Grill Master - Useful Grilling Tips and Enhancing The Flavor Of Your Meats

Grill Master - Useful Grilling Tips and Enhancing The Flavor Of Your Meats

by Irwing
     
 

Grilling is just like any other kind
of cooking, it is a learned art.
Keep this in mind as you are
learning. You are sure to have
some failures. The major difference
between grilling and cooking on
the stove or in the oven is that
grilling is a combination of the two.
You have direct heat from the gas burners or the charcoal and you
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Overview

Grilling is just like any other kind
of cooking, it is a learned art.
Keep this in mind as you are
learning. You are sure to have
some failures. The major difference
between grilling and cooking on
the stove or in the oven is that
grilling is a combination of the two.
You have direct heat from the gas burners or the charcoal and you
have indirect heat that fills the grill when the lid is put down. Grills
also have higher heat and less control over that heat. With your
oven you can set the temperature precisely, but with a grill you
either turn on or light the fire and the heat will just keep rising.
The average gas grill can reach temperatures of 500 degrees in a
just a few minutes. This is why you can't throw the food on the grill
and walk away until the timer goes off. You must remain ever
attentive. Monitoring is the key. The high heat, both direct and
indirect is the basis of grilling.
You want to use this high heat to cook the food quickly, but,
because foods will cook fast on a grill, you will have to turn them to
get them to cook evenly and without burning. Although, if you turn
the food too often you will just slow the process of cooking and this
can lead to food that is tough and dry. The trick is to turn only when
necessary. To check when the food is ready to be turned you will
need to get down low, by the edge of the grill, being careful not to
burn yourself, and lift up the corner of the meat. When the lines
from the grills cooking grate start to turn black it's time to turn the
food.
Knowing when to turn and when your food is cooked is the whole
skill of successful grilling. The rest is just recipes and tricks. This
skill however is also the hardest thing to teach, especially in a book.
Ideally a steak should be turned only once. If you are cooking a
thick cut of meat (over 1-1/2 inches) you may need to turn it three
times to ensure it is cooked through to the center.
As a beginning grill master you should start simple. Thinner cuts of
steaks, pork chops and burgers under 3/4 inches will let you get the
"hang" of grilling and still get your food properly cooked. After you
_____________________________________________________________________
Grill-Master White Dove Books

become experienced with these thinner cuts you can move on to
more difficult foods.

Grill Master - Useful Grilling Tips and Enhancing The Flavor Of Your Meats

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Product Details

ISBN-13:
2940013358317
Publisher:
Caring & Sharing
Publication date:
09/11/2011
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
2 MB

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