All Fired Up

Burgers and hot dogs may be the American way, but so is innovation. Next time you're grilling, why limit yourself to meat when those flaming-hot grates can enhance the flavor of everything from avocados to pizza? Raise your tongs and torch your coals—we’re starting a revolution!

BY CATHRYNE KELLER

WATERMELON WITH CHILE, LIME, AND QUESO FRESCO High heat evaporates some of the moisture from the juiciest of summer fruits, resulting in more concentrated flavor and a meatier texture. Grilled watermelon is as delicious with dollops of yogurt or crème fraîche as it is in savory dishes, like Scott’s surprisingly zingy appetizer. Seasoned Expert To repel rust and prevent stuck-on food, you should season your grill before every session, says Deborah Scott, executive chef at San Diego’s modern Mexican restaurant Coasterra. Her simple method: Dip a thick or doubled-up paper towel in avocado oil to saturate a 3" square, then lightly sprinkle oil with sea salt. Rub towel on grill grates to coat. MANGO SALSA A few minutes over fire heightens mangoes’ tropical sweetness while offsetting it with a hint of smokiness. Enjoy the complex…

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O, The Oprah (Digital) - 1 Issue, July August 2020

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