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Written by Holly Bea
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Thursday, 10 May 2007 |
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It’s that time again. The weather has warmed up, and it’s time to clean off your outdoor grill and start cookin’! Whether you’re using a hibachi or a high-end outdoor kitchen, there’s nothing like cooking outdoors to bring a little fun to any meal.
Preheating is essential for successful grilling. If you’re using a gas grill, preheat for at least 10 minutes before placing your food on the grill. Light the grill and set the burner on high, then shut the lid. If you’re using the indirect method, after pre-heating, turn off the area of the grill the food will be placed over.
If you’re using a charcoal grill, spread one layer of charcoal on the bottom of the grill, extending 1-2 inches beyond the area the food will be placed. Stack additional charcoal in a pyramid shape over the original layer of charcoal. Add lighter fluid and start the fire, leaving the grate off.
Let it burn for 20-30 minutes, until the charcoal is red hot and has a thin white coating of ash. Once it’s pre-heated, arrange coals for either direct or indirect grilling, and put the grate down. Add 8-10 coals every 30 minutes to add cooking time, if needed.
WHATEVER YOU DO, DON'T DO THIS
• Do not add starter fluid to coals that are already hot.
• Keep your grill in an open area, away from flammables.
• Don’t use a charcoal grill in heavy winds!
But do this: Have a water hose or fire extinguisher readily available.
DIRECT VS INDIRECT
So when do you cook directly over the flame or heat source? If your main course is 2 inches thick or less, grill it directly over the heat, about 3-6 inches above the heat source. And the grill lid can be up or down. Think hot dogs, brats, fish, hamburgers, pork chops, steaks, etc.
If your meats are more than 2 inches thick, cook them using radiant heat. The heat sources should be adjacent to your meat, not directly under it. This technique is best for whole turkeys and chickens, or pork and beef roasts. It’s a good idea to place a drip pan directly under the food, if working on a gas grill. Don’t heat the area under the food. If you’re cooking with coals, make sure no hot coals are directly beneath the food. Be sure to leave the lid down, and let it cook as if in an oven.
Always lightly coat your grate with cooking oil, for easy clean-up and no-stick grilling!
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Cedar Plank Cooking Class
Grilling and cooking over wooden planks is growing in popularity. You can learn how to cook on wooden planks at Whole Foods Market in Fort Collins at the Gourmet Cedar Plank Cooking Class. You’ll learn how to prepare a variety of cedar plank grilled salmon recipes with instructor Bill Gillette, the founder of Wild River Grilling Co.
Whole Foods Market, 2201 S. College Ave.
6-8:30 p.m., Tuesday, May 22
$38. Call 267.9200
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RECIPES
Grilled Pork Tenderloin
Super easy and flavorful. But you need to marinate it in the refrigerator for eight hours.
Marinade:
1/2 cup soy sauce
1/2 cup dry sherry or orange juice
1 teaspoon ground ginger
2 tablespoon brown sugar
2 cloves garlic, minced
2-3/4 pound pork tenderloin
Combine all ingredients in a heavy-duty plastic zipper bag. Add pork tenderloin. Refrigerate for 8 hours, turning pork often. Remove pork from the marinade. Cook the tenderloin over hot coals on a covered grill for 10-12 minutes per side. Slice. Serves 4-6.
Grilling Vegetables
Grilling vegetables is super easy, and they look great on the plate. Soak them in water before cooking, so they won’t dry out on the grill. Brush them lightly with olive oil and season with salt and pepper. They won’t stick to the grill, and it’s a great flavor enhancer. I use zucchini, eggplant, yellow squash, onions and mushrooms.
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THE BASICS OF GRILLING
in case you forgot
A little investment goes a long way. You don’t want to be working over an open flame with a short-handled spatula from your indoor kitchen. There are a few tools that are “must haves” to make grilling easy-and safe!
• Use long-handled tools.
• Stainless steel BBQ tools last longer-and won’t get singed like wooden tools.
• Tools with hooks or loops on the handles make for easy storage. Most grills have a place to hang your tools from.
• Get a good set of tongs. These are far better for moving cuts of meat than a fork.
• Spatulas are great for flipping burgers.
• Get a grilling basket with a nonstick coating. These are great for grilling small or delicate foods like fish or veggies.
• Skewers make life easier! They’re perfect for grilling shish kabobs. They’re easy to flip over for two-sided cooking, too. Invest in metal ones. If you must use wooden ones, be sure to soak them in water for 30 minutes before grilling.
• A good meat thermometer will provide years of perfectly cooked meals.
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