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Andy
Husbands' Seafood Grill Tips
From The
Fearless Chef by Andy Husbands and Joe Yonan (Adams Media,
2004)
1. We know it’s tempting to use a gas grill
– or even an electric one – but if you never use a good-old
fire-burning grill, you’re missing out on one of the most
important benefits of barbecuing and grilling; that smoky taste
that you get only when you play with fire. But even once you commit
to a real grill, let go of the charcoal-soaked-in-lighter-fluid
approach. Instead, use dry wood or hardwood charcoal, which is free
of all those fillers found in most briquettes. As a bonus, it also
lights easier and burns hotter.
2. The easiest way to light a fire in a grill
is to use one of those nifty chimney starters, which you can buy
in any good hardware store. Or, to make your own: Remove both the
top and bottom of an old coffee can and use an old skeleton key
or skewer to poke holes into each side, near the bottom. Then, fill
the bottom with balled-up newspaper and pour the hardware charcoal
over the top. Light the paper through the holes in the side. The
coals should be ready after a few minutes. Use a pair of tongs to
remove the can and set aside. Continue to feed the fire by pouring
more coal over the hot coals and adding chunks of wood if you’ve
got them.
3. Seafood is quick to spoil or pick up flavors
from other foods so it’s best to use it immediately. It can
be refrigerated for a day or two, but you must make sure that you
keep it at 34º to 36º (most refrigerators range from 36ºto
40º). One easy way to accomplish that is to lay your seafood
on a bed of ice in a colander placed over another bowl to catch
the water. Be sure to cover it with plastic wrap, and change the
ice if it melts too quickly. If using within several hours, you
can skip the ice, but make sure to wrap the fish in plastic before
sealing in an airtight container. If you need to keep it any longer
than a day or two, pop it in the freezer, sealed in plastic wrap
and another container, such as a sealable freezer bag.
4. When grilling fish, make sure the grates
are clean and well-oiled, and once you put it on the grill, leave
it there until it has a nice golden-brown sear on the bottom, 1
to 3 minutes depending on the grill temperature. Then – and
only then- use tongs or two spatulas to carefully flip it.
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