How to Grill

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  • 6/16/11
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  • Grilling
    How to Grill
    Just about everyone enjoys the distinctive smoky taste of food cooked on a charcoal grill. While gas grills offer ease of use and maintenance, they don’t produce the smoke that infuses the meat and gives it that charcoal-grilled flavor. One of the keys to successful charcoal grilling is cooking food to just the right degree of doneness. Undercooking is dangerous, while overcooking robs the food of its flavor. By monitoring cooking time, purchasing quality ingredients and preparing the grill properly, you can produce delicious grilled food.

    1. Keep your grill a safe distance from flammable surfaces. Clean it to remove ash and grease. Make sure that you have enough charcoal on hand.

    2. Use a chimney starter instead of lighter fluid or “quick light” charcoal to start the grill. The chemicals in lighter fluid additives don’t taste good, and they’re not good for you.

    3. Line the bottom of the chimney starter with a doughnut of rolled-up newspaper. Turn the chimney right-side up, and fill with charcoal. Light the newspaper in several places. Wait 10-20 minutes. When you see an orange glow in the center of the chimney and gray ash beginning to form on the top coals, empty the charcoal into the bed of the grill.

    4. Place your food on the grill. Choose food that responds well to grilling, such as chicken, beef or firm fish. When grilling beef, buy the leanest cut you can find to reduce fat dripping and flare-ups. Remember that you can’t transform a poor cut of meat, no matter how well you grill it.

    5. Use tongs rather than a fork to avoid piercing the meat and allowing flavorful juices to escape. Don’t dry out the meat by over-flipping.

    6. Check the underside of your food. If it shows black grill marks, the coals are too hot. Move the food to a cooler portion of the grill.

    7. Test chicken, beef and fish for doneness by touching them. When they feel firm and springy, they should be ready to eat. When in doubt, cut open the food at the thickest part and check for rawness. A thermometer designed specifically for grilling will remove the guesswork from grilling time.

    8. Keep a close watch on your grill to prevent flare-ups.

    9. Let the meat rest a few minutes after you remove it from the grill. Resting time will leave the meat juicier and better-tasting.

    Questions: 

    1.  Whats your best grilling tip?

    2.  Did any of these help you out?

    Image Credit: ctaloi
    Written By: Shannon R

     
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