My dad is a grillmaster. He has the confidence to put any food you can think of on the grill; he flips it a few times and it’s magically delicious. When I was little, summers consisted of the best barbecued chicken, straight off the grill, usually eaten on our screened in porch. The outside was always just about black, covering up a tender, juicy inside. What a talent.
Nowadays, Mark takes pretty much any vegetable he gets from his CSA, pairs it with a steak, also from the farm, and makes a big platter of grilled goods. It’s my favorite way to eat.
My little family doesn’t get to eat as much grilled food as we’d like. In Manhattan, it’s a challenge; we can’t exactly put a grill in our half bath and light it up. We do spend a good amount of time during the summer on Cape Cod, though, where there’s a grill. Nick, as you may remember, is a skittish cook, one who literally times the grilled cheeses he makes for Holden (two minutes per side, in case you’re wondering, per How to Cook Everything. And, to be honest, they are perfect.) But, in part from being inspired by my dad’s relaxed way of grilling, Nick finds outdoor cooking to be much more of a draw than working away at his mise en place in a city kitchen. So my job, every summer, is to gently encourage him on his path to becoming a grill guru.
The other day, he grilled hamburgers and hot dogs. Our friend Stephen provided moral support. The burgers were delicious and Holden, after biting into his hot dog, chewed it very thoughtfully and declared, “Dad, this is the best hot dog I’ve ever had. Thank you.”
Then, a few days later, Nick casually — as casually as he does anything — threw some chicken thighs on the grill; that and some broccoli and oven fries were dinner, and I didn’t have to cook a thing.
So we’ve (Nick) got the basic techniques down. Today I’m sharing a few grilling recipes that are less ordinary, more fun — because experimenting on the grill is a good time, if you let yourself enjoy it.
If you’re feeling particularly adventurous, you can make all four of these for an entirely grilled, entirely delicious meal. (Let’s recuse nervous Nick from that particular task, shall we?) Below:
Grilled Bruschetta
Grilled Avocado with Lemon
Chiles Rellenos with Charred Green Enchilada Sauce
Banana with Chocolate and Crushed Peanut Brittle
Grilled Bruschetta
You’ll learn a lot about observing and controlling heat on your grill from making toast. I like to cut the bread thickly so the outside gets crunchy and the inside stays tender; you may prefer the bruschetta thinner and crisp all the way through. Pull any extra toppings together while the grill heats.
Grilled Avocado with Lemon
Don’t relegate avocados to guacamole; half an avocado warmed on the grill is a rich, cooling side.
Chiles Rellenos with Charred Green Enchilada Sauce
You wouldn’t think the classic Mexican stuffed chiles could get any better—but on the grill they do. For a double dose of smokiness, the tomatillos for the sauce also take a turn over the fire. If you can only find small chiles, get 10 and stuff 8. For the make-aheads: Prepare the sauce up to a day before, refrigerate, and let come to room temperature before serving. You can stuff the poblanos earlier in the day and refrigerate them until you’re ready to grill.
Banana with Chocolate and Crushed Peanut Brittle
The banana peel becomes a cooking vessel on the grill. Slit it lengthwise down one side, then all kinds of sweet things can happen inside. The whole package goes over direct heat—you can even put it on a piece of foil set right on top of coals, if you like. Eat it straight from the peel, or spoon it out as a ready-made topping over ice cream. You can have the banana stuffed and ready to go before lighting the fire.
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