Alexandersmap

    Tag: Grilling

    • Grilled Corn and Breaking Routines

      For all the new experiences I seek in this world, for all the exotic foods I’ll willingly try at restaurants around the globe, I tend to stick with the greatest hits when cooking at home. Call it frugal, or boring, or maybe simply safe, but I mostly cook foods the way I know they’ll be tasty without straying too far into the abyss.

      And so it was that corn on the cob was always shucked and steamed or boiled, and the grill was used for meats and other vegetables. Similar to my previous hesitation with pizza, there was a distinct separation of church and state when it came to taking perfectly good corn and sticking it on a grill. But like that pizza, I eventually recognized that the risk versus reward equation leaned heavily in my favor.

      There are three ways to grill corn, and two of them involve completely shucking the corn husks off. You can oil and season the corn and throw it right on the grill for a nice char and flavor, which is great if you remain at the grill and fully attentive to avoid burning it. Alternatively, you can wrap it in aluminum foil, which steams it while lightly charring it. Both of these methods seemed appropriate for the first attempt at grilling, but I wanted to go all in with the third method: grilling corn with the husk still on.

      Ironically, grilling with the husk on is the most labor-intensive grilling experience. You’ve got to roll back the husks, remove the silk and roll the husk back on, then soak the corn for 30 minutes so it doesn’t just burn away when you grill it. Not nearly as simple as throwing the shucked corn into a pot of steaming water, but what worthwhile endeavors in life are easy?

      I chose to use a charcoal grill with some hickory chips tossed in to maximize the flavor, waited for the grill to cool down to 400 degrees and placed it directly on the grill. Every five minutes I rotated the corn a quarter turn for about 25 minutes, then removed it, cleaned the grill and let it rest while I grilled the meat.

      And the result? Perfectly cooked corn with a mild grilled flavor. Nothing revolutionary here, but a departure from the norm. It was a good reminder to push the comfort zone with my own cooking. Next up? Direct charring on the grill. Can’t let this adventurous momentum stall just yet. After all, summer and fresh corn won’t last forever.

    • Grilling Pizza

      One silver lining of quarantining is that my cooking game is getting more diverse and adventurous.  More Indian food, more vegetarian options, and now, … grilling pizza.  I know: grilling a pizza isn’t exactly adventurous, people have been doing it forever!  But in this house, homemade pizza was always slipped gently into the oven.  When you spent time and effort making something as lovely as a pizza, why risk it on the variability of a charcoal grill?

      Flavor of course.  Flavor is the reason you grill anything on a charcoal grill.  Not a propane grill – that’s just an outdoor extension of the stove.  Charcoal grilling on a ceramic grill that heats up beyond oven temperatures when closed and the coals are bright orange and alive.  That’s ancient cooking right there –  none of this propane-fueled regulated blandness, thank you.  And that’s what I brought my homemade pizzas out to.  That’s right: pizzas.  Plural.  If you’re going to use charcoal, make the most of the resource.

      The first attempt was a traditional cheese pizza with dough spread thinly across a large, perforated pan that I’ve had since college.  This baby has seen everything in it’s time…  everything but a charcoal grill anyway.  Simple and classic cheese pizza recipe, thin crust, thin layer of sauce, generous layer of cheese, done.  My concern with this first pizza was the grill temperature.  I waited until it dropped below 500 degrees Fahrenheit before putting the pizza on the grill, and watched it carefully to make sure it didn’t just erupt into flames.  Using a grill spatula, I’d gently lift up an edge, inspect and spin it and try again.  Can’t be too careful with that first pizza.  And it turned out to be an excellent first attempt.  Congrats!  We won’t be ordering pizza to replace a burnt offering!

      The second pizza was slightly more daring: A thicker crust on a stone instead of a perforated pan.  This one had thinly sliced green peppers and chicken sausage spread on top.  And generally the results were pretty good.  Thicker crust on a stone meant risking an uneven, doughy crust in some places.  That proved to be the case in one particularly thick spot.  If it were a restaurant I might have sent it back, but in my backyard it was close enough.  Two large pizzas and leftovers for lunch.  And no sacrificial lambs.  Not a bad first effort!

      2020, for all the suffering and frustration, has offered opportunities to see the world in a different way.  Maybe grilling a pizza isn’t exactly tackling social justice, but it’s a step away from the norm.  And now I’m thinking about what else I can grill.  So grilling pizza became one very small measure of audacity that worked out.  I might not ever have tried it in a normal year when getting dinner done after a long day away from home was a task.  But 2020 replaced what is fast and easy? with what is going to be really interesting to try?  And that’s not such a bad thing at all. A moment of fun experimentation with relatively low stakes.  We can all use more fun this year.