grill talk - barbecue tips - Brief Article

Let the flames begin with this collection of tips and techniques for the barbecue

Now that the grill has become a fixture in suburban backyards, on balconies and even on city fire escapes, Americans are discovering that everything from tofu to onion rings takes on a completely different character when cooked over wood or coals. Grilling imparts an earthy, smoky flavor that can't be reproduced by any other cooking method. While you don't need a culinary school degree or an arsenal of high-tech gadgets to create a flavorful grilled meal, a few helpful tips will ensure that your grilling efforts are successful.

Lord of the Rings

Red onions develop a wonderful smoky-sweet flavor from grilling. Choose medium to large onions, peel and slice horizontally into fairly thick rings (about 1/3 inch thick--any thinner and they'll be hard to maneuver). Lightly brush with olive oil and grill until rings start to separate and darken at edges, about 6 minutes per side.

Foiled Again

For a hassle-free entree or side dish, make grilled vegetable packets. Coat a large square of heavy-duty foil with cooking spray, add sliced or julienned vegetables and drizzle with olive oil, wine and fresh herbs. Fold long sides of foil up and over vegetables, then fold long edges over three times to seal. Now fold short ends over three times to form a packet. Grill with lid down until vegetables are tender--hard vegetables like potatoes take up to 20 minutes.

Pressing News

Grilled tofu is delicious, but take the time to press out excess moisture first. It will have a "meatier" texture and will also hold together better on the grill. Place firm or extra-firm tofu on a kitchen towel or paper towels set on a cutting board. Weight tofu with a plate and a heavy can and let stand 30 to 60 minutes. Brush the tofu with a mixture of soy sauce and sesame oil and grill and baste with the same mixture until browned, about 5 minutes per side. To prevent sticking, brush grill rack generously with oil.

All Ears

Corn can be grilled with or without its husk on, but leaving it in the husk prevents the corn from drying out. Simply remove the silk, but leave the husk intact. If you like, you can close the husk at the top with a metal twist tie. Soak the corn in cold water for 15 minutes and grill, turning often, for 15 to 30 minutes, depending on the size of the ears.

Skewer Cure

Before threading vegetables onto wooden (bamboo) skewers, always soak the skewers in water for at least 30 minutes--that way, they won't incinerate on a hot grill. When grilling with a skewer, position the vegetables just so they touch, ensuring that the skewer doesn't burn where it's not covered with food.

Chipping In

Add rich flavor to grilled vegetables by grilling over fragrant wood chips. Mesquite, hickory, alder wood and fruit woods like apple, peach or cherry all add a unique taste. Soak chips in cold water for at least 30 minutes before tossing onto a hot fire just before cooking. Also try dampened fresh herb branches and sprigs like rosemary and thyme--add them at the last minute for a subtle aroma.

Hints Wanted We welcome input on your favorite kitchen tips. Send a description of your technique or shortcut to Vegetarian Times Cooking Tips, 4 High Ridge Park, Stamford, CT 06905. Please include your name, address and daytime telephone number. And let us know if there are any particular cooking problems you'd like us to address in the future.

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Barbecue Tongs

We'll assume you already have an appropriately gaudy apron for grilling. The next most important item you should own is a pair of heavy-duty tongs. There are basic types to choose from.

1 Standard: These basic heavy-duty stainless steel tongs come with heat-proof wooden grips and a variety of pincer styles, including angled, serrated and rippled. There are no spring to help wimpy squeezers, but they do come in extra-long lengths (up to 18 inches), which keeps you away from the grill's heat.

2 Spring-loaded: These tongs open and close with a minimum of pressure. Although they are really meant for indoor cooking, they can also be used for grilling because they are strong, come in long lengths and their scalloped-shaped pincers make good grabbers to hold onto food tightly.

3 Multipurpose: Newer to the market than the others, these tongs can have mini-spatulas on both sides or pincers on one side and a spatula on the other. It's the spatulas that gives these tongs their versatility, from flipping and transferring to scraping the grill rack.

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