Tim Sousa asked:


Well, you now have your shiny new grill sitting out on the patio, and you’re looking forward to cooking some plump, juicy burgers or steaks. You want your food to turn out well, but grilling, like anything else, does take some practice. These grilling tips will help you to get a good start, and create a great meal.

Always be sure to oil your grill first. Either spray the grill with a nonstick cooking spray before you turn the grill on, or you can wipe it down with a wad of paper towels dipped in cooking oil. If the grill is hot, be sure to hold the paper towels in a pair of tongs. Proper lubrication will keep the meat from sticking to the grill. If it sticks, it will tear when you turn it, and it will lose its juices and become dry, as well as looking unattractive, so be sure to properly oil the grill.

Let the grill preheat before you put any food on it. You want the grill to be a constant temperature. If you put on the meat while the grill is still heating, you may end up with dry meat. If you are using charcoal, check the coals before you put the meat on the grill. The coals should be completely gray. This allows the temperature to level off, and the lighter fluid to burn away.

If you don’t like the taste of lighter fluid on your food, try using a chimney starter. Place the coals in the top, and then wad a couple of sheets of newspaper in the bottom. Light the paper, and wait for the coals to ignite, then dump them into the grill. Just be sure not to place the chimney starter on any flammable surface.

Make sure your meat is completely thawed before cooking. Thaw it in the refrigerator for a couple of days before you need it, and let it thaw. Remove it from the refrigerator and allow it to come to room temperature before cooking. You can also thaw the meat in the microwave, but it will need to be cooked immediately after you remove it from the microwave.

Avoid foodborne illness, don’t place the cooked meat on the same plate that you used to carry the raw meat to the grill. Use a different cutting board for meats and vegetables to avoid cross contamination.

Never use a fork to turn the meat. A fork will poke holes in the meat, allowing the juices to drain away, giving you dry meat, and a difficult buildup of grease and burned on juices to clean out of your grill. Use a pair of tongs to turn the meat, and keep the juices where then belong, inside the meat.

You’ll need to open the lid from time to time to turn the meat, and to check for doneness. You want to leave the lid closed as much as possible, though. The changing temperatures from constantly opening and closing the lid will cause the meat to dry out. So, keep the lid closed unless you’re turning or checking the meat.

Not everything needs to be cooked over the highest temperature that your grill can attain. If the heat is too high, the outside of the meat will burn, while the insides are barely cooked. Turn the temperature down a bit on the gas grill, or let the coals burn down a bit more on a charcoal grill. There certainly are some foods that need to be cooked on high, but not all.

If you want to brush a sugary barbecue sauce on your meat, wait until the last few minutes of cooking time. If you put the sauce on too soon, the sugar in the sauce will burn.

So, fire up the grill, and practice your grilling techniques. Apply these simple tips, and you’ll be grilling like a pro in no time.



Philip

Poison lvy asked:


i’ve never grilled fish before

Stephanie

SharpDr08 asked:


What kind of metal charcoal grills are made of and is there a way i can make my own grill, what tools would i use and what is the estimated cost would be? I need a little larger charcoal grill than what one might find at the store, i have found some much bigger ones and they cost around $1000. Thanks

Joanne

AbhaAbha asked:


Cooking in your backyard is increasingly popular. How can you make your barbecue or grilling parties truly memorable? Simple, produce great tasting food by using hardwood chips to flavor meat, fish and vegetables.

But how do you achieve this. It is not just a matter of throwing some hardwood chips into the barbecue or grill. A little organisation and effort will pay dividends.

Firstly, a few hours before the cookout, you should soak your hardwood in water. The wood should be saturated but not dripping water when you add them to the grill. So you should leave the wood chips to drain a while after you take them out of the water. Keep them handy so that when you are ready to start cooking, for more details visit to www.cat-head-biscuit.com you can add them. If you are using a charcoal barbecue, add the soaked hardwood chippings directly to the coals after the fire has died down. Don’t add them too far in advance of the food otherwise you will be wasting some of the initial intense flavors.

If you are a gas griller, you will need to make sure that the wood and grill flames are kept separate. There are two reasons, you don’t want the ash to get in the burners and clog up the nozzles and also you don’t want the wood to burn too fast. The wood should smoulder in order to release the smoke that will add the taste to the food. You can get devices for doing just that from grill and barbecue outlets, for more details visit to www.chicken-wing-cookbook.com but if you are a cheapskate, make your own using a couple of foil dishes. Place the soaked smoking wood in one dish, cover it with the other and punch holes in the top to let the smoke through. But beware, the foil can actually melt which leaves you in a real mess! It is worth investing a few bucks in a proper wood smoker box.



Elsie

bacontorpedo666 asked:


By best I mean which is the Fastest way to get the charcoals to ash over?

Todd

Cat asked:


We use lighter fluid, and we get a flame going at first, but then it dies out and the grill does not stay hot. What are we doing wrong?

Kevin

Rajesh Khanna asked:


As humans, we all make mistakes. It is human nature to do so, and cannot be prevented each and every time. When it comes to barbequing, this rule is no different.

For more details go to: www.dishadvice.com we often make mistakes that we do not even realize until we taste our food, or something potentially dangerous happens.

Some mistakes just mean that the food you cook is not going to taste very good, while others could potentially mean a trip to the hospital, or a visit from your claims representative on your home insurance policy. No matter the severity of the mistake, you should do your best to try to avoid them whenever possible.

