
Prior to this term, the way we cooked things in the grill (which is how we had to cook things if we didn't want them to take at least an hour, since we also don't have a microwave) involved a baking tray. Now, the grill has two little ridges on each side that could theoretically hold a baking tray up close to the heating coils at the top so that you could cook them. But we didn't have an appropriately sized baking tray. Our tray was too wide to fit if you held it one way, and too narrow to sit on the ridges if you held it the other. So you had to slide it in kitty-corner with two opposite corners supporting all the weight. Occasionally it would come crashing down. I can draw diagrams if necessary for this point.
But over the Easter vacation, we got a real grill tray. The features of the grill tray are as follows. There's a physical tray, similar to the baking tray but maybe slightly deeper. Then there is a wire frill frame that sits on top of it that you actually put food on. There is a handle attached to the tray (although the handle gets hot when you're actually using it and you still need potholders). There is a layer of tinfoil between the tray and the wire platform that sits on top of it that people typically keep reusing until it gets really gross (your food touches the wire platform, not the tinfoil). And best of all, the physical tray is the right size, so you can just plop it down on the ridges inside the grill rather than fight to balance it.
So, tonight, Nick and I made fajitas for dinner, and needed to heat up the tortilla wraps. Because the food was almost ready and the oven was off, we decided to put them in the bottom of the grill (not on the tray, just on a plate sitting on the bottom of the grill) to warm them up. We plunk them in and wait. A few minutes later, Nick checks on them. The top ones are warm; the bottom ones are cold. (I think this is a function of having the heating coils at the top of the grill.) So Nick takes the stack, flips it over, sticks it back in the bottom of the grill, waits a few more minutes, and opens it back up.
And the grill is full of fire! The grill tray is in the grill -- and it's clearly on fire. (I don't exactly have any photos of this.) The kitchen has a door to the outside, so Nick put on a potholder, grabbed the grill tray by the handle, yanked it out of the grill, went out the door and down the half-flight of steps to the yard, and flipped it over on the grass to smother the flames. It worked! Apparently we didn't even kill the grass (although by the time Nick went back outside to retrieve the tray it was dark, so I'm not convinced he could really see how lively the grass was).
It seems that what had happened was Nick hadn't realized the grill tray was sitting on the ridges in the grill when he warmed up the fajitas (I didn't realize it mattered). Now, there are two ridges on the side, both of which are up pretty close to the heating coils, and when we cook things on the grill, we all slot the tray between the two ridges (so that it's sitting on the bottom one). If you put the tray on top of the top ridge to cook, I think your food would probably be actually touching the coils unless it was really flat. But if you're just sticking the tray back in the oven after cooking on it, you probably just plop it in any old way. And we typically leave the grill tray in the grill even when we're not using it because there's no place else in the kitchen for it -- and plus, normally you use it when you use the grill.
So it appears that some fat or something from somebody's meal had dripped down onto the tinfoil, which was an inch closer to the electric coils than normal -- which made it catch fire. Exciting!
After dinner, Nick and I took the tray back in and replaced the tinfoil. Good as new! The fajitas were good, and the wraps ended up being warmed just right.
