Introduction: Why Grill? (It’s More Fun with Fire)

Like all good stories, this one begins over a bed of smoldering coals, with a cold libation and a playlist shuffle of Texas troubadours. That scenario—with the addition of family, friends, and a couple of lazy ranch dogs snoozing nearby—is my happy place. There are few things I love more than cooking outside on a cool evening, watching the light fade while listening to the snap and pop of a fire coming to life. But I’m getting ahead of myself.

First, a confession. I began this book as a “weekend griller.” I’m no stranger to building fires—when my husband, David, and I spent four years cooking on a ranch in the Texas Hill Country, they were a daily affair. But when it came to grilling dinner, I could get the job done (knocking out a couple of rib eyes, for instance), though it took a fair amount of planning, and I would be riddled with self-doubt during the process. That’s primarily because of our established roles and how our work was divided early on. David typically got the job of manning the grill, while I whisked vinaigrettes, shook skillets, juggled kids and guests, and stirred cocktails (not necessarily in that order). I’ve always gravitated to the sensual pleasures of a fire, but it was usually later, after my kitchen tasks were complete. For this book, we swapped roles. I signed on to several months of backyard cooking, and David graciously (if somewhat reluctantly) held down the fort inside.

And so began several months of arriving home with my kids around five and then hustling to grill dinner before their bedtime. What started as a scramble soon developed into a smoother rhythm, with smarter game plans and the recipes in this book. Before long, it became routine to light a chimney of charcoal soon after I walked through the back gate, which gave me about thirty minutes until the red-hot coals were ready to be poured onto the cooking grate to prep the meal.

With only a few exceptions, the recipes in this book don’t require overnight marinades or lengthy, low-and-slow cook times. Every now and then I’m organized enough to, say, marinate meat in the morning so it’s ready to go that evening. This feels less like a chore than a small thrill, because I anticipate the meal in a different way, knowing that when I get home after a long day, deeply flavored chicken drumsticks (or some such) are ready to roll. But for the most part, I rely on anything (from cabbage to shrimp to slices of cheese) that can be grilled quickly and doesn’t require many other components to create a meal. That’s one of the major benefits of grilling: The crisp textures and complexity of the charred and caramelized flavors mean that you don’t need much embellishment. After one bite of crispy, grill-roasted chicken, you’ll know exactly what I mean.

Grilling provides other benefits beyond flavor. Cooking outside several nights a week shifted the dynamic of our family dinners. It’s hard not to feel happy when you’re enjoying the colors of a softening sky, the rustle of a breeze stirring pecan branches, and the aroma of fat pork chops sizzling on the grill. My kids spent more time in the backyard. Music practice moved outdoors. We entertained more often because the laid-back nature of “dinner on the grill” diffused the stress and usual expectations (for me at least) of having people over.

The most exciting result of frequent and enthusiastic grilling is that it opens a delicious world of possibility, particularly once you begin to think beyond burgers and steaks (although they still rank among our favorites). Grilling deepens the intrigue of vegetables, creates a crackly crust for pizza, and infuses everything from scallions to swordfish with an irresistible charred flavor. And grilling is resourceful: It revives less-than-fresh bread, intensifies the natural sweetness of fruits and vegetables, and often provides a lingering heat that allows you to “cook ahead” by prepping components for future meals.

On the following pages, you’ll discover that the most crave-worthy take-out flavors (from spicy wings to Asian beef) are even better prepared at home. Suddenly, everything—from the obscure vegetable in your CSA basket to the wild mushrooms at the market—will get your wheels turning. The cuts of meat and glimmering whole fish that may have dropped from your radar will now be full of inspiration. You don’t need to embark on barbecue boot camp; just read on and dig in to the recipes in this book. Whether you enjoy them on the back porch or in your dining room, I hope they’ll inspire countless happy meals around your table.