Grilling Tips and Recipes – Kosher Meat and More

Summer is the time for grilling and BBQs, and there’s nothing better to grill on the barbie than kosher meat. Sure you can grill breads, veggies and fish, but kosher chicken and kosher meat, whether on kebabs or in cuts, are the centerpiece of any great BBQ. So without further ado, here’s what else you need for a successful BBQ.

1. The grill: While gas is easier, a charcoal grill isn’t too hard to maintain. All you need is charcoal, lighter fluid (they also have the charcoal pre-doused in lighter fluid if you want to make it easier on yourself) and some grill tools.

Charcoal: You will need to use briquettes, which give the food its smoky flavor. Use about 30 briquettes per pound of kosher meat and arrange them in a pyramidal shape on top of newspaper. You can light the paper from beneath the grill. An ideal cooking temperature takes at least half an hour to reach, and longer if it is cold or windy.

Gas: Lava rocks are heated by a gas flame and need to be cleaned regularly to ensure proper cooking.

2. Cleaning it: a clean grill means proper heat distribution, and better tasting food, as well as grill longevity. With the grill cold, scrape the grate with a wire brush to remove the grease chunks. Keeping the grill on high heat after cooking for 5 or 10 minutes will melt the remaining gunk off, and keep it clean.

3. Grill Covers: these will protect your grill from the elements and keep it clean.

4. Food: You can grill anything, and the best part about grilling is the smoky flavor that comes from cooking over an open fire. Here are some delicious recipes that will keep you wanting more:

Eggy grilled asparagus: Lightly poach an egg with olive oil and herbs and add some spicy oil made with chilies, garlic, and fresh mint to the slightly charred asparagus.

Fresh fruit: Peaches, watermelon and strawberries can be grilled, then salted and drizzled with balsamic vinegar for a scrumptious fruit salad.

Tomatoes and fennel: Often underrated, the latter ingredient is very healthy and very tasty. When thinly sliced and served with halved tomatoes, add olive oil, salt and pepper, and maybe some balsamic vinegar for a delicious apertif.

Grilled kosher chicken: Rub it with garlic, rosemary, lemon juice and olive oil and then grill it up for about 25 minutes.

Flank steak: blend some fresh orange juice, olive oil, garlic cloves, oregano cumin, salt, orange zest and pepper to marinade the steak either for an overnight or during the prep time it takes for the grill to light. Grill that steak for 3 minutes per side and slice it across the grain.

Tuna or Swordfish pimento aioli: Turn it once after 5 or 10 minutes depending on how rare you like it, and then combine some mayonnaise with garlic, pimento, and lemon juice. There’s a tasty fish. These recipes and guidelines will make you take grilling seriously. Don’t get too competitive, now!