Friday, August 6, 2010
Summer is upon us, so it's time to invite some friends, fire up the grill and have a great time right in your backyard. While grilling can sometimes be nerve-wracking or intimidating, by following a few simple techniques you'll be grilling like a pro in no time!
1. Clean and pre-heat the grill
Always make sure to scrub the grilling surface with a grill brush before and after every session, there's no need for old ash on your food. Also, don't start grilling until the surface is hot. Charcoal needs plenty of time to heat up and should be covered with a thin coat of white ash when it's ready. To pre-heat gas grills, leave the heat on high and the lid down for approximately 10 minutes.
2. Lubricate the grill surface
Wipe some vegetable oil on the grill just before you place the food. If you oil the grill too early, the oil will burn off before the food arrives. Cooking spray is also fine, but don't spray it directly into the fire!
3. Marinate those meats
Marinating is a simple and easy way to add flavor and tenderize meat. You can even begin the process the night before and leave the meat in the fridge to soak up the great flavors in the marinade. Remember to take it out of the fridge at least 15 minutes prior to cooking so it can come up to room temperature.
You can even reserve some marinade as a sauce. But, to avoid contamination you shouldn't use any marinade that has come into contact with raw meat.
4. Get a meat thermometer
A meat thermometer is a great tool for figuring out exactly when food is ready to be served. There's nothing worse than overcooked burgers or chicken that's raw in the middle! With a thermometer, you won't have to cut into the meat and risk losing all those delicious juices into the fire.
5. Wait to apply barbecue sauces until the food is nearly done
Most barbecue sauces contain sugar and tomatoes, which burn quickly on an open flame. So, wait to apply sauces until the meat is nearly cooked through.
Now let's start grilling!
Have additional tips? Post them in the comments section!
Posted by FoodPair at 1:11 PM