Be A Grillmaster

Description

The Basics Of Grilling
Grilling is just like any other kind
of cooking, it is a learned art.
Keep this in mind as you are
learning. You are sure to have
some failures. The major difference
between grilling and cooking on
the stove or in the oven is that
grilling is a combination of the two.
You have direct heat from the gas burners or the charcoal and you
have indirect heat that fills the grill when the lid is put down. Grills also
have higher heat and less control over that heat. With your oven you
can set the temperature precisely, but with a grill you either turn on or
light the fire and the heat will just keep rising.
The average gas grill can reach temperatures of 500 degrees in a just
a few minutes. This is why you can’t throw the food on the grill and
walk away until the timer goes off. You must remain ever attentive.
Monitoring is the key. The high heat, both direct and indirect is the
basis of grilling.
You want to use this high heat to cook the food quickly, but, because
foods will cook fast on a grill, you will have to turn them to get them to
cook evenly and without burning. Although, if you turn the food too
often you will just slow the process of cooking and this can lead to food
that is tough and dry. The trick is to turn only when necessary. To
check when the food is ready to be turned you will need to get down
low, by the edge of the grill, being careful not to burn yourself, and lift
up the corner of the meat. When the lines from the grills cooking grate
start to turn black it’s time to turn the food.