I used to be deathly afraid of the grill.
When I was home one summer in college, I saw someone start my mom’s grill with the lid closed.
A fireball blew the lid open.
Years ago I tried to help The Great Husband by pouring an oily marinade directly on a cooking piece of meat.
A fire came up like it was straight from hell and burned off all the hair from my hands and singed my eyebrows.
Eventually I bucked up and took on the grill.
It was my challenge, and I was going to overcome my fears.
These days, I rule the grill. It no longer rules me.
So I raise (whats left of) my eyebrows and look those of you who fear the grill.
Can you do it?
I think you can. I KNOW you can.
Take over the grill.
Arm yourself with a large spatula and set of tongs.
And whatever you do, don’t pour oil directly on the fire.
- 2 Large Fennel Bulbs
- 1 Tb Olive Oil
- 1/4 tsp Kosher Salt
What you Do
- Preheat grill for 10 minutes.
- Meanwhile, cut stalks off of fennel and discard.
- Rinse and pat dry.
- With a peeler, peel off any brown spots.
- Slice bottom core off of fennel to create a flat surface.
- Now make slices of fennel, cutting from top to bottom, making 1/2″ slices.
- Place slices in a bowl and toss with Olive Oil and Kosher Salt.
- When grill is nice and hot, clean grates with a grill brush.
- Turn down heat to medium.
- Place fennel slices on grill over direct medium heat and close lid.
- Let them sit for 5-7 minutes, to get nice grill marks.
- Flip slices over. Cook an additional 5 minutes.
- Serve it up.