In this monthly feature, we offer three themed recipes for you to choose from depending on how much time you have and how adventurous you’re feeling:  Bachelor’s level takes the least effort to prepare, and Doctorate the most.

Download PDF versions of these recipes:

• Bachelor’s: Greek Chicken Kebobs (.pdf, 53K)
• Master’s: Soy-Sake Marinated Flank Steak (.pdf, 66K)
• Doctorate: Dixie-Cal Smoked Tri-Tip (.pdf, 78K)
• Complete Set: Fire It Up (.pdf, 116K)

The weather has warmed up, and if that means you’re planning on cooking outdoors, you’re not alone. More than 60% of people who own grills are grilling at home more often this year, largely due to the current economy, according to the 20th annual Weber GrillWatch Survey.

You can cook just about anything on a grill, from the usual suspects like steak and burgers, to pizza. Once you know how to set up a grill, you can adapt it for all kinds of cooking, says Elizabeth Karmel, founder of GirlsAtTheGrill.com and author of “Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill” and “Taming the Flame: Tips for Hot-and-Quick grilling and Low-and-Slow BBQ.” 

Gas or charcoal?

If you don’t already own a grill, you’ll have to decide between a gas or charcoal unit. “I’m an equal opportunity griller,” says Karmel. Like many aficionados, she owns both, using charcoal on weekends and gas on weeknights.

Charcoal grills are affordable—table-top models cost as little as $30—and the briquettes impart classic hearty grilling flavor as well as heat. These grills also require building a fire to light the coals and then waiting for them to heat up, which some people find inconvenient. A chimney starter—a metal cylinder into which the coals are piled—speeds up the process. The coals also produce ash, which can be hazardous in windy areas. On the upside, you can get a charcoal grill very hot, and it’s easy to set up a charcoal grill for smoking (see “Smoke It”).

According to Weber, 68 percent of grill owners have gas models, and convenience is the biggest reason. “They’re quicker to heat—you just flip a switch,” says Karmel, “and they provide more consistent heat output.” Gas grills start at about $100 for a modest two-burner model and go up to $3,000 or more for a built-in grill worthy of an outdoor kitchen. Depending on the model, setting up a gas grill for smoking can be a little tricky. That said, new infrared-heat models combine the convenience of gas with the intense heat and easy smoking setup of charcoal grills.

Also consider the size of the grilling surface area, because you’ll likely need more space than you think. A grill fills up quickly once you’ve added several steaks and vegetables. You’ll also need the extra space if you want to set up a grill for indirect heat. When it comes to gas grills, Karmel recommends a minimum of three burners. For charcoal grills, opt for a cooking surface that’s a minimum of 22 inches in diameter. 

Tips for success

Regardless of the type of grill, “the more you use it, the better the food will taste,” says Karmel. That’s because cooking seasons a grill, much the way cooking seasons a cast-iron skillet. Karmel’s other tips for professional results:

• “Oil the food, not the grate.” Many grilling recipes call for oiling the grate to prevent food from sticking. Bad idea, says Karmel, since oiling the grate can create a fire hazard, and food is likely to stick anyway. A better strategy is to brush oil (or spray nonstick cooking spray) directly onto the food. This seals in the juices and creates a better sear.
• Vary the heat. “People tend to use temperatures that are too high and direct heat to cook everything on a grill,” says Karmel. In general, foods that cook in less than 20 minutes (like vegetables, fish, or small, tender cuts of meat or poultry) can be cooked over direct heat. Items that require longer than 20 minutes require indirect heat, or a combination of direct and indirect heat.

Direct heat means food is cooked over the coals on a charcoal grill or over a heated burner on a gas grill. Indirect heat involves heating part of the grill, while leaving another part unheated, covering the grill, and allowing the food to cook in the surrounding heat.  For a charcoal grill, Karmel recommends placing a drip pan in the middle between piles of heated coals. (Be sure to open the vents when using the cover of charcoal grill, because the briquettes need oxygen to burn.) For a gas grill, heat the outer burners and leave the inner burner off.

• Let food rest after cooking. Pull meat, poultry, and fish from the grill a few degrees before it’s completely cooked and let it stand for at least five to 10 minutes. Karmel says large cuts, like whole brisket, should rest as long as 20 minutes. The food will continue to cook and come up to the ideal temperature. Standing also allows the flavorful juices to redistribute in the meat. If you slice the meat right away, all that flavor will drain out.

