Deconstructing the Dish: Fire up the grill

After the winter we had, chances are your grilling deck is looking a little weary. With Memorial Day and summer just ahead, let’s run down the Cheater Chef checklist—complete with a great sauce recipe—and get that grill station up and running.

To repair or recycle, that is the question. Replacement burners and grill grates alone can run $50 to $100. So, if your equipment is pushing five years old and wasn’t more than $500 when purchased, it’s probably more economical to recycle. A basic charcoal grill can run from $100 to $300, with basic gas grills starting at $250. A simple model that’s well cared for can produce spectacular results. New grills are easy to research online, and you can see plenty of models already assembled in big box stores or at the Hearth & Grill Shop for higher-end models.

However, if you like your grill, a little effort can bring it back to life. Shut off the gas supply, put on the rubber gloves and pull the insides out. Run cooking grates and grill tools through the dishwasher. Lift out the burners and inspect for rust, dirt and grease. Gently tap out any loose material, and scrub burners with a wire brush.

Clean out or replace the removable grease trap on the underside of the grill and sweep out the bottom of the grill head. That flaky black stuff peeling off the inside of the cover is carbon residue (not paint). Hit the grill body inside and out with a high-pressure hose and a stiff wire welder’s brush. If the ceramic briquettes are crumbling, discard and refresh with a new box. Use kitchen degreaser spray on shelves, drawers and doors.

Reassemble your components, lightly oil the cooking grates with vegetable oil and a paper towel, turn on the gas, light the burners and let it heat up for 10 minutes or so. Now you’re back in business.

Patio Shopping Checklist:

  • Sturdy metal spatulas/quality tongs—Try OXO and avoid clunky and overdesigned grill tools.
  • Instant-read thermometer—Great for quick temperature checks.
  • Fresh propane—Refill or exchange your empty tanks.
  • Heavy-duty aluminum foil—Thicker, wider foil is best for wrapping heavy meats and placing directly over fire.
  • Aluminum pans—Roast vegetables or brats in pans on the grill and avoid heating the oven on a hot night.
  • Plastic gallon-sized bags—For marinades and pre-grilling salt brines.
  • Kosher salt—Clean flavor and crunchy texture perfect for brines, dry rubs and seasoning.
  • Charcoal—Extra charcoal is handy when the power goes out.
  • Wood chunks/chips/smoking pellets—The supermarket charcoal aisle stocks a wide variety to achieve your ideal flavor.

>> Nashville Crossroads Barbecue Sauce

Our famous Nashville Crossroads Barbecue Sauce will change your patio life forever. It’s well balanced with even ratios of vinegar, ketchup and brown sugar. It’s our favorite for slathering on everything cooked indoors and out. Bottled sauces just can’t hold up to the homemade version.

3 tablespoons oil

1 small to medium onion, grated (or whizzed in the food processor until very fine)

1 cup cider vinegar

1 cup ketchup

1 cup brown sugar

¼ cup Worcestershire sauce

Cayenne pepper, to taste

Black pepper and salt, to taste (a teaspoon or two of each)

Cook the onion in the oil over medium heat until softened and golden brown, stirring frequently, about five minutes. Add the remaining ingredients. Simmer a few minutes until slightly thickened and heated throughout. Makes about 3 1/2 cups.