It’s Smoking
Tips for Good Grilling
Most folks enjoy food prepared on the grill. If you follow a few simple tips, you can enjoy wonderful food prepared quickly, simply and efficiently. Personally, I don’t like gas or electric grills, but in a pinch, I guess they’ll do. There are some effective methods to get a smoked taste even using those contraptions, but I prefer cooking with charcoal.
Tip # 1: Use good charcoal. Inexpensive charcoal does not save you money in the long run. This charcoal tends to burn too hot, too quickly and you’ll likely only end up adding more charcoal to finish cooking your food. So, where is the savings? In addition, you may end up with burned food and/or ruining the taste by having to add charcoal during the grilling process.
Tip # 2: Arrange your coals (if possible) so that there’s a “cool spot” available on the grill or cooker. Unless you’re cooking something really simple and quick, like hot dogs, a cool spot can be very useful. The “cool spot” allows food to remain warm without cooking. You can always control how much heat your food gets by how close or far it is to the fire.
Tip # 3: Let your coals burn until they’re white with ash on the top. Don’t be tempted to start placing food on the grill as soon as the flame dies down. Why? You’ll likely end up with food tasting like the lighter fluid instead of the smoke. So, if your invitations to attend a barbeque have been politely refused, it just may be your lighter fluid infused chicken kabobs. When cooking with lighter fluid, remember to allow time for the fuel to burn off of the coals. If you put food on the racks too soon, the result will not be what you intended. Good charcoal will not burn out too quickly. You will have ample time to cook all the food you’ve prepared and then some. Bottom line—purchase good charcoal, have patience to allow the lighter fluid time to burn off the coals (this applies to Match Lite charcoal too), take your time and cook your food slowly to perfection. You’ll notice the difference.
Tip # 4: When cooking directly over a fire, be careful; fire will flare-up when fat and oils from the food hit the hot coals. Keep in mind that this is also how food can become too charred and meat gets removed too soon (this is also a recipe for adding unwanted carcinogens to food). Moving these food items toward the outer edge of the coals (closer to the cool spot) may afford more control of how fast meat cooks.
Remember Rule #3; patience is a virtue--even when grilling. If you want to cook slower, you can do so using only the smoke. Simply close your lid and control the amount of air allowed inside the grill using the vent or damper. The more air, the faster and hotter your fire will burn; less air, gives a slower and cooler cooking.
Tip # 5: Most meats benefit from being allowed to rest for a few minutes before serving. Obviously, not an issue with your hot dogs, brats and red hots. Most other meats will definitely benefit from a few minutes of just sitting before serving.
Follow these general tips and you’ll have some wonderful grilled meals. Experiment with adding various woods to your fire, try soaked hickory, cherry, maple and other fragrant woods, you might be amazed at what you discover.
Instead of using salt to season a steak, try painting it with yellow mustard before placing it on the grill. I know, I know. It sounds strange, but my brother does it and the end result is pretty amazing; especially if you need to watch your salt in-take.
Try grilling your veggies, as well. Spray a little non-stick cooking oil on sheets of aluminum foil, spread out some washed fresh veggies, season, close and then pierce the foil a few times. Place the foil pack of vegetables on a hot grill for one-half hour and Viola! You’ve got one quick, healthy and delicious meal.
Smoking!