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Grilling Tips From Haverhill Beef **
With the warmer weather now
upon us, it is the perfect time to take out your grill. Below
are a few grilling tips that will make your grilling experience
more enjoyable:
Handy Grilling Utensils .
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Having the correct grilling utensils will make your "grilling
experience" easier and more fun.
Here are a few to consider:
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Long-handled tongs, basting brushes,
and spatulas are helpful for tending foods while cooking. |
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Heavy-duty oven mitts also can be
helpful. |
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Grill baskets can be used to cook
tender foods such as fish, vegetables, and even burgers. |
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Grill woks are great so you can
stir-fry on your grill. |
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Grill pizza trays can be used if
you like grilled pizzas. |
Arranging Charcoals For Grilling
. . . .
QUESTION: Can you tell me how to arrange my charcoals
if I am using a charcoal grill?
ANSWER: As we have discussed in past newsletters, there
are 2 methods of cooking when using your grill. Depending the
type of grilling you want to do, you can arrange the charcoals
as described below:
Direct Method: Arrange coals by using long-handled tongs
to spread them evenly in a single layer. Extend them about 1
inch beyond area of the food.
Indirect Method: Using a disposable foil drip pan that
is large enough to cover the surface below the food, place the
drip pan in the center of the firebox. Use long-handled tongs
to arrange the coals around the pan.
Grilling Fish . . . .
QUESTION: How thick should my fish filets be for
grilling?
ANSWER: Ask your fish market to have the fillets cut from
1 to 1 1/2 inches thick. Anything thinner will dry out too quickly.
Hood Open Or Closed . . .
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QUESTION: Should I grill with the hood opened or closed?
ANSWER: This is a matter of personal preference. Cooking
with the hood closed is recommended if you enjoy cooking at maximum
"searing" temperatures. Flare-up will occur more often
with this method. Cooking slower with the lid up will produce
less flare-ups and tenderize your food. Note: When using the
rotisserie, the hood should be closed except when basting.
Hood Open Or Closed . . .
.
QUESTION: Should I grill
with the hood opened or closed?
ANSWER: This is a matter of personal preference. Cooking
with the hood closed is recommended if you enjoy cooking at maximum
"searing" temperatures. Flare-up will occur more often
with this method. Cooking slower with the lid up will produce
less flare-ups and tenderize your food. Note: When using the
rotisserie, the hood should be closed except when basting.
Preventing Meats From Sticking
on Grill . . . .
QUESTION: How Do I Prevent
Meats From Sticking On My Grill?
ANSWER:
1. To prevent food from sticking to the grid, preheat the cooking
surface with the hood down for 15 minutes. Place the meat product
on the grid and allow it to remain there for at least half of
the suggested grilling time.
2. It is unnecessary to keep
flipping meat products allow them to sear and seal in their juices,
then halfway through the cooking period, with a spatula, flip
the meat product onto its other side. When grilling chicken,
always place the meat side on the grill first.
3. A light coating of oil applied
to any of the meat products prior to grilling will also help.
The use of a commercial spray cooking product is also helpful.
THIS SPRAY SHOULD ONLY BE USED PRIOR TO LIGHTING YOUR GRILL BUT
NEVER DURING THE COOKING PERIOD.
NOTE: Use of spray cooking product can leave a black stain on
areas of your grill grids.
Grilling Vegetables . . .
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QUESTION: Do you have
any suggestions for grilling vegetables?
ANSWER: Vegetables are terrific tasting on the grill and
are "oh-so" easy to prepare. Your vegetables will get
the same smoky flavor meats, poultry, and seafood do and are
easy accompaniments. Here are some basic grilling tips to grill
them to perfection:
- If you use skewers, don't crowd
the vegetables; leave 1/4-inch spaces between pieces to ensure
even cooking.
- Use separate skewers for quick-cooking
vegetables that require lesser cooking times.
- Cut the vegetables into uniform
sizes and shapes so they'll cook evenly.
- Use a grill basket to avoid
dropping half of the veggies onto the lava rocks or briquettes.
Or cover the grill rack with foil. Cut slits in the foil so vegetables
grill rather than stew.
Post-Heating . . . .
QUESTION: What is post-heating?
ANSWER: In order to assist in cleaning your grill grids
and to completely vaporize remaining juices, a post-heating of
at least 15 minutes is recommended with the burners on high.
NOTE: NEVER, NEVER
LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED! |