Grilling on the barbecue has never been more exciting. Not only
do barbecues come in a myriad of designs and options, but also
with the advent of popular cooking shows, cooking books and
magazines’, grilling has reached a whole new realm. Grilling is
no longer just about steaks and burgers, barbecue grilling is
full of adventurous and elegant recipes and menu plans. Some of
the tantalizing grilling ‘recipes have names like grilled mango
blossom, grilled portobello’s with avocado salsa and grilled
beef tenderloin with cabernet sauvignon sauce.
You’ll want to familiarize yourself with the barbecuing grilling
basics before you start. The two most popular types of grilling
are the indirect and direct grilling methods. The indirect
method is a slow cooking process because less heat is used. One
suggestion for indirect cooking is to use a disposable drip pan
or foil placed underneath the food to be cooked, using tongs
arrange the coals around the pan. The food is cooked by the hot
air circulating around the food (similar to a convection oven)
this process is great for cooking roasts. It’s always a good
idea to check with your owner manual for your specific barbeque.
The direct grilling method is achieved by arranging the coals
(with long handled tongs) to spread evenly in a single layer,
extending about one inch beyond the area of food. The food is
then placed directly over fire. The direct grilling method is
fast because of the intense heat and allows for quick browning
on the outside of foods. Direct grilling works best for food
requiring short cooking times, such as burgers and steaks. It’s
important to turn over food to allow cooking of both sides.
The three most popular ways of adding flavor to your selected
grilling foods are with sauces, marinades and rubs. The sauce
can be said to define a great barbecue, you can use a little
sauce or a lot. A sample recipe for sauce is this maple barbecue
sauce; combine equal amounts of maple syrup, ketchup and white
wine add garlic, salt, pepper, thyme, basil, ginger and chili
powder with a bay leaf, bring ingredients to a boil then reduce
and let simmer. A sauce should be brushed on in the last five
to ten minutes of grilling as the sugar can cause the sauce to
burn. There are a wide variety of barbecue sauces and recipes
available.
Marinades are another way to change a mediocre meal into
incredible. They are an excellent way to add flavor while
tenderizing and promoting crisp brown exteriors. The three
basic ingredients in marinades are flavorings (herbs, spices
and sweeteners), oils and acids (citrus juices, wines, vinegars
and yogurts). A simple marinade recipe is the lemon rosemary
marinade. Mix shredded lemon peel, lemon juice, olive oil,
sugar, white wine, rosemary, salt and pepper and pour over your
selected meat, tofu, or vegetables in either a plastic sealable
bag or shallow dish and refrigerate for one to two hours,
remembering to shake bag or flip in dish half way through
marinating process.
Rubs are a wonderful bold blend of seasonings, which are just
as the name implies rubbed directly into the food. The food is
rubbed with spices prior to grilling, transforming the rub into
a crunchy brown crust that seals in the juices and enhances the
flavors. A very basic rub recipe is this herb rub; equal amounts
of dried rosemary, dried thyme, dried minced onion, dried minced
garlic, with smaller amounts of salt and pepper combine all
ingredients in a food processor until coarsely ground. Sprinkle
mixture evenly over meat, then rub in with fingers. Store in a
covered container in the refrigerator for 15 minutes to two
hours, and then grill.
When outdoor grilling there are a few simple things to remember
in order to avoid any contamination of food. Any marinated food
should be kept in the refrigerator (not on the counter) to
prevent giving bacteria a chance to grow. Set some marinade
aside at the beginning, and never reuse any marinade that has
been used on raw meat. Always keep vegetable and fruits separate
from raw meat; utensils and plates should also be washed before
using. Be sure to properly cook all meats. Serve food
immediately, so hot foods don’t have too much time to cool and
to start growing bacteria. Perishable foods should not be left
out of the refrigerator for more than two hours, and if the
outdoor temperature is more than 85 degrees or hotter serve
within an hour.
Grilling vegetable is an excellent way to bring out seasonal
flavors. Vegetables and fruits such as; eggplant, bell peppers,
summer squashes, sweet onions, roma or cherry tomatoes,
mushrooms, mangoes, pineapple or peaches are all excellent
choices for grilling. Cut vegetables into half inch slices or
large chunks. Brush with some olive oil (may be seasoned with
garlic or other selected herbs). Grill the vegetables until
tender, turning only once. Fruit should be halved with pits
removed, and grilled until tender (no oil is needed), with the
pulp side down. Vegetable cooking sprays or small amounts of
oil will prevent the vegetables from sticking (avoid spraying
vegetable near lighted grill). Marinating the vegetable
beforehand also makes the vegetables easier to handle and less
likely to stick to your grill surface.
Grilling corn on the cob cooked in the cornhusks (without the
corn silk) is a unique and tasty alternative to boiled corn.
Peel back cornhusks and put butter and herbs around the corn.
Fold over cornhusks and tie with kitchen string. Grill the corn
for approximately thirty minutes, remembering to turn the corn
about three times.
A simple and elegant meal might consist of a grilled pizza and
some grilled fruit crisp for dessert. To grill a pizza use a
store bought Italian bread shell cover with pesto, thinly sliced
plum tomatoes, yellow tomatoes, kalamata olives and basil
(drizzling olive oil over top). Use tin foil folded in half
placing the pizza on top folding up the edges of tin foil up to
the edges of the pizza. Using the indirect method of grilling,
grill the pizza for about 10 minutes. For the grilled fruit
crisp dessert, mix peaches, pineapple tidbits and brown sugar
spooning into a metal baking foil pan. Then combine larger
amounts of brown sugar, flour and butter with a touch of
cinnamon and nutmeg sprinkling over top of fruit mixture. Grill
about fifty minutes (indirect grilling method) or until hot and
bubbly, serve with ice cream if desired.
Outdoor grilling is a convenient and nice alternative to cooking
indoors. The options of menus are limitless. Grilling is one of
the easiest and most tantalizing low fat ways of cooking. Whether
you stick to the time honored steak and burgers or go for
something a bit more adventurous, grilling is always a tasty
and enjoyable way to be outdoors with family and friends.
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Valerie Giles owns and operates Best BBQ Online , a resource web
site featuring bbq grills, bbq smokers, weber gas grills, grill
accessories and rotisseries, bbq recipes and marinades and patio
heaters. Everything you need for the barbequing season.
http://www.best-bbq-online.com
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