Thursday, May 29, 2008
Monday, May 19, 2008
My Great Grill Adventure
A couple of months ago I decided that I wanted to get more serious about grilling. Grilled food is absolutely delicious and each time we edge out of "grilling season" I have regrets about how seldom we cook out. There have been a couple of things holding me back from grilling bliss.
1) I am all about personal comfort. Stooping over a small cooking surface while juggling various utensils and platters did not make for a comfortable or happy Wendy.
2) I am somewhat skittish about fire. Factor in the understatement and you have the more accurate statement: "Wendy is freaked out about the fire starting process and cannot deal with it." The old way of handling this problem was my usual: wait for Adam to take care of it. Besides the obvious hit to the whole independent woman status thing, timing becomes an issue. Not everyone has the sweet teacher summer hours and waiting for Adam to come home from work means late dinners or strictly weekend cooking. So what to do? The chimney starter is certainly effective and efficient, but dumping those burning coals is too scary for me. The electric starter is less scary, but you still have awkward cords and a very hot element to deal with, which is unacceptable.
Enter the Weber Performer. After a bit of research I decided that this is the grill I have been looking for. I asked for a grill for my birthday and Adam came through for me. He ordered it and assembled it. And tonight, for the first time, I have been able to use it.
It sits at a nice height for me, a bit lower than standard countertop. It has a very handy work surface to hold trays and utensils. There is even a place to hang utensils if you want. The 22.5 inch cook surface is roomy enough. The charcoal is stored in a bin under the table. And the lighting could not be simpler: you push a button. The Performer uses a very small propane cylinder to fuel an ignition system. I get a charcoal grill with the convenience of gas starting. Bliss! By the time Adam got home from work tonight, the coals were almost ready for cooking.
I was too impatient to wait for us to head to the store for steaks so I decided I would use the pork chops I had on hand for our first try. I decided to make Molasses Brined Pork Chops from the cookbook Mastering the Grill. I took a large ziploc bag and filled it with: 1 3/4 cups water, 2T apple cider vinegar, 2T kosher salt, 2T molasses, 1T light brown sugar, and 1T ketchup. I shook the bag up until the salt and sugar dissolved, then added two thick cut pork chops (the recipe calls for four). I brined the chops in the fridge for about 5 hours. Then I took them out, patted them dry, rubbed them with olive oil and paprika, and let them sit at room temperature for about an hour. I fired up the grill and hit them with high heat for 2-3 minutes on each side. Then I moved them to a cooler area and let them cook for about 6 minutes per side. I aimed for medium, but got closer to well done.
I put some zucchini, summer squash, and red peppers (coated with some olive oil, salt, and pepper) on the grill screen during the last five minutes of cooking. Then, while the chops rested off the heat for 5 minutes, I stirred them up and let the veggies cook for five more minutes. I poured glasses of Pinot Grigio and dinner was done!
Overall, I would count the experience as a success. I did get rained on. (Note to self: check the forecast before getting too far into it). It really wasn't too bad--definitely more than a drizzle but decidedly less than a downpour.
The food was quite tasty. The aroma of grilled meat is so enticing. The chops were thick, juicy, and had a satisfying salty-sweetness that didn't overpower the pork flavor. Even the parts that had quite of bit of char on it were moist and flavorful. (Must work on fire management). The vegetables were really good too...if I do say so myself. I love the smoky sweetness they take on when cooked over the fire. Adam said he really enjoyed the meal and that is always the mark of real success for me.
The fire has now gone out and the grill is tucked in a corner, safe under its cover. I don't think that I'll be able to grill tomorrow, but Wednesday is another story. I think that steaks will be in order. Joe gave us a bunch of those awesome farm fresh eggs. I can't think of a better breakfast accompaniment than leftover grilled steak. Unless it is some of that bacon he threw in to the care package....
1) I am all about personal comfort. Stooping over a small cooking surface while juggling various utensils and platters did not make for a comfortable or happy Wendy.
2) I am somewhat skittish about fire. Factor in the understatement and you have the more accurate statement: "Wendy is freaked out about the fire starting process and cannot deal with it." The old way of handling this problem was my usual: wait for Adam to take care of it. Besides the obvious hit to the whole independent woman status thing, timing becomes an issue. Not everyone has the sweet teacher summer hours and waiting for Adam to come home from work means late dinners or strictly weekend cooking. So what to do? The chimney starter is certainly effective and efficient, but dumping those burning coals is too scary for me. The electric starter is less scary, but you still have awkward cords and a very hot element to deal with, which is unacceptable.
Enter the Weber Performer. After a bit of research I decided that this is the grill I have been looking for. I asked for a grill for my birthday and Adam came through for me. He ordered it and assembled it. And tonight, for the first time, I have been able to use it.
It sits at a nice height for me, a bit lower than standard countertop. It has a very handy work surface to hold trays and utensils. There is even a place to hang utensils if you want. The 22.5 inch cook surface is roomy enough. The charcoal is stored in a bin under the table. And the lighting could not be simpler: you push a button. The Performer uses a very small propane cylinder to fuel an ignition system. I get a charcoal grill with the convenience of gas starting. Bliss! By the time Adam got home from work tonight, the coals were almost ready for cooking.
I was too impatient to wait for us to head to the store for steaks so I decided I would use the pork chops I had on hand for our first try. I decided to make Molasses Brined Pork Chops from the cookbook Mastering the Grill. I took a large ziploc bag and filled it with: 1 3/4 cups water, 2T apple cider vinegar, 2T kosher salt, 2T molasses, 1T light brown sugar, and 1T ketchup. I shook the bag up until the salt and sugar dissolved, then added two thick cut pork chops (the recipe calls for four). I brined the chops in the fridge for about 5 hours. Then I took them out, patted them dry, rubbed them with olive oil and paprika, and let them sit at room temperature for about an hour. I fired up the grill and hit them with high heat for 2-3 minutes on each side. Then I moved them to a cooler area and let them cook for about 6 minutes per side. I aimed for medium, but got closer to well done.
I put some zucchini, summer squash, and red peppers (coated with some olive oil, salt, and pepper) on the grill screen during the last five minutes of cooking. Then, while the chops rested off the heat for 5 minutes, I stirred them up and let the veggies cook for five more minutes. I poured glasses of Pinot Grigio and dinner was done!
Overall, I would count the experience as a success. I did get rained on. (Note to self: check the forecast before getting too far into it). It really wasn't too bad--definitely more than a drizzle but decidedly less than a downpour.
The food was quite tasty. The aroma of grilled meat is so enticing. The chops were thick, juicy, and had a satisfying salty-sweetness that didn't overpower the pork flavor. Even the parts that had quite of bit of char on it were moist and flavorful. (Must work on fire management). The vegetables were really good too...if I do say so myself. I love the smoky sweetness they take on when cooked over the fire. Adam said he really enjoyed the meal and that is always the mark of real success for me.
The fire has now gone out and the grill is tucked in a corner, safe under its cover. I don't think that I'll be able to grill tomorrow, but Wednesday is another story. I think that steaks will be in order. Joe gave us a bunch of those awesome farm fresh eggs. I can't think of a better breakfast accompaniment than leftover grilled steak. Unless it is some of that bacon he threw in to the care package....
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