Grill Talk-grilling vs. barbecue
The Fire-
Heat control is the
key to successful grilling over charcoal. Building a good fire and judging it's
temperature are more crucial to success than the type of grill you own or which
type of charcoal you use. Whether it be standard briquets or what I prefer,
lump charcoal, which resembles burnt wood. It burns at a much hotter
temperature and is great for a smoker.
How to build it-
How much charcoal
you use depends on the amount and what kind of food you are going to grill. The
more food you are cooking, the longer your fire needs to burn. It's easier to
reduce heat than to raise it, so as a general rule, start out with more
charcoal than you think you'll need. Spread out the coals in an even layer
about 2" deep and 2" wider than the area of the food you are going to
prepare on the grill cooking surface.
How Hot?-
-The best time to
check the temperature of the coals is after the flames die out and a grey ash
is present on the charcoal and they are glowing red.
-As an approximate
guide, hold your hand 5" above the coals and count the seconds-
If you can only keep
your hand there for:
1-2 seconds---the
coals are hot
3-4 seconds---the
coals are medium hot
5-6 seconds---the
coals are medium
7-8 seconds---the
coals are medium low
9-10 seconds---the
coals are low
Do not hold your
hand there until it burns, but only when it gets too hot to hold it there!
How to control it-
-If the fire is too
low, increase the heat by pushing the coals closer together and adding more
charcoal to the outer edges of the fire.
-If the fire is too
hot, reduce the heat by spreading out the coals into a thinner layer.
Flavors for the Grill-
-Flavoring prior to
grilling generally calls for marinating the food or seasoning it with a spice
rub. This can be as brief as a quick dip or as long as an overnight soak.
-Flavoring after
grilling focuses on adding an extra flavorful complement to just grilled foods.
Spices can be sprinkled over food hot off the grill.
-Marinades and spice
rubs are composed of three key elements: acids, oils and flavorings. These
elements perform three distinct functions: to tenderize, moisten and flavor.
Grilling and Barbecuing-
There is a big
difference between grilling and barbecuing.
-Grilling consists
of what we have discussed about cooking a food over hot coals within a short
time frame. Generally the food is done relatively quickly to retain moisture
and flavor in the meat (or vegetables) being grilled. Cooking the product at
too high of a temperature or for a long period of time at a high heat can cause
the food to be dry and overdone, with a burnt flavor.
-Barbecuing is a
slow and lengthy process. Foods that need lower cooking temperatures (185-225
degrees) and long, slow cook times to gain tenderness, are barbecued. This
includes cuts of meats like flank steak, brisket, pork ribs, pork shoulder,
pork butts, etc. These items are usually marinated or rubbed with a spice mix
and chilled overnight, then smoked or cooked with non-direct heat.
The following cuts
of meat are described for basic grilling techniques and preparation.
Beef
Essentials-
-Always choose beef
that is liberally marbled with fat. Tenderloin, loin, sirloin or top round are
great choices. Beef tastes best when cooked briefly and quickly over medium
high heat. This yields juicy and tender results.
-To prevent
flare-ups, trim the outer edges of fat from the meat and shake off any excess
marinade before grilling.
-Use your finger to
test for doneness. The meat should feel soft, firm and juicy to the touch. When
using a meat thermometer, beef should read 150 degrees for medium rare and 170
degrees for well done.
-Salting beef before
cooking draws out the flavorful juices and toughens the flesh. When cooking
steaks, always add salty seasoning during the last moments of grilling.
Unsalted seasonings can be used prior to grilling.
Chicken
Essentials-
-Chicken should be
grilled in pieces of uniform shape and thickness. This is to ensure safe even
cooking and for best results.
-The high heat of an
outdoor grill can dry out naturally lean chicken meat, especially when it has
been de-boned and the skin removed. Marinating is an essential step to retain
moisture during grilling, but you must be careful not to leave the chicken in
the marinade too long. Over-marinating can cause the chicken to become tough
and rubbery. When an acid is included in the marinade, it can literally begin
to cook the meat.
-Check doneness of
poultry before taking to the table. You may cut a small slit in the meat with a
knife, check to make sure no pink is present. It should be all white but still
juicy. When checking with a thermometer, it should read 165 degrees.
-Watch boneless cuts
carefully to avoid overcooking and to ensure juiciness.
-Do not salt prior
to cooking because of the problem of drawing out the natural juices.
Safety tips
for chicken-
-Never re-use a
marinade or baste cooked chicken with a marinade after it has been used.
-Never put cooked
chicken back into the unwashed container it was marinated in.
-Always wash hands
with soap and hot water before and after handling raw chicken.
Fish
Essentials-
Golden rule for
cooking fish
-Never desert your
grill once fish is started. Fish is naturally tender, be careful not to
overcook.
Most fish requires
only brief cooking to firm its flesh and to bring out its flavor. Overcooked
fish is dry and tasteless, and overcooking can happen in a matter of minutes.
-Oil rich fish with
a firm meaty texture is the easiest to grill. This includes salmon, swordfish,
marlin, tuna, halibut, snapper and shark.
-Firm textured fish
holds together better especially when the skin is left on. It becomes crisp and
can be removed after it's finished.
-Fish requires only
a short time in a marinade. If left in too long, it will breakdown its flesh.
Marinate for only 2 hours in the refrigerator. It is better to drizzle or brush
an oil rich marinade over the fish than to give it a long soak in an acidic
marinade.
-When grilling, use
a hinged fish rack to turn delicate fish over easier. If using a metal spatula,
try turning it over only once and handle it as little as possible.
-Cook fish until it
is opaque through to the center. If using a thermometer, the temperature should
read 140-145 degrees.
-Never salt fish
prior to cooking, it will draw out the natural moisture.
Pork
Essentials-
-Some cuts of pork
are better slow cooked, such as ribs, shoulder, butt and loin. They can also be
smoked to add flavor.
-Marinating
overnight with spice rubs is recommended. Sugar and salt in the spice rub will
cause the meat to create it own juices. Marinades will open the pores of the
meat to allow the intense flavors to penetrate the pork.
-Be sure that the
pork is cooked thoroughly. Use a meat thermometer to check doneness, it should
read at least 160 degrees. Most barbecued meats are done when the meat is
falling apart.
180 degrees-185
degrees. All fat has been rendered off and the meat falls off the bone or when
a fork pierces the meat as easily as it comes out it is finished. If you can
turn a fork 90 degrees and then remove it, the meat is done. If you can turn
the fork 180 degrees and remove it, the meat is pure enjoyment!
Appearance- the meat should look attractive on the
plate.
Aroma- the meat must smell distinctively fragrant.
Taste- at first bite there should be a
mini-explosion first in your mouth, then in your throat as your taste buds go
ballistic. The explosion begins as a symphonic concert of flavors becomes a
full blown orchestral crescendo with no specific flavor, herb or spice
singularly identifiable.
Texture- the meat's texture should be chewable. You
do not want it mushy, tough or stringy.
Memory- this is the most important part or the
barbecue experience. The overall memory of the food tasted should stay with
you.