Carry-Outs Encouraged

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It's the time of year that we all bring out the Grill for those summer grill outs, and I thought that I could share some of my expertise to help your get-togethers bring raves to your ears.

First and most important is the fact that when you grill out, the flavor of a charcoal grill is superior to using a gas grill. Now I know that it is easier to use a gas grill, and there is less mess, but the whole point of grilling out is to experience the flavor you can only get by using charcoal. (It's also, of course, a nice experience to cook outside). I also think that it's a nice touch to use some wood chips for flavor, but not necessary. If you use wood chips, soak them in water (or wine) so that they smolder/smoke when you put them on the hot coals. There are some things to remember when grilling out:

1. Always make sure that you have a squirt bottle of water to put out flames that will burn whatever you are grilling.

2. Makes ure that the coals are at least ½ white and hot before grilling; the grilling grate should be hot also.

3. Have a basting "butter" (or bar-b-que sauce) with a brush ready when you start. I use, most of the time, a butter made by reducing Extra Dry Vermouth-1 cup, and minced shallots or garlic-1/4 cup, and butter-1/2 pound. Boil/Reduce the vermouth and shallots or garlic on the stove by ½ and take it off the stove and stir in the un-melted butter.

4. Have some seasoning you like ready at the grill. You can make up seasoning easily by mixing in a bowl- ½ cup granulated garlic, 1/3 cup onion powder, 2 Tablespoons of paprika, ¼ cup salt, and 1 Tablespoon of black pepper.

5. Season the meat you are grilling on all sides before you put it on the grill.

6. While you are grilling, brush the meat with the butter each time you turn it over. (The grill will flame up a little when you baste the meat, so be ready to squirt your water at the flames so you don't burn the meat).

7. When you have cooked the meat to the temperature you want, take the meat off the grill and baste one last time with the butter and serve!

There are so many ways to "flavor" what you are grilling, but I think this is a good way to start. You can experiment with all kinds of basting liquids and seasonings to perfect what you are grilling. One last thing...if you haven't grilled vegetables on a grill, Oh my they are wonderful! In my next article I will tell you some secrets for grilling vegetables.

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