Try Different Leaves
Mayonnaise in marinades, sauce on a stick and burger patties basted with butter: We polled some of our favorite grilling experts to get their most extraordinary ideas for everyday cooking.
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
