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Posted Fri, Aug 01, 2008, 10:43 am PDT
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You may see yourself as a benevolent ruler of the grilling world, feeding hungry masses with delicious ease. Or, maybe you're a BBQ wallflower, forever intimidated by the fiery thing. Either way, there is always room for improvement. To assist, Steven Raichlen, author of the Barbecue Bible and How to Grill, shares the top 10 grilling pitfalls, so you don't make them.
For more fireside wisdom from the man who also hosts PBS's Primal Grill, delve into Raichlen's blog.
1. Disorganization Unlike most cooking, grilling is done outdoors, away from your kitchen. Have everything you need at grillside -- seasonings, condiments, equipment, etc. -- before you start grilling. That means your grillside beverage, too.
2. Premature Ignition Don't light your grill too early. A chimney starter takes about 20 minutes. (When it's ready, the coals will glow orange with a faint covering of ash.) It takes about 15 minutes to preheat a gas grill. Start earlier than that and you'll waste fuel and energy. Make sure you start with at least a half a tank of propane. I recommend keeping an extra full tank on hand just in case.
3. Poor Grill Hygiene Some grillers -- usually the same ones that hate clean-up -- believe accumulated gunk on the grill grate will somehow enhance the flavor at your next grill session. It won't. Instead, follow the grill master's mantra: "Keep it hot. Keep it clean. Keep it lubricated." Start with a screaming hot grill. Brush it clean with a stiff wire brush. Then oil it with a tightly folded paper towel dipped in oil and drawn across the bars of the grate at the end of tongs. This prevents sticking and gives you killer grill marks. And while we're on the subject, don't forget to clean out your drip pans (gas grillers) and ash catchers (charcoal grillers) after you're done grilling.
4. Overcrowding Loading every square inch of the grill grate with food is a recipe for disaster. You need room to maneuver in the event of flare-ups or hot spots on the grill. Follow the 30 percent rule: make roughly 30 percent of the grill grate a food-free "safety zone." Move the food here if you get a flare-up.
5. Crimes Against Meat, Part 1: Stabbing Instead of Turning The proper way to turn steaks and chops on the grill is with tongs or a spatula. Step away from that barbecue fork -- heck, I don't even own one -- unless you enjoy watching all those flavor-rich juices leak out onto the fire.
6. Crimes Against Meat, Part 2: The Wrong Way to Check for Doneness Never cut into a piece of meat to determine its doneness -- a method that is unreliable, and also drains the tasty juices onto the fire. Instead check doneness by poking the meat with your finger (soft = rare; firm = medium; hard = well done). Better yet, use an instant-read meat thermometer, inserted into the thickest part of the meat, usually through the side. Here are the temperatures you need to know:
125 degrees = rare
145 degrees = medium-rare
160 degrees = medium (the safe temperature for poultry and burgers)
195 degrees = well done (the ideal temperature for brisket and pork shoulder)
7. Crimes Against Meat, Part 3: Serving Hot Off the Grill Beef, steak, chicken -- almost anything meat you grill -- will be juicier if you let it rest on a platter or cutting board for a few minutes before serving. Natural juices migrate to the center of the meat when exposed to high heat; resting allows the juices to redistribute themselves. A minute or two for thin cuts is enough, while a whole turkey or beef clod will benefit from a 15 to 20 minute rest.
8. Don't Be Slap Happy Pressing burgers with a spatula while grilling guarantees they'll be dry and tasteless on the bun. (You'll squeeze the juices out of the meat onto the fire.) Treat burgers gently and use the spatula to turn them, not abuse them.
9: Ignoring Proper Food Safety Procedures Some people say you should let steaks or chops warm to room temperature before grilling. Those people have never been in the kitchen of a properly run steak house. Keep all meats and seafood refrigerated or on ice until the moment you plan to grill them. Ditto for perishable condiments, like mayonnaise. Never put cooked meat on a platter that has held raw meats, and never use the same cutting board for raw and cooked meats.
10: Going AWOL Grilling, especially direct grilling, demands constant attention. Once you've fired up the grill, never leave it. Also, keep animals and small children away from the fire, and NEVER light a grill indoors or in a garage or carport.
