grill

A perfectly seared steak should be crisply browned on the outside and juicy and tender on the inside.

Grilling over a hot fire is a time-honored tradition in many regions. Like any other cooking method – sautéing, frying, etc., - the food acquires a taste and texture unique to the process. There is an art to setting up a grill and then creating perfectly cooked foods that are flavorful and taste of the “outdoors.”

Most foods can be grilled, whether over direct or indirect heat, including meats and poultry, vegetables, and fruits such as pineapples and bananas.

Note: In the UK, the term “grill” refers to the U.S. version of broiling.

Setting Up

To grill over charcoal, first stack the briquettes on a sheet of foil in the center (for direct heat) and light. The coals will turn to white ash in about thirty minutes. If they’re red, the fire is too hot for lengthy cooking (charring only). Carefully lift the grate and spread the coals. Return grate to position.

Propane gas grills require very little setup. Expect about 15 minutes for proper heat. Some units include ceramic briquettes to simulate hot coals – these do not add flavor, however.

Note that grilling is not the same as smoking, which is a process of cooking larger, tougher cuts of meat over several hours.

Buying Tips

When selecting meats for grilling, choose smaller, tender cuts. Roasts and briskets, for instance, should not be grilled over high heat.

Grilling Tips

Use a marinade for vegetables, sliced or skewered, with a dressing or oil before placing on the grill.
When cooking fish, make sure the grate is clean and well-oiled before starting the fire.
To avoid flareups (and uneven cooking), remove fat and skin from meats and poultry.
Do not add salt to marinades for grilled foods as this will leach out some of the juices.
The outside of a grilled steak or chicken breast can be deceiving. Always use a meat thermometer to test for internal doneness.
Avoid over-charring with excessive flames. This has been shown in some studies to raise carcinogenic levels in food.