Table Talk: May 26

Grilling A to Z

By Kim O'Donnel

May 20, 2011

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat soon.)

Just in time for the long holiday weekend, Kim O’Donnel brings the topic of grilling to Table Talk. Her guests, grill masters Andrew Schloss and Dave Joachim, will be on hand to share techniques, tips, and equipment information — plus info about their new book, Fire It Up: 400 Recipes for Grilling Everything.

Join Kim, Andy, and Dave on Thursday, May 26, at 1 p.m. ET, 10 a.m. PT. Sign up below to receive an email reminder of the chat.

Andrew Schloss (left) and Dave Joachim are the authors of a new book with 400 recipes for the grill.

A bit about this week’s guests, both of whom are based in Pennsylvania: Dave Joachim is a self-proclaimed pyromaniac and has devoted his career to wielding fire and knives. He has authored, edited, or collaborated on more than 30 cookbooks, including the A Man, A Can series, which has sold more than a million copies.

Andrew Schloss is a teacher, writer, food-industry consultant, and past president of the International Association of Culinary Professionals. He is the author of 10 cookbooks. In addition to the hot-off-the-press Fire It Up, he and Dave have collaborated on two other award-winning titles, Mastering the Grill and The Science of Good Food.

See you back here on Thursday!

Kim O’Donnel, a trained chef and cookbook author, hosts chats frequently, right here. You can always check the Table Talk page to see when the next chat will take place.

Table Talk with Kim O'Donnel - May 26, 2011

(05/26/2011)

  

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9:49	Kim ODonnel:  Coming up at the top of the hour: Everything you need to know about grilling, with Dave Joachim & Andy Schloss. Join us! Thursday May 26, 2011 9:49 Kim ODonnel

10:00

Kim ODonnel:  So who's ready for the first long holiday weekend of the summer? Here in Seattle, we can hardly eke out spring, but I know folks are champing at the bit to fire up those grills, no matter where they call home. "Fire It Up" is the title of a new book by Andy Schloss & Dave Joachim, our guests today. I've been poring over this handsome piece of work this week, and I gotta say, this book covers the whole gamut of grilling. And I mean everything -- bread, desserts, fruit, veg, fish, meat and my favorite -- a chapter called "How to Build Flavor Into Anything Grilled." Here's your chance to get an answer for everything you wanted to know but were afraid to ask! Welcome Dave & Andy! Thursday May 26, 2011 10:00 Kim ODonnel

10:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I'm here! Thursday May 26, 2011 10:00 Jeanne in Seattle

10:01

[Comment From Robin Asbell Robin Asbell : ]  welcome! Thursday May 26, 2011 10:01 Robin Asbell

10:01

Kim ODonnel:  Hey Jeanne & Robin, what grill-marked plans do you have for the long holiday weekend? Thursday May 26, 2011 10:01 Kim ODonnel

10:01

[Comment From Robin Asbell Robin Asbell : ]  making up a new veggie burger, and always asparagus and pizzas Thursday May 26, 2011 10:01 Robin Asbell

10:02

DaveJoachim:  Hi Jeanne, Hi Robin. Great to have you here! I can never get enough asparagus - especially grilled. Thursday May 26, 2011 10:02 DaveJoachim

10:02

Andy Schloss:  what are you putting in the burger, robin? Thursday May 26, 2011 10:02 Andy Schloss

10:03

Kim ODonnel:  Dave & Andy I gotta tell ya: I've been salivating over this book. Cumin naan with grilled tomato chutney. Grilled PBB & J. Grilled smoked sweet potato skillet cake. You're killing me! Thursday May 26, 2011 10:03 Kim ODonnel

10:03

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  We love to grill the so-called beer can chicken (we have a special apparatus that allows us to use wine, and veggies. Grilled veggies are awesome Thursday May 26, 2011 10:03 Jeanne in Seattle

10:03

[Comment From Robin Asbell Robin Asbell : ]  with lemon oil and crunchy salt.. Thursday May 26, 2011 10:03 Robin Asbell

10:03

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Oh, yes--pizza is a favorite, too. I do a gluten-free pizza on the grill that is out of this world. Thursday May 26, 2011 10:03 Jeanne in Seattle

10:03

DaveJoachim:  Kim, too bad we didn't have a photo of the Grilled Doughnuts. Pure heaven! Thursday May 26, 2011 10:03 DaveJoachim

10:03

[Comment From Robin Asbell Robin Asbell : ]  beans, oats, chipotle, smoked cheddar Thursday May 26, 2011 10:03 Robin Asbell

10:04

Kim ODonnel:  I love how you took it all on -- how long did it take you superheroes to do this book? Thursday May 26, 2011 10:04 Kim ODonnel

10:04

Andy Schloss:  sounds like a powerful combo, what's the binder? Thursday May 26, 2011 10:04 Andy Schloss

10:04

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: oo, that sounds terrific! Thursday May 26, 2011 10:04 Jeanne in Seattle

10:04

Andy Schloss:  we worked on this book for about 2 years; Thursday May 26, 2011 10:04 Andy Schloss

10:04

Kim ODonnel:  Here's another goodie from the book: Grilled celery, apple & sour cherry slaw. Thursday May 26, 2011 10:04 Kim ODonnel

10:05

DaveJoachim:  It has more than 400 recipes, but we still had to cut about 300 others. Two covers weren't big enough to hold it all. Thursday May 26, 2011 10:05 DaveJoachim

10:05

[Comment From Erin Erin : ]  Here! Andy & Dave, what kind of fuel can I easily get my hands on for my vintage Weber? I know that conventional store-bought charcoal is loaded with petro-chemicals; where can I find decent hardwood charcoal? And please, let's cover pizzas! Thursday May 26, 2011 10:05 Erin

10:05

Andy Schloss:  adding grilled flavors to foods that are traditionally served raw is a way of completely transforming them Thursday May 26, 2011 10:05 Andy Schloss

10:05

Kim C.:  Hey everyone. We just posted Andy and Dave's turkey burger recipe from the new book. I love the idea of apple butter in there; can't wait to try these. http://www.culinate.com/books/collections/all_books/fire_it_up/perfectly_great_turkey_burgers Thursday May 26, 2011 10:05 Kim C.

