Home » Grill Master - Useful Grilling Tips and Enhancing The Flavor Of Your Meats by irwing
Grill Master - Useful Grilling Tips and Enhancing The Flavor Of Your Meats irwing

Grill Master - Useful Grilling Tips and Enhancing The Flavor Of Your Meats

irwing

Published September 11th 2011
ISBN :
Nook
0 pages
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 About the Book 

Grilling is just like any other kindof cooking, it is a learned art.Keep this in mind as you arelearning. You are sure to havesome failures. The major differencebetween grilling and cooking onthe stove or in the oven is thatgrilling is a combinationMoreGrilling is just like any other kindof cooking, it is a learned art.Keep this in mind as you arelearning. You are sure to havesome failures. The major differencebetween grilling and cooking onthe stove or in the oven is thatgrilling is a combination of the two.You have direct heat from the gas burners or the charcoal and youhave indirect heat that fills the grill when the lid is put down. Grillsalso have higher heat and less control over that heat. With youroven you can set the temperature precisely, but with a grill youeither turn on or light the fire and the heat will just keep rising.The average gas grill can reach temperatures of 500 degrees in ajust a few minutes. This is why you cant throw the food on the grilland walk away until the timer goes off. You must remain everattentive. Monitoring is the key. The high heat, both direct andindirect is the basis of grilling.You want to use this high heat to cook the food quickly, but,because foods will cook fast on a grill, you will have to turn them toget them to cook evenly and without burning. Although, if you turnthe food too often you will just slow the process of cooking and thiscan lead to food that is tough and dry. The trick is to turn only whennecessary. To check when the food is ready to be turned you willneed to get down low, by the edge of the grill, being careful not toburn yourself, and lift up the corner of the meat. When the linesfrom the grills cooking grate start to turn black its time to turn thefood.Knowing when to turn and when your food is cooked is the wholeskill of successful grilling. The rest is just recipes and tricks. Thisskill however is also the hardest thing to teach, especially in a book.Ideally a steak should be turned only once. If you are cooking athick cut of meat (over 1-1/2 inches) you may need to turn it threetimes to ensure it is cooked through to the center.As a beginning grill master you should start simple. Thinner cuts ofsteaks, pork chops and burgers under 3/4 inches will let you get thehang of grilling and still get your food properly cooked. After you_____________________________________________________________________Grill-Master White Dove Booksbecome experienced with these thinner cuts you can move on tomore difficult foods.Grill Master - Useful Grilling Tips and Enhancing The Flavor Of Your Meats