Who ever said that girls can’t grill? My women’s studies classes in college taught me well that gender is not defined by biology, but by the societal and structural demands and expectations placed on the so-called genders. As a feminist who loves a good burger, you better believe no societal expectations were getting in the way of me learning how to man the grill.
I have to admit, it was a little scary the first time my dad taught me how to light it. It probably didn’t help that my mom was fretting through the window, waiting for the flames to blow up in my face. Like any cooking technique, it’s taken me some time to figure out all of its intricacies–how hot to heat it up, or how to know when your burger is done. But there are a few female–gendered qualities that just might be a little more helpful on the grill. (Boys, listen up. Take a lesson from these qualities not only at the grill, but also in real life…
1. Patience is extremely important on the grill. Flipping your burgers over and over again won’t make them cook any faster. Let the meat/veggies/etc sit for a good few minutes to get that nice char on one side before flipping.
2. Be gentle with your food, especially burgers and fish. Pressing the burgers into the grill only causes all the tasty juices to drip out. Make sure the grill is lightly oiled or sprayed before placing fish on the grate–if it sticks, it will crumble apart when you try to move it.
3. Organization A little planning can get you a long way in the kitchen, whether cooking inside or out. Before you throw all your food on the grill at once, make sure you know the cooking times for each item. Also, the more you crowd the grill, the longer everything will take to cook. Keep food evenly spaced for accurate cooking times.
So go forth women, and show that grill what you’re made of!
Grilled Vegetable Skewers
Makes 6-7 skewers
1 pint cherry tomatoes
1 summer squash
1 tbs finely chopped fresh rosemary
1 tbs finely chopped fresh thyme
1 garlic clove, minced
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup balsamic vinegar
1/3 cup olive oil
1. Cut the squash and zucchini into 3/4-inch cubes, so they’re about the same time as the cherry tomatoes. Place in a boll with tomatoes.
2. In a small bowl, whisk together balsamic vinegar, olive oil, herbs, garlic, salt and pepper. Pour the marinade over the vegetables and stir to coat. Refrigerate for 20 minutes to allow the vegetables to absorb the flavors.
3. Assemble the skewers as desired.
4. Over a medium grill that’s been lightly brushed with olive oil or sprayed with cooking spray, place the skewers so they run perpendicular to the grate. Flip every 2-3 minutes, so that all sides are nicely charred and cooked through.
|Cheddar burgers and vegetable skewers|
|Grilled sweet potato fries|
|S’mores! (these were deceivingly not prepared on the grill)|