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Grill Component
Q. When
cooking
many individual
foods,
what
can I do to insure
that foods
will cook
evenly?
A.
When cooking foods of various sizes and
dficknesses,
start larger or dficker pieces
firs_ and add quicker-cookir_g
smaller pieces
later. Press meat lighdy _o lie fla_ on grill
Slash d_e fat on edges of steaks and chops to
prevent curling. Break d_ejoints
of spli_
chickens
so they wiII lie flat.
Q. My glrilled meats sometimes
come out drier
than they should. What can I do to help
prevent this?
A. Season meats after cooking rather than
before-sah
can draw om juices and dry ou_
meat. Use tongs _o mrn and rearrange
mea_s on d_e grilk forks will pierce d_e mea_
Q. I follow the cooking times suggested,
but my
foods don't get done properly.
Is there
something
wrong with my grill?
A. Probably
not. Suggested
cooking times
should be used only as a general guide.
Variables
in food (:an change
d_e cooking
Q. How can ]Ikeep barbecued
meats from
developing
all unattractive
burned
look
and taste?
A. Sau(es (onmining
sugar will often burn if'
used during the emire cooking time. If your
f_wori_e sauce contains
sugar, _ry adding
it
only during d_e last 15 to 20 minutes
of
cooking time for best results.
Q. Foods cooked on my grill are not browr_ing
as much as I would llke. What could cause
this?
A. A longer preheating
and grill time may be
necessary to achieve the desired results.
2O
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