Whether an expert griller or about to try it, Char-Broil’s 344 page “Grilling for the Family” (2019 Creative Homeowner) covers everything from tips, recipes, temperatures and flavors to breakfast, appetizers, desserts, entrees and rules of thumb for marinades and rubs. It also includes “All Hands On Deck” pages with kids’ tasks so they can do something besides setting the table.
For a Portobello pizza recipe it delegates tasks to the “kiddo chef,” “teenage sous chef” and the “head chef.”
Plus, there’s a ”Cooking with the Big Easy” chapter with dishes the New Orleans way including coffee brined prime rib, Savannah Smoker’s Mohunken Rub, Louisana-Style fried turkey, mushroom duxelles stuffed pork loin and shrimp packets.
I wondered what would be suggested for grilled desserts and found “Grilled Bananas” listed for 8 servings, 3-5 min. prep time, 5 min. rest time and 7 min. on the grill. Yum!
4 bananas unpeeled
2 T sugar
2 tsp ground cinnamon
pinch fine gran sea salt
Slice bananas in half lengthwise with skin on. In a small bowl combine sugar, cinnamon and salt. Sprinkle mixture on cut sides. While bananas rest preheat grill to medium-low and mist the grates with cooking spray.
Place bananas cut-side down on center of grate and cover. Grill bananas for 2 minutes (until grill marks appear) then turn with long handled tongs and grill 5 more minutes or until skin pulls away.
Serve with frozen yogurt, ice cream, ganache, caramel sauce or other toppings. For a “N’awlins” variation the book suggests placing the grilled bananas on vanilla ice cream and drizzle with bourbon and toasted pecans.