go for grateness: simple rules for grilling productivelygo for grateness: simple rules for grilling productivelygo for grateness: simple rules for grilling productively - gas barbecue grill

Summer is the season of contradiction. Yes, it's lazy.
God knows I'm looking forward to some serious laziness, like overeating.
Look at Babylon Berlin until my eyes itch.
But summer is also the time for me to postpone my work, such as walking at least 30 minutes a day, organizing the basement and perfecting my pie skin recipe.
I found that the barbecue combined the two summer attitudes.
This effort is both lazy and productive.
I can have a few beers but it's worth it.
This is the official start of a long season and I would like to make a suggestion to help lazy and hardworking people meet: use the whole grill surface to cook various items at once whenever you prepare your meal.
Many of us only make one of the main courses we intend to eat right away, such as steak or hot dogs, when grilling.
Cook every element of a meal with a grill
Or other dishes you can enjoy on a future date --
Develop your barbecue skills and give your home the opportunity to have a restauranten-
The local method of preparing the meal inspires the spontaneity and creativity of the really lazy maid.
Achieve full
The mastery of the grill, first of all, is the third one that completely forgets the cooking surface, perhaps more.
The third is the main course.
You can roast pork chops or classic roast chicken. rubbed lamb. Whatever.
The point is that you will leave a lot of space on the grate.
That's what we need to focus on.
Using the entire grill surface requires a bit of barbecue mindfulness.
Some thinking.
But don't worry, not a lot.
And I have already thought for you.
My six rules for summer barbecues also show how you can fill this gap and lead a happier, more productive, and ultimately more lazy summer life. Rule No.
1: think about the fire and make things simple. We use indirect fire. coal is distributed on one side and empty on the other side.
The reason for the indirect fire is to allow you to cook directly on the coal hot and fast, or low and slow (
Well, low and slow)
On the cool side.
For example, if you want to bake an onion, you can place the onion directly on the medium
The heat is about 3 minutes, then another 3 minutes.
The result is a slice of onion with traces of the grill, or slightly blackened.
The texture of the onion is similar to that of al dente.
If you cook the onion on the cool side, its color will become yellow brown, with more smoke flavor and softer texture.
Not "right" either ".
"The problem is preference.
Another reason for the indirect fire is that it allows you to place the main course on the cool side, Cook slowly, and set aside space on the hot side to grill all the other food. Rule No.
2: Bake for 10 minutes, bake most side dishes and appetizers for 20 minutes, and that's the vegetables we're talking about here.
Many vegetables are ready in 10 minutes or less --
Hot fire, 20 minutes on the indirect side for a more smoky flavor.
The following are zucchini, eggplant, carrot and lettuce with long leaves (yes, lettuce)
Half of the lemon and lime, and I'm going now.
Yes, Stone to Pepper.
When placed directly on the medium
Hot fire, they all taste charcoal and can be eaten in 6 to 10 minutes.
If you want them to smoke more, just put them on the cool side of the indirect fire and let them go out for about 20 minutes.
After they smoke, you may want to put them on the direct fire for a minute or two and give them a little charcoal or grill line.
You can do the opposite.
Put a few minutes on each side of the fire and move to the cool side.
High-density vegetables such as beets and potatoes range from 45 minutes to 1 hour.
But if you cook them until they are just soft before baking on the grill, they will also comply with the 10/20 rule. Rule No.
Think about the salsa dance you really like.
I have two shelves on my fridge door, a dorm fridge in the basement, a cabinet rack with a variety of salads, and I still make it myself at least once a week.
The best thing about grilled vegetables on fire is the smoky flavor. The second-
The best thing is how easy it is.
A couple of tomatoes, a Onion, a serrano pepper (or jalapeño)
Half a lime. And presto!
When a friend visits, I make appetizers with grilled tortillas, add spicy spices to the eggs in the morning, and spicy condiments for tortillas (
Or anything else)in the evening. Rule No.
4: think about what you will eat when I roast the chicken, like you, think about what I will eat with it.
Maybe the asparagus with lemon.
It may be a cauliflower with tahini sauce.
Then I asked myself: why do I get a pot dirty when I can get better results (and no cleanup)
While I roast the chicken, cook the vegetables with charcoal fire? Rule No.
5: think about what you will want to eat one day, and the problem of winter.
What do you do when you don't want to shovel onto the grill?
Complaining about the cold getting in the way of your barbecue?
No, you have to open the fridge and take out the food you baked and smoked in the summer.
When the tomatoes peaked last year, I bought a peck (
Well, maybe not peck because I don't know what peck is)
My favorite is very good Roman tomatoes, steak and purple Cherokee.
I baked some and smoked some.
