Need some grilling tips
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From: South FL
Need some grilling tips
I don't grill. Never had the means to. Now I do. I have a small gas grill with 2 burners.
So I've been slowly using it.
Well so far I've cooked steak & burgers. Neither of which was cooked all the way. But the outside looked done. The food I've made also doesn't look like I'm expecting it to.
Are there tips anyone has, or good websites I can use to get a better idea on doing this right?
So I've been slowly using it.
Well so far I've cooked steak & burgers. Neither of which was cooked all the way. But the outside looked done. The food I've made also doesn't look like I'm expecting it to.
Are there tips anyone has, or good websites I can use to get a better idea on doing this right?
I Skydive, Therefore I Am
Joined: Oct 2006
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From: At your right shoulder, no your left!
The book that helped me the most on learning to grill was the:
Culinary Institute of America Grilling
It has many tips and some fantastic recipes.
Although use only half the water they recommend for the pizza dough (or do like I did and use the recipe out of the Joy of Cooking.)
Another book that has been recommended to me, but haven't used is Bobby Flay's "Boy Meets Grill."
It takes time and practice to learn how to judge when food is done. My tendency is to overcook. Fish is the easiest to cook, pork and beef loins the most difficult (in my opinion, your mileage may vary.)
Also if you like smoky flavor, go get a small aluminum pan (like a loaf pan) and put water soaked wood chips in it and put it on top of the burners. It will give you a wood fired taste without the drawbacks. Just be sure to douse the wood chips after everything is done.
CanopyFlyer
Culinary Institute of America Grilling
It has many tips and some fantastic recipes.
Although use only half the water they recommend for the pizza dough (or do like I did and use the recipe out of the Joy of Cooking.)
Another book that has been recommended to me, but haven't used is Bobby Flay's "Boy Meets Grill."
It takes time and practice to learn how to judge when food is done. My tendency is to overcook. Fish is the easiest to cook, pork and beef loins the most difficult (in my opinion, your mileage may vary.)
Also if you like smoky flavor, go get a small aluminum pan (like a loaf pan) and put water soaked wood chips in it and put it on top of the burners. It will give you a wood fired taste without the drawbacks. Just be sure to douse the wood chips after everything is done.
CanopyFlyer
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Joined: Mar 2002
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From: Florida
know all the hotspots on your grill, certain places are always hotter than others.
balance direct and indirect heat when grilling, this will prevent things like cooking too much of the outside leaving the inside undercooked
have a digital probe thermometer to test whether its cooked or not, but also to get an idea of what for example, a steak should feel like at different when its reached medium or medium rare
having a layer of oil on the grill will help prevent food sticking to the grill
with things like steak, dont make a habit of continously flipping the meat. Try to turn it only a few times.
For grill marks on food, let it sit until marks are formed then rotate the meat 90 degrees and let it sit, you should have "restaraunt" style marks.
hope this helps.
balance direct and indirect heat when grilling, this will prevent things like cooking too much of the outside leaving the inside undercooked
have a digital probe thermometer to test whether its cooked or not, but also to get an idea of what for example, a steak should feel like at different when its reached medium or medium rare
having a layer of oil on the grill will help prevent food sticking to the grill
with things like steak, dont make a habit of continously flipping the meat. Try to turn it only a few times.
For grill marks on food, let it sit until marks are formed then rotate the meat 90 degrees and let it sit, you should have "restaraunt" style marks.
hope this helps.
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