They are finally here! Those late afternoons and early evenings when a couple of free hours invites the hint of smoke in the air. Ahhhhh, the smell of barbecue. Whether it’s hot dogs and burgers or chicken and steak, nothing smells like spring and summer like smoke off the open grill.
I’ve found that there is a science to this outdoor cooking. It combines chemistry, mathematics, and art to make a culinary presentation that family and friends will love. For the next few months, I am going to share some of the lore of outdoor cooking with you and answer any BBQ questions you may have for me. This month, we will talk about “grilling.”
The grill is for outdoor cooking; the meat is placed directly over the fire (heat) and is cooked quickly with frequent turning. The temperature, usually generated by either charcoal or propane gas, is usually 500 to 600 degrees. The meat is quickly seared to seal in juices. Meats like sausage (hot dogs) or hamburgers are done best in this style. Higher cuts of meat, like steaks or pork chops also can be grilled. Cooking times for grilling foods is usually under 40 minutes depending on how done you prefer your meat.
Gas grills vs. Weber-style grilling.
Gas grills, like wood/charcoal grills cook over direct heat. There are two differences. First, the gas grill derives its heat from gas, such as propane, butane, or natural gas, and lights quickly. You may now purchase wood chips to add to the gas grill to add the “smoky flavor,” and if you are patient, you can slow cook meat on a gas grill. I usually create meat bonfires on the gas grill from attempting to cook at too high a temperature, or because the drippings of the meat cause flare ups. If cooking on a gas grill be very, very patient. Gas grills offer several unique advantages not available to users of regular charcoal/wood grills. Gas grills are easily started, reach cooking temperatures quickly, maintain constant temperatures, and are easy to shut down when grilling is completed.
Charcoal or Weber style grilling is much more forgiving. It also takes a lot more time. I prefer this type of grilling for high end cuts of meat, fish, and poultry. Prime rib, turkey, rainbow trout, as well as chicken and spareribs can be done well with minimal effort on a charcoal grill. The one major thing to remember is to keep the temperature constant. Charcoal will usually last for two hours before it needs to be added to.
JD’s Quick Tips
• Know the internal temperature of the meat that you are cooking. Not all meat cooks at the same rate and therefore constant monitoring of the cooking process is essential to perfectly cooked meat.
• Always use the cleanest fuel available. Use charcoal briquettes only when it has burned down to a grey ash.
• Keep it Sanitary. When handling and preparing fresh meat, always wash hands and the preparation surface areas regularly.
• Grilling grates must be hot! If you are “grilling” always make sure the grates are very hot. This means making sure you have the fire at maximum temperatures and the cooking grates over this heat for at least 10 minutes. By pre-heating the cooking grates, they will sear the meat to make it look pretty, but more importantly, it will keep the meat from sticking to the cooking grate when turning it over.