There is something about the grill that brings out the best in food. Nothing can compare to the smoky, toasty, and delicately charred flavor of food that’s fresh off the grill. Whether it’s roast beef steak, roast pork, chicken skewers, grilled fish or vegetable skewers, grilled foods are certified favorites.
However, it takes science and skill to grill. Grilling rules differ for different types of food and cuts. Here are some rules to follow to create grilled foods that have the flavor, aroma, and texture you love.
1. Learn the two methods of grilling.
There are two methods of broiling, direct heat and indirect heat broiling methods. Knowing how each is done and when each or both can be used is basic knowledge one must learn to be successful on the grill.
Tea direct heat broiling method It is done by placing the food directly on the heat source.
If you use the charcoal grill, the food is placed on the grill directly over the hot coals. If you use a gas grill, the food is grilled with all burners set to minimum medium heat.
This method of grilling applies high heat that creates that beautiful charred crust we love on grilled foods.
This method works best for thinner, fast-cooking foods. It may not work for thicker cuts, like pork roast, since it can simply burn the surface without cooking the interior portions.
Tea indirect heat broiling method It consists of applying indirect heat on roasted foods. It is done by placing the food at a certain distance from the heat source.
If using the charcoal grill, the hot coals are pushed to one side of the grill and food is placed on the empty side or away from the burning coals. If you use a gas grill, only one of the burners is lit and the food is placed a short distance from the operating burner.
This broiling method applies low, sustained heat that ensures even cooking of thick cuts of meat. However, it does not create a toasted crust on the food.
This is then the broiling method for thicker, slow-cooked foods.
2. Learn the rules for grilling different types of meat.
Grilled foods can be beef, pork, poultry, fish, or vegetables. Each requires different roasting directions. And within the same type of meat, the directions can vary even more depending on the cut.
Beef it is the most difficult to cook and “doneness” can only be guaranteed by grilling with indirect heat. However, to create that beautiful charred crust, the meat can first be grilled with direct heat, and then finished with indirect heat. Leaner meats, such as hot dogs, hamburgers, New York Strips, and kebobs, can be grilled for shorter times, while thicker meats, such as ribs, ribs, steaks, and tenderloins, require a longer roast time. Depending on the cut, the meat is grilled between 8 minutes for the hot dogs and 90 minutes for the sirloin. Beef is considered ready or safe to eat when the interior temperature has reached 170 degrees F.
Pig it is slightly easier to cook than beef and requires shorter roasting times. As with beef, pork can be grilled using both direct and indirect heat. Pork can be grilled anywhere from 6 minutes for pork chops to 3 hours for a 12-pound ham. Grilled pork should reach a temperature no lower than 145 degrees F. Thicker pork meats, such as pork roast, should reach 160 degrees F.
Poultry meats are commonly chicken and turkey. Smaller chicken cuts, such as breast and legs, can be grilled on indirect heat only, while thicker chicken cuts or whole chicken should be grilled long on indirect heat. Turkey, whatever the cut, should be grilled with indirect heat. Poultry is broiled from 5 minutes for chicken breast to 3 hours for whole turkey.
FishBeing easy to cook, it is best grilled with direct heat. You will know when the fish is cooked due to its opaque meat inside and its flaky texture when pierced.
vegetables suitable for grilling are eggplant, mushrooms, zucchini, squash, corn, asparagus, red peppers, and onions. They cook so fast that they are done in 2 to 3 minutes on direct heat.
3. Learn grilling tips from the pros.
For best results, marinate foods before grilling. A good marinade enhances the flavor, texture, and aroma of grilled foods.
When you prepare the marinade, reserve it for basting the meat during grilling. Do not baste the meat with the used marinade, as this can lead to bacterial contamination of the raw meat.
When grilling with indirect heat, close the grill lid to ensure even heat.
Use flip flops or a spatula to turn food. Don’t use a fork as this pierces the food and lets the juices escape, reducing moisture and flavor.
Allow some fat when grilling meats, as fat greatly enhances flavor and adds moisture.