In the cold of winter, I will take this or that container out to make spaghetti or eggplant parmesan or add pepper.
I did the same thing with corn and peaches. Rule No.
6: don't think the best thing about using the whole grill is that you created a restaurant in the kitchen.
You will end up with food you can try.
You may bake a red pepper and have no idea what you are going to do with it.
Next, what you know is that you will add half to the corn and black beans as a salad and the other half to ratatouille.
In the end, you will also get some food, and you can get inspiration in a flash.
Earlier this year, I baked broccoli while doing something else.
I was not going to eat that night.
But one day later, I had a friend come over for the smoked spareribs and appetizers, the vegetables I had baked the day before, including Rabbe.
I cut some into omelet the next morning.
For lunch two days later, I made one of my favorite sandwiches, broccoli, and put a sharp provolone on the hoagie bread.
Sha Hin is an associate professor of journalism at Syracuse University. Fire-
4 baked sand cakes (½ cup)Smoke-
The grilled vegetables in this salsa sauce have a strong depth.
The plain hot salsa sauce is bright and the smoked version is very dark.
It's just as good as the condiments for grilled tortillas, tortillas and eggs.
But it can also serve as a base for dishes such as huevos rancheros and even peppers.
This version makes a short and fat salsa dance.
If you like smooth, then use a few seconds, a few times in the food processor until you get the consistency you like.
Serrano peppers vary from spicy to spicy.
Jim shaxin starts with half of the seeds and tastes the assembled salsa.
He can then add more by cutting down three or four flakes from the remaining half.
The remaining pepper is reserved for other purposes.
You can replace serrano with Mexican peppers.
You may think the tomatoes will melt directly.
But because they were on fire in such a short time, they wouldn't.
They bubble outside and soften inside, but keep their shape.
But if you're worried, you can put the tomatoes in a small casting. iron pan.
You need a cup of hard wood pieces that have not been soaked, such as apples, pecans, or oak trees.
Made in advance: salsa can be refrigerated for five days. One 1/2-
Medium heir tomato, preferably steak or purple Cherokee 1 serrano pepper (see headnote)
1 cloves of garlic, 1 tablespoon of chopped coriander leaves (optional)
1/8 teaspoon of salt, or more, as 3 or 4 grains of black pepper are required to prepare the grill for direct heating.
Preheat to high if gas grill is used (450 F).
Put the pieces of wood in a smoking box, or poke in a foil bag with a few fork holes to release the smoke. Using long-
Place the treated pliers between the grate and the coal ball, close to the flame or on the cooking grate;
It will take a little longer, but the potato chips will smoke.
If a charcoal grill is used, ignite a charcoal or coal ball;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand 6 inch above the coal for three or four seconds.
Sprinkle the pieces of wood on the coal.
Prepare a spray water bottle to tame any flame.
Lightly grease the onion slices and the cut edge of lime.
Place tomatoes and serrano peppers on the grate directly above the fire.
Cover, half open vent.
Turn over the onions, tomatoes and serrano after 4 to 5 minutes.
If lime is caramelized, remove it.
If not, leave it on.
After 4 to 5 minutes, transfer all the vegetables to a plate.
Once the vegetables are cool enough to be processed, they slide and discard the tomato skin.
Chop and transfer to a medium sized bowl with any juice.
Cut serrano vertically, chop half of them, including seeds, and add them to the bowl. (
Burnt skin may also fall off. )
Chop up the onions.
Chop up the garlic.
If you are using it, add them to the bowl with chopped coriander.
Squeeze lime half juice into the bowl and lightly season it with salt and pepper.
Mix the taste; taste it.
Add more serrano if you want more heat (see headnote).
Warm service at room temperature or in a cold environment.
Each serving: 15 calories, 0 grams of protein, 3 grams of carbohydrates, 0 grams of fat, 0 grams of saturated fat, 0 mg of cholesterol, 75 mg of sodium, 0 grams of dietary fiber, the 4-serving chili is an ideal BBQ appetizer.
Their skin is thin so you don't spend much time on the grill and their mild, sweet taste makes them perfect for eating with drinks, they are light, so you won't be full before you eat.
A little olive oil, some sea salt and a little flame, the most popular of these parties.
Shishito peppers look similar to the Spanish Padron peppers and can be made in the same way.
However, the enclosure is hotter, so consider this when buying.
After the barbecue, the peppers are kept in the refrigerator for up to five days.
Please keep room temperature before serving.
1 tablespoon extra
Freshly squeezed olive oil, plus more grill16 to 20 shishito peppers1/2 teaspoons of coarse sea salt, heat the grill directly.
Preheat to high if gas grill is used (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand about 6 inch away from coal for about three or four seconds.
