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!

 

 

 

Five Key Elements for Prize-Winning Barbecue

 

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.