Newspaper article Evansville Courier & Press (2007-Current)

Grilling Gizmo Gives Entrees Herbal Essence ; Simple Item Holds Herbs in Their Place

Newspaper article Evansville Courier & Press (2007-Current)

Grilling Gizmo Gives Entrees Herbal Essence ; Simple Item Holds Herbs in Their Place

Article excerpt

The ingenuity of the grilling gadgets on the market never ceases to amaze. One fun new idea is an herb grilling grate, used to keep a bed of fresh herbs in place under your food as you grill. It's a brilliant idea. The mesh rectangle is hinged on one side and opens and closes like a simple folder with a clasp to hold it shut. You put it on the grill, open it, place herb sprigs or branches on the mesh, then close it again. Place your food on top to cook. The heat rising through the herbs scents your meal with the wonderful essence of herb smoke.

Although it could get expensive if you're buying those tiny containers of herbs at the grocery, having armloads of herb sprigs isn't an issue if you have an herb garden, which every cook should have.

Having a way to use them is kind of a relief. Many herbs need to be tamed and cut back often in the summer anyway. If you let basil flower, it goes to seed, the leaves shrink and it dies. Oregano has to be aggressively trimmed or it begins to look like fireworks exploding in all directions and it smothers everything around it. Sage has beautiful, long spikes of purple flowers, but gets leggy and scraggly if left to bloom. Even rosemary grows better and bushier if sprigs are regularly snipped away. Now you have something to do with all those trimmings.

Pair herbs with food you'd normally cook them with - seafood goes great with oregano and lemon for a Sicilianstyle dish, or with chives for a more classic continental approach. Chicken pieces and pork are fabulous cooked atop sage or sweet marjoram. Chicken breasts over basil or oregano is wonderful. Heartier meats such as beef or lamb benefit from the stronger flavor of rosemary. Vegetables and mushrooms can be grilled over any herb with great results.

You can find herb grilling grates online or locally at Thyme in the Kitchen on Franklin Street.


Serves 4


1.5 pounds shrimp, peeled and deveined

2 tablespoons olive oil - zest and juice of

1 lemon - salt and pepper to taste

2 bunches fresh oregano


1 Preheat the grill to medium high with the herb grate on it to heat. Place the shrimp in a bowl and toss with the olive oil, lemon zest and juice, seasoning and oregano. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.