Prepare a spray water bottle to tame any flame.
Gently apply the oil to the grill and place it on the grill.
Place the pepper and oil in a medium-sized bowl, sprinkle with salt and stir well.
Place the pepper on the grate above the fire.
Close the lid and cook for three to four minutes until the pepper turns black, then uncover the lid and use the length
Take the pliers and turn for another three to four minutes.
Go to the platter.
Service is available at warm or room temperature. Per serving (
Based on 20 pieces)
: 110 calories, 4g protein, 12g carbohydrate, 4g fat, 1g saturated fat, 0 mg cholesterol, 330 mg sodium, 0g dietary fiber, 8g sugar flame-
4 to 6 servings of blister broccoli (3 cups)
Broccoli rabe is well placed on the grill with its sturdy stems.
Green vegetables are also known as rapini and taste a bit bitter.
Hot in boiling water helps to dilute the bitter taste and soften the vegetables without making them paste.
However, you can have a barbecue without being hot.
Fried broccoli for a minute or two.
As a result, the texture will be a little hard and the taste will be sufficient --on rapini.
Do it in advance: Roast broccoli can be refrigerated for five days.
1 pound broccoli 2 tablespoons
Freshly squeezed olive oil 1 teaspoon of coarse Jewish salt plus 1/4 tsp1/8 teaspoon crushed red pepper skin 3 or 4 grains ground black pepper 1 tablespoon fresh lemon juice or add more as needed
Lemon from 1/2)
There is a large bowl of ice and cold water on hand (
Shocked broccoli Rabbe).
After the shock, there was also a spoonful to put in the vegetables.
Boil with a large pot of water at high temperature.
At the same time, prepare the grill to heat directly.
Preheat to high if gas grill is used (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand about 6 inch away from coal for about three or four seconds.
Prepare a spray water bottle to tame any flame.
Gently apply the oil to the grill and place it on the grill.
Trim about an inch from the end of the broccoli rabe stem.
Once the water in the pan rolls, add broccoli rabe and cook for a minute. Use long-
Handling pliers for transferring vegetables to icewater bath;
Calm them down for a minute (
It will turn bright in color)
They are then transferred to the colander with pliers.
After a few minutes, pat the broccoli Labe with a tissue or clean dish towel.
Put broccoli in a medium-sized bowl.
Pour 1 tablespoon of oil and season it with 1 teaspoon of salt.
Apply evenly with stirring.
Put broccoli on the grill with pliers.
Close the lid, cook for four to five minutes, and occasionally move the pieces with pliers.
Turn them over, cover them and cook them for another four to five minutes.
Transfer to a plate, sprinkle with the remaining tablespoon of oil, season with the remaining teaspoon of salt, and ground black pepper and lemon juice into thin slices of crushed red pepper.
Apply evenly with stirring.
Service is available at warm or room temperature. Per serving (based on 6)
: 60 calories, 3 grams of protein, 4 grams of carbohydrates, 5 grams of fat, 1 gram of saturated fat, 0 mg of cholesterol, 260 mg of sodium, 0g of dietary fiber, columnist all recipes from columnist jim Sha Hin.
All the recipes come from columnist Jim shaxin.
Summer is the season of contradiction. Yes, it's lazy.
God knows I'm looking forward to some serious laziness, like overeating.
Look at Babylon Berlin until my eyes itch.
But summer is also the time for me to postpone my work, such as walking at least 30 minutes a day, organizing the basement and perfecting my pie skin recipe.
I found that the barbecue combined the two summer attitudes.
This effort is both lazy and productive.
I can have a few beers but it's worth it.
This is the official start of a long season and I would like to make a suggestion to help lazy and hardworking people meet: use the whole grill surface to cook various items at once whenever you prepare your meal.
Many of us only make one of the main courses we intend to eat right away, such as steak or hot dogs, when grilling.
Cook every element of a meal with a grill
Or other dishes you can enjoy on a future date --
Develop your barbecue skills and give your home the opportunity to have a restauranten-
The local method of preparing the meal inspires the spontaneity and creativity of the really lazy maid.
Achieve full
The mastery of the grill, first of all, is the third one that completely forgets the cooking surface, perhaps more.
The third is the main course.
You can roast pork chops or classic roast chicken. rubbed lamb. Whatever.
The point is that you will leave a lot of space on the grate.
That's what we need to focus on.
Using the entire grill surface requires a bit of barbecue mindfulness.
Some thinking.
But don't worry, not a lot.
And I have already thought for you.
My six rules for summer barbecues also show how you can fill this gap and lead a happier, more productive, and ultimately more lazy summer life. Rule No.
1: think about the fire and make things simple. We use indirect fire. coal is distributed on one side and empty on the other side.
