NewburyportNews.com, Newburyport, MA

PortWatch

June 5, 2013

How to clean, season and maintain your grill

(Continued)

After you clean your grill, it’s time to season it. My favorite and very effective method is to fill the cooking grate with uncooked fresh sausages such as bratwurst or Italian sausage, but any food with a medium- to high-fat content that will cook for at least 30 minutes is ideal. I usually cook the sausages at a lower temperature than normal to suit this.

Grill the sausages slowly on a low-medium heat until bubbling hot and very brown. Remove the sausages from the grill, then re-set the burners to high, letting the grill burn off the residue until it turns white, about 20 to 30 minutes. Do this while you enjoy the grilled sausages recipe below. When you are done eating, clean the cooking grates by rubbing them with foil or a brush again.

GRILLED SAUSAGES WITH FIRE-ROASTED PEPPERS

Start to finish: 45 minutes

Servings: 4

3 red or yellow bell peppers

4 uncooked sausages, such as bratwurst, beer brats, cheddar brats, Italian, etc.

4 hard rolls

Spicy brown German mustard

Caramelized onions (optional)

Heat the grill to high.

While the grill is heating, set the bell peppers on the grill grates. Cook, turning occasionally, until the skin blackens and blisters all over. Remove the peppers from the grill and place each one in a lunch-size paper bag or an airtight container. Close the bags or container and let rest until cool to the touch.

Carefully rub off and discard the skin from the peppers, then cut out and discard the cores. Cut each pepper into strips, then set aside.

After the peppers are done, close the grill lid and wait for the grill to reach 550 F. Once the grill is at temperature, adjust one side to medium and the other to very low or off to allow for indirect grilling.

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