10:05

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Grilled doughnuts? OMG, that sounds awesome! Thursday May 26, 2011 10:05 Jeanne in Seattle

10:06

DaveJoachim:  Erin, look for lump hardwood charcoal. Cowboy is good, well-distributed brand. Thursday May 26, 2011 10:06 DaveJoachim

10:06

Kim ODonnel:  Jeanne, these guys do grilled polenta, grilled chickpea chapati (that's on to-do list pronto), grilled gingerbread.... Thursday May 26, 2011 10:06 Kim ODonnel

10:07

DaveJoachim:  The donuts are da bomb Thursday May 26, 2011 10:07 DaveJoachim

10:07

Andy Schloss:  erin- you should be able to get good lump charcoal at most hardware stores. Look for oak for all purpose. I just got hardwood charcoal briquettes from trader joes that burnt incredibly long and hot Thursday May 26, 2011 10:07 Andy Schloss

10:07

[Comment From Robin Asbell Robin Asbell : ]  egg whites in the burger, hey, how DO you get more flavor in everything you grill? Thursday May 26, 2011 10:07 Robin Asbell

10:07

[Comment From Robin Asbell Robin Asbell : ]  Jeanne:do you do GF pizza on a pan? Thursday May 26, 2011 10:07 Robin Asbell

10:07

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I like doing grilled portobello mushrooms. Then we put them on buns and eat them like burgers. Thursday May 26, 2011 10:07 Jeanne in Seattle

10:07

[Comment From Robin Asbell Robin Asbell : ]  ooh, intriguing. Smoke is all umami. Thursday May 26, 2011 10:07 Robin Asbell

10:07

[Comment From Robin Asbell Robin Asbell : ]  my polenta sticks sometimes-any tips? Thursday May 26, 2011 10:07 Robin Asbell

10:07

DaveJoachim:  We like to layer flavors in grilled food. Marinate those portobellos in maple syrup and soy sauce, then rub them with szechuan peppcorns Thursday May 26, 2011 10:07 DaveJoachim

10:08

DaveJoachim:  Stick stopping tips: 1. A hot, hot, hot, grill. 2. Oil the food. 3. Scrape and oil the grill grate. Thursday May 26, 2011 10:08 DaveJoachim

10:08

Kim ODonnel:  I love the idea of flavor layering. Because too often, one layer gets lost in the sauce (sorry couldn't help myself). Thursday May 26, 2011 10:08 Kim ODonnel

10:08

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Dave: wow, that sounds delicious. Never thought to use maple syrup. Brilliant. Thursday May 26, 2011 10:08 Jeanne in Seattle

10:08

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: No, I do the grilled gf pizza directly on the grill. It's so goood! I demo'd it last year at the farmer's market. Thursday May 26, 2011 10:08 Jeanne in Seattle

10:09

[Comment From Robin Asbell Robin Asbell : ]  wow, my gf dough is so soft... Thursday May 26, 2011 10:09 Robin Asbell

10:09

DaveJoachim:  Coming from the Northeast, I have a maple syrup addiction. Confession: sometimes I chug it. Thursday May 26, 2011 10:09 DaveJoachim

10:09

Kim ODonnel:  Dave & Andy, tell us what that last supper would be on the grill... Thursday May 26, 2011 10:09 Kim ODonnel

10:10

[Comment From aslly aslly : ]  got here too late, read it as 1 oclock Thursday May 26, 2011 10:10 aslly

10:10

DaveJoachim:  Re: grilled pizza, it will look like the dough is too soft. But when it hits the hot grate and you close the lid, the bottom sears and browns, the top dries and you can take it off the grill with tongs like a frisbee in 2-3 minutes Thursday May 26, 2011 10:10 DaveJoachim

10:10

Kim ODonnel:  Aslly, you're not late at all! We just got started. Thursday May 26, 2011 10:10 Kim ODonnel

10:10

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: Mine is, too. I will get the link to my post about it. I came up with some ways to get around the softness issue. Thursday May 26, 2011 10:10 Jeanne in Seattle

10:10

Andy Schloss:  smoked deviled eggs; cumin flat bread with arugula and tomato chutney, garlic grilld lamb with artichokes, grilled watermelon Thursday May 26, 2011 10:10 Andy Schloss

10:11

Kim ODonnel:  Talk to us about that grilled watermelon. Curious minds... Thursday May 26, 2011 10:11 Kim ODonnel

10:11

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Dave: I love it, too! Such a versatile sweetener! Thursday May 26, 2011 10:11 Jeanne in Seattle

10:11

DaveJoachim:  I LOVE grilled pizza and never do it any other way. Even in 2-feet of snow, I'd rather use my grill than my oven. It's the high heat that wins out. Thursday May 26, 2011 10:11 DaveJoachim