The reason for the indirect fire is to allow you to cook directly on the coal hot and fast, or low and slow (
Well, low and slow)
On the cool side.
For example, if you want to bake an onion, you can place the onion directly on the medium
The heat is about 3 minutes, then another 3 minutes.
The result is a slice of onion with traces of the grill, or slightly blackened.
The texture of the onion is similar to that of al dente.
If you cook the onion on the cool side, its color will become yellow brown, with more smoke flavor and softer texture.
Not "right" either ".
"The problem is preference.
Another reason for the indirect fire is that it allows you to place the main course on the cool side, Cook slowly, and set aside space on the hot side to grill all the other food. Rule No.
2: Bake for 10 minutes, bake most side dishes and appetizers for 20 minutes, and that's the vegetables we're talking about here.
Many vegetables are ready in 10 minutes or less --
Hot fire, 20 minutes on the indirect side for a more smoky flavor.
The following are zucchini, eggplant, carrot and lettuce with long leaves (yes, lettuce)
Half of the lemon and lime, and I'm going now.
Yes, Stone to Pepper.
When placed directly on the medium
Hot fire, they all taste charcoal and can be eaten in 6 to 10 minutes.
If you want them to smoke more, just put them on the cool side of the indirect fire and let them go out for about 20 minutes.
After they smoke, you may want to put them on the direct fire for a minute or two and give them a little charcoal or grill line.
You can do the opposite.
Put a few minutes on each side of the fire and move to the cool side.
High-density vegetables such as beets and potatoes range from 45 minutes to 1 hour.
But if you cook them until they are just soft before baking on the grill, they will also comply with the 10/20 rule. Rule No.
Think about the salsa dance you really like.
I have two shelves on my fridge door, a dorm fridge in the basement, a cabinet rack with a variety of salads, and I still make it myself at least once a week.
The best thing about grilled vegetables on fire is the smoky flavor. The second-
The best thing is how easy it is.
A couple of tomatoes, a Onion, a serrano pepper (or jalapeño)
Half a lime. And presto!
When a friend visits, I make appetizers with grilled tortillas, add spicy spices to the eggs in the morning, and spicy condiments for tortillas (
Or anything else)in the evening. Rule No.
4: think about what you will eat when I roast the chicken, like you, think about what I will eat with it.
Maybe the asparagus with lemon.
It may be a cauliflower with tahini sauce.
Then I asked myself: why do I get a pot dirty when I can get better results (and no cleanup)
While I roast the chicken, cook the vegetables with charcoal fire? Rule No.
5: think about what you will want to eat one day, and the problem of winter.
What do you do when you don't want to shovel onto the grill?
Complaining about the cold getting in the way of your barbecue?
No, you have to open the fridge and take out the food you baked and smoked in the summer.
When the tomatoes peaked last year, I bought a peck (
Well, maybe not peck because I don't know what peck is)
My favorite is very good Roman tomatoes, steak and purple Cherokee.
I baked some and smoked some.
In the cold of winter, I will take this or that container out to make spaghetti or eggplant parmesan or add pepper.
I did the same thing with corn and peaches. Rule No.
6: don't think the best thing about using the whole grill is that you created a restaurant in the kitchen.
You will end up with food you can try.
You may bake a red pepper and have no idea what you are going to do with it.
Next, what you know is that you will add half to the corn and black beans as a salad and the other half to ratatouille.
In the end, you will also get some food, and you can get inspiration in a flash.
Earlier this year, I baked broccoli while doing something else.
I was not going to eat that night.
But one day later, I had a friend come over for the smoked spareribs and appetizers, the vegetables I had baked the day before, including Rabbe.
I cut some into omelet the next morning.
For lunch two days later, I made one of my favorite sandwiches, broccoli, and put a sharp provolone on the hoagie bread.
Sha Hin is an associate professor of journalism at Syracuse University. Fire-
4 baked sand cakes (½ cup)Smoke-
The grilled vegetables in this salsa sauce have a strong depth.
The plain hot salsa sauce is bright and the smoked version is very dark.
It's just as good as the condiments for grilled tortillas, tortillas and eggs.
But it can also serve as a base for dishes such as huevos rancheros and even peppers.
This version makes a short and fat salsa dance.
If you like smooth, then use a few seconds, a few times in the food processor until you get the consistency you like.
Serrano peppers vary from spicy to spicy.
Jim shaxin starts with half of the seeds and tastes the assembled salsa.
He can then add more by cutting down three or four flakes from the remaining half.
The remaining pepper is reserved for other purposes.
You can replace serrano with Mexican peppers.
You may think the tomatoes will melt directly.
