G is for Grilling originally published on Food and Fond Memories on April 8, 2011 by sandyaxelrod 4 Comments (Edit)
G is for Grilling
Dinner on the Grill
Mushrooms cooking on my Weber charcoal kettle grill
I love grilled food and thanks to Bobby Flay I have become quite the Grill Master. We had an absolutely fabulous Jenn-Air Gas Grill. So easy to use you just turn a knob or two and voila instant fire ready to cook on. But no, that wasn’t enough for me. I figured I had conquered gas grilling but I could not really say I was an expert until I had mastered the art of the charcoal grill. So I asked Steve to buy me a Weber Kettle Grill and he obliged. Most people think lighting a charcoal fire is such hard work and takes such a long time but I disagree. With the advent of the chimney starter the process is quite easy indeed. All you need to do is stuff two full sheets of crumpled newspaper in the bottom, flip it over and fill with either charcoal briquettes or hardwood charcoal (my preference because it burns nice and hot). Place the chimney on the lower grate of your grill and light the bottom part with the newspaper. Wait fifteen minutes and the coals should be ready for dumping onto the grate. I have learned that it is wise to keep the hot coals to about two thirds of the surface so you have an area of lower heat. Now you are ready to cook. Food cooked on the gas grill tastes really good but nothing tastes quite as good as the food that comes off my charcoal grill. It has real smokiness that you just cannot get with gas.
