Grilling and BBQ 101
The Grill:
The biggest debate between people who grill and the toughest question for those who want to start is simply this, 'charcoal or gas?'. If you ask me either way you go you cant go wrong, so lets take a look at what both methods have to offer.
Charcoal can provide a very rewarding grilling experience. Although it does take a little practice, once you have mastered a few basic techniques you will be able to grill anything over charcoal briquettes. Charcoal will give your meat a great smoky flavor that you cannot get by using a gas grill alone. One thing you will never see me use with my charcoal grill is lighter fluid, the reason being is that it will add an extra lighter fluid taste to your meat that most people do not find appealing. Instead I opt for a chimney starter, pile the briquettes in the canister, a little newspaper in the bottom and in 10 minutes you got plenty of charcoal ready to start grilling.
Gas grills on the other hand are a great convenience, with just one turn of a knob and a click of a button they are off and ready to grill, no wait time needed! With added vaporizer bars and new infrared head systems included in higher end grills flare ups are almost a thing of the past. And if you are looking for that great smoky flavor all you need is to add a some wood chips in a smoker box and you are good to go. However, when using a gas grill it is always important to check the level of your propane before you start grilling. There is nothing worse than cooking something halfway and realizing you need to run fill up your tank because you are out of gas.
The Flame
Whether you are going to be grilling over a charcoal grill or a gas grill the first thing you need to know is what temperature to cook at and what type of heat to use. Below are a few quick glances at the different temperatures and methods that are used in grilling.
Temperature:
- High: 450 to 550 F
- Medium: 350 to 450 F
- Low: 250 to 350 F
Direct vs. Indirect
Direct heat means the meat is placed directly over the flame of the fire. This method works well for grilling thin slices of meat like steaks, chicken breasts, hamburgers and vegetables. These foods will get a nice brown on the outside in the same amount of time it takes to cook clear to the center. Its best to use this method for grilling times below 20 minutes.
Indirect heat means the meat is placed off to one side of the burner over a portion of the grill that is not lit. Or better yet placed between two portions of the grill that are lit, with the meat resting over an area that is not. This provides a constant equal heat all around the meat. This method is best used for large pieces of meat such as turkeys, pork shoulders, whole chickens and large roasts. Its best to use indirect heat for grilling times above 20 minutes.
Flare-Ups are created when the melted fat from your meat hits the flame. A few flare ups are okay and can actually be good as flames help sear meat. However, too many flames can be bad and result in burned meat. First tip for controlling flare ups would be to oil your food and not your grill, just brush a little oil on each piece of meat before you throw it down on the grill and you are good to go. Second is to limit the amount of oxygen getting to your flames, which simply means if your not turning or checking your meat, keep your lid closed. Trust me, it works! Finally, keep your grill clean. After you cook on your grill do what is called a 'burn off'. Turn all your burners on high for 15 minutes, this will burn up any left over bits of fat and meat from what was last grilled. Also be sure to give your grill a good solid cleaning every so often, remove the grates, vaporizer bars and clean out all the little bits of food that have fallen down between the burners.
The Flavor
Rubs are dry spices and seasonings that are 'rubed' into the meat before cooking. Leaving a rub on the meat for a long time before grilling will allow the flavors to mix with the juices of the meat creating a more pronounced flavor as well as a nice crust. However you must be careful using a rub with a lot of salt or sugar as these can draw the moisture out of the meat making it drier.
Marinades are any type of liquid used to soak meat in before grilling, usually containing a little acid, a little oil, and anything to add flavor. They can range from very complex to something as simple as your favorite bottle of Italian dressing.
Wood Chips are a great way to add an extra smoky flavor to your meat and easy to use. Just be sure to soak your chips in water for a good 30 minutes before use. A smoker box is a small metal box which holds your wood chips and has holes in the top to allow the chips to smoke. A smoker box is a great way to use wood chips, however if you do not have one you can wrap some wood chips in tin foil, puncture several times with a fork or knife, and place on the grill that way. Use strong flavored woods like mesquite with beef, and try lighter woods such as hickory or fruit woods like apple and cherry for pork and poultry.
A Brine is simply a solution of water or any other liquid that contains a high level of salt. It is used to add flavor to meat, along with turning things like cucumbers into pickles but that's a totally different website. Most often a brine will be used with poultry, however you can use it with just about any cut of meat. You must be careful when using a brine as you don't want your meat to pick up too much salt. Most brines are used for 12 - 24 hours.