10:11

[Comment From sally sally : ]  great wish i could hear it Thursday May 26, 2011 10:11 sally

10:11

Kim ODonnel:  it's all text, no audio. Thursday May 26, 2011 10:11 Kim ODonnel

10:11

[Comment From Robin Asbell Robin Asbell : ]  I will have to check out GF pizza on the grill with asparagus! Thursday May 26, 2011 10:11 Robin Asbell

10:12

[Comment From Erin Erin : ]  grilled asparagus pizza... *faints* Thursday May 26, 2011 10:12 Erin

10:12

Kim ODonnel:  For that grilled pizza, do you recommend toppings AFTER the dough has been cooked? Thursday May 26, 2011 10:12 Kim ODonnel

10:12

Andy Schloss:  the flavor of watermelon is diluted by an excess of water. If you grill it slowly you concentrate the flavors and texture; comes out the texture of fresh tuna. Thursday May 26, 2011 10:12 Andy Schloss

10:13

Andy Schloss:  always grill the dough for pizza on one side and then flip before adding the fillings Thursday May 26, 2011 10:13 Andy Schloss

10:13

DaveJoachim:  The grilled watermelon was inspired by vacuum-sealed sous vide watermelon (a mod chef darling), which concentrates the texture and flavor. We thought, let's concentrate the flavor and texture on the grill, plus add the flavor of browning. It worked like a charm. Check out the video here: http://www.youtube.com/watch?v=gEvfz22Zi0o Thursday May 26, 2011 10:13 DaveJoachim

10:13

Kim ODonnel:  Yowza! So I guess a little crunchy salt & some herbs, and you're in heaven? Thursday May 26, 2011 10:13 Kim ODonnel

10:13

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Here's the link to the gf grilled pizza, with instructions: http://www.artofglutenfreebaking.com/2010/06/grilled-pizza-gluten-free/ Thursday May 26, 2011 10:13 Jeanne in Seattle

10:13

[Comment From Robin Asbell Robin Asbell : ]  So low and slow on the watermelon. hmm Thursday May 26, 2011 10:13 Robin Asbell

10:14

Kim ODonnel:  You guys have both been at this grilling thing for a good long time. Any new surprises, revelations with the new book? Thursday May 26, 2011 10:14 Kim ODonnel

10:14

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Grilled watermelon--I love it! I am allergic to raw watermelon, but it looks like grilling it will allow me to eat it again! Yay! Thursday May 26, 2011 10:14 Jeanne in Seattle

10:14

[Comment From Robin Asbell Robin Asbell : ]  Other melons? Thursday May 26, 2011 10:14 Robin Asbell

10:14

Andy Schloss:  watermelon is marinated in rum and main thats turned into a sauce for finishing Thursday May 26, 2011 10:14 Andy Schloss

10:14

[Comment From sally sally : ]  watermellon can taste like steak! Had some at a newton restaurant Thursday May 26, 2011 10:14 sally

10:14

DaveJoachim:  well, first we sear the watermelon to brown it, then move it to low heat, cover, and cook low and slow from there to evaporate the excess moisture. it's amazing how the melon flavor concentrates when you remove excess water. Thursday May 26, 2011 10:14 DaveJoachim

10:15

DaveJoachim:  That's the recipe in Fire It Up: Marinated Watermelon Steak with Pink Peppercorn Rub Thursday May 26, 2011 10:15 DaveJoachim

10:15

Kim ODonnel:  Brilliant. I can't wait to try this. Thursday May 26, 2011 10:15 Kim ODonnel

10:15

[Comment From Robin Asbell Robin Asbell : ]  Wow, I have your other grill tome, this one sounds exciting. what do you cover with, a pie pan or just shut the grill? Thursday May 26, 2011 10:15 Robin Asbell

10:16

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I must get this book pronto! Wow. Thursday May 26, 2011 10:16 Jeanne in Seattle

10:16

Andy Schloss:  One revelation we had this time through was the ability of alcohol to increase the perception of aromatics in marinades and brine Thursday May 26, 2011 10:16 Andy Schloss

10:16

DaveJoachim:  We also cut the watermelon into rough triangle with one rounded edge to echo the shape of a T-bone or porterhouse steak. Fun with food! Thursday May 26, 2011 10:16 DaveJoachim

10:17

Kim ODonnel:  I also want to point out that Dave & Andy have provided all kinds of substitutions in these handy-dandy charts for all categories. Thursday May 26, 2011 10:17 Kim ODonnel

10:17

[Comment From Robin Asbell Robin Asbell : ]  Alcohol as a solvent, does it burn more? Thursday May 26, 2011 10:17 Robin Asbell

10:17

[Comment From sally sally : ]  will send your book to 3 men in my family for Fathers Day! Thursday May 26, 2011 10:17 sally

10:18

Andy Schloss:  we think it is because of the molecular structure of alcohol. it has the ability to bond on one end with water and one end with fat so we think it is acting as a bridge between fat-soluble flavors and water loving food molecules Thursday May 26, 2011 10:18 Andy Schloss

10:18

Kim ODonnel:  Talk to us about all those fab grilled desserts. Who woulda thunk you could make cake and cookies on the grill... Thursday May 26, 2011 10:18 Kim ODonnel

10:19

[Comment From Robin Asbell Robin Asbell : ]  good excuse to buy rum and vodka! Thursday May 26, 2011 10:19 Robin Asbell

10:19

Andy Schloss:  the trick to most desserts is indirect grilling, which basically turns a closed grill into an oven. If you can control the heat you can bake almost anything in a grill. Thursday May 26, 2011 10:19 Andy Schloss

