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.
Coleman Road Trip Grill
|Slimmingpiggy Throw Pillow Case Of Oil Painting Shinkaku ...|
|Slimmingpiggy 18 X 18 Inches / 45 By 45 Cm Oil Painting P...|
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.
- Hot dogs
- 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.
Disclosure: This page generates income for authors based on affiliate relationships with our partners, including Amazon, Google and others.