CHOW! SUMMER 2005
G RILLS AND G ADGETS
proof smoking.
If you’ve got limited space or a limit-
ed budget, the Port-a-Chef is a basic gas
grill that takes up less than four square
feet of space. If price is no object, Lynx
makes high-quality stainless steel grills,
including a combination grill with regular
burners, a rotisserie with infrared panels
on both the bottom and back of the grill
for a mere $5,099. Alford says that you
can easily spend $10,000 on grills that
function like a backyard kitchen, com-
plete with built-in refrigerators and stor-
age cabinets.
And though he says he wouldn’t spend
ten grand on a grill, “I wouldn’t have a grill
without a rear burner rotisserie. You can
almost not overcook when you rotisserie.
Everything comes out so moist.”
With a few grill accessories, you can
make just about anything using only a
rotisserie. Rotisserie baskets come in dif-
ferent shapes and sizes and are designed
for use on a rotisserie, holding meat or veg-
gies inside so that they don’t fall out.
But the tool both Alford and O’Hare
say they couldn’t live without is the steak
turner, a deceptively simple device that
turns steaks and just about anything else
that needs flipping. Without scraping off
any rubs or squeezing out any juices, the
steak turner pokes a small hole in the steak
for easy flipping action.
V EGETARIAN G RILLING
Though grilling is often associated with
meat, vegetarian grilling has become
increasingly common. While most vege-
tarians know about Gardenburgers and
veggie dogs, vegetarian grilling options are
virtually unlimited.
If you’re in a hurry, some of the best
pre-packaged soy dogs around are
Tofurkey Beer Brats. Basically a giant
spiced tofu dog made with Full Sail Ale,
the brats are available at almost any gro-
cery store. They’re great for grilling and
are more flavorful than any other faux
meat I’ve tasted. If you have time to cook
your own meal, you can whip up tofu or
tempeh shish kebabs, polenta and even
pizza on the grill.
Just remember that vegetables will stick
to the grates if left on the grill too long.
And don’t use non-stick cooking spray
unless you want to barbecue your face.
Instead, dip a folded paper towel in veg-
etable oil, then grab it with tongs and thor-
oughly wipe down the grates.
You can also buy a grill wok, a con-
traption similar to a grilling basket
designed to hold chopped vegetables.
Eggplant, portobello mushrooms, toma-
toes and peppers make good grilling veg-
etables. Wrap corn in tin foil and you can
cook it on the grill as well, though make
sure you leave at least 30 minutes for cook
time.
Both eggplant and mushrooms of all
kinds take marinades well and are sturdy
enough to hold up to grilling. If you’re
cooking something like asparagus, the
indirect grilling method might work better.
Wrapping veggies in tin foil can also keep
them from ending up charred.
Basic shish kebabs, using either tofu,
tempeh, or seitan instead of meat, are also
simple to make. And when you’re cooking
up non-meats, marinades are even more
important for adding flavor.
Grilled pizza is also a good option for
both vegetarians and meat-eaters. Cooking
pizza on the grill will get you the wood
oven taste revered by pizza chefs. Small
personal pizzas work better than one large
one. Let the dough cook a little bit before
adding cheese and toppings. Otherwise, the
pizza could get too heavy and fall into the
grill. And even if it does, that’s OK. You can
always rely on Gardenburgers.
An obvious requirement for good
grilled food is the grill itself. Gas grills
have become more common as technolog-
ical advances make grilling with charcoal
seem like an unnecessary hassle.
The fancier and more expensive the
grill, the more bells and whistles that
come with it — for example, the built-in
smoking tray mentioned earlier. Some
more high-tech grills come with infrared
heating panels that produce more intense
heat than a regular burner. Others use a
combination of normal gas burners and
infrared panels. Some even have built-in
rotisserie rods with infrared panels on the
back side of the grill.
When it comes to coal grills, “The bulk
of what we sell in briquette now is the Big
Green Egg,” Alford said. A ceramic green
oval that sits in a “nest,” or stand, the Big
Green Egg functions as a smoker and grill.
It costs $775 at Fire for Life, and the Egg
comes in different sizes, including a
portable mini-egg.
If you have a gas grill, but don’t trust
yourself to make a foil packet, most grill
stores sell ventilated metal smoking
tubes that hold wood chips and can be
placed directly inside your grill for fool-
HONEY STEAK MARINADE
ADOBO MARINADE
CHIMICHURRI
From http://fitdv.recipezaar.com/29306
This recipe also works well with chicken and
soy products.
From http://fitdv.recipezaar.com/29984
A great all-around marinade that can be used with
almost any meat, veggie or soy product
(Argentinean sauce for grilled meats)
http://www.whats4eats.com/recipes/r_sau_
chimichurri.html
1/2 C. soy sauce (Soy sauce is very important for the
salt content. If you don’t have enough soy sauce, add
extra salt)
1/2 C. honey
2 T. vinegar
1 T. fresh ginger
2 cloves crushed garlic
1/2 C. olive oil
1 1/2 pounds flank steak (or other meats)
5 cloves minced garlic
1/2 t. salt
2 t. dried oregano
1/2 t. ground cumin
1/2 t. dried thyme
1/3 C. orange juice
1/3 C. lime juice
2 T. olive oil
1/4 C. chopped cilantro
Ingredients:
8 cloves minced garlic
1 T. dried oregano
1 bunch minced parsley
1/3 C. red wine vinegar
1 or 2 t. of salt
3/4 C. olive oil
1/2 t. cayenne pepper
2 T. paprika
If using steak, make several criss-crossing cuts in the
meat before marinating.
Marinate for at least 45 minutes, but overnight
if you can.
Marinate for one hour or overnight if possible.
Mix all ingredients together well except for the olive
oil, using a blender or food processor. Add them to
olive oil and use as a marinade for grilled beef,
chicken, or tofu.
UT
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CHOW! JULY 21, 2005 7