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Grilling is defined as a method of cooking over a hot grate barrier or screen. Although a simple process, grilling has fast become a popular food trend worldwide for use in entertaining and gourmet food preparation. Even the top culinary institutions are trained in the art of grilling.
PREPARING THE GRILL
From kettle shaped grills heated with charcoal to sophisticated gas grills where heat is circulated with lava rock or porcelain-coated metal bars, all grills are easy to prepare and maintain.
You will want to lightly brush the grill with oil while over your heat source. This is an important step to help prevent your food from sticking to the grill and will also help keep your grill seasoned properly.
If you are using charcoal make sure that your coals are arranged so that there are different levels of heat available. Your food will undoubtedly cook differently and you will need an area to keep food warm while the rest is cooking.
Keep your tools close by and available including extra charcoal, tongs, oven mitt, basting brush, aluminum foil and stiff wire grill brush for cleaning the grill.
CLEANING YOUR GRILL
Use a stiff grill brush to clean off your grill before each coarse is cooked and when you are finished cooking. If you do not have a brush a crumpled piece of aluminum foil will work as well.
Avoid using soap and water to clean your grill because it can ruin the seasoning of your grills surface.
If you are using a charcoal grill empty the burned coals after they have completely cooled. Then your grill will be clean for the next time you use it.
CONTROLLING YOUR HEAT
If you are using charcoal, spread your briquettes in a single layer evenly about 30-40 briquettes should give you enough fire to cook on for about 1 hour. Add about 20 more briquettes per each additional hour or cooking time needed.
This fire method will take about 30-40 minutes to cook down so that the flame is not longer visible. Cooking on the flame will only cook the outside of your food and leave the inside raw. If you can hold your hand over the briquettes for about 2 seconds the fire is considered to be a very hot temperature. 3-4 seconds of comfort equals a hot fire perfect for a direct heat method of cooking.
FLAVORING YOUR FIRE
Once your fire is ready you can add a variety of hardwood chips or fresh herbs to add flavor to your food.
Oak, Hickory, Cherry, Alder or Apple woods are all popular choices to grill with, but I recommend adding them to a already hot fire for flavor and smell. Using wood as the primary fuel does take a longer time to burn down and will not last as long as charcoal, except for Mesquite wood found in the Southwest and Mexico. Mesquite burns very hot and at a high cooking temperature. It produces a wonderful light Smokey flavor that is not as strong a flavor as other fruitwoods.
Avoid using wood scraps from construction sites. Pressure treated lumber contains chemicals that can be toxic.
Fresh herbs and citrus fruit rinds can also add a wonderful flavor to your fire. Thyme, Rosemary, Bay Leaves and Oregano are good herbs to try grilling with but I would only try one or maybe two at a time. You can also mix in lemon rind. Oranges and limes can even be tossed right into your coals before grilling.
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