Diet & Nutrition

Make your grilling recipes better than ever

What separates the average grill master from the true master of all grill masters, comes down to creativity.

Photo by Oliver Barth / LA Food photography.

If there’s a grill in the household, chances are there’s a grill master too. You know the type. This fire-starting, apron-wearing, tong-taming, and (often self-proclaimed) pro of the perfect char has the bbq game down, and isn’t shy about showing it. But what separates the average grill master from the true master of all grill masters (!) comes down to creativity. There’s so much more that can be done with a grill beyond hot dogs, burgers, and corn on the cob – read on for the in-the-know tips that separate the best from the rest in the wonderful world of barbeque.

Raid the produce bin. Take a cue from professional chefs, who take advantage of the grill all the time .. but often use it for untraditional means. Vegetables – and fruits! – of almost all varieties can benefit from a short stint on the rack, which tenderizes their texture and induces a seductive caramelization. A truly great barbeque can and should include a few unexpected additions as a topping or side for inventive cooked dishes. Some grill-friendly favorites to try include avocados, lemons, leeks, lettuce, and summer fruit like peaches.

It’s all in the secret sauce. The act of grilling has a tendency to dry out food, regardless of what’s going onto the barbeque. And though it’s common knowledge that a little bit of TLB (Tender Loving Basting) while grilling makes all the difference in moisture retention and flavor enhancement, why stop at oil (or worse, a jar of store-bought barbeque sauce)? A quick homemade sauce, glaze, or marinade is as easy to make as a smoothie, and can be created in endless healthy varieties: from a herbaceous spicy green sauce like a chimichurri, to a sweetly spicy barbeque sauce made extra special with some acai powder or pureed goji berries. How’s that for a great “secret?”

Embrace the color. A big mistake home cooks make is taking food off of the grill too early for fear of burning. Letting food sit for a minute longer than one would think gives it a chance to get fully browned – and will only serve to maximize the flavor.

Garnish, garnish, garnish. Garnish doesn’t mean a sprig of parsley that’s instantly pushed to the side of a plate. A great garnish both enhances the visual appeal of a dish, and adds an additional texture or flavor element. Anything coming off of a grill is prime territory for a garnish, as the glaze on the cooked food will naturally help garnishes adhere easily. Try a generous sprinkle of minced fresh herbs, like cilantro or dill; Toss superfood seeds like hemp seeds and chia on top; Or, dust with colorful spices like paprika or turmeric. A little freshly cracked pepper and flaked sea salt is almost always a guaranteed yes, too.

It’s all in the secret sauce (yes, again). The truth is, the greatest of the great grill masters rarely stop at one sauce. Pairing a second sauce, either a drizzled final dressing or a dip for cooked and plated foods, can make the difference from “great” to “epic.” Creamier sauces like aioli’s are simple to whisk together, and can be enhanced with spices like chipotle, or sneaky superfoods like wheatgrass. Chutneys and salsas can also help freshen up the plate and contribute a welcome note of acid – try using finely chopped seasonal fruit along with some citrus juice or vinegar, and add a tart dried fruit like goldenberries for an extra little bit of zing.

So, how will you change the barbeque game?


One Response to “Make your grilling recipes better than ever”

  1. Piers R. Wander Reply

    What great ideas to broaden the world of grilling wide-open for the non-meat eaters out there. There’s certainly more to be grilled than Tofu. So many wonderful suggestions and tips, from leafy greens to citrus, and even some fresh summer stone fruit. The sky is truly the limit! These sauce ideas sound scrumptious. I am now inspired for a whole summer of new ways to enjoy my CSA.

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