With festival season and Memorial Day behind us, we are well into the hottest, muggiest days of summer in New Orleans, where just walking outside to get the mail leaves you drenched in sweat, snowballs are an official food group, and our Entergy bills are genuinely terrifying.

The last thing anyone wants to do in July is stand over a hot stove or turn on the oven, so cooking outside is the perfect option. If you’d love to fire up the grill but aren’t confident in your skills or want to expand your horizons beyond basic burgers and hot dogs, we’re here to help.

We’ve got tips from the man behind Da Grill Masters Smoke & Soul BBQ Food Truck, which started with a grill on the parade route and turned into a thriving business feeding folks all over town, and Da’ Hot Box, which pops up in neighborhoods across the city, from the Old Point Bar in Algiers Point to The Drifter in Mid-City. We’ve also included some recipes for the slightly adventurous home cook. So grab your tongs and a cold beer and head outside to let your grill do the heavy lifting.

  

TUNA BURGERS

These burgers can be done in a pan, but the grill will lend a nice smoky flavor to the fish that is not overwhelming, especially if you add some wood to the charcoal. Serves 4.

1 pound of fresh sushi-grade tuna, finely diced or chopped in the food processor

¼ cup jalapeno, minced

1 shallot, minced

2 tablespoons of ginger (either fresh or pickled), minced

2 tablespoons mayonnaise

Salt to taste (add just before grilling)

Wasabi mayonnaise (recipe follows)

4 brioche buns

Gently mix the first five ingredients together until just incorporated, and form into patties. Cover and chill for 15 minutes to let the patties firm up. Avoid the temptation to salt anything yet; salting too far in advance will leach water out of the fish, making the patties tougher and more prone to falling apart. Just before cooking, salt each patty and then place on the grill with the salted side down. Cook over direct heat for 3 minutes and then salt the top before flipping and cooking for another 3 minutes or until done to your liking. Serve on toasted brioche buns with whatever toppings you prefer (we ate them with butter lettuce, thin-sliced red onion and tomatoes).

Wasabi Mayonnaise

¼ cup mayonnaise (ideally Japanese Kewpie mayo; if you can’t find it, use regular mayo with a pinch of sugar)

1 tablespoon of wasabi paste

Mix and chill in the fridge to let the flavors come together while you grill the burgers.

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GINGER-SESAME ORZO SALAD

This veggie-packed salad is a great complement to the Japanese flavors in the tuna burgers. Feel free to substitute or add any fresh summer produce that looks good. Serves 4 as a main course or 8 as a side. Leftovers keep well in the fridge.

1 pound of orzo pasta, cooked according to package directions

2 garlic cloves, minced, divided

1/2 cup olive oil, divided

2 tablespoons fresh ginger, minced

¼ cup rice wine vinegar

3 tablespoons of ponzu sauce (use soy if you can’t find ponzu)

2 tablespoons of sesame oil

Pinch of brown sugar

3 bell peppers (use a tri-color package for a more dramatic presentation), cored and halved

1 red onion, sliced

One bunch of scallions, chopped

Toasted sesame seeds (optional)

After cooking the orzo, drain it and rinse it with cold water. Then toss it with 2 tablespoons of olive oil and one of the minced garlic cloves. Set aside. Whisk together the remaining olive oil and garlic with the ginger, rice wine vinegar, ponzu or soy sauce, and brown sugar, and then stream in the sesame oil.

Set aside half of this dressing; use the other half to coat your veggies. In a grill basket or grill pan, cook the veggies for 12 minutes over direct heat, flipping halfway through.

Let the peppers and onions cool, and then chop and add to the orzo, along with the reserved dressing. Mix in the scallions, and top with sesame seeds, if using. You can serve this room temperature, but it benefits from a few hours in the fridge if you have time.

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GRILLED PEACH & PINEAPPLE SKEWERS

These are a nice, light way to end a summer meal all on their own, although a big scoop of vanilla ice cream never hurts. Serves 4.

½ cup fresh lime juice

1 cup brown sugar

1 tablespoon of vanilla

1 cup of fresh basil leaves, packed

Pinch of salt

4 peaches, cut into chunks

1 pineapple, cut into chunks

Add the lime juice, brown sugar, vanilla and pinch of salt to a saucepan over medium heat and bring to a boil, stirring just until the sugar dissolves. Turn off the heat, stir in the basil, cover and let it steep for at least 2 hours. Strain to remove the basil. Toss the peaches and pineapple with the lime-basil syrup and thread onto skewers. Cook over direct heat for 12 minutes, flipping halfway. Serve with any remaining syrup drizzled over top.  

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Fuel Your Fire

What grill is right for you depends on a variety of factors — your living situation, your budget and your comfort level with making a fire, just to name a few. Here are some pros and cons of the most popular options to help you decide.

Gas grills: Gas grills rely on propane or natural gas as fuel and are a great choice for beginners because they are reliable, convenient and consistent. That said, many “barbecue enthusiasts” don’t favor this option because it won’t impart the same smoky flavor to your food.

Charcoal grills: This is the classic option for the cookout purists, with the most authentic taste and the ritual of lighting the coals and tending the fire. Charcoal grills get extremely hot, so they are the best choice for searing burgers or steaks while keeping the inside juicy. They lack the consistency of gas grills, though, and can be intimidating for the novice outdoor cook. 

Pellet grills: A blend of the previous two options, pellet grills burn hardwood pellets instead of relying on charcoal or gas. Like gas grills, they allow for more precise temperature control and are easy to use, without the hassle of lighting a fire. And like charcoal grills, they will give your food that authentic hit of smoky flavor. They do require electricity, though, and can cost a pretty penny. 

Electric grills: A good option for those living in smaller spaces, electric grills heat up quickly and don’t require a ton of maintenance. You don’t need to buy propane, charcoal, or pellets; just plug it in and start cooking. They are smaller, however, and just as with gas grills, your food will lack that “char-grilled” taste.

Portable grills: If you’re a tailgate enthusiastic, a portable grill might be just what you’re seeking. These smaller grills are, as the name suggests, lightweight and easy to move, although they don’t get quite as hot as their larger charcoal counterparts.

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Hot Tips for Grilling

• Research your protein of choice for handling, storage and preparation guidelines, and know your grill and its safety guidelines

• Start small and focus on one protein at a time.

• Use fresh ingredients and natural herbs and spices.

• Marinate your meats before cooking.

• Don’t be afraid to be creative. Pair your favorite sides or create new ones!

 • Your sauce should be a complement, but really authentic, well-cooked barbecue doesn’t need it.

• Cooking with wood gives your food the best flavor, but start with charcoal if you are a novice.

• Invite friends over, chill your favorite beverage, serve your meal confidently, and enjoy

— Tips provided by Da Grill Master

• Know going in that it will take a lot of trial and error until you learn what works and what doesn’t.

• Practice on simple things like hot dogs and hamburgers or grilled veggies so that you learn what you’re doing and how to control the temperature before you try something like a whole brisket.

• Take advantage of YouTube and Facebook – there are a ton of resources out there for beginners.

 • Don’t rush it. Grilling can be an all-day process, so you want to enjoy the experience and plan accordingly.

• Invest in a charcoal chimney so you don’t have to use lighter fluid, which can affect the taste of your food. You’re also going to want tongs, long spatulas and heat-resistant gloves.

— Provided by Da’ Hot Box (Abbott Thomas, Michael Boutwell, and Dylan Miler)

 This article appears in the July issue of Gambit’s Details.