10:19

Kim ODonnel:  Ooh, I imagine tequila would be a great flavor pairing w/ that grilled watermelon... Thursday May 26, 2011 10:19 Kim ODonnel

10:20

Kim ODonnel:  So gas grill is more appropriate for desserts...? Thursday May 26, 2011 10:20 Kim ODonnel

10:20

DaveJoachim:  The simplest grilled desserts are cakes that you slice and then grill-toast. Pound cake for example. We slice it, glaze it with orange honey butter, then grill-mark it and serve it with Rum Raisin Hard Sauce. Thursday May 26, 2011 10:20 DaveJoachim

10:20

Kim ODonnel:  YEAH! I love that. Thursday May 26, 2011 10:20 Kim ODonnel

10:20

[Comment From Robin Asbell Robin Asbell : ]  Do you prefer charcoal? I am too impatient, I use gas with smoker chips. Thursday May 26, 2011 10:20 Robin Asbell

10:21

DaveJoachim:  Of course, we make desserts on the grill too, like the Piggy Oatmeal Whoppers, these awesome oversize oatmeal cookies with bacon in them. Thursday May 26, 2011 10:21 DaveJoachim

10:21

DaveJoachim:  Did someone mention tequila? Thursday May 26, 2011 10:21 DaveJoachim

10:22

Andy Schloss:  You can grill-bake on any covered grill with any furel, but desserts baked in pans don't absorb much smoke flavor from wood or charcoal and since gas is easier to light and maintain it makes more sese Thursday May 26, 2011 10:22 Andy Schloss

10:22

Kim ODonnel:  Oink, oink. Did that recipe come to you in a dream? Thursday May 26, 2011 10:22 Kim ODonnel

10:22

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Piggy Oatmeal Whoppers--that's hilarious (and sounds delish)! Thursday May 26, 2011 10:22 Jeanne in Seattle

10:22

Andy Schloss:  salt fat and sweet / what could be bad? Thursday May 26, 2011 10:22 Andy Schloss

10:22

DaveJoachim:  I think Andy dreamed that one up while we were touring in San Francisco for our last grill book, Mastering the Grill Thursday May 26, 2011 10:22 DaveJoachim

10:22

Kim ODonnel:  Can we talk about fear factor? How do we get the grilling nervous nellies over the fence? Thursday May 26, 2011 10:22 Kim ODonnel

10:22

[Comment From Robin Asbell Robin Asbell : ]  the gas grill is more like an oven, since you can control it Thursday May 26, 2011 10:22 Robin Asbell

10:23

Andy Schloss:  what makes you nervous? Thursday May 26, 2011 10:23 Andy Schloss

10:23

DaveJoachim:  Fear conquering realization: Fire is merely oxidation. Just like rust, but much faster. Bottom line: it can be controlled. Thursday May 26, 2011 10:23 DaveJoachim

10:23

Kim ODonnel:  I'm not nervous, but...I know lots of folks are. Thursday May 26, 2011 10:23 Kim ODonnel

10:23

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I have to admit that I only use a gas grill. The charcoal grills are too smoky for my allergic family. Thursday May 26, 2011 10:23 Jeanne in Seattle

10:24

DaveJoachim:  Fire is powerful stuff. There is reason to be cautious. But once you understand how fire works (which we explain in the book), it's much easier to manage a grill. Even a live fire grill (charcoal, wood.) Thursday May 26, 2011 10:24 DaveJoachim

10:24

Kim ODonnel:  I love the wood. My husband & I use a chimney starter & I love the flavor & aroma. Thursday May 26, 2011 10:24 Kim ODonnel

10:24

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: are you talking about the folks who think the grill will blow up from the lighter fluid (a la Homer Simpson)? Thursday May 26, 2011 10:24 Jeanne in Seattle

10:24

Andy Schloss:  the main rule is stay with the grill and watch whats happening. always use a blevel fire and if things start cooking to fast move them Thursday May 26, 2011 10:24 Andy Schloss

10:24

Kim ODonnel:  Um, yeah. And just some general rules of thumb Thursday May 26, 2011 10:24 Kim ODonnel

10:25

DaveJoachim:  Bi-level fire, as in push the coals to one side, so the other side isn't so hot. Thursday May 26, 2011 10:25 DaveJoachim

10:26

DaveJoachim:  Ok. Andy, what are you grilling for Mem Day? Thursday May 26, 2011 10:26 DaveJoachim

10:26

Kim ODonnel:  Andy mentioned devilled eggs on the grill -- have you ever made a grilled omelette? Thursday May 26, 2011 10:26 Kim ODonnel

10:26

[Comment From sally-ccp,iacp sally-ccp,iacp : ]  Bobby Flay makes grilling look like a Cool thing to do Thursday May 26, 2011 10:26 sally-ccp,iacp

10:26

[Comment From Robin Asbell Robin Asbell : ]  I always do hot side cool side, but with gas. I think people just go with too hot coals or gas on high. Thursday May 26, 2011 10:26 Robin Asbell

10:26

Kim ODonnel:  Robin, and they start drinking early... Thursday May 26, 2011 10:26 Kim ODonnel

10:27

[Comment From Robin Asbell Robin Asbell : ]  how do you do deviled eggs? Thursday May 26, 2011 10:27 Robin Asbell

10:27

Andy Schloss:  I'm thinking softshells for memorial day Thursday May 26, 2011 10:27 Andy Schloss

