By channeling the concentrated heat of a charcoal starter you can do this without wasting fuel.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Grill Top Experience | 2021-05-21 16:15:00 |  894,786 Views |
Tips for Using a Charcoal Starter
It’s the most wonderful time of the year: summer. Long days beach trips patio drinks pick-up soccer in the park. Sure it’s also the time of year where I get eaten alive by mosquitoes and the New York City subway is at its sweaty sultry stinky peak but I’ll gladly trade those wrinkles for the good stuff like great Greenmarket produce and grilling season.
After cooking supermarket vegetables in a cramped kitchen all winter there’s nothing better than heading to the farmers market first thing in the morning to pick up way too many greens some stone fruit a crusty loaf of bread and maybe a steak all to offer up to the grilling gods for dinner. Unfortunately many of the great vegetables available at farm stands this time of year aren’t treated with the care they deserve once they hit the grill.
Don’t get me wrong. I love the tenderness and flavor of vegetables that get the grilled-and-marinated treatment like Grilled Ratatouille Radicchio or this Summer Squash with Chimichurri . I’m all about that antipasto/pintxo vibe of room-temperature food especially when it’s already warm outside.
