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Go Back To Previous Page
 Grilling 101
By Derrick Riches (bbq.about.com)
Grilling like any other kind of cooking is an Art. Remember this. Don't let anyone put down your grilling unless they can do a better job. The difference between grilling and cooking on the stove or in the oven is that grilling is a combination of both. You have direct heat from the gas burners or the charcoal and you have indirect heat that fills the grill when the lid is down. Also, grills have more heat and less control. With you oven you set the temperature precisely. With a grill you turn on or light the fire and the heat just keeps rising. An average gas grill can reach temperatures of 500 degrees in a matter of minutes. This is why you can't throw the food on the grill and go watch TV until the timer goes off. You must remain ever vigilant. Vigilance is the key.
This high heat, both direct and indirect is the foundation of grilling. You want to use this heat to cook food, quickly. But, because foods cook fast on a grill you have to turn them to cook them evenly and without burning. However, if you turn things too often you will slow the process of cooking and this can lead to food that is tough and dry. The secret is turning only when necessary. When cooking a steak or a hamburger, get down low, by the edge of the grill, careful not to burn yourself. Gently lift up the corner of the meat. When the lines from the cooking grate start to turn black it's time to turn.
Knowing when to turn and when things are cooked is the whole Art of grilling. Everything else is recipes and tricks. This Art is also the hardest thing to teach, especially in a print format. Ideally a steak will be turned once. If the steak is very thick (more than about 1 and 1/2 inches) you might need to do it three times to get it cooked through to the center.
Like with all things in life, start simple on the grill. Keep those steaks a little on the thin side. Make your hamburgers in the 3/4 inch range. This will help you get the hang of grilling and allow you to get properly cooked food without a lot of trouble. As you grow more experienced you can work up to more difficult dishes.
Okay, how about some information you can use. Here's the rules of good grilling.
Rule 1: Always keep your grill clean.
Rule 2: Use oil or cooking spray on your cooking grate when grilling low fat meats and other foods. Do not apply cooking spray to a lit grill.
Rule 3: Always give yourself plenty of time. Don't leave you family and/or guests waiting.
Rule 4: Always keep an eye on what your grilling.
Rule 5: Do not use spray bottles of water to control flare-ups. Flare-ups are caused by too much fat and too much heat. Trim excess fat and when you turn meat on the grill move it to a different part of the grill.
Rule 6: Do not add sugary or oily barbecue sauces or marinades to meat on the grill. This causes burning.
Rule 7: Keep your grill away from anything flammable like lighter fluid, fences, your house, etc.
Rule 8: Spice up your food a good hour before you grill. This lets the flavor sink in.
Rule 9: Use the proper tools. Forks are good for eating, not good for grilling.
Rule 10: Always make more than enough for everyone.
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 Copyright © 2004-2006 Sparky Boy Enterprises. All rights reserved.
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