My entire kitchen-consciousness shifts in the summertime. And I wouldn't have it any other way.
The mindset moves from something that is predominantly focused on the oven and range to one that is all about live fires, crackling wood, and smoke. This usually leads me to the meat and hard veggies side of my pantry and fridge. After all, it can be difficult to cook rice, quinoa, or other grains on the grill without special equipment, and I've yet to find a way to manage cheese over charcoal. But an underrated grill item may be one that coincides with the best that summer has to offer: the explosion
I love eggs and will eat them just about any way you can possibly imagine: fried in a pan (runny yolks, please), scrambled with cheese, gently poached in water or tomato sauce, structured into an omelet or frittata, emulsified into a perfect egg salad. I quote Michael Ruhlman in The Elements of Cooking:
My reverence for the egg borders on religious devotion. It is the perfect food—an inexpensive package, dense with nutrients and exquisitely flavored, that's both easily and simply prepared but that is also capable of unmatched versatility in the kitchen.
And then there's that wonderful pub concoction, the Scotch egg, which totally sounds like the kind of food a couple of dudes came up with at about 3 in the morning. "Let's wrap an egg in meat and DEEP FRY IT!"
Since it's summer and I'll take any excuse to whip on the charcoal, I took it upon myself to create a simple grilled version.
Among the true believers, there's a fair consensus that when it comes to grilling: charcoal simply tastes better than propane. No disrespect to the gas grill; it can turn out great results. But when the true taste of summer is the priority, nothing can beat the smoky, open-flame flavor of food grilled over hardwood coals.
Well, except for food cooked over an actual hardwood fire, with coals freshly made from whole logs that you just ember-ed down yourself. This is easy enough to do in a backyard firepit, or even in the same kettle grill you likely use with your charcoal.
Making great tasting ribs is certainly a little more involved than grilling a great tasting steak or burger, but that doesn’t mean it has to be difficult. The concern for most people is that this is a task better left to professional pitmasters or your local paper-towel-on-the-table BBQ joint. So many of us are just afraid of messing it up.
But here's the good news: you won't. As long as you understand that ribs are a working muscle and become their best selves with the use of low and slow heat. You can do this with any grill. Literally - any. grill. You don't need a dedicated smoker, and you can even finish the project in your oven if you'd like.
It's impossible not to love the grill, especially in summertime. And at ManMade, there's enough of that love for grills of all kinds: gas grills, kamado cookers, offset cookers, vertical smokers, hibachis, and whatever else helps bring your food that flame kissed flavor.
But for all-around versatility, our vote goes to the charcoal kettle grill. This design has remained basically unchanged for nearly seventy years, and it has stood the test of time as an affordable, adaptable, and portable way to make dinnertime that much more enjoyable. Kettle grills such as the ubiquitous Weber are, as much as a pair of Ray-Ban Wayfarers or the Eames Lounge, a classic.
Whoa. Optical illusion? Nope! This is all made by hand using nylon threads and charcoal pieces. Fascinating? Definitely! Check out the rest of the images of this awesome installation:
A rocket grill, you say? I'm intrigued.
Turns out, a rocket grill is "super mega" way of describing an crazy efficient charcoal grill, which uses a tiny amount of fuel to create searingly high temperatures that mimic commercial wood burning fires, upwards of 800°F, perfect for pizza, steaks, and shellfish.