15 July 2010
14 July 2010
BBQ Tips From the Pros (Courtesy of Bon Appetit magazine.)
1. Two grills are better than one. Own more than one grill. Gas grills may be convenient, but you still need a charcoal grill for true low and slow smoking.
2. Grate expectations. Keep your grill hot, clean and well oiled. Start with a hot grill grate. Clean it with a stiff wire brush, then, using tongs, oil it with a tightly folded paper towel dipped in oil and drawn across the grill grate.
3. Be direct… Direct grilling means cooking the food directly over the fie. Use this method for small, tender or quick-cooking foods (shrimp, chicken breasts, burgers, fish fillets, and most veggies).
4. …Or take a more indirect approach. Indirect grilling means cooking next to a moderate to low fire with the lid closed. Use this method for larger, fatty or tough foods (ribs, whole chickens).
5. Tame the fire. Control the flames by building a three-zone fire: a hot zone for searing, a medium zone for cooking, and a fire-free safety zone. The safety zone can be used for warming and as a landing spot in case there are flare-ups.
6. Buy great tongs. Look for long-handled, rolled-steel, spring-loaded tongs. Long-handled to keep you away from the fire, rolled-steel so you can pick up a whole chicken—and spring-loaded so you can easily grab and move food.
7. Leave your mark. To lay on a crosshatch of grill marks, start with a hot, well-oiled grill grate. After a couple of minutes, give your steaks or chops a quarter turn.
8. Smoke it. Whether you’re cooking by direct grilling, indirect grilling or smoking, a handful of soaked, drained hardwood chips will give your food a soulful flavor.
9. Golden gloves. Invest in heavy leather or suede gloves. These come in handy for lifting hot chimney starters and for handling hot skewers. Buy a pair with the longest cuffs you can find.
10. Get organized. Line up your food in neat rows with military precision. This looks good and will also help you keep track of what went on first, what needs turning first and so forth.
11. Rack it up. Buy a rib rack, which holds racks of ribs in an upright position so that you can grill up to four racks at a time on an 18-and-1/2-inch kettle grill.
12. Turn only once. As you ascend the ladder of grilling enlightenment, learn to turn steaks, chops, chicken breasts, etc., only once. You’ll get a better crust—and you’ll definitely look more professional.
13. Spray it. Spain’s grilling guru, Victor Arguinzoniz, mists seafood with white wine. Fill a spray bottle with wine (white for white foods, red for red meats) and spray it on as the food grills. This keeps the food moist and adds a layer of flavor.
14. Weight training. Add a grill press to your barbecue tools collection. The metal weight in the handle is great for making chicken. The weight compresses the meat, which gives the chicken a great texture and prevents it from drying out.
15. Terrific topper. Skewer 1/2-inch-thick slices of Vidalias or other sweet onions on skewers. Brush with olive oil and season with salt and pepper. Grill until darkly browned on both sides. Place atop a grilled burger and pull out the skewer.
16. Don’t put a lid on it. Never light a gas grill with the lid closed. When you don’t open the lid, you risk creating and igniting a gas buildup, turning your grill into an improvised explosive device.
17. Taking the flames. As a rule, grill masters around the world grill over glowing embers, not leaping flames. The reason is simple: Embers provide an intense, even heat, whereas grilling over or in flames usually produces a sooty residue.
18. Burger basics. Resist the urge to press a grilling burger with the flat part of a spatula. This inexplicable act is performed by many otherwise seasoned grillers. All you’ll succeed in doing is pressing out the flavorful fat and creating flare-ups.
19. A done deal. Don’t cut into a steak to see if it’s done (you’ll lose all those delicious juices). Use an instead-read thermometer to check for doneness instead.
20. Skip the skewers. When making kebabs, add flavor from the inside out by using rosemary branches. Thread cubes of lamb onto mature, woody rosemary strips (strip the leaves from the bottom half of the branch).
21. Fuel check. There’s nothing worse than running out of charcoal or gas in the middle of a backyard barbecue. To prevent this, always keep an extra bag of charcoal and/or a full tank of propane on hand.
22. Chill out. Many cooks believe that they have to bring meat to room temperature before grilling it. The fact is that meats cold from the refrigerator cook on a screaming hot grill virtually as fast as those at room temperature.
23. Oyster essentials. Meaty, mild oysters (such as Malpeque or Bluepoint) are good choices for grilling. Have your fishmonger shuck the oysters, reserving the liquid inside the shell and bagging the empty shells separately.
24. Fill in the plank. A plank is one of the best ways to grill salmon. Soak the plank overnight, drain, then place fish on top. (Brush the fish with mustard and mayo or mustard and brown sugar before grilling.)
