GRAPES
Small clusters won’t fall through the grate and will get even juicier and sweeter over the heat. Serve as a garnish with pork or sausage.

CHEESE
Briefly grill small wheels of soft cheese (such as Brie) uncut, in their rind, until just melting. Haloumi or queso fresco cheese work as well. Serve with other cheeses and fruit as an appetizer or simple dessert course.

A “Handy” guide to portion control

SHELLFISH
Shrimp and lobsters are excellent grill foods–so too are clams and oysters. Place the freshest clams or oysters you can buy directly on the grill over high heat. Cover and cook until shellfish opens, 4 to 5 minutes. Eat straight from the grill with simply a squeeze of lemon and hot sauce.

MELONS
A few seconds on a hot grill does wonders for watermelon, cantaloupe, honeydew and other melons. Not only do the grill marks look appetizing, they taste good too–the heat caramelizes the sugars of the fruit resulting in a mildly smokey and nutty flavor.

CITRUS
Halved and charred, cut side down, limes, lemons, and oranges are a beautiful garnish for fish and chicken. The sugars caramelize and make a smoky-sweet sauce to squeeze over the food.

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What Can You Cook?

Flat pieces of meat like steaks, pork chops and tenderized chicken breasts work best for indoor grills. Seasoning them with a dry rub or just salt and pepper tends to work better than any type of wet marinate – this leads to a lengthy clean up and sometimes a lingering smell. Flat vegetables like sliced zucchini and eggplant will cook evenly but need to be watched closely so they don’t burn or start to stick.

What Can’t You Cook?

Grilling vegetables is tricky, but trying to do this on an indoor grill is literally impossible unless you lather the veggies with oil – and that sort of defeats the whole purpose. Using sugar based sauces like teriyaki and sweet and sour can be tricky also. This leads to the marinate getting stuck to the plates and a lot of clean up time. Hamburger meat is best use when it has about a 15% fat content.

Clean Up

Wait until the grill has cooled off, but not completely cooled. Then, taking a semi-wet sponge, squeeze out some soapy water on the surface and let it soak for a little bit. For tough stains you might need to really use some elbow grease to get the stains off – use a sponge with a scrubber side to it and go up and down the grooves of the grill until you loosen up the stuck on food items. Don’t use any type of metal utensil to try and loosen the food – this will ultimately leave the grooves gouged out and reduce the non-stick appeal of the grill.

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Happy grilling y’all!!

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