GRILLING SUBSTACK ARTICLE
So you looked up and somehow it’s August. Where has the summer gone? And why haven’t you been doing all that grilling you were looking forward to.
So get to it. And to help, here’s a list of grilling tips from the pros:
PREHEAT
Once you light the grill, close the hood and let it heat up for ten to fifteen minutes. That insures a better sear and more consistent cooking. If your grill has a built-in thermometer, it should show at least 400 degrees before you start cooking.
USE A CHIMNEY STARTER
If you’re cooking with charcoal, start the coals with a chimney starter in which you place a small amount of charcoal instead of using lighter fluid that can unpleasantly flavor the food (and add an element of anger danger if you use too much before lighting it).
CREATE TWO HEAT ZONES
Easy on a gas grill with individually controlled burners. Use high heat on one part of the grill for searing, lower heat on another section where your proteins will spend most of the cooking session. On a charcoal grill, arrange most of the coals to one side, leaving a cooler zone on the other side.
PAT MEAT DRY
Especially if you’ve marinated your protein, make sure to pat it dry with a paper towel before cooking to avoid sticking and burning.
LUBRICATE THE GRATE
Use a paper towel to apply a small amount of oil to prevent food from sticking.
KEEP THE LID CLOSED
Repeatedly checking the food lowers the heat and can dry out the meat.
USE A MEAT THERMOMETER.
For medium rare, pull steaks between 130 and 135. Chicken thighs should reach 175 to 185.
USE PROPER UTENSILS
Invest in some long tongs and a long-handled spatula. Sure beats burning your arm while trying to flip that steak with a fork.
USE A BASKET
A grilling basket offers the best way to cook items such as vegetables, fruit, or shrimp.
USE SKEWERS PROPERLY
Soak wooden or bamboo skewers in warm water before grilling to keep them from burning. And use two skewers for each kebab to prevent the food from moving when you flip it.
GIVE IT A REST
Resist the urge to take proteins right off the grill and on to a guest’s plate. Let them rest for ten or fifteen minutes as interior cooking continues from residual heat.
HANDLE FLARE-UPS
Dripping grease ignites a flame up? Don’t throw water on it. Just close the lid and suffocate the flames.
CLEAN UP WHEN YOU’RE DONE.
When you’re finished cooking, grab a good grill brush and clean the grates. You’ll appreciate it when you open the lid to get started next time.
You’ve got plenty of summer left, so let’s get grilling.
On the next Culinary Characters Unlocked podcast dropping tomorrow, Chef Travis Herbert on adventurous cooking inspired by his Montana childhood. Elk osso buco anyone? Available wherever you get your podcasts:
YOUTUBE
https://www.youtube.com/channel/UCT4Zovt2BsSuh98FvyEwcFA
APPLE PODCASTS
SPOTIFY
AMAZON MUSIC
https://music.amazon.com/podcasts/28353fc5-11df-4a3e-8481-f989eb4aeaab/culinary-characters-unlocked
PODBEAN
https://www.podbean.com/podcast-detail/k2n6g-31b0b8/Culinary-Characters-Unlocked-Podcast
Eat well,
David
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