Grilling Tips for National Grilling Month

20 July 2011      

Summer months are the best time to break out the grill and enjoy a different way of cooking. And, July is National Grilling Month.

The food just tastes better cooked on an open flame. It’s easy and convenient, and it gives people a chance to enjoy the outdoors.

Here are tips about Grilling:

Grilling vs. barbecue
The two are very different, though many times the terms are used to describe the same thing. Grilling is a fast process over high heat. Barbecue means “low and slow.”

Gas or charcoal
Using a gas grill or charcoal grill can determine the flavor as well as the convenience of the process. Gas is a often thought of as easier and more time efficient, while charcoal is a traditional way of grilling and produces a smoky, delicious flavor not found on a gas grill. However, the Big Green Egg is time efficient as well, heating up in just a few minutes.

Cooks should choose their option by time and convenience, the flavor they would like and their mindset of what they are looking for in the end.

Meat and vegetables
No matter the type of meat, lean cuts are ideal for grilling, while fatty cuts are better for barbecue.

One tool you should have is an instant read thermometer, which can tell you when food is cooked to your liking. The internal temperature never lies.

Also don’t put too much meat on the grill at one time, this can cause grease splatters, over cooking and the difficulty of moving food in the event of hot spots on the grill or flare ups.

A resting period for meat is crucial for allowing juices to be reabsorbed so it does not end up dry. It also allows the meat to cool and lets the temperature even out. After meat is removed from the grill, ten minutes is ideal before the first cut is made.

However, vegetables are excellent on the grill too. Any vegetable that can bake in the oven can be grilled. A special basket made specifically for grilling vegetables is handy so the items don’t fall through the grill slots.

Sauce
Sauce should not be applied to the food until just before it is finished because the sugars and tomato base in the sauce can easily burn and become bitter in flavor.