When planning a dinner based on grilling, you can readily think of the steak on the grill. Porterhouse, filet mignon and strip steaks are some of the best options. Some lower-cost options include cubed steak and pork steaks. Then there are pork chops, lamb chops or pork loin. Boneless, skinless chicken breast; barbecued chicken quarters; or beer-can chicken are delicious poultry options. There are all kinds of sausages that taste great when grilled -- Italian, bratwurst and kielbasa are popular. For a vegetarian main dish, you can try for grilled zucchini or eggplant. Last, but not least, you must never forget about the hamburgers and hot dogs on the grill.
Grilling is an art, no doubt of that, and getting the food right is a matter of practice and technique. So, if you are having trouble getting your grilled foods to turn out just right, follow these grilling tips and tricks to ensure the best flavor for your grilled foods:
- Charcoal readily absorbs and holds moisture, so store it in a dry place.
- To make cooking go faster, you can partially cook food in the microwave or on the range and then immediately finish cooking the food on the grill. With this technique, you can get the barbecue flavor in less time.
- Soak wooden skewers and toothpicks in water for at least 20 minutes before using them on a hot grill. The absorbed water will prevent the wood from burning.
- The easiest way to clean a soiled grill is to scrub it with a stiff, wire brush while it's still warm.
- While cooking, keep the top and bottom grill vents open. Close them when cooking is finished to extinguish the coals.
- Use tongs or a spatula to turn meat. Piercing it with a fork causes precious juices to escape.
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