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The sun is out and it’s getting warmer. What goes better in the spring and summer then grilling! Here’s what you need to know.
Grilling involves direct heat that’s applied to the surface of food. You can use a charcoal grill, gas, grill pan and even a smoker to cook your meat and vegetables.
Cleaning a charcoal grill is more complicated due to ashes. Also you need to manually light them. Charcoal grills get very hot and also on the good side, you get that smoky taste.
Cooking With Gas
Pricer than charcoal, gas grills are easier to clean. You also have the option of having a smoky flavor by using wood chips or a smoker one. And to turn it on, press a button. Simple as that.
Pre-Heat Your Grill
Before you cook anything, you have to pre-heat your grill. For charcoal, try using a chimney starter and have it heat for 20 minutes. For gas, press the ignition button and pre-heat the grill for at least 10 minutes. Once the grills are heated, use a brass wire brush to scrap off the goo and gunk off the grate.
What to Grill…What to Grill
Try grilling veggies, sandwiches, pizza, pork chops, ribs, steaks, burgers, fruit. In other words, you can grill everything.
Try flipping your meat and vegetables with a tong or spatula. Also, do not press down on burgers or chicken while grilling. For smoky flavor, soak some wood chips and place them on the grill. Another tip, toss herbs directly onto the charcoal while grilling when you want that herb essence infused in your meat.
Control Those Flare-Ups
Flare ups occur with fat drips out of the food your cooking. To avoid them, transfer your food to the cooler side of the grill until the flames settle down. Also cut off the oxygen supply if possible. Be careful when doing that, once you remove the lid, the flames can come back.
Let Your Meat Rest People!
It’s beautiful when it comes out isn’t it? Those grill marks, the juice.. But it’s very important that you don’t touch your meat after you it off the grill. Let it rest for 15 to 30 minutes so that the juices can re distribute. Otherwise, you’ll have a dry piece of meat.
Planking involves cooking food on a piece of hardwood. When do you this, the flavor of the wood should go to the meat. To do this, match the food to the board and then soak the board for an hour to avoid it from burning. For example, For Fish, use cedar or ash. For Beef and Pork, use maple, apple, pecan, mesquite or hickory.
This can go a number of ways. Smoke woods, Indivdual smokers, smoking on kettle grills. There are so many methods. Low and Slow is one of the main keys to smoking your meat.