For all the guys out there that consider themselves “grill masters”, you can move on to the next article. For the rest of you who would like to know how to grill better and easier, I hope this will help. Whether you use a simple portable propane grill or a heavy-duty commercial grill, there are some techniques that make all types of grilling easier.
There is no right or wrong way to grill; the right way to grill is what works best for you, and the only way to get good at grilling is to practice. We often wonder when we go out to dinner why our food isn’t as tender and juicy as that we get in a restaurant; if you grilled as often as a professional chef, your food would be just as good. Practice makes perfect.
It is critical you start with a clean grill; there is nothing worse than grilling a beautiful steak and having it taste like the tuna steak you grilled last week. The time to clean the grill surface is right after you finish cooking on it; use a wire brush to remove all the residue while the grill is still warm and it will release easily. If you wait until it is time to start cooking again, some of the scrapings can fall into the flames and cause flare-ups. Before heating the grill, brush it with a little oil or spray it with non-stick cooking spray; this is especially important if you are grilling fish or using a sugary basting sauce.
It is also vital to preheat the grill; many of us with gas grills neglect to do this and turn the grill on just before we need to start cooking. Preheat the grill for fifteen to thirty minutes prior to cooking, this allows for even cooking. Make sure all your cooking utensils are clean and ready and any seasonings and basting sauces are prepared and standing by.
I suppose the next most common question is about grilling times; how long should I cook it and how can I tell if it’s done? There are general guidelines you can go by, but it really comes down to experience and touch. Follow the guides in your favorite cookbook in the beginning, but begin touching the food at different intervals to get a feel for firmness and texture. A meat thermometer comes in very handy when grilling, especially chicken; undercooked chicken can be dangerous. Don’t forget the meat will continue to cook once you remove it from the grill to rest, so you may want to take it off just shy of your target temperature so you don’t overcook it.
I hope the tips mentioned above make your next grilling experience a bit easier; just remember that you will only get better with practice. Grilling is a fun and healthy way to cook many foods so keep at it and your fish will taste just as good as a professional chef’s in no time.
Tags: charcoal grills, commercial grills, gas grills, grilling, grilling tips