10:27

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Do you guys have any tips on grilling fish? I usually do it in an aluminum foil packets--which kind of defeats the purpose of grilling it. Thursday May 26, 2011 10:27 Jeanne in Seattle

10:27

DaveJoachim:  Robin, it's true. People often put the grill on full bore. But you would never do that when baking cookies, right? Or sauteing onions. They'd burn! Same thing on the grill. You have to match the heat to the food you're grilling. Thursday May 26, 2011 10:27 DaveJoachim

10:28

Kim ODonnel:  Great point, Dave. And I think because the grill is outside we think of it as 'different' from oven, so we perceive it as difficult, scary, etc. Thursday May 26, 2011 10:28 Kim ODonnel

10:28

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Andy: as in crab? Thursday May 26, 2011 10:28 Jeanne in Seattle

10:29

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  This summer will be a whole new world of grilling for our family. Our daughter was diagnosed with a soy allergy in October. So, this summer will be our first without soy sauce. Sigh. Thursday May 26, 2011 10:29 Jeanne in Seattle

10:29

DaveJoachim:  Jeanne, we are anti-foil. The fewer things between the fire and the food, the better. For delicate fillets, a fish basket works pretty well. Better yet, buy cod, halibut, or a slightly more sturdy fillet and grill it directly on the grate. Stick stopping tips very important here: A hot grill. A clean, oiled grill. And oil the fish too. Thursday May 26, 2011 10:29 DaveJoachim

10:29

[Comment From Robin Asbell Robin Asbell : ]  I like to grill-smoke big batches of proteins to use in other stuff. Tofu, chicken, etc. Thursday May 26, 2011 10:29 Robin Asbell

10:29

Andy Schloss:  deviled eggs - smoke the eggs over a low fire i usually use a mixture of wet tea leaves sugar and rice. they take abut 2 hrs to cook through and end up inundated with smoke. then you just cool them and make deviled eggs i usually use smoked paprika and a smoked salt to goose the smoke flavor Thursday May 26, 2011 10:29 Andy Schloss

10:29

Kim ODonnel:  I have a smoked tofu recipe in my book that's great fun.. Thursday May 26, 2011 10:29 Kim ODonnel

10:30

DaveJoachim:  Jeanne, sorry to hear about the soy allergy. Fortunately, that still leaves plenty of food to grill this summer. Thursday May 26, 2011 10:30 DaveJoachim

10:30

[Comment From Robin Asbell Robin Asbell : ]  you put whole raw eggs on the grill-any explosions? Thursday May 26, 2011 10:30 Robin Asbell

10:30

Andy Schloss:  jeanne yes crab, marinated in a buttermilk brine with some sort of north african rub, i think Thursday May 26, 2011 10:30 Andy Schloss

10:30

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Oh, OK. grill fish basket is a good idea. Thursday May 26, 2011 10:30 Jeanne in Seattle

10:30

DaveJoachim:  Kim, what's the flavoring in your smoked tofu? We have a Smoked Jerk Tofu in Mastering the Grill. TONS of flavor. Thursday May 26, 2011 10:30 DaveJoachim

10:31

Kim ODonnel:  Grilled soft shell crabs are one of life's greatest pleasures. Thursday May 26, 2011 10:31 Kim ODonnel

10:31

Andy Schloss:  you put the eggs in a pan placed away from direct fire Thursday May 26, 2011 10:31 Andy Schloss

10:32

Kim ODonnel:  Dave, the tofu is frozen whole, then squeezed of all its water to make it more porous. I use a spice rub of brown sugar, smoked paprika, New Mexico chile, granulated garlic & onion, ground fennel seed, black pepper. Thursday May 26, 2011 10:32 Kim ODonnel

10:32

[Comment From Robin Asbell Robin Asbell : ]  When my peeps cant have soy I use fish sauce, unless they are veg. Thursday May 26, 2011 10:32 Robin Asbell

10:32

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Andy: that sounds amazing. Dave: most of my marinades have soy sauce. I need to re-form my brain for new marinades...:) Thursday May 26, 2011 10:32 Jeanne in Seattle

10:32

[Comment From Robin Asbell Robin Asbell : ]  Grill grates and woks and stuff sure keep things from falling in or tearing up. Great idea on the eggs! Thursday May 26, 2011 10:32 Robin Asbell

10:33

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Robin: yes, I will do more fish sauce. I need to make sure they're gluten-free, though. Sigh. So many issues for food allergic folks. Thursday May 26, 2011 10:33 Jeanne in Seattle

10:33

DaveJoachim:  I use that freezing trick all the time. Works like a charm on people who think tofu's texture is too...jiggly. Thursday May 26, 2011 10:33 DaveJoachim

10:33

Andy Schloss:  jeanne we have 160 rubs, marinades and sauces in the book and most don't have soy. take a look Thursday May 26, 2011 10:33 Andy Schloss

10:34

DaveJoachim:  We separated out the rub, sauce, brine, and marinade recipes so readers could use them in whatever way they like. Of course, we use them throughout the book too. Thursday May 26, 2011 10:34 DaveJoachim

10:34

Kim ODonnel:  Hey guys, I played with dried cherries in grilled burgers of all varieties recently & they pack quite the punch. The cherries caramelize the burgers, add wonderful flavor. Thursday May 26, 2011 10:34 Kim ODonnel

10:34

[Comment From Erin Erin : ]  Aside from the watermelon, what are your favorite fruits to throw on the grill? Thursday May 26, 2011 10:34 Erin

