by J. Michael Wheeler
Grillin' Basics Part One Cooking on an open fire goes all the way back to prehistoric Barbecue-Man. And while he probably wasn't clutching a can of Budweiser in one hand and a can of charcoal starter in the other, the basics of cooking over an open fire remain the same.
I admit that the start of each grilling season it takes me a while to get my chops back. I'll over cook the salmon or under cook the sliced potatoes. So in the interest of loosening up for the grill we present some Grillin' Basics.
Paint it black and the kettle grill pictured here looks pretty much like the one in over 85 million American backyards today. But this one is the very first. Read more...
Burn Baby, Burn
Of course if you use a gas grill for your outdoor cooking your selection of fuels is, well, gas. But for those of us who prefer to cook on real fire, there are more choices. Here are some of them:
Lump Charcoal Usually made from softwood. It comes in a variety of sizes. Easy to light, but quick burning.
Charcoal Briquettes Slow burning, easy to find. Some claim they give food an unpleasant taste.
Self-igniting Charcoal Briquettes or lump charcoal treated with a flammable substance. Easy to light. Let all of that flammable substance burn away before cooking.
Wood Hardwoods like oak and olive burn slowly and the aromatic smoke imparts a great taste to the food. Wood fires must be tended carefully to keep an even and steady heat.
How Hot is Hot Enough?
"Heat your grill to medium-high and place the . . ." How do you determine the temperature of your grill? While some grills have built-in temperature gauges, and there are even infrared heat seekers to tell you how hot your grill is, you've got a couple of built-in thermometers yourself: your hands.
Place your hand, palm facing down, just above the grill where you'll be cooking. (Please don't wear long, loose-fitting clothing while grilling.) Without being too macho about it, hold your hand over that spot and count how many seconds it takes before you say "ouch" and have to take your hand away from the grill.
Here's a chart to help you determine your grill's temperature. If you can hold your hand above the grill for this long, the grill is that hot:
· Three seconds is medium-high heat
· Four seconds is medium heat
· Five seconds is medium-low heat
· Six seconds is low heat
· Seven seconds or more means you have time to open another beer
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Grilling Recipes
We've got some very tasty grilling recipes here at Dancing Spoon Magazine. Kate Gooding's Grilled Wild Turkey with Apricot Glaze on Basmati Rice is from her new Dancing Spoon column Out of the Ordinary. Gloria Baskt is very much into cedar planked grilling. She's got several tasty recipes like Cedar Plank Grilled Snapper and Lime Ginger Marinade for Cedar Plank Grilled Chicken.
Steak lovers might want to try David Haley's Chimichurri Grilled Flank Steak. He has some great wine suggestions too. And for something really over the top check out Steak & Truffles: Wow. As part of his Super Bowl Shuffle, Chef Gavan Murphy gave us grilled Mini Beef Sliders and Asparagus Skewered Shrimp.
Find more grilling recipes, Click here.
Weber 22-1/2-Inch One-Touch Gold Charcoal Grill, Blue.
Qualifies for FREE SHIPPING!
Weber
Gold Series, 22-1/2" Dark Blue 1 Touch Charcoal Kettle Grill, Heavy
Gauge Porcelain Enameled Steel Lid & Bowl, High Capacity No Rust
Ash Catcher, Patented 1 Touch Cleaning System, Heat Resistant Nylon
Handles On Lid & Bowl, Hinged Cooking Grate, 10 Year Limited
Warranty.• Charcoal grill with heavy-gauge porcelain enamel to prevent rust
• Nickel-plated cooking grate includes 2 hinged side openings for easy re-fueling
• Tripod base, nylon handles, and all-weather wheels provide easy maneuvering
• One-Touch stainless-steel cleaning system; removable high-capacity ash catcher
• Measures approximately 23 by 27 by 35 inches; 10-year limited warranty
Hand selected grills and grill accessories are at Foodie's Emporium!
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