By Peggy Walker, R.D.

Our house came with what was listed as a grill gazebo. DW and I call it the grilling shed. It measures about 6’x6’ and has a vented metal roof and sides with rods for hanging grilling tools.  The sides have tiled countertops with shelves on the inside.

It’s kind of like a mini-concession stand. DW, with some assistance, moved it out of the view of the breakfast room windows so we could see the backyard and enjoy the awesome sunsets. He raised it up slightly, leveled the ground beneath it, and laid concrete pavers for the floor.

We placed a few stepping stones leading from the sidewalk to the shed then moved the grill and smoker right in. It’s rather handy, provides some shade, helps keep everything out of the weather and the grilling tools organized.

Grilling season isn’t really a season in the South because there’s no beginning or end. It’s always grilling time. DW and I prefer gas because I can easily fire it up, I must confess right here that I never mastered the art of the charcoal grill. I’ve singed eyelashes and the hair on my arms one time too many.

Zachary, though, recently purchased a dual grill… a gas side and a charcoal side.  Maybe I’ll consider that kind eventually, but maybe not. I like my eyelashes.

So, for good grilling, gas or charcoal, start with heavy-duty tools. You don’t want flimsy forks or spatulas that might bend or break under the weight of your perfectly cooked meat; and because you are working over a hot fire and don’t want to get burned long sturdy handles are a must.

Use a good stiff grill brush to clean your grill ASAP after cooking to keep the grill surface clean and reduce flare-ups the next time.  And when not in use keep your grill covered to extend the life of your grill and prevent rust.

Organize your grill area before you ever start cooking. Keep necessities nearby: tools, hot pads, kitchen towels, and disposable foil pans (for raw foods and cooked foods) which are perfect for taking food to and from the grill. You can also add music, something cool to drink, and lawn chairs for conversation. And you might want an apron.

Safely first. Make sure your grill is on level ground and away from anything wooden and not under the eaves. Keep toddlers and pets away; watch out for flying footballs, frisbees and such, and playing children. Set boundary lines to keep the kids from getting too close.

And this is actually rule #1. Keep a fire extinguisher close by at all times and a bucket of sand in case the fire escapes from the grill. Can’t be too cautious when grilling.

Hot, very hot, and really hot!  Make sure you have a working thermometer. Just like in your oven temperature matters: high is 350 – 500 degrees, 240 – 350 is medium, and 160 – 240 is low.

Most grilling requires the higher temperatures because food is cooked as quickly as possible to the desired degree of doneness. The medium range is more for roasting larger pieces of meat which takes longer but intensifies the flavor.

And the lower heat range is more for barbecuing because the desired result is a very tender flavor-infused, slow-cooked product. (And in case you’re not from around here, grilling and barbecuing are not synonymous.)

You’ll need skewers for this week’s recipe. I prefer metal skewers because they don’t shred or splinter as the bamboo kind do. The tasty marinade also works with chicken and shrimp! Fire up the grill because it’s “grrrrill-y” good says DW!

Recipe of the Week

Marinated Kabobs

This is done in a flash, so have all the sides ready!

1 cup red wine

½ cup peanut oil

⅓ cup fresh lemon juice

¼ cup soy sauce

3 tablespoons chopped fresh parsley

2 tablespoons Worcestershire sauce

2 tablespoons dry mustard

Salt and pepper

1-pound beef tenderloin, or flank steak cut into 2-inch pieces

2 yellow bell peppers cut into 2-inchpieces

1 medium red onion, cut into 2-inch pieces

8 cherry tomatoes

Whisk together first 7 ingredients; add salt and pepper to taste. Reserve ⅓ cup marinade, cover and chill.  Place meat and vegetables in a large, shallow dish or zip top bag.  Pour remaining marinade over them. Cover and chill for 2 – 4 hours, turning occasionally.  Heat grill to high. Thread meat alternately with vegetables onto skewers.  Grill to desired doneness: 6 minutes for medium-rare or 8 minutes for medium, brushing with reserved marinade and turning halfway through cooking time.