25. Fantastic fillets. Look for fish fillets that are uniform in shape. If the fillet tapers, the thinner portion can be folded under to even out cooking time.
26. The best whole fish. Select a small (no more than 1.5lbs) whole fish with a high water content (so that it won’t dry out). Rainbow snapper, grouper, sea bream and redfish would all work well.
27. Keep the smoke in. Smoke equals flavor. Make sure your grilling basket has a removable handle so that you’ll be able to close the grill while the fish cooks.
28. (Don’t) Feel the burn. Sweet sauces burn easily on the grill. To prevent this, brush on the sauce toward the end of the cooking time and don’t use a barbecue sauce as a marinade.
29. Balancing act. A good barbecue sauce is a study in balance. Sure, you ant contrast (sweet-sour; salty-spicy) but no one flavor should dominate.
30. The meat of the matter. Serve most of the sauce on the side. Remember, it’s about the meat, not the sauce. (Plus, it’s easier to add sauce than to remove it.)
31. Basket Case. A grill basket (a hinged wire basket) is the perfect tool for grilling small (think veggies) or fragile foods, like fish, that tend to stick.
32. A Kernel of Truth. Don’t grill corn in the husk. The high, dry heat of the grill caramelizes the sugars, imparting an amazing smoky flavor, but only when you expose the kernels directly to the fire.
33. Packing Tips. Starchy side dishes (like potato salad and pasta salad) tend to absorb flavorings if they’re made ahead. So taste the dish just before serving and add more dressing or adjust the seasonings.
34. Get Tricky. Up your grilling game by knowing a trick or two. For a cool way to oil the grill grate, impale a half onion on the end of a long fork, dip it in vegetable oil, and run it across the bars of the grate.
35. Burn Watch. When grilling, it’s best to err on the side of darkly browned, not black. Two exceptions: bell peppers and eggplants. Both taste better with burned skin, which infuses the flesh with a haunting, smoky flavor.
36. Think Stout. Light or dark lagers are commonly served with barbecue, but full-bodied, chocolaty stouts (like Guinness) are also fantastic with grilled foods.
37. Nothing Beats Bubbly. Dry, sparkling rose goes with every food imaginable, including barbecue. One to try: Allimant-Laugner NV Cremant d’Alsace Brut Rose (France, $20).
38. Simpler Simple Syrup. For mixing classic cocktails without the hassle of cooking simple syrup, use agave nectar. It also mixes easily into iced tea.
39. S’more is Better. It might not be an essential tool, but a S’mores fork (or extendable fork) is a fun gadget to have on hand. The fork has a telescoping handle, making it great for toasting marshmallows.(It’s also perfect for grilling sausages.)
40. To Grill… For a quick, light dessert, grill some fruit. Peaches, plums, apricots, pineapple slices, and halved bananas are all great grilled.
41. …Or not to grill. Not all fruit was meant for the barbecue. Fruit with a high water content (think grapes and watermelon) is better eaten fresh.
42. Foiled again. Wrap up your favorite brownies or cookies in a foil packet and take them to the park or the beach. Toss the packet on the grill to warm p the goodies before serving.
43. That’s nuts. Tired of waiting for that chocolate bar to melt when you’re making S/mores? Use Nutella (the chocolate-hazelnut spread) instead.
44. Ole! Whisk equal parts melted butter and brown sugar in a bowl; mix in cinnamon to taste. brush on flour tortillas; grill over high heat until brown and crisp, turning often and brushing with butter mixture. Serve with ice cream and berries.
45. Fondue for you. Melt chocolate (bittersweet, milk or white) with some whipping cream in a small pan on the grill. Add cream by tablespoonfuls; stir until smooth. Serve with fruit skewers and cubes of grilled pound cake.
46. Cheese, please. Mix things up by serving a cheese plate for dessert. Grill fresh fig halves and bread, then accompany them with your favorite cheeses, honey, nuts and dried fruit.
47. Clean up your act. You know that cooking on a clean grill is important, but this tip is especially vital when grilling desserts. After all, nobody wants to eat S’mores that taste like salmon.
48. Pizza for dessert. Grill up your favorite pizza dough—and then get sweet with the toppings. Spread melted dark chocolate on the crust, then sprinkle with chopped white chocolate and chopped hazelnuts or pecans.
49. Pan-tastic. Melt butter, brown sugar, cinnamon and nutmeg in a skillet on the grill. Add your favorite fruit (peaches or pineapple would be good choices); cook until the fruit is warm and soft. Spoon over ice cream.
