|It may be dirty, but at least it heats unevenly|
Long story short, I started grill shopping. Because I spend so much time on the grill, I wanted a unit that had more to offer. In my quest, I stumbled upon this beauty:
|Who's that in the back? Oh well, who cares.|
Now obviously the first thing you notice is the two big circles on the grate. What's that all about, you say? Inserts. This is the man's way of accessorizing. Use the grate for straight-up grillin' or replace it with whatever tickles your fancy that day, whether you want a skillet, vegetable tray, or pizza stone (all included). I'm literally gitty with the possibilities. What did I choose last night?
The vegetable tray. What a genius idea this is, right? My body is in a constant state of craving for grilled veggies, so owning a grill that has an app for that (er...insert) is perfect for me. Let me show you what you can do with this.
Now I don't want anyone to say, "Well I can't make that because I don't have a veggie tray." Oh please. Stop creating barriers for yourself. Cut your vegetables into big pieces and then cut them smaller after you've cooked them. Sure, it's an extra step, but it's still a way to hold you over until you're able to buy this awesome grill. ;)
|onions, zucchini, mushrooms|
Cut your veggies and put them in a bowl. Coat them with a fair amount of cooking oil (not extra virgin olive oil- it'll burn on the grill and taste horrible), kosher salt, black pepper, garlic powder, ancho chili powder (which everyone should have in their kitchen as far as I'm concerned. it's not spicy, it's actually kinda sweet and tastes awesome), chipotle chili powder (this is also something everyone should have in my opinion. although be light with it because it really is pretty spicy), and a little of your favorite barbecue sauce. I used Sweet Baby Rays, which I think is the best store-bought sauce available. Mix it all up and set it aside.
|bone in pork chops|
Season your chops with similar seasonings used for the veggies, just no bbq sauce.
Turn your grill on and let it heat for about 10 minutes while your food marinates. Then, start cooking. It seriously does not get easier than this. Cook your pork chops to an internal 145 and you'll have the juiciest chop you've ever tasted. Lots of people treat pork like chicken and cook it to 165 and beyond. There's no need. SafeServ guidelines (those are the folks who regulate restaurants and such) say 165 for GROUND pork, 145 for the rest. Any higher and you'll end up with the type of meal that gives pork chops a bad name.
That's all there is to it. Add some grilled peaches and you're in business. The vegetables caramelize perfectly on the grill and taste amazing; the pork chop, well, does that look dry to you? 'nuff said; and the grilled peach (glazed with equal parts water and brown sugar, with a small dash of cinnamon) brings everything to another level. For any of you with a grill, I encourage you to try a meal cooking every single thing right on the grill. And I'm not talkin' about hamburgers and hot dogs. I mean a REAL meal. You'd be hard pressed to find a food that isn't made better by the grill, the only exception being ice cream (and that's only because I haven't figured out how to keep it from falling through the grate... yet).
Of course, this whole insert thing does bring up ONE issue...
|soaking vegetable tray|