Saved by the Grill!

Hallelujia! Summer is here.....well, as close to "Summer" as we get along these parts! It's been often said that we have two seasons in Rochester--Winter and Road Construction! And the "orange highway blossoms" that bloom in the center of every major piece of roadway along these parts have now become our State flower!

Our temperatures have ranged in the 70's for most days lately, which is perfect weather for barbequing. Too hot, and it's challenging taming the flames. Too cold and the meat just doesn't cook well. Cooking on the grill is a fast and easy way to get a healthy meal on the table with little time or effort. It is my practice to try to decide what I want for dinner tomorrow before I go to bed tonight. The protein is taken out of the freezer to thaw properly in the refrigerator overnight. In the morning before work, herbs, oil, garlic, dry rub or whatever suits my fancy will be thrown into a clean ziplock bag and the meat will be added, massaged, and returned to the chill chest until after work.

After work, I take the meat out and let it warm up to the idea of being cooked. I pump on the gas grill, then go change out of my work duds--that gives the grill time to get hot, the meat time to take off the chill, and the cook time to get in the mood. The sizzle of the grill confirms that everything is right with the process, so I turn down the heat, and let the grill do most of the work.


Food does not like to be poked or prodded frequently while it's cooking--it will tell you when it's ready to be turned by easily releasing from the hot grill grates. I often will make all the meal components on the same grill at the same time and have found this to be universally true--you will get much better results if you turn down the temperature slightly and allow the food you are cooking the time it needs to do the job properly.

I would like to make this recommendation. If you haven't tried grilling fruit yet, you have got to try it! My favorite is grilled fresh pineapple rings, peaches, plumbs or mangoes that I pick up at the grocery on the salad bar. Pick the sweetest fruit you can by following your nose, although you should aim for something just slightly to the green side for easier grilling--over-ripe fruit can fall apart on the grill. I pair the grilled fruit with some home-made vanilla bean icecream (store-bought will do in a pinch) and a drizzle of aged balsamic vinegar for an amazingly simple and elegant dessert! Don't be afraid of the vinegar either! If it's too thin, you can warm it on the stove until it reduces to a pancake syrup consistancy. I picked up a specialty vinegar at a local Italian specialty store--balsamic made from figs and aged until it's thick and fragrant! My friends have guessed this to be some sort of raisin sauce, and are consistantly surprised when I show them the bottle! Try it! You too may be "Saved by the Grill" on a busy night after work!