Let the Sparks Fly

Radishes, beets and butternut squash are delicious when grilled.

Ever since I was a kid, I have been amazed by fire—whether it was Dad grilling burgers and corn on the cob, or as an adult viewing a fire-sizzling tableside demonstration by a master chef. I fell in love with the artistry and passion that come from cooking over fire. Smoking, barbecuing and grilling infuse food with wonderful flavor. And now, after a few trials, videos and advice along the way, I’m closer to mastering the art of fire. I’d like to share a few basic tips on grilling, along with a couple recipes for you to explore on your own.

I’ve discovered that it’s OK to let the coals burst into hot flares and sparks as you add searing marks. And that each time you fire up the grill, it’s a good idea to cook more than one course over the coals. Keep the high heat off to one side for searing and charring. Then the other side provides low heat coals for deep cooking. By closing the lid, you turn the grill into an oven. Follow the grill times recommended (since they vary with cuts and types of protein) and let your food rest for 5–15 minutes once removed from the grill. All the flavors settle down and then explode in every bite.

Seafood requires a little extra care when grilling but repays the effort with sensational flavor. Infuse the coals with the sweet smoke of mesquite or caramelize with a spicy glaze. I recommend using a seafood basket to keep it from falling through the grill onto the coals. Make the recipe for a grilled seafood platter and then warm up your leftovers into a stew, blending with a creamy broth and a touch of sweetness to temper the heat.

Marinating provides a tangy bath to tenderize seafood, meats and poultry as it permeates everything it touches with mouthwatering flavors—whether you dab on a little, brush on plenty or slather with a heavy hand. The result is a wonderful variety of textures, soft inside and crisp on the outside. As you gain experience with grilling, you’ll learn how a marinade can turn into a great sticky sauce with the heat of the fire.

In collaboration with two very passionate regional chefs, Paul Marlinski and Morgan Stewart, I am able to share with you a few of their favorite grilling recipes and side dishes so you can serve up a flavorful dinner this fall. Choose between seafood and pork, or embrace a purely vegan experience. I’m confident that you’ll find these recipes both tempting and satisfying.

As the days shorten, breathe in the splendor of our region. Farms are bringing in their final harvest and our sunsets are growing more beautiful each day. It’s time to let the sparks fly.