Olive Oil
If you think about it, grilling is really the most basic way to cook food. Before we had kitchens, before anyone ever heard of double ovens and gas stoves, there was food and there was fire and that was it.
Today we have grills as big as a small car and nearly the same price as one. Grills range from the very basic portable charcoal grill to the more elaborate gas grill with built in refrigerators and gas powdered ovens.
To grill effectively, you need two heat zones. You need a hot side for searing the meats to lock in juices, and a cooler side for slower cooking. Many people think that grilling should always be done over high heat. Think about that, do you always when cooking inside use high heat for everything? Probably not. When grilling on high heat you end up charring the outside of the food while leaving the inside uncooked. For best results when cooking meat, use the hot side to sear in the juices and flavor, then move it to the cooler side for slower cooking, without burning. Food on the cooler side will continue to cook, but more slowly, away from the intense flame.
Gas grills are wonderfully convenient because they light so quickly, but many people prefer and insist the best flavor comes from charcoal. A great way to enjoy charcoal grilling without the mess is with a “chimney starter”, a canister looking tool you pile briquettes into to give them a jump start. You can find a variety of them at your local home improvement store or barbecue stores.
Either way you choose to grill your food have fun and enjoy the aromas of grilling.