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Tips For A Better Barbeque
Grilling Tips
When using the indirect method for grilling, keep the lid closed. Opening it can add 10-15 minutes to your grilling time.
Use a ling-handled spatula or tong to turn meat. A fork pierces the meat and causes the juices to come out.
To prevent food from sticking, spray the grates with no-stick spray or brush oil on them before starting the grill.
Soak bamboo skewers for 30 minutes in water before grilling.
Using 2 skewers will help prevent items from spinning when the cook is turning them over.
Store charcoal in a dry place. Keep in a weatherproof container with a tight lid, if storing outside.
Tilt the lid of a charcoal grill as you remove it. Lifting the lid straight up will cause ashes to fly onto the food.
Set a timer to remind you to check the food while it is grilling.
To heat a sauce on the grill use a saucepan with a heatproof handle or heat in an aluminum pan.
The front of a charcoal grill should face the wind to provide the best air flow for the fire.
By using a grill rib rack, you increase the grilling space by 50% because the ribs stand up rather than lie flat on the grill.
Direct heat means directly over source of heat.
Indirect heat for a gas grill is when you turn off the middle burners and leave on the sides. Place meat in center where there is no flame. Close lid.
Indirect heat for a charcoal grill is when you place the charcoals on the sides of the grill. The center does not have charcoal. Place meat in the center and put lid on.
Use a meat thermometer to check doneness of the meat.
Remove roasts from the grill when the internal temperature is 5 degrees less than the desired doneness. Let it stand 10-15 minutes before carving. The meat will continue to cook during standing time and will be easier to slice.
Trim excess fat from meat, leaving no more than ¼ inch of fat.
Always use tongs for turning meat. You’ll avoid piercing the meat, which causes it to lose juices.
The front of a charcoal grill should face the wind to provide the best air flow for the fire.
A variety of vegetables can be cooked on the grill. Brush the vegetables with oil or bottled vinaigrette dressing. Place them right on the grill. Turn them once.
Grill vegetables over medium heat.
Soak vegetables in cold water before grilling. This will prevent drying out.
Vegetables are when they have browned grill marks and are tender when pierced with a fork.
Grill baskets and skewers will prevent smaller pieces from falling through the grates.
Brushing vegetables with oil will help prevent them from sticking and give them some flavor. Vegetables should be dry or oil will not stick.
Grill harder vegetables, like potatoes, first because they take longer to cook.
Coarse salt, like sea salt or kosher salt, will intensify the flavor of the vegetables.
Sprinkling on herbs and spices will also add flavor.
Asparagus: Wash and scrape off scales. Snap off woody stems. Arrange spears crosswise on the grill. Cook 5-7 minutes.
Green Onions: Arrange crosswise on grill. Cook about 3 minutes.
Mushrooms: Thread onto a skewer. Cook 7-9 minutes.
Onion: Cut into ¾ inch slices. Thread slices crosswise onto skewer. Grill 10-12 minutes.
Tomatoes: Halve tomatoes crosswise. Grill 5-6 minutes. Do not turn.
Zucchini: Halve lengthwise. Grill 7-9 minutes.
Sweet Potatoes: Slice into ¼ inch pieces lengthwise. Grill about 10 minutes. Turn at about 5 minutes. (not from Weber cookbook)
Sweet Corn on the Grill
1. Trim excess silk from the end of the corn with a scissors,
2. Soak the corn in cold water for at least one hour. Do not add salt to water. Sugar may be added to enhance the flavor.
3. Shake off the water before placing on the grill.
4. Grill 25-30 minutes, turning frequently.
5. Remove the husk and any silk after taking off the grill. Use heat resistant gloves to protect your hands.
Grilling Corn with Husk Off
1. Husk corn and remove silk.
2. Wrap each ear in aluminum foil. Brush butter on corn. Close up foil tightly.
3. Pierce foil with a fork to allow steam to escape.
4. Place on grill and cook for 25-30 minutes. Turn frequently.
Grill fruits when the coals are beginning to die down or place them on the sides of the grates.
Cut the pieces large enough so they do not fall through the grates.
Skins may be left on fruit. This helps them maintain their shape and hold them together.
Peaches, nectarines, plums, pineapple, apples, oranges, papaya and cantaloupe are great on the grill.
