Grilling Out

Grilling in the summertime with family and friends is undoubtely one of the most popular pastimes. So whether you choose to grill outside of the suites, or at home, here are a few tips, ideas, and recipes to take you from a cook to a chef. So feel free to rip this page out and take it shopping.

RECIPES:

Grilled Bacon-Wrapped Stuffed Hot Dogs

    * 1 teaspoon ketchup
    * 1 teaspoon Dijon mustard
    * 4 large hot dogs, knockwurst, or kielbasa
    * 1/2 ounce cheddar cheese, cut into long sticks
    * 2 Tablespoons chopped onion
    * 1 cup refrigerated sauerkraut, drained, roughly chopped
    * 4 slices bacon
    * Vegetable oil
    * 4 long hot dog buns

1. Prepare your grill for direct medium high heat.
2. Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
3. Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed.
4. Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
5. Coat your grill surface with vegetable oil so that the hot dogs don’t stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you’re cooking don’t fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
6. During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
7. Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve. (Makes 4 stuffed hot dogs).

Grilled Corn Salad (Vegetarian)

4 ears of corn, do not shuck (or 2 1/2 cups
      frozen corn for the non-grill option)
    * 1 large red bell pepper
    * 1 5-inch long zucchini, sliced in half lengthwise
    * 1/2 cup chopped red onion
    * 1/2 cup chopped cilantro
    * 1 serrano chili pepper, seeded and minced (optional)
    * 1 teaspoon ground cumin (best if you toast whole cumin seeds then grind)
    * 1/4 cup crumbly salty cheese such as feta or cotija (optional)
    * 2 Tablespoons olive oil
    * 2 Tablespoons cider vinegar or lime juice
    * Salt and freshly ground pepper to taste

1. Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place the corn (in their husks) and red bell pepper directly on the grill grates. Cover the grill and turn corn occasionally. For the last 5 minutes or so, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.

2. Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob.
Once the bell pepper has cooled a bit, remove the outer peel. Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces. Slice the slightly browned zucchini again lengthwise and chop into small pieces.

3. Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.
(Serve cold or at room temperature. Serves 4.)

Grilling Utensils and Options:

The standard utensils used when grilling are tongs, a barbecue fork, and spatula. Tongs come in handy to pick up ribs, or turkey meats since they are leaner and heavier meats. Use the barbecue fork to hold the meat while cutting, and the spatula to assist in serving your food. Make sure to buy all stainless steel constructed utensils because of their sturdy grip and easy clean up.

How much you would like to spend will determine how big of a grill you will buy. Keep in mind if you are only planning to cook for you and a couple friends a few times throughout the summer, or if grilling will be an every weekend occassion. The never-ending debate between gas and charcoal grills is quite simple if you prioritize. As far as convenience, gas grills by far are much easier to grill with, while charcoal grills take more work, but always give your food the best flavor.