But because they were on fire in such a short time, they wouldn't.
They bubble outside and soften inside, but keep their shape.
But if you're worried, you can put the tomatoes in a small casting. iron pan.
You need a cup of hard wood pieces that have not been soaked, such as apples, pecans, or oak trees.
Made in advance: salsa can be refrigerated for five days. One 1/2-
Medium heir tomato, preferably steak or purple Cherokee 1 serrano pepper (see headnote)
1 cloves of garlic, 1 tablespoon of chopped coriander leaves (optional)
1/8 teaspoon of salt, or more, as 3 or 4 grains of black pepper are required to prepare the grill for direct heating.
Preheat to high if gas grill is used (450 F).
Put the pieces of wood in a smoking box, or poke in a foil bag with a few fork holes to release the smoke. Using long-
Place the treated pliers between the grate and the coal ball, close to the flame or on the cooking grate;
It will take a little longer, but the potato chips will smoke.
If a charcoal grill is used, ignite a charcoal or coal ball;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand 6 inch above the coal for three or four seconds.
Sprinkle the pieces of wood on the coal.
Prepare a spray water bottle to tame any flame.
Lightly grease the onion slices and the cut edge of lime.
Place tomatoes and serrano peppers on the grate directly above the fire.
Cover, half open vent.
Turn over the onions, tomatoes and serrano after 4 to 5 minutes.
If lime is caramelized, remove it.
If not, leave it on.
After 4 to 5 minutes, transfer all the vegetables to a plate.
Once the vegetables are cool enough to be processed, they slide and discard the tomato skin.
Chop and transfer to a medium sized bowl with any juice.
Cut serrano vertically, chop half of them, including seeds, and add them to the bowl. (
Burnt skin may also fall off. )
Chop up the onions.
Chop up the garlic.
If you are using it, add them to the bowl with chopped coriander.
Squeeze lime half juice into the bowl and lightly season it with salt and pepper.
Mix the taste; taste it.
Add more serrano if you want more heat (see headnote).
Warm service at room temperature or in a cold environment.
Each serving: 15 calories, 0 grams of protein, 3 grams of carbohydrates, 0 grams of fat, 0 grams of saturated fat, 0 mg of cholesterol, 75 mg of sodium, 0 grams of dietary fiber, the 4-serving chili is an ideal BBQ appetizer.
Their skin is thin so you don't spend much time on the grill and their mild, sweet taste makes them perfect for eating with drinks, they are light, so you won't be full before you eat.
A little olive oil, some sea salt and a little flame, the most popular of these parties.
Shishito peppers look similar to the Spanish Padron peppers and can be made in the same way.
However, the enclosure is hotter, so consider this when buying.
After the barbecue, the peppers are kept in the refrigerator for up to five days.
Please keep room temperature before serving.
1 tablespoon extra
Freshly squeezed olive oil, plus more grill16 to 20 shishito peppers1/2 teaspoons of coarse sea salt, heat the grill directly.
Preheat to high if gas grill is used (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand about 6 inch away from coal for about three or four seconds.
Prepare a spray water bottle to tame any flame.
Gently apply the oil to the grill and place it on the grill.
Place the pepper and oil in a medium-sized bowl, sprinkle with salt and stir well.
Place the pepper on the grate above the fire.
Close the lid and cook for three to four minutes until the pepper turns black, then uncover the lid and use the length
Take the pliers and turn for another three to four minutes.
Go to the platter.
Service is available at warm or room temperature. Per serving (
Based on 20 pieces)
: 110 calories, 4g protein, 12g carbohydrate, 4g fat, 1g saturated fat, 0 mg cholesterol, 330 mg sodium, 0g dietary fiber, 8g sugar flame-
4 to 6 servings of blister broccoli (3 cups)
Broccoli rabe is well placed on the grill with its sturdy stems.
Green vegetables are also known as rapini and taste a bit bitter.
Hot in boiling water helps to dilute the bitter taste and soften the vegetables without making them paste.
However, you can have a barbecue without being hot.
Fried broccoli for a minute or two.
As a result, the texture will be a little hard and the taste will be sufficient --on rapini.
Do it in advance: Roast broccoli can be refrigerated for five days.
1 pound broccoli 2 tablespoons
Freshly squeezed olive oil 1 teaspoon of coarse Jewish salt plus 1/4 tsp1/8 teaspoon crushed red pepper skin 3 or 4 grains ground black pepper 1 tablespoon fresh lemon juice or add more as needed
Lemon from 1/2)
There is a large bowl of ice and cold water on hand (
Shocked broccoli Rabbe).
After the shock, there was also a spoonful to put in the vegetables.
Boil with a large pot of water at high temperature.
At the same time, prepare the grill to heat directly.
