Roast On The Grill Recipes

Fire it up, baby, with a perfect grill for you

How to choose a grill Check size carefully. The more people you regularly feed, the larger the cooking area should be. Don’t buy by BTU (British Thermal Unit). BTUs per hour don’t guarantee faster preheating or better searing and cooking. Focus on features. An electronic igniter is usually easier and more reliable than a push-button or rotary starter. Stainless-steel or coated cast-iron grates tend to sear well and keep grilling temperatures more consistent. Infrared technology can radiate intense heat to food, not just the air, and is also good for searing. Know the stainless. Higher grades, such as 304 and other 300-series stainless, are less prone to rust and better able to fight corrosion than less expensive 400 series. Different grades of stainless are often used on different grill parts.

Think safety. When shopping, test a grill’s sturdiness by gently nudging it at several points. Look for sharp corners and edges. Grip the handles; hands could get burned if they are too close to a hot lid. Flare-ups happen, but usually the greater the space between the grates and burners, the fewer flare-ups.

Source: Consumer Reports

 

sizzling statistics 71 percent of all Americans over the age of 21 own a grill or smoker. 67 percent of grill owners have gas grills. Dinner is the primary meal grilled. The top five grilled foods are hamburgers, steak, chicken, hot dogs and ribs. Top features reported by grill owners: side burner, rotisserie and sear zone. 61 percent of households report men as the primary grillers. Based on the Weber GrillWatch Survey by Weber-Stephen Products LLC, March 2011

Yesteryear's outdoor grilling involved a small kettle-shaped contraption with charcoal and starter fluid that would singe your eyebrows upon igniting and leave food with a subtle petroleum after-taste.

Thankfully, those days are long gone. Grills have evolved in recent years - with innovations that rival features found in gourmet kitchens.

Let's take a look at the offerings during peak grilling season.

Take your pick

Have the economy and the upsurge in "staycations" - vacationing at home - put the heat on grill sales?

"The trend is definitely toward more pricey and upscale models," said Phil Smith Jr. of Meadowbrook Hardware, whose Norfolk store specializes in Weber grills that range from $399 to $5,000.

"We always start by showing our customers the least expensive models and then go up depending on his needs," Smith said. "No everyone needs a grill with a rotisserie that can cook a whole pig.

Grill-Roasted Peppers

Roasted red peppers taste terrific atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil and enjoyed with a glass of dry rose. They can also elevate a humble sandwich from drab to fab. For an easy summer dinner, try them, thinly sliced, tossed with some arugula and served over whole wheat pasta with a dousing of best-quality extra-virgin olive oil. ] Freshness : God knows how long those jarred peppers have been sitting on the shelf. Sustainability: Instead of paying an arm and a leg for carbon-footprint-heavy peppers that have been flown in from Italy, you can roast peppers that your friendly neighborhood farmer grew – with a totally clear conscience.

Since I don’t have an outdoor space, grill or gas stove, I’ve always been a bit mystified by the idea of roasting peppers. F-stop [a photographer by day, foodie by night] showed me how easy it is:

First, you place the peppers on the hot grill and roast them, lid down, turning a few times with tongs, until the skin is black and charred, and the peppers are totally “pooped” and wilted.

Transfer the peppers to plate. They are sizzling hot at this point, so you might want to carefully cut a slit in them to let the steam escape.

Now slice them, then place them in a jar or container and douse with your favorite extra-virgin olive oil. Wasn’t that easy?

We enjoyed ours with olive ciabatta bread on a incredible roasted portobello burger that F-stop also grilled, along with a corn-edamame salad from Whole Foods. Lucky me!

This article was contributed by Dynise Balcavage.

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