Smart Food

(ARA) - What’s more American than firing up a pyramid of pillow-shaped charcoal briquettes in the backyard grill in anticipation of a lip-smacking, smoky-tasting summertime barbecue?

Current economic constraints may prevent us from splurging on lobster, rib-eyes and other upscale delicacies with any regularity this season, but there are ways to maximize cooking pleasure no matter what foods find their way to the hot coals.

The first is to use every opportunity to add flavor, which can start with your choice of fuel. Charcoal has always been king when it comes to turning out tasty treats, and these days, there is a charcoal grill for every backyard and for every cooking need. The Kingsford line includes the traditional kettle shape in a 14-inch tabletop model, as well as in a 26-inch “big-daddy” size, which is perfect for those with bigger families and those who like to entertain with tongs. There is also an 18.5-inch and a 22.5-inch size.

For those who really want to go for the gusto and prefer the lower and slower method of cooking for a crowd, consider a grande-size charcoal barrel grill. Masterbuilt makes a barrel grill in four sizes that has an optional side firebox, so it becomes easy to add a layer of smoke flavoring simply by adding a mesquite or hickory log to the coals.

Another way to ensure success is to choose foods that are appropriate for the grill. Smaller tabletop kettle grills are best for quick-cooking foods such as burgers, hot dogs, sausages, sliced veggies and even small seafood pieces such as shrimp and scallops.

Larger kettle grills can be set up to cook over both indirect and direct heat, which expands the menu. Chicken pieces are perfect for preparing over indirect heat (prevents flare-ups) or bone-in pork chops can be seared over direct heat and then moved to the indirect side. While meats are finishing off, the rest of the meal can be prepared over direct heat. Mushrooms, asparagus, sliced zucchini, and tomato halves topped with parmesan cheese are all great-from-the-grill goodies.

A barrel grill obviously holds the most potential for taste bud tantalizing fare. Whole chickens, pork butts, briskets, racks of ribs, corn on the cob, baked potatoes and more, can comfortably fit on the generous cooking grid -- especially if using the optional side firebox.
The third way to maximize your hot-coal encounter is to cook two or three meals at once.

Grill a large flank steak and a double helping of sliced zucchini and squash for dinner. You can then use the leftover steak as a luxurious addition to a lunchtime salad. Stack the chilled veggies on hearty focaccia bread and top with fresh mozzarella and a drizzle of extra virgin olive oil for a hot summer night supper.

Fish fares well as a second or third meal too. Blackened tuna makes a good-enough-for-company dinner, and then a scrumptious next-day tuna salad sandwich. A generous portion of grilled shrimp makes a lovely dinner, a scrumptious lunchtime shrimp salad, and a tasty addition to a weeknight stir-fry.

Don’t forget that dying embers in a charcoal grill are perfect for making desserts. S’mores might be obvious, but also try sliced pineapple or other fruit -- just brush with a bit of butter and heat on the hot grill grids. Serve with vanilla ice cream or whipped cream.

So get outside, fire up the charcoal grill, and take advantage of every last heated moment!

Courtesy of ARAcontent


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