Grilling Tips 101

Saturday, June 21, 2008

Posted by Kristen - Dine & Dish


In the U.S. the temperatures are high and grills are being fired up everywhere. Like my intentions of every summer of years past, I am bound and determined to finally learn how to grill. I have always left that job up to my husband and rightfully so as he belongs to an award winning Kansas City barbecue team. With my determination to learn how to grill in full force, I finally decided to ask my husband what he feels are some of the best tips for those of us just learning how to grill.



Hubby, aka Nick, first suggests that the beginning step to grilling is making sure you have the right tools. “When cooking outdoors on a charcoal or gas grill, having the right tools available is as important as what you are cooking. I would suggest that the beginning griller start out with a starter set of long handled grill tools. This set should include a pair of tongs, a spatula, skewers, a basting brush, and a pair of fireproof mitts. In addition to these items, a wire brush to clean your grill after each use is extremely important. These items can easily be found at your favorite house wares or grilling specialty store.”

Another tip Nick shares is intended to help prevent flare ups. “Many people want to use sugar based or high oil based marinades, but what they do not realize is those types of marinades, when in contact with the flame from a grill, will catch on fire quickly. Choose marinades that are not sugar based and wait until the last few minutes of grilling to baste your meat. By following this instruction, you can keep the flare ups from being a common occurrence on your grill."

Whether you choose to use a marinade or a rub, prepping your meat prior to grilling is essential to ensuring a full flavored meal. “I like to use rubs on most of the things I grill. When I use a rub, I always make sure to add the rub to the meat about an hour before I plan on grilling it. This way, the essence of the rub has the chance to soak into the meat, and once completely cooked, provides a rich flavor to your meal.”

Cooking temperature is one of the trickiest things about grilling. Nick says, “Unlike an oven, the temperature of the grill heat is one variable that people find difficult to work with. If your heat is too high, you will end up with dry and overcooked food. If the temperature is too low, you take the risk of your meat being undercooked. One way to safeguard against having temperature issues is to sear your meat on both sides at a high temperature and then lower the flame and cook until your meat is done. To ensure that your meat is fully cooked, invest in a good instant read thermometer. Piercing your meat constantly to check doneness releases the flavor. An instant read thermometer will keep the flavor trapped inside and will allow you to easily tell if your meat has cooked to your desired doneness. For those of you who are like me and find grilling to be intimidating, it is time to put those fears to rest. Grab your tools and these tips, fire up the flame and go get your grill on.




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This Post was written by Kristen from Dine and Dish

2 comments:

Love the grill food ......
But if the guys aren't around, I'll eat out. hehe

June 22, 2008 at 4:57:00 PM GMT+2  

Hi ,

I was reading ur blog posts and found some of them to be wow.. u write well.. Why don't you popularize it more.. ur posts on ur blog The Daily Tiffin took my particular attention as some of them are interesting topics of mine too;

BTW I help out some ex-IIMA guys who with another batch mate run www.rambhai.com where you can post links to your most loved blog-posts. Rambhai was the chaiwala at IIMA and it is a site where users can themselves share links to blog posts etc and other can find and vote on them. The best make it to the homepage!

This way you can reach out to rambhai readers some of whom could become your ardent fans.. who knows.. :)

Cheers,

ray said...
June 23, 2008 at 12:30:00 PM GMT+2  

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