Preheat to high if gas grill is used (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand about 6 inch away from coal for about three or four seconds.
Prepare a spray water bottle to tame any flame.
Gently apply the oil to the grill and place it on the grill.
Trim about an inch from the end of the broccoli rabe stem.
Once the water in the pan rolls, add broccoli rabe and cook for a minute. Use long-
Handling pliers for transferring vegetables to icewater bath;
Calm them down for a minute (
It will turn bright in color)
They are then transferred to the colander with pliers.
After a few minutes, pat the broccoli Labe with a tissue or clean dish towel.
Put broccoli in a medium-sized bowl.
Pour 1 tablespoon of oil and season it with 1 teaspoon of salt.
Apply evenly with stirring.
Put broccoli on the grill with pliers.
Close the lid, cook for four to five minutes, and occasionally move the pieces with pliers.
Turn them over, cover them and cook them for another four to five minutes.
Transfer to a plate, sprinkle with the remaining tablespoon of oil, season with the remaining teaspoon of salt, and ground black pepper and lemon juice into thin slices of crushed red pepper.
Apply evenly with stirring.
Service is available at warm or room temperature. Per serving (based on 6)
: 60 calories, 3 grams of protein, 4 grams of carbohydrates, 5 grams of fat, 1 gram of saturated fat, 0 mg of cholesterol, 260 mg of sodium, 0g of dietary fiber, columnist all recipes from columnist jim Sha Hin.
All the recipes come from columnist Jim shaxin.
Summer is the season of contradiction. Yes, it's lazy.
God knows I'm looking forward to some serious laziness, like overeating.
Look at Babylon Berlin until my eyes itch.
But summer is also the time for me to postpone my work, such as walking at least 30 minutes a day, organizing the basement and perfecting my pie skin recipe.
I found that the barbecue combined the two summer attitudes.
This effort is both lazy and productive.
I can have a few beers but it's worth it.
This is the official start of a long season and I would like to make a suggestion to help lazy and hardworking people meet: use the whole grill surface to cook various items at once whenever you prepare your meal.
Many of us only make one of the main courses we intend to eat right away, such as steak or hot dogs, when grilling.
Cook every element of a meal with a grill
Or other dishes you can enjoy on a future date --
Develop your barbecue skills and give your home the opportunity to have a restauranten-
The local method of preparing the meal inspires the spontaneity and creativity of the really lazy maid.
Achieve full
The mastery of the grill, first of all, is the third one that completely forgets the cooking surface, perhaps more.
The third is the main course.
You can roast pork chops or classic roast chicken. rubbed lamb. Whatever.
The point is that you will leave a lot of space on the grate.
That's what we need to focus on.
Using the entire grill surface requires a bit of barbecue mindfulness.
Some thinking.
But don't worry, not a lot.
And I have already thought for you.
My six rules for summer barbecues also show how you can fill this gap and lead a happier, more productive, and ultimately more lazy summer life. Rule No.
1: think about the fire and make things simple. We use indirect fire. coal is distributed on one side and empty on the other side.
The reason for the indirect fire is to allow you to cook directly on the coal hot and fast, or low and slow (
Well, low and slow)
On the cool side.
For example, if you want to bake an onion, you can place the onion directly on the medium
The heat is about 3 minutes, then another 3 minutes.
The result is a slice of onion with traces of the grill, or slightly blackened.
The texture of the onion is similar to that of al dente.
If you cook the onion on the cool side, its color will become yellow brown, with more smoke flavor and softer texture.
Not "right" either ".
"The problem is preference.
Another reason for the indirect fire is that it allows you to place the main course on the cool side, Cook slowly, and set aside space on the hot side to grill all the other food. Rule No.
2: Bake for 10 minutes, bake most side dishes and appetizers for 20 minutes, and that's the vegetables we're talking about here.
Many vegetables are ready in 10 minutes or less --
Hot fire, 20 minutes on the indirect side for a more smoky flavor.
The following are zucchini, eggplant, carrot and lettuce with long leaves (yes, lettuce)
Half of the lemon and lime, and I'm going now.
Yes, Stone to Pepper.
When placed directly on the medium
Hot fire, they all taste charcoal and can be eaten in 6 to 10 minutes.
If you want them to smoke more, just put them on the cool side of the indirect fire and let them go out for about 20 minutes.
After they smoke, you may want to put them on the direct fire for a minute or two and give them a little charcoal or grill line.
You can do the opposite.
Put a few minutes on each side of the fire and move to the cool side.
High-density vegetables such as beets and potatoes range from 45 minutes to 1 hour.
But if you cook them until they are just soft before baking on the grill, they will also comply with the 10/20 rule. Rule No.
