Expert tips and tricks to get you in the grilling groove. By Stephanie Gray
It's time to step out of the kitchen and explore your chef skills out of doors. If you've never gone near a barbecue or only know how to throw on a burger, then listen up. While grilling is in essence the simplest cooking method (fire and food), you can turn a mediocre meal into fantastic fare by following these easy tips and tricks we've collected from two grilling experts. Tell your mister to move over while you tame the flames for the evening.
Bobby Flay (bobbyflay.com), star of Grill It! With Bobby Flay, knows more than a thing or two about the barbecue. The critically acclaimed chef has also written nine cookbooks, opened six restaurants and has a slew of shows under his belt. Here are a few of his top grilling tips.
1. Get the right ingredients. "You don't need fancy or exotic ingredients to be a great cook," says Flay. "Pay attention to the freshness of every last thing you put in your food, even the basic stuff."
2. Use the right equipment. It doesn't matter if you use a gas or charcoal grill (each has its advantages), just be sure the grates are clean. A pair of tongs is your ideal tool for turning and moving just about everything. Brushes from the hardware store for coating food and a large workspace are other musts.
3. Know when to stop. According to Flay this is the most challenging thing about grilling. His advice? "Don’t start testing the food the minute you put it down on the heat," Flay says. "Put the food down and give it a chance to cook." He also says not to cut into your food to see if it's done. Instead you should poke it with your finger. The firmer it is the more cooked the food is. This holds true for red meat, fish and poultry. He also suggests letting your meat rest before slicing and serving, allowing the juices to stay in the meat and not end up on the cutting board. "When in doubt, it's better to undercook than overcook. You can always put food back on the fire if you need to," says Flay.
Elizabeth Karmel (girlsatthegrill.com), author of Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill is passionate about barbecues. "Grilling isn't just for boys anymore," she says. "Women are grilling more often and are taking charge of the grill for more occasions." Her motto is, "If you can eat it, you can grill it." Here are some of her tips.
1. Know your cooking method. Your options are direct, indirect and combo and refers to where food is in relation to fire. The direct method is for searing foods or for items that take less than 20 minutes, like hamburgers and most vegetables. Indirect is for larger cuts of meat that require longer cooking times at lower temperatures like a whole turkey, chicken or ribs, which can only be done on a grill with a cover. The combination method is when you start with direct and finish slowly with indirect heat—ideal for steaks, chops and chicken pieces.
2. Use a thermometer & timer. If you're not comfortable using Bobby Flay's poking method for testing food, get these two tools. It's your fail-proof way of knowing whether or not your meat is done.
3. Remember the “Grilling Trilogy.” Karmel developed this technique to use in her grill trainings. She’s a firm believer in the less is more approach: grilling without excess flavours. The process is simple. Coat the food with a thin layer of olive oil, season with kosher or sea salt, and then top with pepper (tip: gently sauté your peppercorns before putting them in the pepper mill. The heating process brings out the maximum flavour.)
4. Do dessert on the grill. Think the grill is only for meats and vegetables? No way! From simply grilling bananas topped with cinnamon, sugar and butter to fruit kabobs and s'mores, using your grill for dessert is fun and delicious.