When readers contact me, I am interested in what they have to
say. Some of the comments I receive have been questions I plan on
using for future articles or compliments about specific
subjects.
When readers contact me, I am interested in what they have to say. Some of the comments I receive have been questions I plan on using for future articles or compliments about specific subjects.
One in particular actually turned out to be an interesting correction. The e-mail was titled “Ford & Charcoal,” just after my charcoal briquette article ran a few weeks ago. I did not know the contents in the e-mail would lead to such an interesting education on my part.
Because the newspaper publishes an online edition, anyone in the world can access the content through a computer. This widens the readership of the paper to more than just the South Valley, but just the same, I was surprised to get e-mail from Indiana!
The individual complimented me on a good column, but then informed me that my information was not true. The reader introduced himself as the great grandson of Ellsworth B. A. Zwoyer, the inventor and patent-holder of the original charcoal briquette.
With some additional information from the reader, I did a little research of my own. Zwoyer holds two patents, dated 1897, for charcoal briquettes. I verified this through the United States Patent Office and through other Web sites that list literature about inventors.
Unfortunately, the reader always finds misleading information about who invented charcoal briquettes. He stated that other Web sites and a television special did not give his great grandfather credit as the inventor of charcoal briquettes. Instead, Henry Ford received credit for the invention. The reader only wants credit given where it is due, and I couldn’t agree more!
It is my feeling that the previous article about charcoal never gave Henry Ford credit for inventing charcoal briquettes, but rather for using the process. Since it may have been interpreted that I did give credit to Henry Ford, I must offer my apologies to the Zwoyer family and his descendants. If it wasn’t for the invention of charcoal briquettes more than 100 years ago, many great family cookouts may have been different.
Another subject I want to discuss this week is one of the most important pieces of grilling equipment: the grill. In this instance, what I mean by “grill” is the square or round surface of connected bars that the food touches and sits on over the fire.
It takes time to get a new grill perfect for use all the time. The first time you use your new grill surface, it needs to be coated with oil and exposed to intense heat. This will help season the surface and prevent sticking. While the fire continues to burn, more oil needs to be brushed onto the grill and heated.
It can be a long process, but it is well worth it in the long run. If you were to use the grill on a regular basis without this important step, it could take 10 or more grilling sessions in order to keep your food from sticking.
The best way to maintain your grill is to not wash the grill after use. I can’t tell you how many times I have flipped through the channels on television and came across an info-mercial demonstrating something to clean the grill. There is always a person standing at the kitchen sink, scrubbing the grill, attempting to get it clean and becoming frustrated.
The announcer usually says, “What a mess. But there’s an easier way!” Then they try to convince you that you need to wash your grill with some special spray or steamer to get it sparkling clean.
But washing a grill washes off the built-up surface that prevents food from sticking. There are two simple ways to clean the grill. After you preheat your gas grill, or after you spread your charcoal and place the grill back over the hot coals, allow the grill to get very hot. Using a long-handled wire brush, simply brush the grill. This will brush off anything stuck to the grill from previous use.
The second way to clean the grill is the same process; just brush the grill with the long-handled wire brush after the food comes off. In my experience, both ways are good ways to clean a grill.
And now, a recipe. People fishing for giant squid in the Monterey Bay inspired me for this one. Unless you know someone fishing for giant squid, the ingredient may be difficult to find. Also, the steps involved in preparing giant squid can be a long process.
However, small squid is tender, readily available in the grocery store and perfect for this recipe. It is best to use tongs when turning the squid on the grill. Tongs likely will give you better control than a fork.
Grilled Mediterranean Squid
From Mitch Mariani
Serves 4
1 pound fresh squid, cleaned
1/3 cup olive oil
1/3 cup fresh lemon juice
1/2 tsp. fresh or dried oregano
3 cloves minced garlic
1/2 tsp. salt
1/4 tsp. pepper
Lemon wedges
Step 1: Combined the above ingredients, and marinate at least 2 hours or overnight.
Step 2: After lighting and cleaning the grill, make sure the grill is well-oiled to prevent sticking.
Step 3: Place the squid on the grill over direct heat. Grill for about 90 seconds on each side.
Step 4: Serve with extra lemon wedges.