Cooking Mistakes

You must properly prepare the meat you are cooking, before cooking it. You should never attempt to cook meat on a grill when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on cooking it, or by thawing it in a microwave.

Once meat is cooked, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses.

Cooking with charcoal lighter fluid can be good or bad. The lighter fluid will cause the food you are cooking to taste different then with other types of grills. Alternatively, attempting to not use lighter fluid may cause a lot of frustration due to the fact that charcoal can be difficult if not impossible to light without lighter fluid.

Never poke you meat while it is cooking. Poking holes in meat will cause the juice inside to leak out into the bottom of the grill. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque grill. At the very least, it will cause a buildup of unwanted grease and juices on your grill, which will make cleanup harder.

Once the meat is on the grill, try not to open the lid to many times.

For help visit: www.camping-outdoors-recipes.com each time you open the lid, you change the temperature in the grill. The constant change in temperature and the air flow will cause your meat to dry up quickly.

Remember that the higher the heat is not always the better. While it is ok to quickly cook food, turning the heat up will just cause the meat to dry up and potentially burn.

While using tin foil or aluminum foil will make cleaning easier, it will cause your food to have more of a fried taste then a grilled taste.

Dangerous Mistakes

Never, under any circumstance, should you leave a grill alone when it is in use. Grilling does have fire involved, and accidents can happen. Fire spreads quickly, so being aware of your grill could mean the difference between a small fire that is quickly extinguished, and a visit from the fire department.

Never place a hot grill against a wall, even if the fire is already completely out. A hot grill can heat up an exterior wall to the point of combustion. Also, do not put the grill cover back on until you are sure that the grill is completely cool.

You grill should be cleaned after each and every use, no exceptions. While no one likes cleaning the grill, it is essential for the life and safety of your grill. If you allow your grill to sit dirty, not only are you causing a potential fire and health hazard, but you are ultimately making it harder on yourself when it does come time to clean your grill.

Make sure that your grill is completely cold before cleaning it. Spraying oil and cleaning agents on a hot surface could cause it to ignite. Be careful, because the grill may seem cool, but may still be hot in certain areas. You do not want to sustain a burn.



Carol

dont play wit it asked:


what else can i use? i dont have any…can i use other things that are flammable?
i used paper towel…thank you lol its lit

Lawrence

here_4_1_day asked:


I prefer charcoal. Although it is sometimes a hassle to light it up, i love that smokey, hickory smell and taste.

Evelyn

Brian Hill asked:


Grills for All Budgets and Needs

Today’s outdoor chef has many different choices of grills. Manufactures have come up with designs and functionality to meet the needs and expectation of every outdoor griller. Prices range from $30 to $1,000 or more. In general, charcoal grills are less expensive than gas units. Let’s start from simple and inexpensive and move our way up to fancy, near-gourmet-kitchen setups that allow you to impress your guests with your grill and your food.

In general, grills with a larger cooking surface are more expensive, so you need to think about how large a group you typically cook for. If you have parties with 20 or more guests, you may want to opt for the largest grill you can get. Features like warming racks, side burners and even ovens are now available on outdoor grills, making the griller’s job much easier, but also making the cost of the grilling unit higher.

Portable Grills

Weber Smokey Joe® Silver Charcoal Grill Around $30

This is the mini, go anywhere version of the classic Weber kettle grill. Small enough be easily portable to any outdoor event, the grill is also useful for those with smaller patios or backyards. The 14.5 in. grill width limits how much food can be cooked at once, but for those familiar with cooking with Weber kettles, it requires no learning curve and is a great value.

Aussie Pre-assembled & Completely Portable Charcoal Grill Around $50

This popular manufacturer of charcoal grills has come up with a versatile design for use in on camping trips, tailgating, picknicking-the griller on the go. No assembly is required. The grill’s legs are designed to fold and the hood and bowl lock for easy transport and storage. They’ve even thought of including a hook on the grill so that it can hang on the wall when not in use. The cooking grid is in a criss-cross design to prevent smaller food from falling into the charcoal. The manufacturer also says the grill is especially designed with adjustable hood and bowl vents to allow for maximum control of air flow.

Simple, Easy-to-Use and Cost Effective Grills

Weber 22.5 In. One-Touch® Silver Charcoal Grill - Black Less than $100

This is the familiar classic kettle that many of us grew up using. The innovation in this reasonably priced unit is their exclusive One-Touch cleaning system made of alumnized steel.

Char-Broil 26,500 BTU 2 Burner Gas Grill Around $100

This inexpensive gas grill has an impressive 410 total square inches of cooking surface, and an electronic ignition system for easy lighting. The grill also features two metal side shelves that can be used as prep tables or holding areas for prepared food.

Char-Griller Super Pro Charcoal Grill/Smoker Less than $150

This unit is great for outdoor chefs who want to learn how to prepare smoked foods as well as grilled foods, but do not want to buy a dedicated meat smoker. Features of this unit include an adjustable grate and dampers, 3 level adjustable cast iron grates for even heating, an easy-dump as pan for simple clean-up and a wire storage rack. It also boasts a total cooking surface of 800 sq. ft.

Brinkmann Stainless Steel 4 Burner Grill Less than $200

This unit has 48,000 BTU’s and over 660 square inches of total cooking space. It has two large side tables to provide all the workspace you will need. Another great feature of this reasonably priced grill is a warming rack that allows you to keep foods heated while others finish on the grill. They also say their “integrated ignition” allows for a quick start each time.

These are just a few recommendations of inexpensive barbeque grills available.



Duane