50. Piece of cake. Thick slices of pound cake are fantastic after a few minutes on the grill. Top the cake with grilled fruit and sweetened whipped cream.
2. Grate expectations. Keep your grill hot, clean and well oiled. Start with a hot grill grate. Clean it with a stiff wire brush, then, using tongs, oil it with a tightly folded paper towel dipped in oil and drawn across the grill grate.
3. Be direct… Direct grilling means cooking the food directly over the fie. Use this method for small, tender or quick-cooking foods (shrimp, chicken breasts, burgers, fish fillets, and most veggies).
4. …Or take a more indirect approach. Indirect grilling means cooking next to a moderate to low fire with the lid closed. Use this method for larger, fatty or tough foods (ribs, whole chickens).
5. Tame the fire. Control the flames by building a three-zone fire: a hot zone for searing, a medium zone for cooking, and a fire-free safety zone. The safety zone can be used for warming and as a landing spot in case there are flare-ups.
6. Buy great tongs. Look for long-handled, rolled-steel, spring-loaded tongs. Long-handled to keep you away from the fire, rolled-steel so you can pick up a whole chicken—and spring-loaded so you can easily grab and move food.
7. Leave your mark. To lay on a crosshatch of grill marks, start with a hot, well-oiled grill grate. After a couple of minutes, give your steaks or chops a quarter turn.
8. Smoke it. Whether you’re cooking by direct grilling, indirect grilling or smoking, a handful of soaked, drained hardwood chips will give your food a soulful flavor.
9. Golden gloves. Invest in heavy leather or suede gloves. These come in handy for lifting hot chimney starters and for handling hot skewers. Buy a pair with the longest cuffs you can find.
10. Get organized. Line up your food in neat rows with military precision. This looks good and will also help you keep track of what went on first, what needs turning first and so forth.
11. Rack it up. Buy a rib rack, which holds racks of ribs in an upright position so that you can grill up to four racks at a time on an 18-and-1/2-inch kettle grill.
12. Turn only once. As you ascend the ladder of grilling enlightenment, learn to turn steaks, chops, chicken breasts, etc., only once. You’ll get a better crust—and you’ll definitely look more professional.
13. Spray it. Spain’s grilling guru, Victor Arguinzoniz, mists seafood with white wine. Fill a spray bottle with wine (white for white foods, red for red meats) and spray it on as the food grills. This keeps the food moist and adds a layer of flavor.
14. Weight training. Add a grill press to your barbecue tools collection. The metal weight in the handle is great for making chicken. The weight compresses the meat, which gives the chicken a great texture and prevents it from drying out.
15. Terrific topper. Skewer 1/2-inch-thick slices of Vidalias or other sweet onions on skewers. Brush with olive oil and season with salt and pepper. Grill until darkly browned on both sides. Place atop a grilled burger and pull out the skewer.
16. Don’t put a lid on it. Never light a gas grill with the lid closed. When you don’t open the lid, you risk creating and igniting a gas buildup, turning your grill into an improvised explosive device.
17. Taking the flames. As a rule, grill masters around the world grill over glowing embers, not leaping flames. The reason is simple: Embers provide an intense, even heat, whereas grilling over or in flames usually produces a sooty residue.
18. Burger basics. Resist the urge to press a grilling burger with the flat part of a spatula. This inexplicable act is performed by many otherwise seasoned grillers. All you’ll succeed in doing is pressing out the flavorful fat and creating flare-ups.
19. A done deal. Don’t cut into a steak to see if it’s done (you’ll lose all those delicious juices). Use an instead-read thermometer to check for doneness instead.
20. Skip the skewers. When making kebabs, add flavor from the inside out by using rosemary branches. Thread cubes of lamb onto mature, woody rosemary strips (strip the leaves from the bottom half of the branch).
21. Fuel check. There’s nothing worse than running out of charcoal or gas in the middle of a backyard barbecue. To prevent this, always keep an extra bag of charcoal and/or a full tank of propane on hand.
22. Chill out. Many cooks believe that they have to bring meat to room temperature before grilling it. The fact is that meats cold from the refrigerator cook on a screaming hot grill virtually as fast as those at room temperature.
23. Oyster essentials. Meaty, mild oysters (such as Malpeque or Bluepoint) are good choices for grilling. Have your fishmonger shuck the oysters, reserving the liquid inside the shell and bagging the empty shells separately.
24. Fill in the plank. A plank is one of the best ways to grill salmon. Soak the plank overnight, drain, then place fish on top. (Brush the fish with mustard and mayo or mustard and brown sugar before grilling.)
