Necessary Grilling Tips
Because it is summer I think that we should start with some pointers to grilling. Nothing says summer like a grill out with all of your friends and family. If you are new to grilling or have had bad experiences in the past here could be a few reasons why.
- 30 minutes before you are ready to grill you want to prepare the charcoal fire so that the coals will have time to reach the desired temperature. When the coals are ash-covered the temperature will be medium and this is usually the time to put the meat on. A way to test the temperature and to make sure that they are really ready you will need to spread the coals in a single layer and very carefully hold the palm of your hand over the coals at cooking height.
Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away: approximately 4 seconds for medium heat. Position the cooking grid and follow recipe directions.
- Despite what they do in the movies you are never to place the meat on the rack over an open flame. The flame is a sign of incomplete combustion and it will discolor the meat by leaving a black carbon residue on it. Also an open flame has a lower temperature than coals that are glowing red.
- Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.
- Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling process. These products will burn easily and are seldom considered an internal meat flavoring. Once added, the meat should be turned often to minimize the possibility of burning.