In the culinary world, nothing transcends cultural differences as BBQ does. From Cuban churrasco to Korean dalkkotchi and Greek souvlaki, few things in life are as fundamental and provide such an opportunity for primal catharsis as cooking over an open flame. This is reaffirmed by the diverse groups I’ve seen outside using the grills. Everything from live octopus, Thai chicken satay, whole lamb, full racks of ribs, Japanese yakitori, and succulent scallops have roasted over SP flames. The grill is truly a canvass upon which you can create a masterpiece and one which I would encourage everyone to take a chance using before the beautiful summer weather chills towards winter.

Using the gas grill is easy and simple but be sure to follow the important rules posted next to the grills. (Courtesy of SP Photofile Chair)

As many of you are aware, we’ve recently just acquired two new built-in gas grills for our patio. They will be joined shortly by a new charcoal grill for those purists among you who swear by briquettes and woodchips.  Using either of the gas grills is as simple as doing a little prep in your room, bringing it downstairs, renting some grill equipment from the front desk, and turning the grills on. Granted, there are a couple of important steps (which are posted next to the grills) for safely starting the grills but in spite of those I am doubtful you have any equipment in your lab which is simpler to operate than our backyard beauties.

The most common objection I hear to why folks don’t BBQ or use the grills is because it “just takes too much time to prep stuff in my room, bring it down, cook it, bring it back up blah blah blah…” In reality, most dishes you’d consider cooking in the oven or in a pan are much easier and faster to cook over an open flame. Whereas baking chicken will set you back 20 – 30 minutes (not to mention the time it takes to heat up the oven), grilling chicken will take between 8 – 12 minutes and the heat is almost instantaneous once you ignite. In addition, cleanup with the grills is much easier as all you have to do is brush the grill gratings down and close the lid.

The other major stumbling block for residents is that they simply aren’t sure what to grill. My response is that this is an excellent opportunity to turn some of your more boring dishes into faster, more flavorful and exciting offerings. For example, why bake chicken when you can simply marinade some raw chicken in Italian dressing or another citrus/vinegar-based sauce while you’re at work and then come home and toss it immediately on the grills. Optimal marinade times vary, but a 7- to 9-hour grad student work day often falls in the golden zone for optimal flavor. Another good example is working with seafood. A major problem with cooking seafood is that it often sticks to the pan and makes your room smell like a wharf for the next several days. Why not wrap a piece of salmon in aluminum foil with soy sauce, lemon, grated ginger, and minced garlic and let it steam up over the grill?

Flipping Burgers at the Hall Councilor’s BBQ. Want to learn about how to make real burgers? Join the SP BBQ Interest Group today! (Courtesy of SP Photofile Chair)

Easy, tasty, impressive: Gentlemen, get ready to impress your dinner dates.

And on that note, for those of you who are looking to share recipes and impress or even those who simply want to learn a couple of tips and tricks on the grills, I’d like to invite any interested residents to join our Sidney Pacific BBQ Eating Club which will be running from August to October. We are in the process of scheduling our dinners but the goal will be to exchange different grill recipes and catalogue them for all to share. And if the idea of recipe exchange doesn’t get you all hot and bothered, remember:

Nothing forges friendships like food and flames!

Email Spatocco@mit.edu if interested in joining the BBQ Eating Club!

By Brian Spatocco, SP Chair of the Halls