Every day this week, we're posting 10 BBQ tips from grilling guru Steven Raichlen, food writer Francine Maroukian, and the Bon Appetit Test Kitchen. Come Friday, you'll be armed with 50 pieces of expert advice--that's all you'll need to master the art of grilling this summer.
1. Two Grills Are Better Than One
Own more than one grill. Gas grills may be convenient, but you still need a charcoal grill for true low and slow smoking.
2. Grate Expectations
Keep your grill hot, clean, and well oiled. Start with a hot grill grate. Clean it with a stiff wire brush, then, using tongs, oil it with a tightly folded paper towel dipped in oil and drawn across the grill grate.
3. Be Direct...
Direct grilling means cooking the food directly over the fire. Use this method for small, tender, or quick-cooking foods (shrimp, chicken breasts, burgers, fish fillets, and most veggies).
4. ...Or Take a More Indirect Approach
Indirect grilling means cooking next to a moderate to low fire with the lid closed. Use this method for large, fatty, or tough foods (ribs, whole chickens).
5. Tame the Fire
Control the flames by building a three-zone fire: a hot zone for searing, a medium zone for cooking, and a fire-free safety zone. The safety zone can be used for warming and as a landing spot in case there are flare-ups.
6. Buy Great Tongs
Look for long-handled, rolled-steel, spring-loaded tongs. Long-handled to keep you away from the fire, rolled-steel so you can pick up a whole chicken--and spring-loaded so you can easily grab and move food.
7. Leave Your Mark
To lay on a crosshatch of grill marks, start with a hot, well-oiled grill grate. After a couple of minutes, give your steaks or chops a quarter turn.
8. Smoke It
Whether you're cooking by direct grilling, indirect grilling, or smoking, a handful of soaked, drained hardwood chips will give your food a soulful flavor.
9. Golden Gloves
Invest in heavy leather or suede gloves. These come in handy for lifting hot chimney starters and for handling hot skewers. Buy a pair with the longest cuffs you can find.
10. Get Organized
Line up your food in neat rows with military precision. This looks good and will also help you keep track of what went on first, what needs turning first, and so forth.
Photo Credit: iStockphoto.com/lissart
Things You Should Know to Be a Grilling Expert, PART 2
Things You Should Know to Be a Grilling Expert, PART 3
Things You Should Know to Be a Grilling Expert, PART 4
Things You Should Know to Be a Grilling Expert, PART 5
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Things You Should Know to Be a Grilling Expert, Part 1
By bon appétit magazine | Shine Food – Mon, Jun 21, 2010 6:38 PM EDTWe apologize. An error has occurred. Please try again.
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