![]() Cooking For Fun Tips for Grilling
Grilling Tips for Barbecue Perfection:
A Few Tricks Choose a tender cut of meat that cooks quickly. Try to make it thinner, so that it cooks faster--pounding boneless chicken breasts or butterflying pork tenderloins. Finally, look for a marinade that doesn't require the long standing time so many recipes call for. Highly acidic mixtures can ruin the texture of meats that soak in them for too long but can deliver great flavor when the marinating time is just 10 to 20 minutes. Intense spice rubs are another great quick way to season food for the grill: smoothed out with a little oil and then spread over the meat, they require no standing time at all. Safety Tip Lister Elsa send this easy safety hint: When using an outdoor barbecue for meats such as lamb where the fat can catch fire, we always keep a filled water pistol by the grill to shoot out the flame. It works wonderfully and never kills the heat in the coals. How to Tell When your Coals are Ready Cautiously hold your hand palm down, about 6 inches above coals. Count off seconds till heat forces you to pull your hand away. 2 seconds = Hot
Another check is the thickness of gray ash on coals: Thin = Hot
Wood Chips Where's there's smoke there's flavor, but don't let aromatic woods-such as mesquite or hickory overwhelm the taste of your food. For a subtle touch, place dry aromatic wood chips directly on coals; for a more intense flavor, soak woods in water before placing on hot coals. Delicious pairing; Mesquite lends a sweet, earthy taste to duck or lamb; hickory suggests smoky bacon, so it's excellent with ham, pork and beef; fruitwoods-apple, cherry and peach chips are perfect with poultry, game birds and pork. Prevent Sticking To keep food from sticking,
place it on a very hot grill you've prepared by preheating grill surface
for about 15 minutes. Remember, when grilling chicken, place meatiest side
down first. Do not turn food for at least half the suggested grilling time,
this allows searing, which seals in juices. Another way to help prevent
sticking: Lightly coat food with begetable or live oil, or spray with nonstick
vegetable oil.
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