Executive Chef, The SeaGrill
outdoor grilling means managing the grill properly and that
takes no talent at all, just a little practice.
Choose your fuel carefully. I prefer hardwood charcoal to
briquettes--the flavor the hardwood coals impart is truer.
Pile the charcoal in your grill to make a layer that's about
6 inches thick over the entire surface. If you are using liquid
starter, you should douse the charcoal thoroughly with it.
Next, mound all the charcoal in the center of the fire bed
and douse it again. This charcoal mountain ensures even starting.
Now ignite the charcoal carefully from the bottom of the pile.
Allow the charcoal to burn until you've got glowing, ash-covered
embers. Then, using a large barbecue spatula, redistribute
the embers evenly across the firebed.
Put the grate on the grill as close to the fire as possible
and let it get very hot. When you're ready to cook--and only
then--adjust the grill to the proper height. Wipe the grill
with an oiled cloth and you're ready to go.
Remember--never grill over flames; embers are hotter than
flames. To avoid flare-ups, make sure that any marinated seafood
has been well drained before grilling.
Mollusks (clams, mussels, and oysters) grill well when wrapped
in foil and steamed in the coals.
Check seafood doneness every 5 minutes or so.
Grilling fruits and vegetables: almost any fruit or vegetable
can be grilled with delicious results. I love the idea of
grilling several components of a meal at once. Your grill
gets a good workout and you produce a complete meal with a