10:35

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Andy: I will! I am ordering your book as soon as we finish the chat. It sounds amazing! Thursday May 26, 2011 10:35 Jeanne in Seattle

10:35

Kim ODonnel:  Jeanne, Dave & Andy are also Chronicle authors (Jeanne has a holiday gluten-free baking book coming out w/ Chronicle in Fall 2012). Thursday May 26, 2011 10:35 Kim ODonnel

10:35

DaveJoachim:  Love the dried fruit idea for burgers! I would think dried fruit and dried mushrooms would amp the umami quite a bit. Thursday May 26, 2011 10:35 DaveJoachim

10:35

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Actually, my daughter's soy allergy has forced us to get out of our soy sauce rut. Which is a good thing. Thursday May 26, 2011 10:35 Jeanne in Seattle

10:36

Andy Schloss:  i would do dried cherries with ground duck or lamb; sounds amazing Thursday May 26, 2011 10:36 Andy Schloss

10:36

Kim ODonnel:  The cherries were such a fun surprise -- did it w/ lamb, beef & turkey -- all worked great. Thursday May 26, 2011 10:36 Kim ODonnel

10:36

[Comment From Robin Asbell Robin Asbell : ]  Our Mexican grocery will be doing the corn with cotija in a few months, I am slavering already Thursday May 26, 2011 10:36 Robin Asbell

10:36

Andy Schloss:  erin- love to grill peaches, apricots, figs Thursday May 26, 2011 10:36 Andy Schloss

10:36

DaveJoachim:  Jeanne, Here's a soy sauce sub: dried seaweed. Has lots of that soy sauce umami. Soak it to make a flavoring liquid or buy it ground and add it like a seasoning. Thursday May 26, 2011 10:36 DaveJoachim

10:37

[Comment From sally-ccp,iacp sally-ccp,iacp : ]  umami experience inspired me to become a chef Thursday May 26, 2011 10:37 sally-ccp,iacp

10:37

[Comment From Robin Asbell Robin Asbell : ]  Hey, my friend wants me to grill some doe frm the freezer, what do you recommend as a marinade and sauce? Thursday May 26, 2011 10:37 Robin Asbell

10:37

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Dave: that is brilliant. And our daughter looooves seaweed! Thanks! Thursday May 26, 2011 10:37 Jeanne in Seattle

10:38

DaveJoachim:  We have a recipe for Venison Burgers with Caramelized Onion and Bourbon BBQ Sauce in the book. That's what I'd make. Thursday May 26, 2011 10:38 DaveJoachim

10:38

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sally: Totally get it. The umami thing takes food to the next level, doesn't it? Thursday May 26, 2011 10:38 Jeanne in Seattle

10:38

Kim ODonnel:  Umami is what helps meat eaters transition to more plant-based eating, too... Thursday May 26, 2011 10:38 Kim ODonnel

10:38

Andy Schloss:  If you don't want to do burgers try the molasses and beer brine andserve the deer tiwth jalapeno relish Thursday May 26, 2011 10:38 Andy Schloss

10:38

[Comment From Robin Asbell Robin Asbell : ]  they sell smoked dulse- yummy seaweed Thursday May 26, 2011 10:38 Robin Asbell

10:38

[Comment From Robin Asbell Robin Asbell : ]  Dave:thanks! Thursday May 26, 2011 10:38 Robin Asbell

10:39

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  You mentioned duck, which made me think of a pork/duck burger you can get here in Seattle. Called the Dork. I'm totally going to try that. Thursday May 26, 2011 10:39 Jeanne in Seattle

10:39

Andy Schloss:  love the name and the combo of meats - fatty, fat , fat Thursday May 26, 2011 10:39 Andy Schloss

10:39

DaveJoachim:  For you meat-mixers, we have a Grilled Turducken in Mastering the Grill. It's a 2-day recipe but is the single most satisfying thing I have ever put in my mouth. Thursday May 26, 2011 10:39 DaveJoachim

10:40

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I never thought of the umami connection. Yes, that is so true--bringing that to vegetarian eating definitely appeals to meat eaters. Thursday May 26, 2011 10:40 Jeanne in Seattle

10:40

[Comment From sally-ccp,iacp sally-ccp,iacp : ]  Plant based grilling way to go! Thursday May 26, 2011 10:40 sally-ccp,iacp

10:40

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Grilled Turducken? Wow. That just made my brain explode. Sounds so good. Thursday May 26, 2011 10:40 Jeanne in Seattle

10:40

[Comment From Robin Asbell Robin Asbell : ]  Lots of umami tricks in the veg arsenal Thursday May 26, 2011 10:40 Robin Asbell

10:41

[Comment From Robin Asbell Robin Asbell : ]  Now the turducken would intimidate Thursday May 26, 2011 10:41 Robin Asbell

10:41

DaveJoachim:  The best thing about grilling plants is that it totally transforms and enhances them. The sugar caramelizes and creates flavors you just can't get with steaming, sauteing, etc. Thursday May 26, 2011 10:41 DaveJoachim

10:41

Kim ODonnel:  Skewers: Metal or bamboo? Let's discuss. Thursday May 26, 2011 10:41 Kim ODonnel

10:41

[Comment From Robin Asbell Robin Asbell : ]  I hate bamboo. HATE. Thursday May 26, 2011 10:41 Robin Asbell

10:42

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I vote for metal because I always forget to soak the bamboo. Also, they are reusable. Thursday May 26, 2011 10:42 Jeanne in Seattle