Safety and maintenance

Basic safety guidelines for grilling are a matter of common sense. Place the grill in a well-ventilated spot at least 10 feet away from any combustible materials. For charcoal grills, an enclosed ash-catcher helps contain ash from the briquettes. A pair of silicone oven mitts will protect your hands when handling hot equipment, like a chimney starter or grill grate. After cooking on a charcoal grill, allow the coals to burn out and cool for 48 hours, then wrap them in heavy-duty aluminum foil and dispose in a noncombustible container.

Other concerns involve food safety. To avoid cross-contamination, Karmel recommends investing in two pairs of long-handled tongs, one for handling raw ingredients and the other for cooked foods. Wrap red electrical tape around the handle of one pair (for raw items) and green tape around the handle of the other (for cooked items) to create a homemade version of her Stop-and-Go Tongs. Use an instant-read digital thermometer to check the temperature of meat and poultry. And if you want to serve a marinade used for raw meat, boil it for a few minutes to kill any bacteria, as we do for Soy-Sake Marinated Flank Steak.

Finally, keep the grill clean. Once the grill is preheated, use a stiff brass-bristled brush to clean any debris from the grate. After cooking, crank up the heat again, and give the grate another brush.

Once you’ve decided on a grill model and follow a few simple guidelines, every backyard cookout will be winner.

Bachelor’s

Greek Chicken Kebabs

Kebabs are a classic on the grill, and easy to pull together after a busy day. The use of fresh thyme and mint, plus a speedy yogurt-based tzatziki sauce lends the recipe Greek flavor. (Greek yogurt has been strained for a thick, creamy consistency; it’s available in many supermarkets. If you can’t find it, use regular yogurt.) You can substitute lamb for chicken, and experiment with different vegetables. If you use bamboo skewers, be sure to soak them for 30 minutes before adding the ingredients, so the skewers don’t burn on the grill.

Tzatziki Sauce:

   1  cup plain Greek yogurt
   1  teaspoon chopped fresh mint
   1  teaspoon extra-virgin olive oil
   1  teaspoon lemon juice
   1/2  teaspoon kosher salt
   1/4  teaspoon ground black pepper
   1/2  cucumber, peeled, seeded, and chopped
   1  garlic clove, finely chopped

Kebabs:

   1 pound skinless, boneless chicken breast, cut into 2-inch pieces
   2  each yellow and green pattypan squash, each cut into 6 wedges OR 12 each whole yellow and green baby squash
   1  red onion, peeled and cut into 1 1/2-inch pieces
   Nonstick cooking spray
   1/2  teaspoon kosher salt
   1/4  teaspoon ground black pepper
   1/2  teaspoon chopped fresh thyme

Remaining ingredients:

   4  (6-inch) pita breads
   Lemon wedges

1. Preheat grill.

2. To prepare Tzatziki Sauce, combine first 8 ingredients in a small bowl; refrigerate.

3. To prepare kebabs, alternate chicken, squash, and onion on each of 8 (10-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with 1/2 teaspoon salt, thyme, 1/4 teaspoon pepper, and thyme. Add kebabs to grill; grill 12 minutes or until done, turning kebabs to brown evenly. Serve with pita, Tzatziki Sauce, and lemon wedges. Yield: 4 servings (serving size: 2 kebabs, 1 pita bread, and about 1/3 cup sauce).

Extra Credit

Heat the pita bread on the grill to create attractive grill marks.

 
Master’s

Soy-Sake Marinated Flank Steak

Marinating tenderizes a lean, tough cut like flank steak, and Japanese cooks often use sake (rice wine) to tenderize meat. Look for sake with other wines at the supermarket. You can combine the steak and marinade in the morning, and throw it on the grill after work. This marinade would also work with a full-flavored fish like salmon, but fish only needs 30 minutes of marinating time, tops. Bok choy holds its shape nicely on the grill, and its mild flavor complements the steak.

   1/4  cup low-sodium soy sauce
   1/4  cup packed brown sugar
   2  tablespoons sake
   1  tablespoon chili garlic paste
   1  teaspoon minced peeled ginger
   1  teaspoon minced cilantro
   1  teaspoon toasted sesame oil
   2  garlic cloves, thinly sliced
   1  (1-pound) flank steak, trimmed
   Canola oil
   1/2 teaspoon salt, divided
   Black pepper, to taste
   4 each baby bok choy, halved
   3  cups hot, cooked jasmine rice
   Lime wedges (optional)
   Cilantro sprigs (optional)

1. Combine the first 8 ingredients in a large zip-top plastic bag or shallow dish. Add steak. Seal bag or cover dish, and marinate at least 2 hours, turning steak occasionally.

