Cooking over an open fire is the oldest method of preparing hot food, and it is still just about the most universal one available. People all over the world still cook over fires on a daily basis. While most people in more developed countries have stoves and microwaves, the desire to cook over an open fire remains. That is why grilling and barbecuing are so popular! You can cook everything from meats to vegetables and even grain products (such as pizzas) on a grill.
However, there are right and wrong ways to do it. If you get the temperature wrong or do not know what you are doing, you can end up with burnt or underdone food. Here is a look at grilling temperatures for one of the most popular types of grilled food – vegetables. They make great side dishes, and when prepared properly, can even be a good main course.
The smoky flavor of grilling cannot be beat, and it is a healthy way to cook, too. There are all kinds of great meal possibilities available when you incorporate a grill into your life, whether it is gas or charcoal.
You will want to make sure that grilling temperatures are correct for the vegetables you will be cooking. Potatoes and similar dense vegetables will require lower temperatures than vegetables with a high water content, such as corn. They will also take longer to cook, while vegetables that require a higher heat will often be done by the time you turn around it seems. Do not overcook them – you will end up with mush.
Gas grills are relatively easy to adjust, with their thermostats and carefully marked temperature settings. However, if you are using a charcoal grill, you may have a harder time finding the right temperature, particularly if you lack a grill thermometer. Thermometer-less gas grills can have a similar problem.
Want to know what your grilling temperatures are without buying a lot of equipment? Use the Mississippi test – hold a hand six inches over the coals and count “One Mississippi, two Mississippi” and so on. When it gets too hot to keep your hand there, figure out how many seconds you had it there.
If you could keep your hand over the grill only one to two seconds, the heat is high – around 650 degrees F. Four to five seconds is medium high, or 400 to 450 degrees F. Six to seven seconds counts as medium heat and is about 350 degrees, while eight to ten seconds indicates medium low – 300 degrees.
Low heat is when you can hold your hand there for twelve to fifteen seconds, and will usually be between 250 and 275 degrees F. These grilling temperatures are approximate, of course, but most of the time, this kind of reading is good enough to help you cook your grilled vegetables.
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