Like any other kind of cooking, there is an art to grilling, and some things you need to learn. It’s not possible to control things as tightly as you would in the kitchen on a stove, but there are still many things you can do to make sure your food turns out great. Let us take a look at some of the basics of charcoal grilling. With a little practice, you will become a master at this great art.
Direct and indirect high heat is the most important part of grilling. Food cooks quickly, and need to be turned regularly to prevent burning or toughening. Generally, it is time to turn both meat and veggies when you see blackened lines from the cooking grate on the bottom side of the food. Peek under the edge carefully to see them.
Start simple and keep things on the thin side when you are first learning, so you will have fewer uncooked middles. You can play with trickier techniques and thicker pieces later on, once you have gotten some practice in.
There are a few rules you should follow when you are learning the basics of charcoal grilling, too. For one, you should always keep your grill clean. A dirty grill can add unwanted flavors to the food or cause it to stick. You can reduce the chance of low fat foods sticking to a clean grill using oil or cooking spray on the grate, but never apply them to a grill that is already lit.
Make sure you have plenty of cooking time, too. It is important not to leave guests or family members waiting. Keep an eye on what has been grilled at all times, so that nothing burns or gets too tough.
Avoid adding marinades or sweet or oily sauces to food on the grill, as it can cause unpleasant burning. Keep the grill away from flammable items, especially lighter fluid, and never use water to control a flare-up. Flare-ups in charcoal grills are caused by high heat and fatty foods. Just move fatty meats to another part of the grill when turning to keep this from happening.
Add spices and flavorings an hour or so before grilling, to allow flavors to develop, and always use the right tools when grilling. If you find yourself using a kitchen fork for turning, you are increasing the chance of dropping your food between the grates and getting a nasty burn. Be sure to make plenty of food so no one goes hungry, and have a great grilling experience.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16115 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11163 Views)
- Grilled Vegetable Kabobs (9221 Views)
- Herb Marinated Pork Kabobs with Vegetables (8672 Views)
- Kiwi Apple Mocktail (8433 Views)
- White Wine Marinated Chicken Breasts (8080 Views)
- Grilled Vegetable Lasagna Recipe (7888 Views)
- Easy Grilled Chinese Vegetables Packets (7507 Views)
- Portabella Mushroom Burger Recipe (6997 Views)