10:42

DaveJoachim:  We have dozens of grilled vegetarian dishes in Fire It Up. I was vegetarian for 12 years. Vegan for 3. I know, I know...I've gone to the dark side! But I'm now an equal opportunity eater. Thursday May 26, 2011 10:42 DaveJoachim

10:42

Andy Schloss:  grilling turduken amkes all the layers crispy and gets rid of the steamed interior of roasted turducken. fyi - I think that recipe is in Mastering the Grill not Fire It Up Thursday May 26, 2011 10:42 Andy Schloss

10:43

Kim ODonnel:  Hey guys, why are those long stupid grilling forks still out on the market? Thursday May 26, 2011 10:43 Kim ODonnel

10:43

Andy Schloss:  they're long and stupid so guys love 'em Thursday May 26, 2011 10:43 Andy Schloss

10:43

Kim ODonnel:  Hahahahah. Thursday May 26, 2011 10:43 Kim ODonnel

10:44

Kim ODonnel:  Seriously, they're the easiest way to ruin your food, no? Thursday May 26, 2011 10:44 Kim ODonnel

10:44

Kim ODonnel:  Okay, you gotta tell me 'bout the seared chickpeas! Thursday May 26, 2011 10:44 Kim ODonnel

10:44

DaveJoachim:  And please...do NOT sell any more of those wimpy tongs that don't actually grab the food. Spring-loaded tongs only! Thursday May 26, 2011 10:44 DaveJoachim

10:45

Kim ODonnel:  I think there's a business opportunity here -- the Dave & Andy set of grilling tools that are NOT stupid. Thursday May 26, 2011 10:45 Kim ODonnel

10:45

DaveJoachim:  Seared Chickpeas w/ Harissa. Delish. We do them in a grill wok. A perforated wok with a handle. Awesome for flame-kissing little things that would otherwise fall into the fire. Thursday May 26, 2011 10:45 DaveJoachim

10:45

DaveJoachim:  Grill Tools That Don't Suck. by Dave and Andy. Thursday May 26, 2011 10:45 DaveJoachim

10:45

Kim ODonnel:  Yes. That is exactly what they should be called. Thursday May 26, 2011 10:45 Kim ODonnel

10:46

Kim ODonnel:  I cannot wait to try those chickpeas. What a clever idea. Thursday May 26, 2011 10:46 Kim ODonnel

10:46

Kim ODonnel:  And grilled edamame! Bring it on. Thursday May 26, 2011 10:46 Kim ODonnel

10:47

DaveJoachim:  Ya. The edamame taste sooo good because you get a few flecks of char in each bite...so much more dynamic that boiled or steamed edamame. We dust them with Black Sesame Smoked Salt Thursday May 26, 2011 10:47 DaveJoachim

10:48

Andy Schloss:  applying the flavor of fire to foods that don't normally get it, chicke peas, fruit, cake, transforms them. i think because we identify fire flavor with meat it makes all grilled foods taste more substantial and meaty. Thursday May 26, 2011 10:48 Andy Schloss

10:48

Kim ODonnel:  How could Mr. Sausage resist these vittles? Seriously good chow. Thursday May 26, 2011 10:48 Kim ODonnel

10:48

DaveJoachim:  Is there anything you can't grill? We tried to grill everything in this book. Thursday May 26, 2011 10:48 DaveJoachim

10:49

Kim ODonnel:  I don't know. You tell us! Is there anything you cannot grill? Thursday May 26, 2011 10:49 Kim ODonnel

10:49

Andy Schloss:  rice didn't work so well Thursday May 26, 2011 10:49 Andy Schloss

10:49

Kim ODonnel:  Do you have favorite oils to use when brushing grate, etc? Thursday May 26, 2011 10:49 Kim ODonnel

10:50

Andy Schloss:  anything flavorless with a high smoke point - canola, grapeseed Thursday May 26, 2011 10:50 Andy Schloss

10:51

Kim ODonnel:  Have you guys done pie on the grill? Or cobbler? Thursday May 26, 2011 10:51 Kim ODonnel

10:51

DaveJoachim:  Here are a few things we had to cut, sadly...Smoked Meatloaf, Grill Roasted Artichokes Stuffed with Sausage and Cornbread, Grilled Cardoons Washed in Bagna Cauda, Grilled Fiddleheads with Brown Butter Vinaigrette, Grill-Poached Pears Stuffed with Pecans, Dates and Rosemary, Drunken Brie on the Verge of Meltdown, Grilled Habanero Shortcakes with Chunky Plum Salsa Thursday May 26, 2011 10:51 DaveJoachim

10:52

Kim ODonnel:  Grilled fiddleheads! They are beloved here in Seattle. Thursday May 26, 2011 10:52 Kim ODonnel

10:52

DaveJoachim:  Grapeseed is my fave for oiling the grill Thursday May 26, 2011 10:52 DaveJoachim

10:52

Andy Schloss:  Pie pastry works great; but cobbler has a hard time crisping on top Thursday May 26, 2011 10:52 Andy Schloss

10:53

Andy Schloss:  we did fiddleheads grilled on salt blocks for a dinner in portland Thursday May 26, 2011 10:53 Andy Schloss

10:53

DaveJoachim:  Re: pie on the grill, Fire It Up has a recipe for Grilled Summer Berry Cornmeal Clafoutis Thursday May 26, 2011 10:53 DaveJoachim

10:53

Kim ODonnel:  Right, so then it would become more of a 'slump.' (steamed dumplings). I think I've done brownies or chocolate cake on the grill, if I recall. Thursday May 26, 2011 10:53 Kim ODonnel

