Chefs, What's the Most Interesting Thing You've Made on a Grill?
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org.
When it comes to the grill, we know how to make hot dogs and hamburgers.
So what can we do to expand our grilling boundaries? How can we transform our backyard barbecues into something we have yet to imagine? I asked a few Valley chefs to share the most interesting things they've cooked up on the grill lately as inspiration for our next cookout.
A chorizo-stuffed suckling pig on my backyard grill for my father-in-law's 80th birthday. The process took about five to six hours, but the whole neighborhood could smell the wonderful aroma of this feast. The shock value of opening the grill cover to my guest was priceless!
I grilled snake on the grill after marinating it for 12 hours. I just wanted a mesquite essence and got the bite I was looking for.
Brunch is always fun to do on the grill. Grilled fruit, French toast, frittatas -- you can cook just about anything on the grill with a little imagination and the right equipment. Definitely invest in a good wire basket if you plan on grilling up veggies, fruit, or other smaller items that could fall through the grill gates.
Sriracha cheesecake with a fortune cookie crust.