Now that the grilling season is upon us, we can look forward to
many exciting activities. Great grilled foods, gatherings with
family and friends and taking in a relaxing weekend are just a few
of those special memories we will relive again.
Now that the grilling season is upon us, we can look forward to many exciting activities. Great grilled foods, gatherings with family and friends and taking in a relaxing weekend are just a few of those special memories we will relive again.
Before we can actually start to enjoy the grilling season, it is important to complete a few tasks before we start to grill.
If you are like me, you grill all year long. Of course, the amount of grilling decreases during the winter months.
Since the grill is not used as much or at all during the winter, few critical problems may arise that need to be fixed.
Before you start to use the grill frequently, you need to inspect your grill for problems and perform some grill maintenance.
Since charcoal and gas grills are built differently and use different types of fuel, they require different attention when inspecting them for problems. I have my own checklist of items for each type of grill.
If you have your original owners manual, you should consult it for additional maintenance suggestions from the manufacturer.
There is too much to discuss about each grill in one week. This week, I will feature charcoal-grill maintenance and will conclude next week with gas-grill maintenance.
Charcoal grills require less maintenance and inspection than do gas grills.
If you did not have a chance to clear out the ash from a former grilling session, you need to do this first.
After making sure the grill is free of ash, you can lay the grill on its side or turn it upside down.
This makes it easy to check the air vents if they are difficult to inspect in the standing position. The air vents help move air through the grill and assist in adjusting the temperature and concentration of smoke. The vents should be easy to move when changing their position.
If it feels like charcoal dust keeps them from moving easily, use compressed air to blow out any dust. If the air vents continue to “stick” a little, use a lubricant, such as WD-40 to help move them along. It just takes a little spray of lubricant at the point where the air vent turns or moves. After using the lubricant, the vents should move freely all season.
Check the legs of the grill and the point where they attach to the grill. Have they become worn out over time?
My old sentimental grill had a problem where the kettle section around the legs became worn out and dangerously weak.
Luckily, my father was able to reinforce the section around the leg for me, ensuring that I could keep the grill for a few more years.
If problems with the grill’s legs seem difficult to fix, you may want to consider purchasing a new grill. If not corrected, the grill can become unstable and may colapse.
On a wooden deck, this can be a disaster if the grill has hot coals. When inspecting the legs, take a moment to check all handles, wheels and other attachments to make sure they are sturdy.
If they aren’t in good working order, make sure they are fixed.
The grill grates should be in good condition too. Some grill grates wear over time and may need replacement.
This is true for the grate that holds the charcoal and the grate that is used to hold the grilled item over the heat.
Replacements may be found at any home improvement or big box store. Make sure you have measurements of your old grates to insure a proper fit.
Check your grilling equipment such as charcoal chimney, electric starter, lighter, grill brush and any other grilling accessory. I am replacing my grill brush this season. The wire bristles have become worn; have built up with debris and does not clean the grill grate well.
Finally, make sure that you have plenty of charcoal briquettes or wood-type fuel on hand. If you use lighter fluid or smoking chips, take stock of your quantity and purchase more if you need it too. Do this early and you will avoid the problems of low supplies.
I featured quite a bit of fish recipes over the past few weeks. I am in need of a good steak. For some regional inspiration, I looked up the Web site for the Texas Beef Council and searched their recipe section.
One recipe in particular, “Grilled Steak Santa Fe,” stood out from the rest. I was drawn to this recipe with one statement: “Frozen margarita mix is the secret to this great tasting steak.” This interesting flavored steak can be served with a baked potato topped with salsa and cheese and a simple salad.
Grilled Steak Santa Fe
(From Texas Beef Council; Serves 4)
1-1/4 pounds top round steak, cut 1-inch thick
6 tablespoons frozen margarita drink mix concentrate, defrosted
2 teaspoons chopped fresh cilantro
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 large avocado, diced
1/2 cup chopped red onion
Step 1: In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate.
Step 2: Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally.
Step 3: Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm.
Step 4: Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat.
Step 5: Carve steak crosswise into thin slices. Serve immediately with avocado mixture.
