GIRL AT THE GRILL
frankly, I hate starting the grill...when I’m not single leave the task to my boyfriend, but alas it’s a single girl summer and if there is anything I have, it’s a can-do attitude.
Pardon my absence, been bananas over at Muniak Studio HQ working on some exciting events out east. If you keep up on my IG, I’ve been working and having a bit of fun (but mostly working) out in the Hamptons. As a New Yorker, it’s the one place that always feels like summer to me (sorry LA, east coast beaches are just better) so I welcome the projects that are taking me there.
For me, summer is all about the BBQ’s with friends that start with a 2pm invite, and somehow you don’t leave until 10pm because we’re all having that much fun, and no one is guilty of overstaying their welcome. Whether we’re in a garden, at the beach, poolside or lakeside, the point is to be outside.
If you’re here for the fits…
Top: Rhode skirt, Redone tank, Fluer du Mal bra
Bottom: Moussy jeans, Redone tank, Emmanuelle Maffei’s shirt (found at Henry Lehr)
Grilling Basics
I am no grill master, frankly, I hate starting the grill. When I’m not single leave the task to my boyfriend, but alas it’s a single girl summer and if there is anything I have it’s a can-do attitude. I have a Big Green Egg at home (it’s a big green pain) but once I get it going, I find the taste superior to propane grills I’ve had in the past. But if you’re all about hitting an easy button, go with a self-starting propane grill.
1. Grills
If you are using a charcoal grill: Big Green Egg or a good-old fashioned Weber, the charcoal you use is super important to the taste. Avoid quick-starting toxic charcoal and opt for all natural, hardwood briquets, and use a natural starter (tell the pyro in your group to calm down with the fire starter liquid). I’m a big fan of the charcoal can linked above and works every time to get the coals going.
2. Oils
On top of the grill you’ll need a high-heat oil for everything you are cooking. Save the olive oil for finishing any sauces or dishes, because the heat on the grill actually makes the oil carcinogenic. Opt for non-refined, high-heat oil like Algae Cooking Club. This has replaced all my unfavored refined oils like grapeseed, sunflower etc. which I used begrudgingly for years. It’s an Algae based oil, that has a smoke point of 535º and is packed with healthy Omega 9 fats, and is neutral in flavor…basically a chef’s dream. I’ve found I need to use less oil when I cook with it because it performs so well. I loved it so much, I dm’d them to make sure I got a code for you: OliviaM for 15% off your order.
3. Tools
I’m all about less is more in the kitchen, I try and avoid lots of gadgets that seem to only clutter my drawers and cabinets. For the grill these essentials below will make your life easier, the rest, you don’t need.
Metal Skewers, if you opt for wood, soak them for 1hr before use
Cedar Planks, most grocery stores carry these, soak them for 1hr before use
On The Menu
These are some of my tried and true recipes that IMHO are a bit more interesting than some of the seasoned BBQ classics like burgers, dogs (still a favorite) steaks and chicken, and big green salad (but if you want to make one, here). I grilled Cedar Plank Salmon, Purple Sweet Potatoes and topped it a double-duty a Salsa Verde. Then sliced up a whole head of green cabbage to make a Grilled Cabbage Caesar. This recipe is part wedge salad, part grilled caesar…yum.
Don’t overthink the rest of the menu: for dessert fresh fruit, or ask someone to bring a cobbler or pie (or make it yourself) and pints of vanilla ice cream.
For wines shout out to my pal Michele Ouellet and her Rosè, Picpoul Blanc, and bubblies are perfect for a BBQ.