I inaugurated grilling season last night with: a butterflied chicken, roast corn on the cob, and grilled romaine salad. Unfortunately, the grocer didn’t have any local Silver Queen corn, so we ended up with some random (inferior) variety of yellow corn.
Except for the corn, the recipes were straight out of the grilling section of Alton Brown’s book, I’m Just Here for the Food.
A couple of tips:
- Charcoal chimneys are a great way to light a grill. They’re fast, easy, and don’t require lighter fluid.
- Consider using lump charcoal, it’s all natural, burns hotter, and lights faster.
Grilled Romaine Salad?
Like salad with grilled chicken or whatnot? Or lettuce on the grill?
That would be lettuce on the grill. Long story short, quarter a head of romaine lengthwise. Drizzle on olive oil, season with salt and pepper. Grill turning often for 1 minute. Serve with a vinaigrette.