The Thrill of the Grill

Fourth of July, and the corn is as high… Time to quit namby-pambying about in the kitchen. Get outside and get smoky!

Sadly, after 30 years, Boston has recently lost its temple to the art of cooking over flaming wood – the East Coast Grill. Founded by local hero Chris Schlesinger (who remained at the helm until 2012), this funky, friendly Inman Square institution blasted its way onto the national food scene – and through your taste buds – from the very first day the doors opened.

East Coast Grill was all about three things: 1) the grill, of course, 2) gigantic, bold flavor combinations, and 3) Scotch Bonnet chilies. Their signature event was a quarterly “Hotter than Hell” night, featuring course after course of food that blew steam out your ears. Each table received a roll of paper towels, for the dabbing of sweaty faces. The ultimate menu item, the crown of masochism, was the “Pasta from Hell”: linguine topped with their signature “Inner Beauty” sauce, combining bananas, pineapple and Scotch Bonnets in a way that’s never been done before or since.

As you can imagine, there’d often be a lot of chili-head, macho behavior on display. The playlist featured the likes of Iron Maiden and AC/DC. The kitchen staff would hoot and bang skillets every time someone ordered one of the particularly deadly entrees. I read that, in the latter years, they even set up smoke machines to spray chili oil into the air. One time somebody passed out, hit their head, and 911 had to be called.

As a mercy, there was one menu item named simply “Antidote” – an orange Creamsicle in a Champagne glass. Regrettably, if you ordered it, the entire restaurant staff would bring it to you in a conga-line, chanting “Wimp! Wimp! Wimp!” all the way to your table.

In memorium, then, we dedicate this month to the Thrill of the Grill. The book is out of print by now (although you can still pick it up from re-sellers), but the flame lives on in the backyard of everyone who puts a match to charcoal this July.

We’ve put together a bunch of new food from Barbecue Land this month, but don’t forget some of our past winners when planning to cook outdoors. Grilled corn can ride with any meal. And if you’re looking for something besides our main dish’s featured protein (pork), give Grilled hanger steak and peaches, or Jerk chicken a try instead.

Make sure you’re stocked up on charcoal, get your appetite on, and have a Happy Fourth!

* Photo (top) courtesy of East Coast Grill 2016.