Backyard grilling has risen to the status of a ritual and has fixed itself as an essential element of American cuisine. Barbecuing—cooking something on a grillwork suspended above coals—is a North American innovation, perhaps originally from the pre-contact Caribbean. As practiced today, it retains its role as both a cooking technique and social venue
Backyard grills were once the provenance of a fairly limited number of dishes—burgers, dogs, steaks, chicken, and ribs—cooked by men. Few aficionados had the skill or interest to go much beyond that menu, and even fewer women approached the grill at all. Today, anything from artichokes to zucchini might show up over the coals and every woman’s magazine carries at least one how-to grilling guide each summer.
Despite its increased popularity, producing high quality grilled dishes takes knowledge, the right produce and equipment, and considerable practice. Many things--fish, shellfish, pizza, even ostrich and buffalo—are possible, but not all things are easy.
Charcoal and gas are the two most popular types of grills, but regardless the heat source; ensure that the grill itself is secure on a flat surface, and well clear of shrubs, grass, overhanging branches, or other flammables. Check and clean the vents. Also, if you haven’t used the grill in a while, be sure that no wasps or other critters have made nests in the enclosed spaces.
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Steaks, Potatoes 'n Peppers
(Thanks to the Maryland Beef Industry Council
2 pounds 1 to 1 1/2 inch thick T-bone steaks
2 large potatoes, sliced diagonally 1/2 inch thick
3/4 teaspoon coarse ground black pepper
3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1 large bell pepper, cut lengthwise into 10 pieces
Place potatoes on a paper plate, overlap slightly. Cover loosely with plastic wrap. Microwave on high 6 to 7 minutes, or until potatoes are barely fork tender and reserve. Rub 1/2 teaspoon pepper into both sides of the steaks. Place steaks on grill over medium coals. Turn once and season with salt if desired. Cook to desired doneness.
While cooking, combine and toss together the olive oil, garlic, salt, potatoes, and peppers. Place vegetables around steaks on the grill during the last 9 to 12 minutes of cooking. Turn after 5 minutes and cook until tender. Carve steaks into thick slices and serve with the vegetables. Also try using sweet potato, onion, or eggplant slices.
Reed Hellmanis a freelance writer living in Alberton, Maryland. For more of his signature culinary escapades, read his other articles in The Examiner.com and in Recreation News, in print or online. Visit his Recipe for Adventure Website at www.reedhellmanwordsmith.com. You can find more recipes in The Recipe Box on his Website.
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