Grilling Basics

by WebWriter

Grilling basics and tips. Tips for marinades and sauces. Grilling terms. List of grilling meats.

Grilling and BBQ Basics and Tips

When grilling, always position the grill on a heatproof surface away from trees and shrubbery. Make sure the grill vents are not clogged with ashes prior to starting a fire.
For direct cooking, arrange coals in a single layer directly under the food. Use this method for quick-cooking fish as well as other foods such as hambugers, steaks and chops.
For indirect grilling, place a drip pan in the center of the grill base with the coals on either side of the pan. This arrangement will provide optimal heat. Use this method for slow-cooking foods such as roasts and whole chickens.
Add water-soaked wood chips, such as hickory or mesquites, to hot coals to give grilled meats a rich, smoky flavor.
When grilling meats, trim meat of excess fat to avoid flare-ups and charring.
Use a meat thermometer to accurately determine doneness of large cuts of meat.
Always serve grilled meats on a clean plate and not the one that held the raw meats.

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Marinades and Sauces

Marinades enhance the flavor of food, and certain marinades with acidic ingredients help tenderize tougher cuts of meat.
Marinate meats in the the refrigerator and not at room temperature.
Marinades can be used as basting and dipping sauces after the food is removed.
Basting sauces contain sugar, honey, or tomato products should be applied near the end of the grilling to prevent the meat from being charred.
Basting sauces made from seasoned oils and butter may be brushed on throughout grilling. Oils and butters prevent leaner cuts of meat from drying out.

Grilling Meats

Bass
Chicken
Hamburgers
Hot dogs
Lobster
Pork
Ribs
Shrimp
Tri-tip
Trout
Turkey
Ribs

Grilling Terms

Baste: To brush a liquid seasoning onto the food to add moisture and flavor.
Brochette: Food cooked on a skewer.
Charcoal Grill: A grill that uses charcoal briquettes.
Drip Pan: A foil or metal pan that is placed under the grilling food to catch the drippings.
Electric Grill: A grill powered by electricity.
Flare-up: Fflames caused by fat dripping onto the hot coals.
Gas Grill: A grill that uses a natural gas line or gas from a tank.
Kabob: Chunks of meat and/or vegetables threaded onto a skewer and grilled.
Marinate:To soak in a marinade (liquid mixture) before cooking.

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Updated: 06/05/2011, WebWriter

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