Grilling Perfection -- Tips From A Grilling Pro
ByGary House
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Grilling is a type of cooking technique wherein you use a dry-heat cooking method. This method is obtained by cooking food in an open flame. Basically, there are similarities between grilling and broiling. In broiling, the heat comes from above the food and grilling comes from below.
Below are some tips to help you make your grilling perfectly done:
1) You should have the right tools when you will be grilling. Ensure that you have a checklist of all the right equipments that you will need.
2) Never forget to preheat your charcoal. The charcoal has to be red in color (indicating that it is very hot). Close the lid so that the heat will distribute evenly to the grills.
3) It is best to marinate food a day before grilling to guarantee that the flavour has been retained in the meet. You may use lemon juice or vinegar as marinade. The marinade can be cooked or heated as a dipping sauce.
4) When you are done marinating, you have to set your food in room temperature before grilling. But you should never let your food stand outside the fridge for more than thirty (30) minutes. You might be inviting bacteria to taint your food.
5) To keep the grilled food from burning, put sugar-based sauces at the end of the cooking. If you put these sauces while cooking, it will just result to burned-tasting food.
6) As much as possible, remove all the fat in the meat before cooking.
7) Once that the food is cooked, you have to serve it right away to avoid drying it up. It is best to serve grilled food while it is still hot and moist.
8) It is important to keep a meat thermometer handy every time you are grilling. The thermometer will function as your guide whether you are serving your guests dried out, overcooked barbeque or raw chicken.
Benefits and Disadvantages of Grilling
According to old people, grilling is healthy compared to frying. Cooking oils used in frying can be very high in saturated fat and at the same time has huge risks for heart ailments. But then again, there are always pros and cons in grilling. In grilling, there is no oil required which means lesser fat since you will be trimming off the fat before you grill the food. In the contrary, grilling may also be harmful to your health due to its fumes and chemicals being released by the charcoals. Burned parts (black-grilled parts) are said to be carbon which goes inside our body.
Though eating grilled food may be for everybody, it may turn out as a nice family get-together where families and friends could gather around and enjoy delicious food. Just remember the tips enumerated above to certify sumptuous grilled food.
Gary House known as The "Outdoor Cook" is the host of www.Cooking-Outdoors.com, the founder of C.C.D.O.A. (Central California Dutch Oven Adventures) and a long time avid Outdoor cook. He's a featured writer on the "Camp Chef" blog, as well as Char Broils "Sizzle on the Grill". To learn more about Cooking Outdoors using Dutch ovens, Barbecues, Smokers, Fire Pits & Camp Fire cooking, visit his website at http://www.Cooking-Outdoors.com or follow him on Twitter at http://twitter.com/cookingoutdoors
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