Get Your Grill On

A hearty welcome to Adam C. Byrd from Men In Aprons to Get Your Grill On. Adam’s first posting gets back to basics, using your gas grill. Now this editor is known to have, let’s just say, “a thing” about gas grills. You’ll find out more over the next few months, but for today let’s join Adam as he masters the gasser.

Have you mastered the burger, dog, and chop? Does the idea of steaks bore you? If so, it may be time to take your grilling game to the next level. Believe it or not, the thrill of the grill is not limited to meat and the myriad ways to cook it. There is a great potential out there on your grill for you to use it in ways never before imagined. If you can just tap into that potential, a great change will occur in your grilling abilities.

Becoming a master of the grill may be just a matter of perception. Books, magazines, and television may try to convince you to use the latest in grill accessories, foreign ingredients, or gourmet smoking wood. Sure, grilled Tilapia with a roasted corn and mango salsa might be a leg up on the competition, but by perceiving your grill as an extension of your indoor cooking area, an entire world of outdoor cooking opens up to you. And no slab of Tilapia will do.

So many grills are equipped with features that enhance the cooking experience, but go largely untouched by the user. My gas grill has a side burner that was never used by its previous owner. Many newer models include a infrared back burner that uses radiant energy to grill the tops of food or just to keep the back of the grill warm.

Cooking al fresco may not be them most desirable of situations depending on your location and the time of year. But if you’re a hardcore junkie, like myself, you’ll find a way (and some warm clothing) to get you through the experience. I’ve known guys to wear parkas, galoshes, and toboggans just to go flip burgers. In my own junkie haze, I erected a tarp with poles over my smoker on a rainy Thanksgiving morning so that my family could enjoy a smoked turkey. To this day, whenever we go camping with that tarp, I’m always reminded of a delicious meal. Cold weather grilling can be fun, especially when beer is involved.

My number one rule for all of grilling, not just the full range sort, is to always follow the Boy Scout Motto: be prepared. Make sure you have everything you need to prepare the meals before you begin cooking. Do all the measuring, chopping, slicing, and dicing ahead of time.

Here are some tips for getting the most out of your grill.

1. Invest in skillets, saucepans, and other cookware that is oven safe. Do not buy pieces with plastic rims or handles, and try to stay away from non-stick Teflon surfaces. You want cookware that can go right into the grill without getting damaged.

2. Use wooden or silicone utensils. Both wood and silicone are not likely to burn or melt if left sitting on the edge of a hot skillet. Most silicone utensils are rated up to 500 degrees Fahrenheit.

3. Cast-iron is the preferred material for cooking over a grill. Cast iron is durable and it retains heat well.

4. If you have the means, set up an additional table next to your grill to use as a prep and/or storage area.

5. Know the capabilities of your side burner (if applicable). Some burners are not capable of getting the heat low enough to perform a gentle simmer. Be careful of cooking a delicate dish with too high of heat.

6. Don’t be afraid to take a leap and try something you never thought to try on a grill. Cook vegetables and fruit on your grill. You could cook macaroni and cheese in a skillet on the side burner, then finish it off in the main chamber under the infrared back burner. It’ll get a nice crispy crust, and … hey that sounds tasty. I think I’ll try it.