Cooking With Fire: The Big-Flavor Grill Review

Neither rain, nor snow, nor dark of night shall keep me from grilling out.
Ever since college, I’ve been a die-hard griller. Even in the coldest Wisconsin winters, my roommates and I would bundle up, trudge a path through the snow, and light a pile of charcoal briquettes in the backyard. Today, I live Arizona, where I will gladly man a grill in 115-degree heat before I turn on the oven in my air-conditioned house. Sure, it’s crazy, but there’s something about grilling that just makes me happy.
What’s more, it’s easy to cook a meal for vegetarians and omnivores alike — I can put my veggies on the outer edges of the grill while Neil’s meat flames away. When it comes off the fire, it can be served with a salad, and everyone’s happy. No extra pans to wash, no messy kitchen, no drama.
Despite the frequency with which we use the grill in our house, I must admit my recipes are … well, not recipes. It’s pretty predictable, actually: grilled vegetables — usually whatever is in our CSA basket — and whatever meat Neil gets from the butcher shop. I put the same spices on the vegetables that I do on the meat. If I’m feeling fancy, I’ll get out a bottle of barbecue sauce, because I’m Suzy effin’ Homemaker like that.

That said, when The Big-Flavor Grill cookbook showed up in the mail last week, I was a little apprehensive. Wasn’t the beauty of grilling in its simplicity? Meat plus vegetables plus fire equals dinner. Who needs a recipe for that?
As it turns out, grilling with recipes is pretty rad … especially these recipes. The authors of The Big Flavor Grill agree that cooking with fire shouldn’t be complicated. Grilling, when done right, should create most of the flavor in your food — spices and sauces should merely complement, not cover, the produce and meats that come off the flame.
In keeping with the book’s theme of simplicity, each chapter begins with the “basic” recipe and cooking tips for the item featured (chicken, for example, or potatoes). From there, you can do variations on the recipe. Want something fresh and summery? Toss your chicken with peaches, smoked paprika and sherry vinegar (p. 129) before serving. Craving something a little more savory? Baste your chicken with Maple-Soy Glaze and top with Peanut-Ginger Relish (p. 99). All the variations feature fresh ingredients and take minimal time to prepare.

What I particularly like about this cookbook is that vegetables aren’t relegated to a side-dish role. The Grilled Eggplant with Hoisin Sauce, Scallions, and Sesame (p. 201), when served with an Asian slaw, was a hit with Neil — and he normally hates eggplant. One night, I made the Grilled New Potatoes with Mustard-Dill Vinaigrette (p.195), and we both inhaled our plates like a potato famine was imminent.

So, yes — meat plus vegetables plus fire equals dinner. But this cookbook shows me that adding one more small element — a simple relish or a quick glaze — can transform grilled food into something really special.
Are you a connoisseur of the coals? What’s your favorite way to jazz up grilled foods? —-Susan