2. Preheat grill.

3. Remove steak from marinade, discarding marinade. Brush steak with canola oil; sprinkle with 1/4 teaspoon salt and pepper. Add steak to grill. Grill 5 minutes on each side, or until a meat thermometer registers 130 °F or desired degree of doneness. Let stand 5 minutes before thinly slicing steak across the grain.

4. Brush bok choy with canola oil; sprinkling with remaining 1/4 teaspoon salt and black pepper. Add to grill; grill 3 minutes on each side or until tender and wilted. Serve with sliced steak and rice. Garnish with lime wedges and cilantro sprigs, if desired. Yield: 4 servings (serving size: 3 ounces steak, 3/4 cup rice, and 2 bok choy halves).

Extra Credit

Use the marinade make a tasty sauce. Place the marinade in a small saucepan over high heat; bring to a boil, and cook 5 minutes (marinade will reduce to a syrupy consistency that will coat the back of a spoon). Strain through a fine-mesh strainer into a small bowl; discard solids.

Doctorate

Dixie-Cal Smoked Tri-Tip

Tri-tip (a.k.a. triangle roast) is a lean, yet tender cut of beef sirloin. It’s a great cut to try smoking meat for the first time, since it cooks quickly, using a combination of direct and indirect heat. The meat is seared over direct heat, then moved to an unheated part of the grill and covered to finish cooking. Tri-tip is the cut used in Santa Maria-style barbecue in California’s Central Coast. We’ve added brown sugar and cayenne to lend a touch of Southern barbecue flavor the traditional simple spice rub for tri-tip. Serve with corn or flour tortillas, which you can heat on the grill while the meat rests after cooking, and your favorite salsa or barbecue sauce.

   2  teaspoons kosher salt
   1  teaspoon ground black pepper
   1  teaspoon brown sugar
   1/4  teaspoon garlic granules
   1/2  teaspoon cayenne pepper
   1  (2 1/2-pound) tri-tip steak, trimmed
   3  cups hickory or oak wood chips, soaked for 1 hour and drained
   Canola oil

1. Combine the first 5 ingredients; rub over surface of steak. Let stand at room temperature for 30 minutes.

2. Set up the grill for indirect heat. Preheat grill. For a charcoal grill, add soaked and drained wood chips directly to coals. For a gas grill, place chips in a smoker box, or arrange chips on a sheet of heavy aluminum foil, wrap, and poke holes in top of foil. Place the smoker box or foil packet directly over a heated burner. Heat chips 10 minutes or until they start to smoke.

3. Brush steak with oil. Place steak on heated side of grill; grill 5 minutes on each side. Move steak to an unheated area of grill; cover, and cook 30 minutes or until a meat thermometer registers 130 °F or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Slice across the grain. Yield: 8 servings.

Extra Credit

Double the spice mix and rub it on a larger piece of meat, such as a beef brisket or pork shoulder (Boston butt). You’ll need to use soaked wood chunks as opposed to chips to accommodate the longer cooking time required for larger, tougher cuts of meat.

Smoke It

True barbecue involves indirect heat and smoke, and dedicated barbecue aficionados will invest in a smoker. You can set up a charcoal or gas grill for smoking.

First, you’ll need to soak wood chips (for small, tender cuts with short cooking times, like our Dixie-Cal Smoked Tri-Tip) or chunks (for large cuts of meat that require long cooking, like pork shoulder or brisket), so the wood smokes and doesn’t burn up on the grill. You can buy barbecue wood at supermarkets and many home improvement stores, and it’s fun to experiment with different types of wood (hickory, oak, mesquite, etc.), which impart subtly different flavors to food. Wood chips will need 30 to 60 minutes of soaking time; larger wood chunks will need to be soaked overnight. When you’re ready to cook, drain the wood and add it to the grill.

For a charcoal grill, arrange heated coals on either side of the grill and set a drip pan in the middle. Add the drained wood directly to the coals; when the wood starts to smoke, place the meat on the grate over the unheated center. (You also can sear the meat over the heated part of the grate, then move it to the center.) Close the grill, ensuring the cover’s vents are open, and cook.

For a gas grill, there are several options for smoking. You can place the drained chips or chunks in a smoker box, in a disposable foil pan (poke a few holes in the bottom), or wrap the wood in heavy-duty aluminum foil (also poking a few holes in the foil). Whichever arrangement you use, set the container of wood directly over a heat source while the grill preheats. When the wood starts to smoke, you’re ready to barbecue.