gain experience, knowing when the food is ready will become second nature.
