Food - Drink
How Adding Herbs To Charcoal Could Transform Your Grilled Foods
The smells of summer are unmistakable — freshly cut grass, suntan lotion, and the smoky smell of a Weber grill. With long, sunny days so close within reach, it's time to dust off your barbecue tongs and polish up your grilling game with one hack that will transform your favorite grilled foods forever.
Using herbs is a great way to make a dish more complex with minimal effort, and almost any herb can be tossed over a flame, but you want to use fresh ones rather than dried. The woodier herbs like rosemary, fennel, thyme, and sage are grilling superstars, thanks to their robust fragrance and sturdy nature.
If herbs aren't your thing, there are still many ways you can infuse flavor into grilled meats, veggies, and anything else you've got on the grill. You can try rubbing your grill with raw onion and add citrus peels for a burst of zest, and you can even create a do-it-yourself smoker by placing a pan of soaked hickory wood chips over the charcoal.