You haven’t read much about cooking on the grill in
this column previously because we rarely do — or did!
But summer birthdays brought a spiffy new, big,
charcoal grill and a fancy starter — the kind we once fashioned out of a
tall juice can but you can now buy. These are the starters you stuff with
newspaper and coals. This one seemed to work even better than the old juice
cans. The latter gift was from a daughter who recalls, and probably will
forever, that my hamburgers always tasted like lighter fluid.
September and all through the fall is a much more
sensible time to cook on the grill. Someone was not thinking temperatures in
the 90s when it was decreed that summertime is grill time. Nope, the fourth
of July — about 100 degrees — found us happily inside!
Some cooler days allowed us to try out that new grill,
however. Those of you who are master grillers are, no doubt, groaning over
our amateurishness. But we were pleased with our results. Our previous
grills were small. This one is so big that we cooked a beef roast and two
pork tenderloins all at the same time. We ate the beef first. It was
wonderfully convenient to have more flavorful grilled meat stashed in the
fridge and ready for a quick meal.
The grill size also allowed us to cook all our
vegetables on the grill as well. That was new for us. We’d only done that
with shish kabob before.
A simple sauce made of sour cream combined with pesto
was a delightful addition to, well, anything we smeared it on — the meat,
potatoes and other vegetables.
don’t put your grill away. Now is the BEST time to cook a great meal
without also cooking yourself!
TRI-TIP ROAST AND POTATO PLANKS
1 T chopped
roasted red pepper
Directions: Combine pepper and garlic. Press evenly onto all
surfaces of beef roast. Toss potatoes with oil. Place roast in center of
grid over medium, ash-covered coals. Grill roast, uncovered, 35 to 45
minutes for medium-rare to medium doneness, turning occasionally. Grill
potatoes 20 to 25 minutes or until tender, turning frequently.
Remove roast when instant-read thermometer registers
140˚ for medium rare; 155˚ for medium.
Combine sour cream and pesto. Carve roast into thin
slices. Top potato planks with sour cream mixture and sprinkle with roasted
red peppers. Makes 6 to 8 servings.
GRILLED RATATOUILLE SALAD