Here are some basic tips to help get you started in outdoor cooking.
These are some backyard fundamentals to start with as a refresher.
Preheating the Grill
The right temperature is always important. Many gas grills come equipped with thermometers, and reliable grill thermometers are widely available. A thermometer will tell you exactly what heat you are working with. That being said, the standard is still the caveman method. This consists of holding your hand approximately 6 inches above the coals or heat source, about the spot where the food will be cooking, and counting how many seconds you can keep your hand in this position. Count
'barbeque-one, barbeque-two, barbeque-oouch! -- too hot."
High Heat: 3 seconds
or 500 F
Medium High Heat: 5 seconds
or 400 F
Medium Heat: 7 seconds
or 350 F
Medium Low Heat: 10 seconds
or 325 deg F
Low Heat: 12 seconds
or 300 deg F
Direct Heat vs. Indirect Heat *see
other article*
There are primarily two methods of using a grill. Cooking directly over the heat source is known as grilling. The food is cooked for mere minutes on a hot grill, and the lid is rarely if ever closed. Thin cuts of meat, fillets, kabobs,
and vegetables are good candidates for this method. Indirect heat is used for larger pieces of meat, such as thick steaks, roasts, and whole fish. In this method, the food is cooked just off the heat
between 250 deg. and 350 deg. The lid is closed, and the cooking times are much longer. On a gas grill this generally means firing up the two outside burners, and cooking the meat over the middle, unlit burner. When using charcoals, the coals are pushed to the sides of the grill, leaving a place in the middle to cook. Traditional barbeque is a form of indirect heat using very low temperatures over long periods of time. Low
and Slow!
Timing Is Everything
Actual grilling times in reality are only approximate. There are a lot a variables, such as the difference between the 7 seconds Uncle
Joe-Bubba can keep his asbestos hands over the live flames and coals, and the 3 seconds your absolutely normal hand measures the same grill at the same time. Of course, a thermometer can measure the heat exactly, but where's the fun in that? There are other variables, less easily tested, that can make two seemingly identical cuts of meat cook at different times - exact thickness, texture, age, and temperature of the
uncooked meat.
That being said, timing is everything. There might be only a minute or two between a moist and tender chop and dry, tough shoe leather. So, check for doneness at the approximate time given in the recipe. An instant read thermometer is a good tool. Insert it into the thickest part of the meat, away from the bone, to measure the internal temperature of the food. The most popular method of
checking the doneness of the meat is, again, the caveman method. Slice the meat, and observe the color of the juices. If the juices are red, the meat is rare. Pink juices indicate medium rare, and well done meat will have clear juices.
Food Handling *see
other article*
Prepare all ingredients before you begin grilling. Not only is it unsafe to leave a hot grill unattended, but it can be very stressful to run back and forth between your kitchen and the grill.
Do not allow uncooked meat and fish to come into contact with other foods. Use separate cutting boards, or thoroughly sanitize the one you are using. Wash with hot soapy water, spray with a 5 % solution of chlorine bleach, and air dry. Plastic cutting boards can also be sanitized in the dishwasher.
Do not carve cooked meat on the board used to hold or cut uncooked meat.
Cut the fatty edge of steaks and chops to prevent curling. Slice through the fat at 2 to 3 inch intervals, cutting just to the meat.
Most basting sauces can be brushed on throughout the cooking process, the exception is sugar based sauces. Many commercial barbecue sauce preparations fall in this category. These tend to burn if applied too early, so apply during the last few minutes of cooking.
Marinades should be boiled if they are to be used as basting sauce as well.
Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender. Do not attempt to turn the meat with a carving fork. Instead use long handled tongs or spatulas to turn the meat.
Useful Tools
In the good old days the only tools required for cooking over an open flame were the fire and some good, long sticks. You could do it that way, or you could experiment with the innovations made during these
daring present years. It seems as if everyone with a grill has a different list of necessary equipment. Over time you will discover which ones make it onto your "essentials' list, and which ones
hide away in a kitchen cupboard. This is our list.
Timer - Useful for following those minute by minute instructions.
Skewers - Wooden or metal skewers are essential for kabobs. Some prefer flattened skewers, which tend to inhibit the partially cooked food rolling as you turn and make it possible to cook all sides of the food.
Disposable Drip Pans - These are placed under food cooked using the indirect method. A drip pan catches drippings from fatty foods, preventing flare ups. It can also be filled with water, wine, or marinade to flavor the food and provide wet heat.
Long Handled Tongs and Spatulas - Used for turning foods on the grill, the long handles allow you to work from a distance.
Oven Mitts or heavy Gloves - Heat resistant mitts prevent burns from working with a hot grill.
Basting Brushes - Frequent basting is key to all forms of barbeque. Brushes are also useful for oiling the grate prior to placing the food on the grill.
Meat Thermometer - Not strictly necessary for grilling thin cuts of meat or vegetables, a good thermometer is essential for determining the doneness of thick roasts.
Fire Chimney - Especially useful if grilling over a long period, when the fire will need refreshing regularly.
Grill Baskets - These are wire baskets with long handles. A basket shaped like a fish makes turning whole fish quick and easy. Grill baskets are also used to hold small items, preventing them from falling into fire.
Wire Brush - Look for one with a metal grill scraper on the front edge. This will make gleaning the grate a matter of minutes.
Whisk Broom - Handy for cleaning away ash from charcoal grills.
Squirt Gun or Spray Bottle - For a little Wild West action, put out those pesky flare ups with one of these. Also handy for anyone caught poaching off the grill.
A Word From The Manufacturer
Read the instructions that come with your grill. This can not be stressed to much. There are many, many types of grills on the market today. While some things
hold true for all grills, you will find many helpful hints about everything from how to preheat the grill for the cooking method you are using to what sort of regular maintenance is required to extend the life of your grill.
