Let me start by saying that I don’t hate the grill, I just
don’t understand it. I mean, I understand it but I just don’t get how to
properly use it. Just like for most of us, to me the grill epitomizes what
summer is all about, hot, delicious fun. It’s the star of every cookout. It has
the power to take a cookout to the next level or completely destroy it. I mean
nothing ruins a cookout faster than burnt food!
There are dozens of different types of grills but I swear by
a charcoal grill. EVERYTHING just taste better cooked with a mixture of
charcoal and woodchips. I mean NOTHING beats the flavor that is infused into
food when cooked over an open flame. Natural flavors are amplified and flavors
become much more dimensional.
Now while the grill has the power to transform food, I don’t
love cooking on the grill. Grilling is an art/science that I haven’t just yet
mastered. I’ve watched tons on YouTube videos and read countless articles but I
still manage to have the hardest time working the grill. My top three gripes about
grilling are 1) temperature control 2) startup time 3) space management.
When it comes to temperature control, I can never seem to
get it right. Now I know that the vents on the bottom of the grill and the on
the lid should be used to control the air flow which should in turn feed or squelch
the flame but I can’t seem to get the combination right. No matter what I do, I’m
never able to regulate the temperature. If fact, it seems that when I want to
cool off the grill I make it hotter and when I want it flaming hot, it’s cool.
Secondly, the start-up time is a huge challenge for me.
Often I’ll marinate meats and vegetables overnight with the hopes of throwing
them on the grill soon after I get home from work however, I never seem to get
the grill started in a decent time frame. Often times it takes me 1+ hours to
get the grill really going and by then it’s dark outside and I am over it. I
know that I am doing something wrong but I just don’t know what it is. I so desperately
want to be able to start the grill and be ready to go within 20 to 40 mins.
Finally, space management is a huge challenge for me when
cooking on the grill. I guess this goes back to temperature management but when
I have several items on the grill (hotdogs, kabobs, vegetables, fish) I find it
hard to situate everything onto the grill in a way that allows all of the food
to cook at the same time at the proper temperature. I typically use indirect
heat on one side of the grill and direct heat on the other. I put the quicker
cooking items on the indurect heat side and those that require longer cook time
go on the direct heat side. It always seems that the even though the food is in
its respective zone, it hardly if ever cooks properly. Maybe I am overcrowding
the grill or maybe it is a temperature management issue. Whatever it is, it is
I would love to be able to fire up the grill, throw on some
good food, have it cook properly and within a decent time frame. If anyone out
there has any suggestions or can point in the direction of fool-proof grilling
tips then let me know. I would most appreciate it! If you follow me on IG then
you would know that I un-expectantly did some grilling on Memorial Day. I brought kabobs to the cookout and was tasked
with cooking them. Fortunately, I was give the gas grill to cook on. Now, while
I prefer charcoal, since I was cooking for people and everyone wanted to eat
relatively soon, it was best that I used the gas grill (less room from disaster).
Honestly, the experience wasn’t that bad. I had a few flare-ups but it wasn’t anything
that I couldn’t handle. I’ll continue to work on my grilling technique, you all
continue to enjoy summer!
Until we chat again!