Think about the salsa dance you really like.
I have two shelves on my fridge door, a dorm fridge in the basement, a cabinet rack with a variety of salads, and I still make it myself at least once a week.
The best thing about grilled vegetables on fire is the smoky flavor. The second-
The best thing is how easy it is.
A couple of tomatoes, a Onion, a serrano pepper (or jalapeño)
Half a lime. And presto!
When a friend visits, I make appetizers with grilled tortillas, add spicy spices to the eggs in the morning, and spicy condiments for tortillas (
Or anything else)in the evening. Rule No.
4: think about what you will eat when I roast the chicken, like you, think about what I will eat with it.
Maybe the asparagus with lemon.
It may be a cauliflower with tahini sauce.
Then I asked myself: why do I get a pot dirty when I can get better results (and no cleanup)
While I roast the chicken, cook the vegetables with charcoal fire? Rule No.
5: think about what you will want to eat one day, and the problem of winter.
What do you do when you don't want to shovel onto the grill?
Complaining about the cold getting in the way of your barbecue?
No, you have to open the fridge and take out the food you baked and smoked in the summer.
When the tomatoes peaked last year, I bought a peck (
Well, maybe not peck because I don't know what peck is)
My favorite is very good Roman tomatoes, steak and purple Cherokee.
I baked some and smoked some.
In the cold of winter, I will take this or that container out to make spaghetti or eggplant parmesan or add pepper.
I did the same thing with corn and peaches. Rule No.
6: don't think the best thing about using the whole grill is that you created a restaurant in the kitchen.
You will end up with food you can try.
You may bake a red pepper and have no idea what you are going to do with it.
Next, what you know is that you will add half to the corn and black beans as a salad and the other half to ratatouille.
In the end, you will also get some food, and you can get inspiration in a flash.
Earlier this year, I baked broccoli while doing something else.
I was not going to eat that night.
But one day later, I had a friend come over for the smoked spareribs and appetizers, the vegetables I had baked the day before, including Rabbe.
I cut some into omelet the next morning.
For lunch two days later, I made one of my favorite sandwiches, broccoli, and put a sharp provolone on the hoagie bread.
Sha Hin is an associate professor of journalism at Syracuse University. Fire-
4 baked sand cakes (½ cup)Smoke-
The grilled vegetables in this salsa sauce have a strong depth.
The plain hot salsa sauce is bright and the smoked version is very dark.
It's just as good as the condiments for grilled tortillas, tortillas and eggs.
But it can also serve as a base for dishes such as huevos rancheros and even peppers.
This version makes a short and fat salsa dance.
If you like smooth, then use a few seconds, a few times in the food processor until you get the consistency you like.
Serrano peppers vary from spicy to spicy.
Jim shaxin starts with half of the seeds and tastes the assembled salsa.
He can then add more by cutting down three or four flakes from the remaining half.
The remaining pepper is reserved for other purposes.
You can replace serrano with Mexican peppers.
You may think the tomatoes will melt directly.
But because they were on fire in such a short time, they wouldn't.
They bubble outside and soften inside, but keep their shape.
But if you're worried, you can put the tomatoes in a small casting. iron pan.
You need a cup of hard wood pieces that have not been soaked, such as apples, pecans, or oak trees.
Made in advance: salsa can be refrigerated for five days. One 1/2-
Medium heir tomato, preferably steak or purple Cherokee 1 serrano pepper (see headnote)
1 cloves of garlic, 1 tablespoon of chopped coriander leaves (optional)
1/8 teaspoon of salt, or more, as 3 or 4 grains of black pepper are required to prepare the grill for direct heating.
Preheat to high if gas grill is used (450 F).
Put the pieces of wood in a smoking box, or poke in a foil bag with a few fork holes to release the smoke. Using long-
Place the treated pliers between the grate and the coal ball, close to the flame or on the cooking grate;
It will take a little longer, but the potato chips will smoke.
If a charcoal grill is used, ignite a charcoal or coal ball;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand 6 inch above the coal for three or four seconds.
Sprinkle the pieces of wood on the coal.
Prepare a spray water bottle to tame any flame.
Lightly grease the onion slices and the cut edge of lime.
Place tomatoes and serrano peppers on the grate directly above the fire.
Cover, half open vent.
Turn over the onions, tomatoes and serrano after 4 to 5 minutes.
If lime is caramelized, remove it.
If not, leave it on.
After 4 to 5 minutes, transfer all the vegetables to a plate.
Once the vegetables are cool enough to be processed, they slide and discard the tomato skin.
Chop and transfer to a medium sized bowl with any juice.
Cut serrano vertically, chop half of them, including seeds, and add them to the bowl. (
Burnt skin may also fall off. )
Chop up the onions.
