How To Steam On The Grill

Steaming any type of food on a grill can be great fun, if you know how.

First, start with a clean grill. A nice size grill is a 22.5-inch grill. Fresh charcoal is best and easier to light. Keep your charcoal dry by keeping it in an airtight container. Use 25 briquettes for the 22.5 grill for an hour of grilling, and eight more each hour after that. Make a pyramid of your charcoal and light, it will be ready when the fire is out and the ashes are white. Spread the charcoal out evenly through out the grill with tongs. Fire up the grill in advance, as charcoal needs time to become red hot, with a thin white ash coating. Gas grills also need preheating time, up to 15 minutes with the burners on high and the lid down. For a medium hot grill, you should be able to hold your palm an inch or two above the grill for 3 to 4 seconds. Most people prefer packets for steaming. The foil holds in the moisture and the clean up is a breeze.

Steam any type of food in the packets. Once you have decided on the food, you will need to get the packets ready. To get the packets ready for the grill, take a sheet of heavy aluminum foil large enough to fold over the food you want cook. Place food in the center and fold up the ends. Make a double fold where the ends meet. Then fold up the sides to form an airtight seal. There should be room inside for the food and the juices and heat to circulate. The food will cook in its own juices. Because of the way packets cook, you need to make sure you have enough liquid inside to create the steam which will cook the food. Some foods create there own liquid, but some you will need to add liquid, like water, wine, or vinegar. Spices added to the packet can add a fantastic taste, but make sure you keep liquid in the packet so it will not dry out. When you open the packet, the steam will be very hot, so pierce the packet first to release some of the steam. The steam can be hotter than boiling water. Turn packets often and do not leave the cooking area. If the outside of the packet starts to burn, then the inside food is probably burning too.

Feel free to use all types of meats, fowl, fish, and vegetables. Just take some heavy-duty foil and use your imagination, and clean up is a breeze. Some people use steam baskets, for steaming, over indirect heat. Just place any type of food in the basket, and grill indirectly by arranging the charcoal in a pyramid on one side of the grill and placing a drip pan or any pan that cannot burn in the bottom of the grill, beside the charcoal. It should be large enough for the food to drip into, and not cause a flare-up. You can also keep some water in the drip pan, to help with flare-ups from the dripping food. Light the charcoal as usual and when the charcoal is ready to spread, only spread it out in the small area on the side that you originally started the charcoal. Make sure the steam basket is above the drip pan and keep at least a ½ cup of water in the drip pan to provide the steam to cook. Close the top of the grill but keep the vents open. Keep a close watch over your food. It will not take long to cook. You will need to turn the basket, every few minutes to cook it evenly.

Here are some great steaming recipes for your grill: Mexican Steak Fajitas 4 heavy-duty aluminum foil 1 pound beef sirloin steak 2 1/2 cups mixed frozen peppers with onions 1 can (15 oz.) black beans, rinsed and drained 1 cup liquid fajita marinade 1 cup shredded cheese small head of lettuce, shredded small tomato, diced Tortillas and taco shells Preheat grill to medium-high. Cut steak lengthwise in half, and into small strips. Combine steak strips, peppers with onions, black beans, and fajita marinade. Place ¼ of mixture into middle of each foil square. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 9 to 13 minutes in covered grill, on the medium level over coals. Serve with taco shells and tortillas and sprinkle meat mixture with cheese before serving.

Place lettuce and tomato on table for condiments. Vegetable Packet 1 large sheet heavy duty aluminum foil 2 ½ cups cauliflowerettes 2 ½ cups broccoli florets 1 cup asparagus 1 cup peeled baby carrots 1 clove garlic, minced 1 tablespoon grated lemon peel 1 teaspoon dried dill weed 1 teaspoon olive oil ½ teaspoon salt 2 ice cubes fresh lemon juice Make sure grill is ready and about medium-hot. Center cauliflowerettes, broccoli, asparagus, and carrots on sheet of heavy-duty aluminum foil. Add garlic, lemon peel, dill weed, olive oil, and salt. Top with ice cubes. Bring up foil sides. Double fold top and ends to seal making one large packet, leaving room for steam to circulate inside the foil. Grill 10 to 14 minutes in covered grill, on the medium level over coals. Squeeze fresh lemon juice over vegetables and stir vegetables before serving. This makes about five or six servings.