There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: Aluminum foil isn't the only answer to grilling delicate or small items.
Summer season is synonymous with grilling season. No warm weather get-together is complete without lighting the grill and throwing on the standard fare -- burgers and hot dogs -- or even something a little more unusual.
With small or delicate foods, such as vegetables or fish, grillers often turn to aluminum foil to keep everything contained and to prevent burning. But when Jennifer asked for eco-friendly alternatives to foil on the Hotline, our community chimed in with plenty of great suggestions:
- Good metal cookware -- and cast iron skillets in particular -- can be used on the grill (even to make challah).
- As long as corn is left in its husks and soaked, it can go directly on the grill, no foil necessary.
- Use a small grill basket for vegetables.
- And, if you're looking to reduce foil usage and impart a smoky or salty flavor, try using a wood grilling plank or a salt plate.
How do you avoid foil when grilling? Add your two cents to the question on the Hotline here or continue the conversation in the comments below!
Photo by James Ransom
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Written by: Sarah Jampel
Popular on Food52
9 Comments
Homemade BBQ Sauce Recipe
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon fresh lemon juice
2 tablespoons brown sugar –
(To make brown sugar, blend one cup white sugar with one teaspoon unsulfured molasses.)
2 tablespoons ketchup
Blend well and use for marinade or BBQ sauce – especially good for pork chops!
Makes ½ cup of sauce.
Make 2 cups:
1/3 cup soy sauce
1/3 cup Worcestershire sauce
2 tablespoons fresh lemon juice
3/4 cup brown sugar –
(To make brown sugar, blend one cup white sugar with one teaspoon unsulfured molasses.)
3/4 cup ketchup
You can even make it and store it in the refrigerator for up to five days in a glass container. Enjoy!
I found this forum, which provides a knowledgeable response. Basically, a patina goes a long way, but no one will ever tell you that it is safe. You DO have to be absolutely sure that you never use anything containing cadmium - such as the metal racks from old refrigerators, which can make people sick.
http://www.finishing.com/142/64.shtml
Pig roasters are often faced with the same dilemma since their methods often use homebuilt setups. “We always use it and we’re ok” vs “now that I think about it we should look into the safety question.”
It might be safe-ish for grilling meats, but I’d be wary of the reactivity of a tomato.
See what other Food52 readers are saying.