Now that summer has finally arrived, the weather is nice enough that cooking often moves outdoors to the barbeque. Whether you cook on gas or charcoal, there is nothing like a nice steak or ribs cooked to perfection on the ‘que. In addition to the usual burgers and meats, I also like to grill vegetables and fish. To do this, you may need a grill pan so your meal doesn’t wind up falling through the grate and getting charred to a crisp.
Grill pans can usually be found for less than $15 at many hardware stores and supermarkets
Inexpensive grill pans can be found at hardware stores, supermarkets, kitchen stores and places that specialize in barbeque equipment. They are typically metal with medium sized holes along the bottom so smaller items can cook efficiently and still get a great smokey flavour (particularly if you’re cooking over charcoal). There are also mesh grill pans available from stores such as Williams Sonoma. They are a bit more expensive but come in a variety of shapes and sizes. I like the mesh ‘skillet’ I got last year because it cleans easily and the handle doesn’t get too hot (although I usually use an oven mitt anyway, just to be safe).
A mesh grill pan keeps cut up vegetables from falling through the grate
If you don’t have a grill pan and find yourself in a situation where you need one, it’s easy to improvise one for very little cost. Here’s what you’ll need:
- A disposable aluminum foil pan, any size and shape you choose
- A sharp pointed knife or scissors
- Cooking spray or neutral oil
- Pierce the bottom of the foil pan with the tip of your knife. Twist the tip so that it makes a hole about 1/2″ around. Repeat over the bottom of the pan. Carefully fold any sharp jagged edges under.
- Spray pan with cooking spray or rub a small amount of neutral oil on the bottom of the pan. Grill items on the barbeque as desired.
Use a disposable foil pan in any shape and size you wish
Use the tip of a sharp knife to pierce the foil pan, twisting it to make the hole bigger
The finished product doesn't look fancy but it gets the job done
A word of caution: Be careful when removing the foil pan from the hot grill. They are flimsier than metal pans so use oven mitts and transfer the pan immediately to a baking sheet or large plate to carry.
Enjoy!
There is a new Kitchen Tip of the Week posted each week. You can also check out the archives for more tips and tricks.
Radish season is in full swing right now and the vegetable store near my house has a giant basket of them piled high. They are inexpensive to buy and easy to grow but they’re also a bit of an acquired taste. Their peppery bite is a bit unusual and sometimes radishes get overlooked because people don’t really know what to do with them. Typically they get sliced up into a salad but they are also delicious on their own with sea salt or pickled with herbs. 
The Seasonal Gourmet 