Yesterday we told you about Chef Gene's Killer Griller Kit. Today Chef Blair gives us the Ten Commandments of Perfect Grilling!
Photo by FotoosVanRobin.
1. Be organized. Have everything you need for grilling: the
food seasonings, basting sauces,and tools at hand before you start grilling
2. Gauge your fuel. There’s nothing worse than running out
of charcoal or gas in the middle of grilling. A 22.5 “ grill needs one chimney’s
worth of coals. With gas make sure you have at least 1/3 of a tank
3. Preheat grill to the right temperature. Grilling is a
high heat method of cooking. How high? When holding your hand 6-inches from the
grill grates the force of the heat will have you pulling your hand away in three
seconds. That’s about 500 degrees. This is how you achieve those beautiful grill
marks. For indirect grilling go with 350 degrees or about 5 seconds by hand. I
like to have two heat zone set up on my gas grill: one for searing under high
heat and another to finish cooking to the perfect doneness. That’s why I
recommend a three burner gas grill like the Weber Genesis. This is especially
important when cooking thick steaks and chops and almost always for chicken
breasts and legs with the skin on. You can easily achieve this on a charcoal
grill by creating an area with little or no coals.
4. Keep the grates clean. I don’t
know where the myth started about leaving your grill grates all gunked up for
flavor, that’s a sure way to ruin your Certified Angus Steaks! Instead, clean it
twice: once after preheating and again after you’ve finished cooking. Use a good
stiff brass brush for best results.
5. Keep it lubricated. Oil the grates just before
placing the food on top. I like to oil a folded paper towel soaked in oil and
apply it with the end of a long-handled tong. You can also use cooking oil spray
but be careful to spray from the sides.
6. Turn don’t stab. Use tongs or a spatula, save the forks
for the table, unless you want to drain that chicken breast of all of it’s
7. Know when to baste. Oil and vinegar, citrus and other
unsweetened marinates and bastes, can be brushed on the meat throughout the
cooking time. (If you baste with a marinade that you used for raw meat or
seafood, do not apply it during the last 3-minutes of cooking. When using a
sugar-based barbeque sauce, apply it toward the end of the cooking time after
moving your meat to a cooler zone of the grill to avoid burning the sugars.
8. Keep it covered. When cooking larger cuts of meat and
poultry, such as a whole chicken, leg of lamb or prime rib, use the indirect
method of grilling. Keep it covered! Remember, every time you peek at your food
you add 5-10 minutes to your cooking time.
9. Give it a rest. Beef, steaks, chicken—almost everything,
will taste better if you let it stand on the cutting board for a few minutes
before serving. This allows the meat juices to redistribute evenly, resulting in
a more succulent piece of meat.
10. Grilling is an easy cooking method but demands your
constant attention. At the kitchen we never leave the grill station until the
job is done. This is especially true for the direct, high-heat method. This is
not the time to answer the phone, whip up a salad or make a batch of mojitos.
Above all have a Safe and Fun Memorial Day
We hope these tips will make you the hero of
your next cookout!
Please take a moment this weekend as you enjoy
your weekend to reflect the ultimate sacrifices made so that we can enjoy this
precious and rare gift we call the United States of America
God BlessOrder a Killer Giller Kit Now through Memorial Day with coupon code
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