November 23rd, 2009
Outdoor Grilling Tips
Lighting up the grill is like extending a dinner invitation to the neighborhood. As the scents drift up, and around, but you are the lucky one. This is your grill, your time to shine, all that is necessary is a bit of know how, and little experience. Before beginning make certain that everything is close at hand. Having an outdoor kitchen helps in this aspect of organization, with a refrigerator, outdoor cabinets and counter for proper workspace will help, but if you are going from indoor kitchen to outdoor grill, organization is a must. With everything in place, you won’t need to worry when it comes time to flip the burgers and the steaks. Get the coals heated up and set the grill over the hot coals, and once that is warm you can brush off any bits that may have been left behind from the last time you used it. Once the grill is hot and clean brush it with a little vegetable oil, and you are ready to go.
If the grill gets too hot, you can put the cover on the grill and close the vents, the oxygen will be cut a bit and the grill will cool down. You can spritz the coals with water, but stand back so as to not get hit will ashes. Fat from certain meat may drip onto the coals call a flare up. You may control this to an extent by turning and moving the meat from time to time. There are two ways to get the flavors of a smoker on your grill. One way is in how you prepare your coals. You can place a few extra on top and them move all of your food to the other side of the grill, allowing it to cook slower and absorb the flavor. Another way to create a smoker, is to place a tin of water on the bottom and arrange the coals around that. The meat is then placed on the area above the cooler water, which too will slow the cooking time. These techniques work great with everything from BBQ ribs to grilled vegetables, and is a great way to the most of your BBQ grilling days.
Related posts: