Grilling has always struck me as the most elemental of food preparations. Raw meat on a metal grate above an angry fire is about as primal as it gets, right? Well, things just got a little more primordial here in the Test Kitchen.
The principle is simple: You start with a large cut of meat (e.g. thick steaks, chicken legs, etc.) and get a fire burning hot which you then let mature to the glowing ember level. Fan off the ashes and place your meat down in the belly of the beast. Turn it occasionally until it’s done to your liking, being watchful for flare ups. You want caramelization, not char. You may have to knock off a few bits of charcoal that hang on, but don’t worry: that’s just more flavor and fun. Let the meat rest and dress it with a bit of olive oil and some herbs if you wish.
In addition, it’s fantastic for social gatherings not only for the tantalizing food, but you look like a complete bad-ass as you tame the fire to get it. Let the faint-of-heart man the daiquiri station…there’s “real” cooking to be done over here!!