Call it firepower: Most foods, no matter what they are, taste better when they’re cooked on a grill. The char from the grill grates, the smoke infusing flavor, the certain something summer sun adds to any meal—this, fellow barbecue barons, is cooking at its finest. Read on to find out why these seven foods are awesome, and how the grill makes them even tastier.
The secret to a great steak: cooking it directly on the coals. Seriously. That way, you’ll create a crispier exterior crust and a juicier interior than you ever would using a regular grill setup.
To make bacon even better, toss it on the grill. It gives the pork an extra-smoky flavor that only need some freshly ground black pepper and finely chopped fresh rosemary to make it some of the best you’ve ever had. Eat it with eggs, use it as a solid foundation to the ultimate BLT, or just snack on it as an appetizer as you’re waiting for the rest of dinner to grill.
There’s something about the char of the grill that sweetens and brightens vegetables to perfection. Grilled summer squash, zucchini, red onions, tomatoes, eggplant, potatoes—but none exemplify the tasty transformation more than grilled red peppers. The grill imbues red peppers with a subtle smokiness and a tender texture that tastes amazing atop fresh bread, summer salads, and seasonal salsas.
Skip the big pot-o-water method and use your grill to cook corn on the cob. The fire has the power to roast corn in its flavorful husk and finish it off with a slight char—things the lazy-man’s boiling method cannot achieve.
Grilled squid, or yaki ika, is a favorite in Japan, where pushcart vendors hawk the torpedo-shaped cephalopods fresh off charcoal fires, according to chef Tadashi Ono in his new cookbook The Japanese Grill. Grilled correctly, squid takes on new life after it hits the flame. The meat plumps up nicely and becomes tender and luscious—nothing like the rubbery squid you’ve had in fried calamari.
Use indirect heat grilling to cook up slow-cooked pork. Our recipe combines the bite of bourbon with the sweetness of soda and the unctuousness of this luscious cut. Serve the pork shredded and stuffed inside a hamburger bun for the ultimate pulled-pork sandwich, or straight-up with a side of grilled summer corn or roasted red peppers.
Even if you’ve never grilled anything in your life, you can grill clams. They tell you when they’re ready to eat. All you have to do is buy a dozen or two, give them a good scrub under cold water, pop them on a high-heat grill, and when they open, they’re done. That’s it. (And don’t forget about cleaning up. Read on to find out how to have your grill looking spic and span post-BBQ.)
Bonus: Save The Hassle!
Want a fuss-free meat-fest without having to clean up? Check out Carnivore Brazilian Churrascaria, a buffet experience with a twist; expertly served by knife-wielding Passadors (meat waiters).
They’ve brought Brazilian churrasco (barbeque) to Singapore by introducing the time honoured Brazilian tradition of grilling meats over fire.
There’s meats galore. Beef-wise, there’s cuts of Rump, Hump, Tenderloin with Bacon, Garlic Beef, Rump Cap & Ribs. Lamb-lovers will enjoy their boneless leg, and Carnivore also has servings of chicken thigh, heart, breast with bacon, and grilled fish fillet. Last but certainly not least, there’s pork belly, sausages, honey hams and ribs too!
You can check them out at the hotspots below- enjoy!
30 Victoria Street, #01-30, CHIJMES, Singapore 187996
T: 6334 9332
200 Turf Club #01-16, Singapore 287994
T: 6466 9418x
2 Bayfront Avenue, #01-80
The Shoppes at Marina Bay Sands
T: 6688 7429