10:54

Kim ODonnel:  So Dave you haven't shared your last on-the-grill supper would be... Thursday May 26, 2011 10:54 Kim ODonnel

10:55

Andy Schloss:  that's right. as dave mentioned we like to have as little between the food and the fire as possible so baking things that are firm enough to stand on a grill grate are preferable. I think thats why oatmeal cookies work well Thursday May 26, 2011 10:55 Andy Schloss

10:56

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I love rice bran oil--it also has a high smoke point. Thursday May 26, 2011 10:56 Jeanne in Seattle

10:56

[Comment From Erin Erin : ]  Grill Wok, seafood basket, tools that don't suck... I'm making up my wish list for the summer: what other essentials will I need? (Have grill and chimney starter) Thursday May 26, 2011 10:56 Erin

10:56

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  A wok that kisses little things. That's the title of your next book. Thursday May 26, 2011 10:56 Jeanne in Seattle

10:56

[Comment From Robin Asbell Robin Asbell : ]  I like a long narrow spat for lifting between the the bars, great for extracting fish without tearing (John Ash's idea) Thursday May 26, 2011 10:56 Robin Asbell

10:56

DaveJoachim:  My last supper, as in before-the-execution-last meal? ... Grilled Fennel, Orange, and Olive Antipasto Pig Candy Oysters Grilled with Roasted Garlic Butter and Romano Grilled Donuts with Chocolate Espresso Dunk all in Fire It Up Thursday May 26, 2011 10:56 DaveJoachim

10:56

[Comment From sally-ccp,iacp sally-ccp,iacp : ]  what is the favorite tool for grilling..like my tongs in the kitchen Thursday May 26, 2011 10:56 sally-ccp,iacp

10:56

Andy Schloss:  i forgot all about pig candy, sugar and chile glazed grill-braised pork belly. have to have that right before kicking the bucket Thursday May 26, 2011 10:56 Andy Schloss

10:57

[Comment From sally-ccp,iacp sally-ccp,iacp : ]  Thanks for the Grilling enhaces plants, creating flavor can't get other ways. Thursday May 26, 2011 10:57 sally-ccp,iacp

10:57

[Comment From Erin Erin : ]  I thought that those long forks were for campfires? Thursday May 26, 2011 10:57 Erin

10:57

[Comment From Erin Erin : ]  Do I need a grill apron, mitts and a goofy hat, too? Thursday May 26, 2011 10:57 Erin

10:57

DaveJoachim:  Sally, tongs are def my #1 grill tool. Most used, bar none. Thursday May 26, 2011 10:57 DaveJoachim

10:57

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Ooo, grilled handpies. Now therre's an idea! Thursday May 26, 2011 10:57 Jeanne in Seattle

10:57

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Those will all be in your next grilling book, right? :) Thursday May 26, 2011 10:57 Jeanne in Seattle

10:57

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Do you guys have a favorite line of grilling grates, etc. (i.e., ones that don't rust, or last longer)? Thursday May 26, 2011 10:57 Jeanne in Seattle

10:57

Andy Schloss:  mitts are helpful. Thursday May 26, 2011 10:57 Andy Schloss

10:57

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Pig candy. Wow. Thursday May 26, 2011 10:57 Jeanne in Seattle

10:57

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim and I were at a restaurant the other day that served me gf bread slices that had been grilled. They were delicious! I never thought to grill my bread. Thursday May 26, 2011 10:57 Jeanne in Seattle

10:57

DaveJoachim:  Actually all those dishes for my last supper are in Fire It Up right now. Thursday May 26, 2011 10:57 DaveJoachim

10:57

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Erin: that was my question, too. I don't get the long fork problem? Thursday May 26, 2011 10:57 Jeanne in Seattle

10:58

DaveJoachim:  Forks poke holes in food. Once or twice is ok. Problem is, people stab their food so much during cooking, it comes to the table perforated. Thursday May 26, 2011 10:58 DaveJoachim

10:59

Kim ODonnel:  And there's the argument that juices run out of meat, too, right? Thursday May 26, 2011 10:59 Kim ODonnel

10:59

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Ah, now I get it. I kind of use my fork to lift under delicate things that would tear with the spatula... Thursday May 26, 2011 10:59 Jeanne in Seattle

10:59

Andy Schloss:  some juices run out but not so much, tongs are preferable Thursday May 26, 2011 10:59 Andy Schloss

11:00

Kim ODonnel:  We are out of time, alas. Dave & Andy, you guys are the best. Maybe we can convince you to come back later this summer? Thursday May 26, 2011 11:00 Kim ODonnel

11:00

Andy Schloss:  any time. this was fun Thursday May 26, 2011 11:00 Andy Schloss

11:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Yes, please come back! Thursday May 26, 2011 11:00 Jeanne in Seattle

11:00

[Comment From sally-ccp,iacp sally-ccp,iacp : ]  fantastic Thursday May 26, 2011 11:00 sally-ccp,iacp

11:00

DaveJoachim:  I'm up for it. Thanks for being here everyone. Have a wonderful Memorial Day holiday! Thursday May 26, 2011 11:00 DaveJoachim

11:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Thank you Andy and Dave! And thanks, Kim1 Thursday May 26, 2011 11:00 Jeanne in Seattle

11:01

Kim ODonnel:  Here's to a tasty & safe long holiday weekend. All the best. Thursday May 26, 2011 11:01 Kim ODonnel