25. Fantastic fillets. Look for fish fillets that are uniform in shape. If the fillet tapers, the thinner portion can be folded under to even out cooking time.
26. The best whole fish. Select a small (no more than 1.5lbs) whole fish with a high water content (so that it won’t dry out). Rainbow snapper, grouper, sea bream and redfish would all work well.
27. Keep the smoke in. Smoke equals flavor. Make sure your grilling basket has a removable handle so that you’ll be able to close the grill while the fish cooks.
28. (Don’t) Feel the burn. Sweet sauces burn easily on the grill. To prevent this, brush on the sauce toward the end of the cooking time and don’t use a barbecue sauce as a marinade.
29. Balancing act. A good barbecue sauce is a study in balance. Sure, you ant contrast (sweet-sour; salty-spicy) but no one flavor should dominate.
30. The meat of the matter. Serve most of the sauce on the side. Remember, it’s about the meat, not the sauce. (Plus, it’s easier to add sauce than to remove it.)
31. Basket Case. A grill basket (a hinged wire basket) is the perfect tool for grilling small (think veggies) or fragile foods, like fish, that tend to stick.
32. A Kernel of Truth. Don’t grill corn in the husk. The high, dry heat of the grill caramelizes the sugars, imparting an amazing smoky flavor, but only when you expose the kernels directly to the fire.
33. Packing Tips. Starchy side dishes (like potato salad and pasta salad) tend to absorb flavorings if they’re made ahead. So taste the dish just before serving and add more dressing or adjust the seasonings.
34. Get Tricky. Up your grilling game by knowing a trick or two. For a cool way to oil the grill grate, impale a half onion on the end of a long fork, dip it in vegetable oil, and run it across the bars of the grate.
35. Burn Watch. When grilling, it’s best to err on the side of darkly browned, not black. Two exceptions: bell peppers and eggplants. Both taste better with burned skin, which infuses the flesh with a haunting, smoky flavor.
36. Think Stout. Light or dark lagers are commonly served with barbecue, but full-bodied, chocolaty stouts (like Guinness) are also fantastic with grilled foods.
37. Nothing Beats Bubbly. Dry, sparkling rose goes with every food imaginable, including barbecue. One to try: Allimant-Laugner NV Cremant d’Alsace Brut Rose (France, $20).
38. Simpler Simple Syrup. For mixing classic cocktails without the hassle of cooking simple syrup, use agave nectar. It also mixes easily into iced tea.
39. S’more is Better. It might not be an essential tool, but a S’mores fork (or extendable fork) is a fun gadget to have on hand. The fork has a telescoping handle, making it great for toasting marshmallows.(It’s also perfect for grilling sausages.)
40. To Grill… For a quick, light dessert, grill some fruit. Peaches, plums, apricots, pineapple slices, and halved bananas are all great grilled.
41. …Or not to grill. Not all fruit was meant for the barbecue. Fruit with a high water content (think grapes and watermelon) is better eaten fresh.
42. Foiled again. Wrap up your favorite brownies or cookies in a foil packet and take them to the park or the beach. Toss the packet on the grill to warm p the goodies before serving.
43. That’s nuts. Tired of waiting for that chocolate bar to melt when you’re making S/mores? Use Nutella (the chocolate-hazelnut spread) instead.
44. Ole! Whisk equal parts melted butter and brown sugar in a bowl; mix in cinnamon to taste. brush on flour tortillas; grill over high heat until brown and crisp, turning often and brushing with butter mixture. Serve with ice cream and berries.
45. Fondue for you. Melt chocolate (bittersweet, milk or white) with some whipping cream in a small pan on the grill. Add cream by tablespoonfuls; stir until smooth. Serve with fruit skewers and cubes of grilled pound cake.
46. Cheese, please. Mix things up by serving a cheese plate for dessert. Grill fresh fig halves and bread, then accompany them with your favorite cheeses, honey, nuts and dried fruit.
47. Clean up your act. You know that cooking on a clean grill is important, but this tip is especially vital when grilling desserts. After all, nobody wants to eat S’mores that taste like salmon.
48. Pizza for dessert. Grill up your favorite pizza dough—and then get sweet with the toppings. Spread melted dark chocolate on the crust, then sprinkle with chopped white chocolate and chopped hazelnuts or pecans.
49. Pan-tastic. Melt butter, brown sugar, cinnamon and nutmeg in a skillet on the grill. Add your favorite fruit (peaches or pineapple would be good choices); cook until the fruit is warm and soft. Spoon over ice cream.
50. Piece of cake. Thick slices of pound cake are fantastic after a few minutes on the grill. Top the cake with grilled fruit and sweetened whipped cream.
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