Memorial Day Weekend has come and gone which means it’s officially summer, right? Well it is in my book anyway. Over the 
weekend across the country, grills were sparked up for their kickoff barbeque, beaches opened to the public, and we went ham on burgers, hot dogs, and pasta salad. Ready or not, grilling season is here. It’s amazing how much better a burger tastes when it comes off a piping hot grill, don’t you think? But it seems that less and less people are kicking it old school with charcoal these days and it’s a shame. Some people may consider charcoal grills to be too high maintenance but I think they’re great. Plus, there are some major benefits to using charcoal compared to gas and so if you’re not on board yet, you may think again after today’s post.
First of all, you can’t deny that charcoal adds a certain flavor that gas just simply can’t. Am I right or am I right? But aside from that, there are ways to utilize the dying heat while you enjoy your meal to benefit you for days to come. No joke! Before you walk away, plate full and mouth watering, add a couple ingredients to the grill.
The first step is to choose ingredients that get better as they become more tender so that you don’t have to worry about accidentally overcooking them while you savor your plate of summer. It’s also helpful to choose foods that can hold in the refrigerator for a few days without losing their texture or flavor because remember, we’re stocking you for the upcoming week. I recommend:
- Bell peppers
- Eggplant
- Tomatoes
- Citrus
- Chiles
- Onions
Essentially you want to start by getting just little char on your food over the remaining coals before moving it to the side so it can cook low and slow over the dying heat. Once you finish eating, head back to your grill and you’ve got some tasty treats to serve as sides or enhancers all week long.
I’m a fan of grilled peppers and onions as a snack or side dish but when it comes to the citrus, I recommend using it to enhance a later dish. For example, juice from grilled lemons and limes provides a great smoky flavor to a chimichurri sauce, which makes possibly the best topping for steak, ever. Tomatoes, peppers, and onions, can also be used to make a great salsa or chutney once cooled. Ohhhh or think of the barbeque sauce you could make! Anyway, you get my point, right?
A charcoal grill may not be the fanciest thing on the market these days, but if you know how to take advantage of the coals and that amazing smoke flavor they offer, you’ll be the Belle of the barbequing ball.
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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