Fire Up the Grill - Great Grilling

Summertime is almost here and nothing beats a backyard barbecue. It's time for you to become the backyard barbecue expert in your family. There are basically 2 types of grills, gas or charcoal. You can make great food on either type of grill, it is basically a matter of personal preference and your intended usage.

Gas grills (usually fueled by propane) are the favorite of many American homes. They offer steady, adjustable heat and can be ready to use in about 10 minutes compared to charcoal grills that can take about 30 minutes. There are several advantages to charcoal grilles making them a good choice for the beginner. They are usually cheaper than gas grills and in my opinion the food tastes better. This is caused as the fat and juices hits the coals, giving it a more distinctive flavor.

Some things to look for when buying a charcoal grill are, a holder for the lid, a hinged grill rack to make it easier for you add more fuel if needed to the fire, an ash collector that can be removed and a temperature gauge in the lid. For a gas grill look for for 3 burners for added flexibility (best for indirect grilling and smoking) and the most rack area, especially if you expect to be cooking for large crowds. Try to get a gas grill that offers 33,000 BTU's for the best searing potential. Expect to get about 15 hours (average) of cooking time from a standard 20 lb. cylinder.

Direct heat grilling is the most standard way to grill. When using charcoal your coals should be about 2 coals deep and a couple of inches wider than the food on the grill rack. Foods should not be crowded on either type of grill for the best browning and to allow the food to cook evenly. Foods will also cook more evenly with the lid closed. This will also allow for a slower burn if you are using wood chips to smoke and season the food.

If you intend to smoke your food, mesquite is used traditionally with southwestern food and has a medium intensity of flavor. Oak is classically used with red meats and adds a wonderful smoky flavor. Woods like cherry or apple have a sweet smoky flavor and compliments poultry or seafood. Before using woods to smoke your food, soak the wood for at least 20 minutes in water before adding to the fire. If using a gas grill, you can buy a cast iron smoking box which will contain the ashes in your grill and they work very well.

Be sure to pay attention when grilling, don't wander off. To help with flare ups, keep a spray bottle of water near the grill. Use water lightly so not to cool the fire or send ashes flying around. A little charring is a good thing, burnt is not. When grilling prepare all the ingredients you will need ahead of time and keep them close by. A cookie sheet works well for carrying items out to the grill and back into the house.

Honey Garlic Pork Chops

6 boneless pork chops
1/2 cup lemon juice
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dry sherry
4 garlic cloves, minced
2 tablespoons finely chopped parsley

Slash fatty edge of each chop in about three places without cutting into the meat This will prevent the meat from curling during cooking.

In a plastic, resealable bag, place the pork chops; then add the lemon juice, honey, soy sauce, dry sherry, garlic and parsley. Seal the bag and marinate for 2 hours in the refrigerator.

Preheat the grill to high heat.

Pour the marinade into a small saucepan and boil 1 minute. Keep warm.

Reduce the grill temperature to medium; then place each pork chop on the grill grid; close the cover and grill about 7 to 8 minutes per side or until internal pork temperature reaches 160°F, basting each side with the marinade while grilling.

Serves 6.

Lemon Chicken Breasts

2 large, whole, skinless, boneless chicken breasts; about 1 3/4 pounds total
2 tablespoons minced lemon zest
3/4 cup fresh lemon juice
3 garlic cloves - crushed
2 tablespoons oil
3 tablespoons sugar
salt
freshly ground black pepper
3 tablespoons finely chopped parsley
thin lemon slices, as garnish

Halve the chicken breasts and remove all cartilage and visible fat.

In a shallow, nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon zest, lemon juice, garlic, oil and sugar. Add the chicken breasts, cover and marinate at room temperature, turning occasionally, for 1 hour.

Light a hot fire in a charcoal grill or preheat a gas grill to medium high. When the fire is hot, lay the chicken breasts on the rack; reserve the marinade. Cover and grill for 3 minutes. Baste generously with the reserved marinade, turn and grill another 3 minutes. Baste and turn twice more, grilling the breasts until the marinade is used up, they are lightly marked by the grill and just cooked through but still juicy, another 5 to 6 minutes.

Transfer to a cutting board. With a sharp knife, cut the breasts across the grain and at a slight angle into thin slices. Transfer to plates. Season with salt and pepper to taste. Sprinkle the parsley over the chicken, garnish with lemon slices and serve warm or at room temperature.

4 servings.

Grilled Raspberry Fish

1 pound halibut
1/2 cup raspberry preserves
2 tablespoons raspberry vinegar
2 teaspoons chopped fresh chives

Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack.

Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork.

Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking.

Makes 4 servings.

Written by Mary Ellen at That's My Home