Frying On The Grill

Everyone us enamored with their grills. After all this method of cooking has always been the most satisfying. Yet any barbecue chef can explore a new way - frying of creating delicious dishes on an outdoor stove. Not only that , frying is also healthier too in this case. There's a wide range of foods that can be easily pan fried too, increasing a grill's versatility.

This was the subject of an article in today's New York Times Wednesday Dining section. The piece, cowritten by  regular contributors, John Willoughby and  Chris Schlesinger explore frying as an alternative to  grilling, especially on the larger grills.The technique works the best of you have a propane fueled stove . It should have in or about 30,000 BTUs enough to heat up a frying pan full of oil. As far as frying pans, don't use your regular kitchen one. Try an outdoor one from such brands as Sportmans Outdoor Skillet and or Camp Chef LumberJack Skillet.These are heavier and can stand up to the intense heat.

What fries well outside? Both writers Willoughby and Schlesinger recommend fish thanks to an eccentric named Captain Ned. This barbecue guest brought fish along with  his skillet as well as the ingredients for a fish fry. It turned out to be one of the best fried fishes that the authors had.. Frying  in th e great outdoors proved a crispy exterior and and  melt in your mouth tender inside. They also recommend scallops which prove to be perfectly tender. However don;t limit outdoor frying to just fish. You can make paella as well as schnitzel and of course chicken. The last will be better than indoor and you won't have the messy kitchen to deal with afterwards

Think about frying this grilling season. Doing so will add variety to your barbecue.  You can have a tasty fish fry or enjoy a seafood or chicken paella. This is a lot better than the average grill fare.