Grilled Broccoli with Anchovy-Garlic Butter
We wanted tender, not tough.
Why This Recipe Works
Nicely charred grilled broccoli is a summertime barbecue treat, but most often it is overly charred or not cooked through. To avoid toughness and promote even cooking, we peeled the stalks and pared the broccoli crowns down to spears with florets measuring 3 to 4 inches wide and stems ½ to ¾ inch thick. To cook the broccoli through without charring, we wrapped it in an aluminum foil “hobo pack” with 1 tablespoon of water and let it steam first on the grill (flipping the pack halfway through to ensure even cooking). We then removed the spears and placed them directly on the grill to char. A mixture of melted butter, anchovies, garlic, lemon, and red pepper flakes drizzled over the broccoli added an Italian spin.
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