Chop up the garlic.
If you are using it, add them to the bowl with chopped coriander.
Squeeze lime half juice into the bowl and lightly season it with salt and pepper.
Mix the taste; taste it.
Add more serrano if you want more heat (see headnote).
Warm service at room temperature or in a cold environment.
Each serving: 15 calories, 0 grams of protein, 3 grams of carbohydrates, 0 grams of fat, 0 grams of saturated fat, 0 mg of cholesterol, 75 mg of sodium, 0 grams of dietary fiber, the 4-serving chili is an ideal BBQ appetizer.
Their skin is thin so you don't spend much time on the grill and their mild, sweet taste makes them perfect for eating with drinks, they are light, so you won't be full before you eat.
A little olive oil, some sea salt and a little flame, the most popular of these parties.
Shishito peppers look similar to the Spanish Padron peppers and can be made in the same way.
However, the enclosure is hotter, so consider this when buying.
After the barbecue, the peppers are kept in the refrigerator for up to five days.
Please keep room temperature before serving.
1 tablespoon extra
Freshly squeezed olive oil, plus more grill16 to 20 shishito peppers1/2 teaspoons of coarse sea salt, heat the grill directly.
Preheat to high if gas grill is used (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand about 6 inch away from coal for about three or four seconds.
Prepare a spray water bottle to tame any flame.
Gently apply the oil to the grill and place it on the grill.
Place the pepper and oil in a medium-sized bowl, sprinkle with salt and stir well.
Place the pepper on the grate above the fire.
Close the lid and cook for three to four minutes until the pepper turns black, then uncover the lid and use the length
Take the pliers and turn for another three to four minutes.
Go to the platter.
Service is available at warm or room temperature. Per serving (
Based on 20 pieces)
: 110 calories, 4g protein, 12g carbohydrate, 4g fat, 1g saturated fat, 0 mg cholesterol, 330 mg sodium, 0g dietary fiber, 8g sugar flame-
4 to 6 servings of blister broccoli (3 cups)
Broccoli rabe is well placed on the grill with its sturdy stems.
Green vegetables are also known as rapini and taste a bit bitter.
Hot in boiling water helps to dilute the bitter taste and soften the vegetables without making them paste.
However, you can have a barbecue without being hot.
Fried broccoli for a minute or two.
As a result, the texture will be a little hard and the taste will be sufficient --on rapini.
Do it in advance: Roast broccoli can be refrigerated for five days.
1 pound broccoli 2 tablespoons
Freshly squeezed olive oil 1 teaspoon of coarse Jewish salt plus 1/4 tsp1/8 teaspoon crushed red pepper skin 3 or 4 grains ground black pepper 1 tablespoon fresh lemon juice or add more as needed
Lemon from 1/2)
There is a large bowl of ice and cold water on hand (
Shocked broccoli Rabbe).
After the shock, there was also a spoonful to put in the vegetables.
Boil with a large pot of water at high temperature.
At the same time, prepare the grill to heat directly.
Preheat to high if gas grill is used (450 F).
If a charcoal grill is used, ignite the charcoal or block of wood;
When the coal balls are ready, assign them to the cooking area for direct heating. For a medium-
Heat, you should be able to hold your hand about 6 inch away from coal for about three or four seconds.
Prepare a spray water bottle to tame any flame.
Gently apply the oil to the grill and place it on the grill.
Trim about an inch from the end of the broccoli rabe stem.
Once the water in the pan rolls, add broccoli rabe and cook for a minute. Use long-
Handling pliers for transferring vegetables to icewater bath;
Calm them down for a minute (
It will turn bright in color)
They are then transferred to the colander with pliers.
After a few minutes, pat the broccoli Labe with a tissue or clean dish towel.
Put broccoli in a medium-sized bowl.
Pour 1 tablespoon of oil and season it with 1 teaspoon of salt.
Apply evenly with stirring.
Put broccoli on the grill with pliers.
Close the lid, cook for four to five minutes, and occasionally move the pieces with pliers.
Turn them over, cover them and cook them for another four to five minutes.
Transfer to a plate, sprinkle with the remaining tablespoon of oil, season with the remaining teaspoon of salt, and ground black pepper and lemon juice into thin slices of crushed red pepper.
Apply evenly with stirring.
Service is available at warm or room temperature. Per serving (based on 6)
: 60 calories, 3 grams of protein, 4 grams of carbohydrates, 5 grams of fat, 1 gram of saturated fat, 0 mg of cholesterol, 260 mg of sodium, 0g of dietary fiber, columnist all recipes from columnist jim Sha Hin.
All the recipes come from columnist Jim shaxin.