Table of contents for Grilling in Grilling

ALL ABOUT GRILLS PORTABLE GRILLS, fitted with wheels, are moveable, but they are usually set up as a permanent or semi-permanent unit. Most modern portable grills use gas and most are fitted with hoods, allowing for covered and uncovered cooking. They are available with between two to eight burners (some with wok burners). Other gadgets available for these grills include interchangeable hotplates and grates, rotisseries, warming racks and a whole range of grilling cookware including roasting dishes with racks and large skewers. KETTLE GRILLS, such as the Weber, have domed lids and are meant to be used in the closed position, although they can be used for quick, uncovered grilling. They usually have temperature gauges and are portable. OPEN GRILLS, which are the grills you generally see at the park or…

BURGERS WITH EGGPLANT & HUMMUS PREP TIME 15 minutes COOK TIME 10 minutes SERVES 4 1 pound ground beef2 teaspoons ground cumin2 cloves garlic, crushed¼ cup finely chopped fresh cilantro4 baby eggplants, sliced thickly3 medium roma tomatoes, sliced thickly1 medium onion, sliced thinly8 slices sourdough bread½ cup hummus2 teaspoons lemon juice1 teaspoon olive oil4 ounces arugula, trimmed 1. Preheat grill for medium heat. Preheat a greased flat grill plate on the grill. 2. Combine beef, cumin, garlic and cilantro in a medium bowl; shape mixture into four patties. 3. Cook patties, eggplant, tomatoes and onion, in batches, on the grill plate until patties are cooked through and eggplant is tender.  4. Grill bread on same cleaned grill plate until browned on both sides. 5. Meanwhile, combine hummus, juice and oil…

ASIAN VEGETABLES PREP TIME 10 minutes COOK TIME 10 minutes SERVES 4 14 ounces baby bok choy, trimmed, halved lengthways2 tablespoons peanut oil6 ounces broccolini, halved4 ounces snow peas, trimmed7 ounces baby corn, halved lengthways2 tablespoons mirin (see tip on page 34)1 tablespoon oyster sauce1 tablespoon light soy sauce1 clove garlic, crushed1 teaspoon sugar½ teaspoon sesame oil 1. Prepare grill for medium heat. Grease and preheat a grill pan on the grill. 2. Boil, steam or microwave bok choy until wilted; drain. Brush with half the peanut oil; grill on the grill pan until tender. 3. Combine broccolini, peas and corn in a large bowl with remaining peanut oil; mix well. Grill vegetables, in batches, in the same grill pan until tender. 4. Combine mirin, sauces, garlic, sugar and sesame…

PREHEAT THE GRILL Set grill to the highest setting with the hood closed until it reaches the desired temperature. For direct cooking, heat the grill for about 6-7 minutes (or longer if using wood, briquettes or lump charcoal) and for indirect cooking, heat for about 3–4 minutes (or follow the manufacturer’s instructions). If the grill has been greased after the last use, there should be no need to grease the cooking surface, just lightly oil the foods to be cooked. TEST THE HEAT Make sure the grill is at the temperature required by the recipe before adding the food. A good heat test is to see how long you can hold your hand just above the surface of the grill. It is a very hot fire if you can hold…

PORK & PANCETTA KABOBS PREP TIME 15 minutes COOK TIME 15 minutes SERVES 4 8 stalks fresh rosemary1 ⅓ pounds pork tenderloin, cut into pieces8 slices pancetta (4 ounces), halved1 large red bell pepper, cut into 24 pieces⅓ cup olive oil1 clove garlic, crushed 1. Grease grill grate. Prepare grill for medium heat. 2. Remove leaves from the bottom two-thirds of each rosemary stalk; reserve 2 tablespoons leaves, chop finely. Sharpen trimmed ends of stalks to a point. 3. Wrap each piece of pork in one slice of the pancetta; thread with bell pepper pieces, alternately, onto stalks. 4. Brush kabobs with combined chopped rosemary, oil and garlic. Grill kabobs, brushing frequently with rosemary mixture, until no longer pink. PAPRIKA & CUMIN-SPICED PORK CHOPS WITH CARROT & OLIVE SALAD PREP…

When the weather starts to warm up, take dinner outside for a little open-air entertaining. Enjoy a casual cookout in the backyard with easy grilled beef, poultry, seafood and veggies (that all prep in 30 minutes or less!). For a touch of elegance, set the patio table with a spread of shared plates and cool drinks. Or if you’re in the mood, pack up your feast for a picnic. Whether you’re at home or out and about, it’s always a treat to relax, take in fresh air and enjoy great food.…

PIRI PIRI CHICKEN THIGHS PREP TIME 10 minutes COOK TIME 15 minutes SERVES 4 2 tablespoons olive oil1 tablespoon apple cider vinegar2 teaspoons brown sugar8 boneless skinless chicken thighs (4 ounces each) PIRI PIRI PASTE 4 fresh long red chiles, chopped coarsely1 teaspoon crushed red pepper flakes2 cloves garlic, quartered1 teaspoon sea salt 1. Grease the grill grate. Prepare grill for medium heat.  2. Make Piri Piri Paste. 3. Combine paste with oil, vinegar, sugar and chicken in a medium bowl. Rub over chicken.  4. Grill the chicken until no longer pink. 5. Serve chicken with lime, if desired. To make Piri Piri Paste: Using mortar and pestle, grind ingredients to form a paste. CHICKEN SKEWERS WITH SESAME DIPPING SAUCE PREP TIME 20 minutes COOK TIME 10 minutes SERVES 4…

SMOKED TROUT & POTATO SALAD PREP TIME 5 minutes COOK TIME 25 minutes SERVES 4 1 ½ pounds new potatoes, halved2 whole smoked trout (13 ounces each)2 tablespoons lemon juice1 tablespoon olive oil1 teaspoon Dijon mustard1 small red onion, sliced thinly2 green onions, sliced thinly2 tablespoons drained capers, rinsed1 tablespoon finely chopped fresh dill4 large iceberg lettuce leaves 1. Prepare grill for medium heat. Grease and preheat a grill pan on the grill. 2. Boil, steam or microwave potatoes until tender; drain. Grill potatoes on the grill pan until browned on both sides. 3. Meanwhile, discard skin and bones from fish; flake flesh into a large bowl. 4. Place juice, oil and mustard in screw-top jar; shake well.  5. Combine potatoes, dressing, onion, capers and dill in bowl with trout;…