Over the last couple of summers, I’ve been questioned often about one of my favorite cooking tools—one that I use not in my kitchen but on the grill. When I pull out a Yoshi copper grill mat, people are drawn not just to what I’m preparing on it but to the thin, flexible mat itself. So I was excited to share how I use grill mats in my latest piece for The Spruce Eats.
As I explain in my post, which joins my recent story about my favorite immersion blender in the website’s new “This Is Fire” series, my grill mats come in handy on a range of grills. At home, we use them on an old charcoal Weber kettle grill, which we restore to functionality every time a handle or wheel comes off. We also use Yoshi copper mats on public grills so that Grilled Fish Skewers don’t pick up the flavor of the prior griller’s burgers. We even use them aboard the Blue Mule on a small portable gas grill, setting it up in the sailboat’s cockpit to cook locally caught fish and—in a pinch—scrambled eggs.
Learn more about why I love these grill mats in this article.
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Twice as Tasty
Even if you don’t see a grill mat as an essential tool, it handily fits the “nice to have” category. It keeps small foods from slipping between the grill grates, delicate foods from sticking to the grill, and juicy foods from flaring up or putting out the flames. These are a few of the recipes that I cook on grill mats:
- Whiskey-Basted Grilled Salmon
- Grilled Asparagus
- Orange-Kissed Grilled Broccoli
- Veggie Shish Kebabs with Garlicy Marinade
- Sourdough Garlic Knots
- Grilled Sourdough Pizza
You can find more recipes that can land on grill mats in the recipe index and more of my work off the blog here.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.