Summer is an exquisite time in NYC. As the days get longer I find myself feeling rejuvenated. I made a few proclamations for summer ’16, grilling is a top priority. During my days in LA I took it upon myself to become a grill master. I studied the basics and got quite good at making some delicious food with meats, vegetables and fruits. My grilling game changed when I moved to NYC, I pretty much stopped for all of three years. Two summers ago my mom shipped me a smaller grill for my balcony. Her gesture was beyond sweet and I instantly took to grilling again.
Before you start thinking that grilling is just the easiest thing for me, I do fall victim to the inability to get my charcoals lit from time to time. I’ve learned that a charcoal chimney starter is the most effective and efficient way to get things moving. There is no point in making things more difficult, there is plenty of that elsewhere in life. Once I was able to get some coals going that had been doused in a sprinkle of absinthe (hey, it’s 100 proof)!
The easiest recipe on the grill for me is lamb chops. I buy a quality cut and all I use is garlic, salt and pepper. I remove the chops from the fridge to rest about thirty minutes before I grill them. The charcoal I use creates a delicious flavor on the exterior of the chops. I typically make a salad to accompany this dish and voilà, a beautiful meal in minutes. Here is a New York Times recipe to follow to get all the steps.
Absinthe Burrito Charcoal Lighting Method
Embrace the inner grill master in yourself, I promise the benefits are innumerable.
Check out this article that I always find myself referencing when I have grilling troubles. http://www.bonappetit.com/test-kitchen/common-mistakes/article/5-mistakes-people-make-when-lighting-a-charcoal-grill