Girl Meets Grill

Approximately 500,000 years ago, a good meal was a simple equation: (man+meat (or fish)+fire=dinner). During those basic times, whatever was caught or gathered was grilled over an open fire with fantastic results. Thousands of years later the tradition of Ottoman soldiers grilling meat pieces which they skewered with their swords provided inspiration for grilling kebabs over braziers - a trend which spread throughout the Middle East where it is still done in the same fashion. Up until the 1940's the same type of basic brazier was used by Americans while camping and fishing.

After World War II however, the Weber grill was born. As technology advanced, grills became more and more complicated. With choices of various fuels, features, heat outputs, grilling got much more complicated. Seafood seems to be the food which gives people the most trouble. At recent cooking classes at Sur la Table, I helped demystify grilling seafood for some of my students. Here are the results.

Check out these videos for Apple and Halibut Kabobs and Grilled Citrus, Honey, and Herb Marinated Salmon on your own. And if you still have grilling questions.....let me know. I'll share all of my tips, and you'll be grilling like a pro in no time!