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Why You Should Use Your Grill Like a Stove

This outdoor cooking surface is more versatile than you think. Boil pasta, caramelize onions, melt butter, and more

Why You Should Use Your Grill Like a Stove
Photo by Peden + Munk

I live in a second-floor apartment. So when I’m grilling in the backyard, I want everything in one place. Instead of going into the kitchen all the time—I hate running up and down the stairs—I started using my Weber as a stovetop. A grill can do a lot more than just, well, grill: It boils water (for steaming mussels or blanching green beans) or simmers a sauce (think blistered tomatoes with basil and brown butter). And why stop there? Roast some mushrooms in a pan with butter for a steak. With the grill-as-stovetop, you can play around, and it’s all right in front of you. Here are my rules for making the most of my single trip downstairs:

Your cast iron works perfectly on the grill too.

Photo by Ted Cavanaugh

Use Solid Cookware

Grab some sturdy cast-iron skillets and black steel pans to wilt spinach or make a quick teriyaki glaze for fish with soy, ginger, and a little brown sugar. I collect Staub cocottes in various sizes.

Get Precooking

I parboil potatoes, beets, and other hardy veggies about 80 percent of the way on my (indoor) stovetop before throwing them on the grill for a nice char. Then I move them to a pot with oil or butter to finish cooking.

There's a place for high and low heat, you just have to position your charcoal correctly.

Divide and Conquer

Bank your charcoal on one side of the kettle to create two heat zones. Sear ahi tuna steaks or corn over direct heat, and use the cooler side to boil water for orzo or cook a thick bone-in rib chop. If you're cooking for a large group, purchasing a second grill isn't a crazy idea. I'd keep one with low heat and one with high.

Bring the Cooler

You don't want to have all your food stuff downstairs and then look like a chump running up for a drink every fifteen minutes. I bring my Yeti cooler down with me to stash some brews and maybe a bottle of white. You can never be too careful with your drink situation.

Take the Right Tools

Set yourself up for success. Load up a baking sheet with all the seasonings and tools you anticipate needing.

Cutting Board and Knife: For letting meat rest, or tasks like slicing the kernels off a corncob. Paper towels or a kitchen towel, too.

Seasoning Kit: Black pepper, flaky sea salt, maybe some chile flakes.

Olive Oil: For drizzling veg before or after throwing them on the grill.

Tongs and Spatula: Long tongs are great for grilling, since they keep your hands away from the fire. Don’t forget your fish spatula if you’re cooking seafood.

Trash: Take the whole can, or at least a garbage bag or a big bowl. Do you really want to carry that nest of burned corn husks back inside? Didn’t think so.

Brad knows how to grill. He also knows how to make tepache.