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Barbecue 101

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LA S T+W E E K

Tuesday, July 8

Favorite travel books
Peter Matthiessen, M.F.K. Fisher, Diane Johnson, Mark Twain and other great literary adventurers

A full list of all
Wanderlust articles

Lessons in grilling for the aspiring backyard gourmet.

THE SURREAL GOURMET | In my ongoing quest to help you become the toast of this summer's scene -- and next year's most invited guest on the cottage circuit -- here's a blueprint for a complete summer grillfest, with nary a hamburger or hot dog in sight. But before we proceed any further, I'd like to pass along my top five grilling tips:

1. When using a propane grill, remember that your gas gauge's accuracy is inversely related to the number of guests you are trying to impress with your grilling prowess.
2. When using a charcoal grill, start your fire a half hour early to avoid the ugly scenario of your famished dinner guests chanting en masse as you madly fan the uncooperative coals.
3. If you intend to barbecue on the same day that you purchase a new grill, allow one hour of assembly time for each language that the instruction manual is written in.
4. The more sophisticated your guests are, the more eager they will be to have s'mores for dessert.
5. Be forewarned that "I brought a little blush wine that's perfect for backyard barbecues" is a euphemism for "someone gave me this bottle and I would never consider drinking it in my house."

Now that you've learned the basics, on to a meal that will dazzle even your most finnicky guests.

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CHICKEN MARINATED IN FRESH GINGER
Garlic, Lime Juice & Tamari Sauce
(Serves 6)

6 large boneless, skinless, single chicken breasts
4 garlic cloves, minced
1 3-inch piece fresh ginger, peeled and grated (medium grate)
1/4 cup tamari sauce or soy sauce
1/4 cup freshly squeezed lime juice

1. Rinse the chicken thoroughly under cold running water.
2. In a large bowl, combine the remaining ingredients.
3. Add the chicken breasts and turn several times to mix the ingredients. Make sure that chicken is covered by the marinade.
4. Cover and marinate for approximately 4 hours in the refrigerator.
5. Grill (or cook under a preheated broiler) for about 5 minutes per side, or until cooked throughout. Avoid overcooking.

Grilled Candied Yams

Ingredients

2 large yams
1 tablespoon olive oil
1 vegetable steamer

1. Turn yam on its side and slice into 1-inch thick ovals (like yam hockey pucks).
2. Place yams in a vegetable steamer and steam for approximately 15 minutes -- or until they are tender enough to pierce with a fork.
3. Remove yams from steamer and brush with olive oil. Place on a medium hot section of the grill and cook for approximately 10 minutes per side -- or until each side browns as the natural sugars in the yam begin to caramelize (this is the desired effect that transforms the common yam into an orgasmic vegetable).

Corn grilled in the husk

Ingredients

6 ears of corn, unhusked

It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill. Bollocks.

1. Peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk.
2. Place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes as the husk starts to blacken.
3. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve.

F.Y.I. the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown (the same effect that sweetens the yams). The more browning, the sweeter the corn.

For grilled asparagus, a perfect addition to this meal, see my May 13 column.

Le Secret: Arrange coals (or adjust propane) so that you have hot and not-so-hot sections of the grill. Shuttle food between these areas to attain your desired degree of doneness.
The Adventure Club: Add a medley of colored bell peppers to the grill.
Alternatives: If you are a fish lover, try the garlic-ginger marinade with mahi-mahi.
Notes:

• When shopping for boneless chicken breasts, choose the plumpest breasts possible, as these tend to remain moister
• Make a small incision to see whether the chicken is cooked throughout. If any pink remains, return it to the grill.

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Illustration by Bob Blumer (a k a the Surreal Gourmet).
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