COOKING WITH BRITT
Fire... Up the Grill By Britt Allgood
S
ummer is here and with it comes grilling season! I’m hoping by now you’ve done a ‘spring check-up’ on your grill and thorough cleaning. No telling what bugs and little critters have visited the grill over the winter! The type of grill you have will dictate your level of checkup required. Charcoal grills (traditional, hibachis, and the like) typically only require a thorough cleaning of the firebox. Remember to clean the grill surface and make sure the vents are working. Gas grills need a little more work. You will need to check the heat shields and burners, replace the striker battery and make sure your propane tank is full and turned on. A trip to your local hardware store may be in order but fortunately, a lot of the parts are generic. Once your grill is all set, it’s time to decide on your menu. I’ve grilled everything from pizza to peaches, steaks, pork chops, and fish. I even grilled an avocado once and it was honestly delicious. The trick is all in the prep and knowing the heat of your grill. Nothing beats the flavor of grilled foods and it gives me a chance to get outside and enjoy the weather. A bonus is grilling means I am not heating the kitchen range and consequently half the house. Grilling, especially on the weekend, is also a way to prepare meals for the rest of the week. While you have that grill hot, you might as well cook some chicken, burgers, or brats for a quick weeknight meal. You can also add a lot of flavor by marinating meats ahead of time. Veggies are a bit different. I like to lightly season mine with salt, pepper, or some fresh herbs such as rosemary - you can also add garlic. Remember, when preparing the veggies, cut them to the same
24
JUNE - JULY 2022
Purchase Area Family Magazine
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