by Julianna Leber
The Heat Is On
As the summer heat wears on and more living is done outside, the ancient necessity of cooking over open fire becomes the modern summer grill, and used as the focal point of family gatherings, neighborhood picnics, and even intimate dinners. This simple piece of yard equipment has been stored over the winter, with the gas and the summer laid to rest with it.
The grilling menu can be as varied as the cook desires. However, the menu mostly starts with burgers and dogs. Everyone has their preference as to the doneness of the hotdogs, some like them hot with minimal grill marks, others like them black & blistered. The same goes for hamburgers and the desired toppings. However, while the grill is still hot and the smoky flavors are there to permeate the food, check out the produce isle for other menu additions and experiment. Anything can be cooked on the varying temps of the fire.
There are many cooks out there, some professional and some in their own backyard who see the grill as the stove top to the outdoor kitchen and, after taking the time to learn the heat ranges, make full meals on the grill. The center of the grill, whether propane or charcoal, has the hottest heat, while the sides and the top grill shelves (with propane) have lower temps. After the victory of perfectly done hot dogs, hamburgers, and the occasional chicken breast, it is time for the other courses.
The very first thing to do is when preparing the food is to either have large, firm and uniformly cut pieces to place directly on the grill, or for smaller pieces to use a grill basket. These baskets are found in any specialty food shops and house wares stores. Next up is a good marinade. Most of the time the marinade would consist of an acid, such as apple cider vinegar or for seafood, lime or lemon juice, a high smoke point oil like vegetable or grapeseed. Extra virgin olive oil can also be used. However, do not brush the grill with oil, only the food.
To finish the marinade, add salt, pepper, and spices. For a heartier sauce, ketchup, molasses, smoke flavoring and/or whatever else tastes good can be used. A concern has been raised in the past few years about grilling and different chemical reactions in the meat. By marinating, the risk is reduced because the fire caramelizes the marinade, rather than having direct fire on the meat. This though is a study and science goes on.
Finally, with a hot grill, place your food in the appropriate heat zones. Watch it closely, especially if there are quicker cooking foods like vegetables on the hot spots and if the lid is closed.
If thinking about heating up the kitchen during the hottest days of summer triggers hot flashes from the stove and then a complete lack of desire to cook, use the great outdoors method instead. By employing the props of backyard cooking to provide a festive, seasonal meal, dinnertime is once again a simple, relaxing experience.
I have a few easy recipes I used for the grill. The first is an ‘inside-out’ cheeseburger. The cheese is inside the burger and melts to a gooey perfection. The second is a potato salad with roasted red peppers and green onion. For dessert is grilled pineapple with tequila-brown sugar sauce.
Inside-Out Cheeseburgers
Serves 4
1-1/2 - 2 lbs. ground beef
1 C. shredded cheese (I used Irish cheddar)
1/2 C. BBQ sauce
Salt and pepper
4 hamburger rolls
Put meat into bowl. Add BBQ sauce and gently mix. Divide meat into 8 patties. Place a small amount of cheese in the middle of four of the patties. Place other four patties on top of the cheese and press to seal. Salt and pepper both sides of the burgers and cook on grill to desired preference. Top with grilled rolls.
Potato Salad with Roasted Red Peppers and Green Onion
Serves 4
1 lb. potatoes, scrubbed and cut into 1 inch pieces
1 large or 2 medium red peppers (or jarred roasted red pepper)
1 cup mayonnaise (I use low fat canola mayo)
1/4 C. chopped green onion
1 small bunch parsley (about 1/2 cup)
2 t. smoked paprika (Hungarian is fine)
1 t. ground garlic
Salt and pepper
Boil potatoes until fork tender; drain. Over a hot grill, roast red peppers until charred. Put into paper bag until cool. Peel blackened skin and chop. In a food processor, combine red peppers, mayo, green onion, parsley, paprika, garlic and sprinkle of salt and pepper. Pulse for 5 seconds. Scrape sides and taste and adjust seasoning, if necessary. Add to hot potatoes and mix. Let cool slightly and serve.
Grilled Pineapple with Tequila–Brown Sugar Sauce
1 fresh pineapple, peeled and cut into rings
1/2 C. each, tequila and brown sugar
Pour 1/4 tequila sugar mix over pineapple and lay coated side down on hot grill. Pour 1/4 over pineapple and after 2-3 minutes, turn over, allowing time for grill marks. Serve with whipped cream or coconut or vanilla ice cream and rest of sauce. Aloha!
Julianna Leber is a graduate of the professional food and wine courses at Ballymaloe Cookery School in County Cork, Ireland. She occasionally serves as a personal chef and nutritional consultant. Julianna can be contacted at This e-mail address is being protected from spambots. You need JavaScript enabled to view it and will respond to your questions and comments as soon as possible.
