Grilling Carbs

Fact: Most people do not realize that grilled carbs are just as delicious as any protein or vegetable. The common carb the most people think about grilling is corn, but this method of cooking enhances the flavor of other carbs as well. Besides adding an additional layer of flavor, grilling as take the heat from inside your kitchen and brings it outside. As the summer months approach, these techniques will prove useful for more than toasting your hot dog buns.

Grilling Techniques: Grilling involves using different skills than indoor cooking. Since there is a direct connection to an open flame, you need to be concerned with burning or charring your foods. You also need to understand which areas of your grill are the hot and cool spots. Once you learn about your specific grill, its time to tackle some tricks. First, when you are grilling carbs you must be aware that they can burn quickly due to the sugar in them. To remedy this, try limiting the amount of time that the item is on the direct heat. For example, when grilling corn, keep it wrapped in its husk to avoid burn while still getting that smoky grilled flavor. Secondly, make sure to keep an eye on your carbs because they do not require much cooking at all. Once you master the basic techniques, you will be cooking with gasoline in no time.

 A new approach to grilling carbs: If you are tried of the same grilled foods, try something new like grilling pizza. My family does this all season long, creating an interaction while picking individual toppings. Don’t limit yourself to a regular margarita pizza, but instead try new and adventurous toppings, like prosciutto, sautéed onions, eggplant and portabella mushrooms. One of the favorite combinations in my house is a white pizza with sautéed onions, garlic, kalamata olives, Parmigiano cheese and arugula. Making the grilled pizza is so fast, easy and interactive. So, next time you want to grill, but don’t want another boring hamburger, try grilled pizzas and expand your carb horizons.

Grilled Pizza:

Either buy or make pizza dough.

Roll out the dough and rub with some olive oil.

Place on the grill on an area with medium heat to avoid burning. 

After about five minutes (the dough should release easily from the grill) flip the dough.

Immediately, add your desired toppings and close the lid (especially if you are using cheese to let it melt). In about five minutes open the grill and check the doneness of your pizza. For a crisper crust, roll the dough thinner, but be careful because if you roll it too thin it will burn very easily.