Friday, May 6, 2011

Grillin' Time

As the weather warms up, so do the grills. While most of us like to use gas grills, there's nothing like an old-fashioned charcoal grill which gives everything a wonderful smoky flavor. From chicken, to ribs, to steaks, to seafood, to vegetables, you can cook just about everything on a grill.

To help start the grilling season, we thought it would be a good idea to give some tips on cooking on a charcoal grill:

  • Start with a clean grill. The best time to clean your grill is right after you finish grilling while the grates are still hot.
  • Before beginning to start your grill, brush or spray with a light coat of vegetable oil which will prevent your meat from sticking.
  • About 1/2 hour before grilling, you want to light your coals. The best temperature is a medium temp. Your coals will be ash-covered when it reaches medium. If you spread your coals out in a single layer and hold the palm of your hand at the height you will be cooking at, you should be able to hold your hand for about 4 seconds before having to pull away.
  • You don't want to place your food directly over an open flame. What you'll get is a black residue on the meat which isn't appetizing or appealing.
  • Never use a fork to turn meat. Only use tongs. Forks will puncture the meat which lets the natural juices escape drying out the meat or causing it to lose flavor and texture.
  • Add barbecue sauces right before the meat is ready to be served. Make sure you turn the meat often so the sauce doesn't burn.

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