Summer is technically coming to a close with kids back in school this week. As we wrap up August, why not do it with friends in your backyard with food from the market that you throw on the grill? After all, the house stays cooler when you are cooking outside.
Market Manager Matt Macioge encourages us not to be intimidated by grilling with the reminder that it is one of the most primal ways to prepare food. Matt offers a few tips that you need to know to start down the road to master grilling. First, know your grill. Is it propane, charcoal, or are you channeling your ancient ancestors and cooking over a real wood fire? (We are not going to touch smokers in this newsletter…that’s a subject worthy of its own article.) Personally, I prefer the consistency of propane, but when I need that flavor only wood can give, I light up the logs in my fire pit and pull the grates across the top.
Let’s start with building your fire. Starting propane is as simple as turning on the gas and clicking a starter button, and adjust the burners to the temperature you want. But charcoal is another story. You can pick up a charcoal chimney at most hardware stores. Fill it with an easily combustible material like newspaper and add your charcoal. Light the paper and the flames will get the coals red hot shortly. A great suggestion from Matt to keep in mind is to always lay out your coals or adjust burners to have a cool spot. This allows you to rest your food if it is cooking too fast or do some indirect cooking where the flame is not directly below the food.