Learn these Grilling Tips

and you won't ever have to pass off burnt
as grilled again

Are you looking to learn the basic grilling tips that will make you the envy of your friends at this year's BBQ? Well you're in the right place!

Grilling Tips

• Grilling is a dry-heat, direct-source conductive cooking method.


• It uses a heat source located beneath the cooking surface.


• Grills may be electric or gas or they can burn wood or charcoal, which will impart a smoky flavor to the food - known as smoking.


• Because of the intense heat, grilled foods cook faster than most other cooking methods. Special attention must be paid to the choice of product to be grilled to assure its composition can withstand the direct high heat of the grill. This is especially important when preparing grilled fish. A delicate fillet of fish may burn the outer flesh before it is completely cooked inside. This poor selection of product will result in a hard crust outside and mushy flesh inside.


• Pay special attention to combinations of different foods to be grilled (such as vegetable skewers). Because of the short cooking times of some items, other items may need to be blanched or par-cooked before grilling. For example, mushrooms will cook much faster than carrots on a skewer. The carrots must be blanched first to assure consistent texture among the other items.

Beyond Grilling Tips - Here's the Procedure

1. Prepare item to be grilled by marinating or seasoning as desired. If grilling vegetable skewers or items of different texture, blanch toughest items first to assure even cooking.


2. Use a wire brush to remove any burnt particles that may have stuck to the grill grate. The grate can be wiped with a lightly oiled towel to remove any dust and help season it.
   
   Heat the grill on high, lid closed, to heat coals and grates.


3. Brush your item with oil if desired to help prevent sticking to the grate.


4. Place the item on the grate, presentation side down.
   
   Leave the grill lid OPEN, unless you are smoking the product, or using indirect heat to roast an item.


5. After a few minutes, inspect the item for grill marks by lightly peeking under it. Be careful not to puncture the surface of the product with your tongs that will allow valuable juices to escape. NEVER use a fork to turn your items on the grill for the same reason.
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6. After the first sign of grill marks, turn each item 90 degrees to make a cross-hatched pattern. It will make for a very impressive presentation on the plate! This trick works great with steak, chicken - and even the simple hamburger so experiment to see how it works for you.


7. Observe the uncooked surface for coagulation of proteins and release of moisture. When the item appears 75% cooked - based on the protein color changes and release of clear or slightly pink juices (“a point”), turn the item to cook the other side.


8. Using your instant-read thermometer, remove the item 5-10 degrees before your desired final internal temperature.
9. 
   A “bloody” plate is particularly unappetizing. After the product is removed from the grill, as it continues to cook, heat flows to the center of the product and juices redistribute. Rest the product 5 minutes before plating to allow for redistribution of juices.

Cooking Tips for Gas Grills

• The best grills conduct heat evenly so food that is NOT in direct contact with the flame, cooks the same as food that is. Look for porcelain-coated cast-iron bars or stainless-steel grates.


• Grills with variable temperature adjustments are superior because it allows you more control over the heat.


• Don't pay too much attention to BTU's. The true grilling power comes from the control you have over the heat and the heat-conducting properties of the grill.


• Make sure the grate has closely spaced grates or rods so that delicate foods are not at risk of falling through. Having flat grates was helpful to me in the above video grilling fish.


• Shelves and warming racks are now available in almost all grills and a real benefit for cooking a variety of foods and holding foods warm while others cook.


• Side burners allow you to prepare side items while you are grilling so that you have a whole meal done at once. However, these can add cost and most experts agree that they are seldom used.


• The same is true for rotisseries. The added cost is only worthwhile if you will actually use it.


• Don't forget accessories in your budgeting for your gas barbeque grill. An LP tank will run around $30 and a grill brush and tools are essential for outdoor grilling success.

Smoking Meat

1. Create a smoke chamber on your stove top or BBQ.


2. Marinate or otherwise prepare your meat.


3. Set the item on the rack in your newly made smoker.


4. Insert your thermometer probe into the thickest part of the meat.


5. Set the temperature to your desired result, remembering carry over heat.

Below are tips provided by loyal fans of Chef Todd. You can comment on these tips, ask questions or just read them and learn some new ideas for grilling!

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