There’s something about grilling that draws the best out of cooking. Something can even be contrasted with the smoky, toasted, and delicately burnt flavor of food that is fresh off the flame. If it’s fried prime beef, pork roast, chicken skewers, grilled fish or vegetable kebobs, grilled foods are a favorite approved. Checkout Z grill for more info. But grilling involves science and ability. For different types of food and cuts the grilling rules differ. Here are some rules to follow to create grilled foods that have the taste, aroma and texture that you love.
- Learn on the two grilling methods.
There are two grilling methods, the direct heat and the indirect grilling method. Knowing how each is done and when each or both of them can be used is basic knowledge one needs to learn to grill successfully.
The method of direct heat grilling is done by placing the food item directly above heat source.
The food is placed on the grate directly above the hot coals if the charcoal grill is used. If a gas grill is used, food is grilled with all the burners set to no less than medium heat.
This grilling method applies high heat creating that lovely charred crust that we love about grilled food.
This method is best suited for thinner and fast-cooking foods. For thicker cuts such as pork roast, it may not work as it may simply burn the surface without cooking the interior portions.
The indirect heat grilling method involves indirect heat applied to the grilled food. It is done by placing the food some distance from the heat source.
When using the charcoal grill, they push the hot coals to one side of the grill and place the food above the emptied side or away from the burning coals. If a gas grill is used, only one of the burners is turned on and the food is placed some distance away from the work burner.
This grilling method applies low and sustained heat that ensures even thick cuts of meat are doneness. Nevertheless, it will not produce a toasted crust on the dish.
It is also the type of grilling used with heavier and slow-cooking meats.
- Learn the rules on grilling meat of different types.
Grilled food can consist of either beef , pork, poultry , fish, or vegetables. Each needs separate directions on grilling. And the directions within the same kind of meat may vary further depending on the cut.
Beef is the hardest to cook and only the grilling with indirect heat can guarantee “doneness.” However, beef should first be grilled with direct heat and then finished off with indirect heat to produce the lovely charred crust. It is possible to barbecue thinner beef meats such as hotdog, hamburger patties, New York Strip and kebobs for shorter periods whereas thicker beef such as ribs, rib eye, steak and loins take longer grilling cycles. Beef is grilled for hotdogs anywhere from 8 minutes, and sirloin for 90 minutes , depending on the cut. Once the interior has reached a temperature of 170 degrees F, beef is considered done or safe to eat.
Pork is a bit easier to cook than beef, and needs shorter grilling times. Pork may be grilled with overt as well as indirect oil, as with beef. Pork can be grilled for a 12-pound ham, from 6 minutes to 3 hours for pork chops. Grilled pork should reach a temperature not below 145 F. Thicker pork meats like this roast in pork can hit 160 degrees F.
Chicken and turkey are commonly used in poultry meats. Smaller cuts of chicken including breast and legs may be grilled with indirect heat alone while thicker cuts of chicken or entire chicken have to be grilled with indirect heat for long. Turkey should be grilled with indirect heat, no matter what the cut. Poultry is grilled for the chicken breast everywhere from 5 minutes to 3 hours for whole turkey.