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.

How often do you BBQ / Grill

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.

Featured Article

If a cooking recipe calls for you to sear your meat or mince your garlic, would you know what it means? Basic cooking terms that every beginner cook should know.
Updated: 06/05/2011, WebWriter
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