Quick-cooking vegetables need to be grilled over intense high heat. Channeling the concentrated heat of a charcoal chimney starter allows you to do just that, without wasting any fuel.
Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications.It's the most wonderful time of the year: summer. Long days, beach trips, patio drinks, pickup soccer in the park.
This is part of the primordial appeal of grilling—building and taming a fire is an enduring human challenge. In the context of backyard cookouts, there are tools at our disposal that stack the odds of fire-harnessing success in our favor. We can thank charcoal briquettes and chimney starters for keeping our beloved white-tennis-shoe-wearing, finger-gun-slinging suburban grillmasters from
Proteins are first-class passengers, while vegetables usually end up in coach, waiting forever at the gate before getting wedged into the middle seats of the grill.
Once the coals are glowing-hot and covered in gray ash, place a small wire rack on top of the chimney, and allow it to preheat for five minutes.grills, but a standard cooling rack works just as well. Just flip it upside down so that the feet are facing up, allowing it to sit flush on the chimney. Oil the rack lightly,
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