Whether it's steak seared to perfection or chicken and shrimp kabobs cooked to succulent tenderness, the art of grilling can make -- or break -- your meal. Here are some tips to see you through from start to finish.
Preparing the Grill
Clean your grate with a wire grill brush, loosening particles of food from past use. For a more thorough cleaning, spray with oven cleaner or wash with soapy water, and rinse thoroughly. Before grilling, apply vegetable oil to the grate or coat it with a non-stick cooking spray, and open any vents on the bottom of your grill.
Lighting Your Fire
Arrange your briquettes in a pyramid shape and cover evenly with approximately two ounces of lighter fluid. Light carefully and let the coals heat until they are covered with a light gray ash. When the coals are ready, spread them into a single layer and preheat your cooking grate by placing it four to six inches above the heat source.
Preparing and Grilling Your Food
Trim excess fat from your meats to prevent sudden flare-ups. To ensure more even cooking, bring foods to room temperature before placing them on the grill.
To sear -- a fast, high-temperature cooking method that seals in natural juices -- leave the grill uncovered. A covered grill will impart a smokier flavor to the food.
If convenience is an issue try packet cooking, a grilling method that allows you to steam foods quickly over high heat and keep clean up to a minimum. Simply place your seasoned meat and/or vegetables on a square of heavy-duty aluminum foil, and, leaving room for heat circulation inside, bring the sides and ends up and double fold.
An ideal way to customize individual meals, packet dishes are easy to prepare in advance and transport to another grilling location.
Finally, you'll want to invest in the right tools. A pair of tongs and a spatula are indispensible, and a grilling basket is great for cooking fish and vegetables.
Now you're ready to don your apron and let the grilling begin!
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