Newlywed Journal

Barbecue Grilling

Barbecue Grilling ~ Hints & Tips

 

Marinating

• Never marinate food on the counter, always refrigerate. After marinating discard the liquid, never use marinate that has been in contact with raw meat. If you want to baste or use it as a dipping sauce, reserve part of the marinade before adding the meat.
• Never use a metal bowl to marinate food. A zip lock bag always works well for me.
• Allow 1 cup of marinate for every 2 pounds of meat.

Precooking

• You can precook your meat before grilling, but ensure that if you are only partially cooking the meat it must be placed immediately on the grill after precooking..
• Precooking for later use the meat must be cooked completely to destroy bacteria. Refrigerate and reheat on the grill to give it a smoky flavor.

Utensils and Serving Dishes

• Make sure all utensils and serving dishes that have come in contact with raw meat are thoroughly washed before placing your cooked meat on them.

Meat Thermometer

• For complete safety a meat thermometer should be used.
• Poultry - 165 degrees internal temperature.
• Beef Burgers - 160 degrees internal temperature.
• Beef, Veal and Lamb (steaks, roasts, chops) - Medium rare 145 degrees, Medium 160 degrees
• Pork - 160 degrees internal temperature.

Grill Cleaning

• Always clean the grill before and after cooking. A long-handled wire brush works well or if you don't have one a crumpled ball of aluminum foil can act as a substitute.
• Lubricating your grill will make cleaning easier. Rubbing the grill with a tightly wadded paper towel dipped in vegetable oil, a piece of bacon rubbed on the grill or a onion dipped in oil all work well to lubricate the grill.
• If you turn the controls to high, close the hood for a few minutes and your grill will virtually clean itself. Brush off loose residue.

Leftovers

• Refrigerate leftovers as soon as possible.

Additional Flavor

• Sprinkling thyme, rosemary, bay leaves, basil or another favorite herb over the coals in the last few minutes of cooking will achieve remarkable savory results.
• Placing a couple of moistened, unpeeled, whole cloves of garlic will also enhance the flavor.
• Meat may be skewered on sprigs of rosemary (lamb), cinnamon sticks (pork), lemon grass stalks (shrimp) for extra flavor.

Perfect Steaks

• On a platter add a small amount of kosher salt and ground pepper and mix with 1/3 cup canola oil, coat both sides of the steak with this mixture.
• Always place steak on a hot grill to prevent sticking.
• Cook on each side for 4-6 minutes. Never flip more than once or you will lose all the juices. Flip it too soon and you won't get a good crust.
• Allow steaks to rest for about 5 minutes, allowing the natural juices to settle.
• Always use tongs when grilling, never use a fork.

Barbecue Sauces

• Barbecue sauces are best applied towards the end of cooking to prevent burning.
• Applying the barbecue sauce at room temperature is recommended, a cold sauce will shock the meat.

General Grilling Tips

• Before preheating the grill make sure that the appliance is safe, clean and hygienic.
• Check your propane level before cooking so you don't run out of fuel before finishing.
• Preheat the grill, set all bottom burners at high heat with the hood closed for about 10 minutes. To allow for quick burn off place aluminum foil over entire cooking surface and with grill set to high allow grill to stand with lid closed for 5 minutes. All the grease will liquefy for easy removal.
• For even cooking and to prevent flare-ups or burning, move food around on the cooking grids.
• Cook with the lid down and on medium heat to ensure even cooking. Food cooked in a covered grill cooks faster, easier, and more efficiently.
• Trim excess fat from meats to avoid flare-ups. Less fat makes clean up easier and is also healthier.
• It is not safe practice to bring meat to room temperature before cooking. All meat must be refrigerated.
• Use long handle tongs for turning steaks or roasts and spatulas for turning burgers and fish. Do not use a fork for turning as it will pierce the meat allowing flavorful juices to escape.
• Never spray cooking oil onto the grills while burners are on.
• Never leave your barbecue unattended.
• Make sure the barbecue is functioning safely at all times.
• Do not move the barbecue while cooking.
• Clean the firebox regularly to eliminate grease build up.

Kabobs

• Kabobs are great grilled but if you combine vegetables and meats on the skewer your vegetables tend to cook sooner, try putting them on separately and cooking the meat ones for a few minutes longer. You can then serve your guests one of each perfectly barbecued.
• When using wooden skewers soak them in water for 30 minutes before grilling to prevent them from burning on the ends.

Sausages

• Precooking your sausages in boiling water will quicken cooking and lower fat content.

Hamburgers

• Adding some water to ground beef or rubbing each side with water will make the burgers juicier.
• Placing an indentation in the middle of the patty will help it cook faster, The indentation will disappear as the hamburger cooks.
• Try placing a onion ring in the center of the patty and shape your burger around it. This can also be done with garlic, cheese or another favorite garnish for a surprise in the middle of your burgers.

Grilling Vegetables

Asparagus	325-350 F	6-8 mins.
Cut off ends of stems and lay across the grill
Beans	325-350 F	30-35 mins.
Wrap in foil with butter or margarine, turning once during cooking.
Carrots	325-350F	20-30 mins.
Cook directly on the grill.
Corn on the Cob	325-350 F	25-35 mins.
Soak in cold water for 15 minutes. Cook with husk on.
Eggplant	325-350 F	6-8 mins. per side
Cut into slices and coat with olive oil.
Mushrooms	325-350 F	6-8 mins.
Cook directly on the grill
Onions	325-350 F	40-45 mins.
Wrap in foil, turning once during cooking.
Peppers	400-450 F	15-20 mins.
Cook directly on the grill, removing charred skin before eating.
Potatoes	325-350 F	50-60 mins.
Wrap in foil, turning once during cooking.
Roasted Garlic	325-350 F	30-40 mins.
Cut off top of bud and lightly coat with olive oil, Wrap in foil.
Tomatoes	325-350 F	5-7 mins
Cut in half and coat with olive oil.
Zucchini	325-350 F	6-8 mins. per side
Cut into slices and coat with olive oil.