Anita Lo uses all types of leaves for wrapping fish before grilling, as well as for cooking bundles of ingredients.
© Carin Johnson
Bamboo Sold dried, these leaves are used throughout Asia for steaming but give off a lovely fragrance on the grill. kalustyans.com.
© Carin Johnson
Banana Often sold frozen, they are used in Latin America and Asia for wrapping all kinds of foods. templeofthai.com.
© Carin Johnson
Grape Brined, jarred grape leaves are easy to find (amazon.com), but young, fresh leaves are also delicious.
© Carin Johnson
Fig The fresh leaves, while hard to find, have a wonderfully sweet, smoky flavor when grilled.
20 Grilling Tips
- Tip 1: Baste burgers with butter
- Tip 2: Dip meat in cold water
- Tip 3: Use mayo in marinades
- Tip 4: Crisp vegetables in ice water
- Tip 5: Tenderize in onion juice
- Tip 6: Add yogurt to marinades
- Tip 7: Prevent bones from burning
- Tip 8: Sweeten rubs just a little
- Tip 9: Leave some fat on steaks
- Tip 10: Grill your sauce on a stick
- Tip 11: Cook ribs low and slow
- Tip 12: Know your ribs
- Tip 13: Create faux wood flavor
- Tip 14: Grill with real wood
- Tip 15: Tie fresh herbs to a basting brush
- Tip 16: Use a citrus squeeze
- Tip 17: Try different leaves
- Tip 18: Wrap delicate fish fillets
- Tip 19: Build one fire for two dishes
- Tip 20: Plan for leftovers
More Great Grilling Tips & Recipes
Published
June 2009
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