Advertisement
Outdoor grilling i sreally q uite simple. You'll succeed with
burgers, dogs, o rsteaks u sually o nyour v ery first t ry.With
experience,
youwill l earn how towork withyour g rill, c reating
more imaginative
meals a llthetime.This knowledge makes u p
theartofgrilling. B efore y oustart g rilling, organize your f ood
according tocooking technique and required cooking time, a nd
optimize theuseofyour g rilling a rea.
Direct C ooking
Direct cooking i nvolves grilling y ourmeat directly o ver h igh heat.
Itis perfect forsearing steaks, chops, and other s maller pieces o f
meat andvegetables thatquickly m ake their w aytothetable.
Rotisserie C ooking
Rotisserie cooking is best for'round' meat, such aslarge roasts,
whole poultry, andpork.Itgenerally requires anaccessory motor
and spitrodthatallows t hemeat tobeturned a taconstant
speed. R otisserie cooking isbest d one infront o fa special
rotisserie burner, orutilizing a nindirect cooking burner
arrangement.
Apancanbeplaced u nderneath
themeat tocatch
grease a nd fooddrippings, andhelps minimize clean-up.
Indirect C ooking
Indirect cooking u tilizes s elect burners tocirculate heat
throughout thegrill, w ithout direct contact between themeat and
theflame. T hemeat isplaced o ver t heburner that i s'off'.This
method i sgenerally used toslow cook large cuts ofmeat and
poultry. Apan canbeplaced u nderneath
themeat tocatch
grease a ndfood drippings, andhelps minimize clean-up.
FoodSafety
Food safety i sa very important part o fenjoying theoutdoor
cooking experience. Tokeep food safe from harmful bacteria,
follow these fourbasic s teps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods to avoid
cross contamination. Use a clean platter and utensils when
removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
Advertisement