Cut peaches, nectarines and plums in half.
Cut pineapple in ¼ inch rings.
Cut apple into wedges.
Peel orange and separate into slices.
Cut cantaloupe in ½ inch slices. Brush fruit with oil. Grill about 7-8 minutes. Turn halfway through. (not from Weber cookbook or grilling tips website)
Use fresh lemon juice while grilling on your fish to help it stay moist.
Wrap fish in aluminum foil to help keep it moist. Spray foil with no-stick spray to prevent fish from sticking to it.
Grill baskets are helpful, especially with smaller pieces. Spray the basket with oil or no-stick spray to prevent sticking.
Before grilling fish, lightly brush cooking oil or nonstick spray on grill. This helps prevent fish from sticking.
Turn fish only once, if necessary, and if you do turn it, gently slip a wide spatula under the fish for best support.
Direct heat means directly over source of heat.
Indirect heat for a gas grill is when you turn off the middle burners and leave on the sides. Place meat in center where there is no flame. Close lid.
Indirect heat for a charcoal grill is when you place the charcoals on the sides of the grill. The center does not have charcoal. Place meat in the center and put lid on.
When grilling chicken pieces you will brush with a sauce, place the
chicken on the grill bone side up at first, so when you turn it over
you will be brushing the meaty side.
Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking.
A medium heat should be used when grilling chicken.
Leaving the skin on will also help to keep the chicken moist.
Partially cook the chicken before grilling to help keep it moist. Use the microwave or parboil them. Microwave for about 4 minutes. Boil for about 5 minutes. Finish cooking on the grill.
When grilling chicken pieces you will brush with a sauce, place the chicken on the grill bone side up at first, so when you turn it over you will be brushing the meaty side.
Ribs: By using a grill rib rack, you increase the grilling space by 50%
because the ribs stand up rather than lie flat on the grill.
When grilling steak it is important to leave at least 1/8" of fat to help seal in the juices while the meat is cooking. The fat should be slashed at intervals approximately 1" apart around the perimeter of the steak so that the meat will not curl up during the grilling process.
Remove roasts from the grill when the internal temperature is 5 degrees less than the desired doneness. Let it stand 10-15 minutes before carving. The meat will continue to cook during standing time and will be easier to slice.
Cooking steaks – Sear 2 minutes for a 1 inch thick steak and allow 4 minutes for 1 ½ to 2 inch thick steak directly over source of heat. Turn steaks and finish grilling indirect over MEDIUM heat, turning once halfway through.
Use a meat thermometer to check doneness of the meat.
• Use mitts when using metal skewers.
• Soak bamboo skewers at least 30 minutes before using. This will help prevent them from going up in flames.
• Use bamboo skewers that are 1/8” in diameter.
• You may want to place a strip of foil under the ends of a row of bamboo skewers to prevent them from starting on fire.
• Double skewers are helpful when cooking things like scallops or shrimp. It prevents them from spinning on the stick when the kabob is turned over.
Tips from Mark Aitkenhead
Mark is a former chef and pastors now in Chattanooga. He is a branch church of Family Harvest in Tinley Park, Illinois
For all meats –
Garlic goes well with all types of meats.
Red Wine Vinegar and/or Balsamic vinegar make a good marinade.
Salt should be used sparingly or not at all until cooking has been completed because it draws out moisture and fluids from the meat.
Spices, herbs and condiments should be used according to taste, unless a specific recipe is used.
Simple is often best rather than complicated marinades.
Dry and wet marinades should be experimented with.
Often the best flavored meats from marinades are those done without recipes, but according to the cook’s taste.
It is best if all meat is covered while marinating. If marinade is too little for covering, turn meat every so often.
To get the best results for red meat it is good to marinate for more than 12 hours. 24 hours is best.
To get the best results for chicken, marinate for 3-6 hours.
To get the best results for pork, marinate 12-24 hours.
To get the best results for fish, marinate 1-3 hours.
All meat should be rinsed in cold water before marinating and then refrigerated while marinating.
Tips obtained from www.grillingtips.com and Tips for a Better Barbeque from Grill Out! By Weber and from Cuisine At Home/Grilling
Also From Cuisine At Home/Grilling. Portions from Grill Out! by Weber Grill.
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