POST A COMMENT »
You may see yourself as a benevolent ruler of the grilling world, feeding hungry masses with delicious ease. Or, maybe you're a BBQ wallflower, forever intimidated by the fiery thing. Either way, there is always room for improvement. To assist, Steven Raichlen, author of the Barbecue Bible and How to Grill, shares the top 10 grilling pitfalls, so you don't make them.
For more fireside wisdom from the man who also hosts PBS's Primal Grill, delve into Raichlen's blog.
1. Disorganization Unlike most cooking, grilling is done outdoors, away from your kitchen. Have everything you need at grillside -- seasonings, condiments, equipment, etc. -- before you start grilling. That means your grillside beverage, too.
2. Premature Ignition Don't light your grill too early. A chimney starter takes about 20 minutes. (When it's ready, the coals will glow orange with a faint covering of ash.) It takes about 15 minutes to preheat a gas grill. Start earlier than that and you'll waste fuel and energy. Make sure you start with at least a half a tank of propane. I recommend keeping an extra full tank on hand just in case.
3. Poor Grill Hygiene Some grillers -- usually the same ones that hate clean-up -- believe accumulated gunk on the grill grate will somehow enhance the flavor at your next grill session. It won't. Instead, follow the grill master's mantra: "Keep it hot. Keep it clean. Keep it lubricated." Start with a screaming hot grill. Brush it clean with a stiff wire brush. Then oil it with a tightly folded paper towel dipped in oil and drawn across the bars of the grate at the end of tongs. This prevents sticking and gives you killer grill marks. And while we're on the subject, don't forget to clean out your drip pans (gas grillers) and ash catchers (charcoal grillers) after you're done grilling.
4. Overcrowding Loading every square inch of the grill grate with food is a recipe for disaster. You need room to maneuver in the event of flare-ups or hot spots on the grill. Follow the 30 percent rule: make roughly 30 percent of the grill grate a food-free "safety zone." Move the food here if you get a flare-up.
5. Crimes Against Meat, Part 1: Stabbing Instead of Turning The proper way to turn steaks and chops on the grill is with tongs or a spatula. Step away from that barbecue fork -- heck, I don't even own one -- unless you enjoy watching all those flavor-rich juices leak out onto the fire.
6. Crimes Against Meat, Part 2: The Wrong Way to Check for Doneness Never cut into a piece of meat to determine its doneness -- a method that is unreliable, and also drains the tasty juices onto the fire. Instead check doneness by poking the meat with your finger (soft = rare; firm = medium; hard = well done). Better yet, use an instant-read meat thermometer, inserted into the thickest part of the meat, usually through the side. Here are the temperatures you need to know:
125 degrees = rare
145 degrees = medium-rare
160 degrees = medium (the safe temperature for poultry and burgers)
195 degrees = well done (the ideal temperature for brisket and pork shoulder)
7. Crimes Against Meat, Part 3: Serving Hot Off the Grill Beef, steak, chicken -- almost anything meat you grill -- will be juicier if you let it rest on a platter or cutting board for a few minutes before serving. Natural juices migrate to the center of the meat when exposed to high heat; resting allows the juices to redistribute themselves. A minute or two for thin cuts is enough, while a whole turkey or beef clod will benefit from a 15 to 20 minute rest.
8. Don't Be Slap Happy Pressing burgers with a spatula while grilling guarantees they'll be dry and tasteless on the bun. (You'll squeeze the juices out of the meat onto the fire.) Treat burgers gently and use the spatula to turn them, not abuse them.
9: Ignoring Proper Food Safety Procedures Some people say you should let steaks or chops warm to room temperature before grilling. Those people have never been in the kitchen of a properly run steak house. Keep all meats and seafood refrigerated or on ice until the moment you plan to grill them. Ditto for perishable condiments, like mayonnaise. Never put cooked meat on a platter that has held raw meats, and never use the same cutting board for raw and cooked meats.
10: Going AWOL Grilling, especially direct grilling, demands constant attention. Once you've fired up the grill, never leave it. Also, keep animals and small children away from the fire, and NEVER light a grill indoors or in a garage or carport.
