Grilling is more than lighting a fire

  • By Kyle Valentini
  • June 1, 2011
  • 268
                        
There is no right way to grill. The best technique for grilling is what works for you. Grilling begs the question, charcoal or gas? Both have their merits and it is really up to the griller what method they choose. Regardless of your preference for charcoal or gas, the end result should be delicious food cooked the way you like it. There are essentially three ways to use a grill to cook food. High heat direct cooking This is the best way to cook things like steak, burgers and even vegetables when you want them charred on the outside while still a little crisp. High heat sears meats and intensifies the flavor. When using high heat to grill vegetables, the heat intensifies flavor and concentrates the juices and gives the flesh a delicious smoky taste. High heat direct cooking can be achieved on either a charcoal or gas grill with great success. The heat below the food cooks the food and a lid is not necessary. Charcoal grills will get much hotter than gas grills. Indirect heat convection roasting When you want to cook whole chickens or other poultry, beef roasts, pork roasts or leg of lamb, indirect heat is best. It’s not that different from slow cooking food in your oven. Slow cooking in a closed grill traps heat and smoke and imparts an unmistakable flavor you can only get from a grill. Optional methods like basting can add succulence to your meats. Basting creates a glaze and keeps meats moist and tender. Indirect heating is nice for well done meats as it prevents the meat from becoming tough. Including a small pan of water in the grill will add moisture to the closed grill that absorbs heat and helps with temperature fluctuation. It is always wise to use an internal meat thermometer to check the temperature of meat so that it is cooked the way you like; not too rare or not too well done, depending on your preference. Indirect heat smoke roasting This method is perfect for cooking ribs or brisket. Wood added to the hottest part of the grill creates smoke, which penetrates the meat, making it tender, juicy and flavorful. Smoking was originally used to preserve meats but nowadays it is more art than science and is a popular way to cook meat, poultry and fish. Smoking has come a long way and is even used to cook vegetables, flavor cheese, herbs, spices and salt. Grilling and all the required accessories have become an industry and a part of American culture. Proper grilling requires the right tools, like tongs, spatulas, and basting brushes, and may even incorporate silly things like holsters, hats and aprons that say things like, “I grill therefore I am.” Although not necessary, the accessories available make grilling fun and who can argue with that? Try this recipe for Kansas City-style sauce the next time you grill. Kansas City-Style BBQ Sauce 2 cups tomato sauce or ketchup 1/2 cup apple juice or cider 1/2 cup apple cider vinegar 1/2 cup brown sugar 5 tablespoons butter 3 tablespoons paprika 2 tablespoons chili powder 1 tablespoon chipotle powder 4 finely chopped garlic cloves 1/2 medium onion, finely chopped or minced Salt to taste Cayenne to taste Heat the butter in a pot over medium heat for 2-3 minutes. Add the onion and sauté until it begins to brown. Lower heat and add the garlic and sauté for another 2 minutes. Add the remaining ingredients and stir well to combine. Simmer slowly for at least 30 minutes, and up to 2 hours. Adjust the heat and salt levels with the cayenne and salt right before you plan to use this sauce, which is great on ribs, chicken, pork shoulder and even vegetables.


Loading next article...

End of content

No more pages to load