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Angel's Guide To Grilling Out

Back from the beach toned, tanned, and feeling ambitious, so here's my definitive guide to grilling now that warm weather is upon us.
1Van Halen
Van Halen

Gas or charcoal? To be honest, I like both for different reasons. Gas grills offer convenience and more precise cooking while charcoal delivers that distinct smoky greatness. Really, it all comes down to personal preference and what you're the most comfortable with. There's certain nuances unique to each and every grill, so it just takes some adjusting and compensating to achieve the best results. Just remember to thoroughly clean the grates after each use and rub down with some canola or vegetable oil after lighting it up.
2Boris with Michio Kurihara

A badass burger. People can debate this until they're blue in the mouth, but if you want my opinion, you only need three things for a delicious burger: ground beef, salt, and pepper. Regular old ground chuck is perfectly fine. Just form it into patties as thick as you want, and remember to make them a bit wider than whatever buns you're using to account for that fact that they're going to draw in during the cooking process. Throw a little kosher salt and freshly ground black pepper on both sides. Cook to about medium unless your ding-dong guests prefer otherwise, and try topping with some sauteed sliced shiitakes and shaved gouda or gruyere. Get some good buns from the bakery, and remember to toast them in the oven (or even grill them if your workload isn't too overwhelming).
Straight Outta Compton

Sup dawg? Hot dogs and sausages are so much better grilled than any other way, it's not funny. Stick with all-beef dogs or, even better, give knockwurst a try. Again, get some really fresh, high-quality buns from the bakery (poppy seeds are nice), and put some thought into topping and condiment choices. Chili, homemade slaw, kraut, tomato relish, and fresh jalepeno slices are good picks. Brats are really great with just sauteed (or grilled) onions and whole-grain spicy mustard.
4Nick Drake
Five Leaves Left

Let them eat steak. Is there any other way to eat a honking slab of cow muscle than charred and bloody? Sous vide you say? Leave the water baths to the Frenchies while us real Americans do what real Americans do best: set shit on fire. Well, actually, it's quite delicious that way, but I digress. Grilling steak is one of the most primal and manly activities in the modern world right up there next to truck pulls and watching Sports Center in your underwear. It's pretty damn fun too given the right company and blood alcohol level. I almost always like to use New York strip. It's usually pretty tender and always flavorful. I'm not against marinating steak, but I usually just go with salt and pepper. Good meat will speak for itself. Make sure your grill is oiled and don't let the outside get too charred. Once the middle steaks have enough crust, swap them out with the ones on the outer edges where the grill should be a bit cooler. Skip the pretty fourty-five-degree diamond pattern and just make sure it tastes good.

Go fish. Grilling fish trips people up more than just about anything else. Here's my advice: don't be a hero; use aluminum foil (or if you're some kind of superstar, try some banana leaf). Don't fuss with the sticking and the flaking. Just wrap it so you can lock in all the natural flavor while still allowing the smoke to permeate the fish. Also, use fish that has a strong enough natural flavor to compete with the smoke and fish that have some body. Salmon, tuna, swordfish, and sea bass are all good bets. Plan a marinade around your accompaniments. If you?re serving Corona and chips and salsa, skip that soy-ginger-whatever-the-fuck you saw on Emeril, and just stick to cilantro, garlic, lime, and chilies.

The best fucking potato salad ever. Dice up some red potatoes, wrap them in foil with a bit of olive oil or melted butter, and put them on the grill for about twenty minutes (or until soft). Once they're done, let them cool off until they're about room temperature. Dice up some applewood smoked bacon while it's still raw and cook it in a pan until crispy, drain the grease and put in a bowl. (This can be done ahead of time.) Add the potatoes, diced red onion, chopped garlic, chopped thyme and parsley, coarse or whole-grain mustard, lemon juice, a dash of hot sauce, salt, pepper, and just enough mayo to coat the solid ingredients. Stir gently until everything is evenly incorporated. This is my own personal recipe. I don't have any exact measurements on anything because I rarely measure anything when I'm cooking. Shouldn't be too hard to figure out. Just play with things a bit till you get it perfect.
7Wu-Tang Clan
Enter the Wu-Tang (36 Chambers)

You can grill pretty much anything so you should grill pretty much everything. From the meat to vegetables to bread and even fruit, maximize your flavor in every dish since you're already using the grill anyway. Grill baguette slices to serve with salad or a nice sliced meat and cheese board. Ever grilled watermelon? You should probably start. Also, try pickling the rind in some white balsamic or champagne vinegar for a composed salad of arugula, grilled watermelon, pickled watermelon rind, toasted hazelnuts, shaved peccorino Romano, and a white balsamic honey vinaigrette.
8Florence and the Machine

Beer adds cheer. Keep a big cooler stocked with a nice variety of adult beverages. Keep it diverse, keep it delicious, but also, keep it drinkable. Stuff like Negro Modelo, Pacifico, Peroni, Yuengling, and Stella is always the way to go. Leave the PBR and Natty Ice to the hipsters and frat kids.
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