Welcome back to Sunday Sustenance!
We are rapidly approaching roast season, yet Im still grilling as if it was July.
And on Thanksgiving or Christmas?
So whats the solution?
Cooking with indirect heat?
There is only one GBC recipe for me, and that isAlton Browns.
Lightly oil your skillet with a high heat tolerance oil, such as a light olive oil or safflower.
Not a puddle, just enough to coat the interior of the pan.
Combine the onions, flour, panko and salt in a large bowl and toss to combine.
Place them in the pan, and the pan on the grill.
Heat loss isnt so bad indoors, but it is a real threat to cooking outdoors.
Once theyre finished, remove them from the grill and set aside.
Clean out your pan, and drop your grill temp to about 425F.
While the onions cook, use your downtime to prepare the beans and sauce.
Grab that cast iron skillet from earlier, and melt the butter in it over medium-high heat.
Add the garlic and nutmeg, cooking for an additional 1 to 2 minutes.
Drop the heat to medium-low and add the half-and-half.
Cook until thickened, about 6 to 8 minutes.
Since the pan is now hotter than the fires of Mt.
Now, there are some things to remember when oven grilling.
Gas grill owners will find this method to be much easier than those with charcoal setups.
Thermal expansion is a real thing, and even indirect heat can be too intense for them.
Stick to cast iron or disposable aluminum pans.
Worth mentioning is the hideous phrase turn off half of the burners.
Even still, some three burner grills wont allow for much cook space and indirect cooking.
In this case, place a piece of heavy duty aluminum foil under the pan to diffuse the heat.
