I’ve never manned the grill solo before, but the Grill Kilt makes me want to. Imagine: charring pork chops, searing steaks, and flipping fish baskets with every tool I could possibly need neatly arranged around my waist for easy, hands-free access. The name alone sells this 360-degree, kilt-length apron. However, its functionality and versatility make it revolutionary for all outdoor cooking.
As Grill Kilt creator Yates Dew likes to say, “It’s like an apron, a tool belt, a backpack, and a towel walked into a bar.”
The kilt pockets vary in size allowing you to customize your storage for any sized grill tool. The lightweight kilt includes D-rings that let you attach towels and additional supplies, and it even doubles as a towel since it’s machine washable.
The GrillKilt was born to increase efficiency when cooking outside. Thanks to its versatility and practicality (not to mention the fact that grilling season coincides with summertime), the Grill Kilt is a popular Father's Day gift. After all, what accessory pairs better with a cold one and dad joke than a kilt designed for open-fire cooking?
For an optimal grilling experience, don this staple apron and test your skills with TLP’s summertime fire-roasted stuffed fish:
- Neutral oil, such as grapeseed
- 2 (1-2 pound) whole fish, such as trout, striped bass, or porgy, scaled and gutted
- 1 lemon, sliced into wheels
- ½ bunch cilantro leaves and tender stems
- 2 tablespoons butter
- Chimichurri for serving (recipe follows)
- Prepare a campfire or grill. Oil a cast-iron skillet and heat until lightly smoking. Meanwhile, generously salt chest cavity of fish and stuff with lemon wheels and cilantro. Carefully score flesh, then rub fish with oil and generously salt.
- Place one fish into cast-iron pan and let cook for about 5 minutes. Add 1 tablespoon butter (this helps deglaze and release the fish from the pan). Using a fish spatula and tongs, gently flip fish and cook on opposite side for another 5 minutes, until flesh is opaque and fish is cooked through. Repeat process with second fish, re-oiling the skillet in between. Serve with chimichurri.
- ¼ cup chopped cilantro
- 2 tablespoons capers, plus more as needed
- Juice of 1 lime, plus more as needed
- ¼-½ cup olive oil
- Salt to taste
In a mixing bowl, combine cilantro, capers, and lime juice. While whisking vigorously, slowly drizzle in olive oil to emulsify. Season with salt, taste, and add more capers, lime juice, or salt as needed. Chimichurri sauce can be made ahead and kept refrigerated for up to 1 week.