|Cooking out is so much fun. There are few things as good a freshly grilled meats. But many avoid it because it does have its pitfalls.
We have provided you with all the information you need to grill like a master. So now you have no excuse. Clean off the barbecue, call your friends over and have a cookout!
|If you are a grilling novice, or if your cookouts have been somewhat less than spectacular, then following these simple tips will help you become an expert.
1) Allow plenty of time. Cooking out inevitably takes longer than expected. Don't leave your guests waiting for the charcoal to heat up.
2) Marinate meat over night in the refrigerator. This will allow the flavors to mingle and really sink in. Avoid sugary marinades as they can burn easily on the grill.
3) Keep the grill clean. If meats are very lean, coat the grill with cooking spray to keep them from sticking.
4) Stack the charcoal in a pyramid when lighting. The fire is ready when the briquettes are covered with a layer of ash. This could take up to 25 minutes.
5) Flare-ups won't be a problem if you trim the fat on your meat to about a quarter of an inch. This is enough to keep the meat moist and the flames down.
6) Forks are great for eating but not for grilling. Use the right utensils. Long handled tools keep the hands and the heat a safe distance apart.
7) Thermometers and timers can take the guesswork out of grilling. Remember, every time you raise the lid, you increase the cooking time.
8) Allow the food to cook evenly on each side. Turning too often slows the cooking process and results in meats that are tough and dry.
9) Keep flammable substances away from the cooking area.
10) Stay vigilant! It is the key to becoming a grill master.
|one - chimney starter
There are those out there who have very sensitive taste buds. For them, the taste of the residual lighter fuel on the food is unbearable. A chimney starter is a perfect way to get the coals going and it is very affordable.
two - grill brush
three - long handled tongs
four - metal spatula
five - squirt bottle
six - thermometer
seven - oven mits
eight - metal skewers
nine - basting brushes
ten - grill grid
Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 8 - 14 minutes for medium rare, 12 - 18 minutes for medium, turning once.
Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium, turning once.
Boneless products cook more evenly. Chicken breasts can be cooked as is, or pounded thin for quicker cooking time. Grill until thoroughly done and juices run clear, about 8 - 12 minutes, turning once.
Cook until fillets flake easily when tested with a fork. Grill for 4 - 6 minutes per 1/2" of thickness, turning once.
Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 4 - 6 minutes for each 1/2" thickness.
ground beef patties
Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 10 - 16 minutes, turning once.
Precooked ham steaks should be grilled until heated through, 6 - 10 minutes, turning once.
hotdogs and sausages
For precooked products, cook until heated through, 4 - 6 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 8 - 12 minutes until thoroughly cooked, turning frequently.
Chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes, turning once.
Chops can be bone-in or boneless, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 12 - 16 minutes.
Cut boneless tenderloin in half lengthwise. Cook for 12 - 18 minutes, turning several times.
Grill until shrimp turn pink and are springy to the touch. Cook for 5 - 7 minutes.