BY LAURIE TETER GET GRILLING
Grilling season is offi cially in full-swing so if you haven’t started cooking outdoors yet, now is the time.
Grilling is truly the most basic cooking methods – all you need is fi re and food. And a drink. Or maybe that’s just me. Anyway, you don’t need a grill with a built-in television or refrigerator and you don’t need fancy recipes with exotic ingredients. You just need good, fresh food and some tongs.
As for the age old question of “gas vs. charcoal,” the answer is: whichever one you have. There are pros and cons with both but either will get the job done. Gas is easy to light and control, whereas charcoal may require more work but gives food that smoky fl avor you can never quite duplicate with a gas grill. If you’re in the market for a new grill, consider where you will be doing your grilling, how often you’ll be using the grill and how much you want to spend. Charcoal grills are generally less expensive than gas models, but charcoal is more expensive than propane. Ultimately the decision is a matter of personal taste.
GETTING STARTED
• Consider your workspace. If your grill doesn’t have enough workspace, set up a table next to the grill to hold bowls, platters and brushes. This will make your life easier and grilling less stressful.
• Preheat your grill. Allow at least ten minutes for your grill to get hot before starting to cook. This is a good time to grab that drink.
• Use a grill brush to clean off the cooking surface. • Keep food from sticking by rubbing the grill with vegetable oil or a non-stick cooking spray.
52 JUNE/JULY 2014
• Place your food on the grill leaving space around each item to allow for even cooking.
• Let the food cook! Don’t pick it up or move it around. Give it a chance to sear on the bottom, allowing it to naturally pull away from the grates. If you try to move the food before it’s seared, it will stick to the grate. Turn the food just once and let it cook on the second side, which needs less grilling time than the fi rst.
GRILL TIME
• Direct grilling works best for foods that take less than 30 minutes to cook such as boneless chicken, steaks, fi sh fi llets, hamburgers and hot dogs. Place the food on the hot grill directly over the heat source, whether it’s charcoal or a gas burner, and close the lid.
• Stay close by; food cooked by direct grill- ing can cook quickly and will require your attention for turning or fl ipping. • Indirect grilling works well for foods
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