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Grilling Tips Le Meilleur

Grilling is one of the most popular cooking methods worldwide. The ease and speed in which grilled food is cooked and the unique flavor that is infused into the food as a result of grilling is the primary reasons for its popularity. The concept of grilling is based on cooking food with a heat source positioned below the food. Depending on the type of grill used, the heat source often reaches a cooking temperature of 650慚 or higher; however, any temperature above 300蚌 is considered suitable as a grilling temperature.

A wide variety of equipment is used for grilling, ranging from the simple to the elaborate. An outdoor grill may be as straightforward as a homemade device in which a grate is placed over an open fire or it may be as sophisticated as a commercially produced charcoal or gas unit, providing inventive methods for controlling heat and maintaining uniformity in cooking. Electric and gas models, designed specifically for indoor use, allow food to be grilled within the home when outdoor grilling is not possible.

Outdoor Grills

Open Fire Grills, Charcoal Grills, Gas Grills

Grills Designed for Indoor Use

Indoor Fireplace Grills, Grills Built into Indoor Ranges, Electric Countertop Grills

Woods for Grilling and Smoking

A wide range of woods are suitable for grilling and smoking food. Hardwoods are much better to use than softwoods because hardwoods burn longer and provide more heat. Hardwoods also add more flavor to foods because of the aromatic smoke that is produced as the wood burns. Softwoods burn quickly and the flavor that the smoke imparts into food is often undesirable.

Wood can be used as the primary fuel source for a fire intended for cooking or it can be added in small quantities to fires fueled by another material, such as charcoal. In either case, the smoke produced from the burning wood imparts unique flavors into the food.

Grilling Tips for Poultry & Fish


Direct	Indirect

Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entr嶪. There are instances when both Direct and Indirect methods are appropriate. The Direct method sears the food in order to create a flavorful crust on the surface, followed by Indirect to prevent burning the outer area of the food while cooking evenly. The following is a quick reference for cooking methods and approximate cooking times for poultry and fish.

When Indirect grilling, remember to keep lid closed. Opening the lid can add from 10-15 minutes onto grilling time.

Do not use a fork to turn the meat as you are grilling since the piercing causes the juices to escape. A long-handled spatula or tong is more appropriate.

Oil grates with no-stick spray (or brush oil on grates) before starting grill to prevent food from sticking.

Safe Internal Temperatures

Keep yourself, friends and family safe from food borne illnesses. To accurately check temperature, the thermometer must be inserted through the thickest part of the meat and away from any bones since bones conduct heat.

Poultry is generally safe at 160� F, however waiting until it reaches 180� F is recommended.

Fish is safe when the meat flakes easily with a fork and appears opaque all the way through. If unsure by appearance, a temperature of 155� F is recommended.

FYI… Poultry

Flatten chicken breasts so that they are more uniform in thickness. If cooking a whole chicken, it should be butterflied for even cooking. To butterfly, cut along each side of the backbone and then remove it. Turn chicken breast side up and use the heel of your hand to press down on the breast to break the breastbone, flattening the chicken. Use skewers to help the meat lay flat by threading one skewer through a wing, through the breast, and out the other wing. Thread a second skewer into a thigh, through the bottom part of the breast, and out the other thigh.

When grilling or broiling, the chicken will have a tendency to dry out so it must be watched carefully during the cooking process. Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking. A medium heat should be used when grilling chicken. Using too high of a heat will cause some parts to cook too quickly and dry out while other parts will not be cooked all the way through.

When selecting a whole turkey for grilling, it is best to choose one that is not too large. A 16-pound turkey is the largest size that is safe to grill. The grilling process does not allow the internal temperature of larger turkeys to reach a sufficient temperature quickly enough to destroy harmful bacteria within a safe time period. A smaller turkey is also easier to handle when moving and turning it on the grilling surface.

To prevent dryness, leave the skin on the chicken during cooking, which helps preserves the chicken's natural moisture. To speed grilling or broiling time, partially cook the chicken in the microwave first. Microwave on high approximately 4 to 5 minutes per pound, or 3 to 4 minutes if using cut up parts. Grill or broil the microwaved pieces of chicken immediately to finish cooking.

FYI… Fish:

Fish is cooked when the meat flakes easily with a fork and appears opaque all the way through. If any of the meat is still glossy and translucent then it is not done.

Fish has a tendency to dry out and break into small pieces. Keep some fresh lemon juice handy while you are grilling. You can brush this on while you grill to add flavor and keep the fish moist. Wrapping fish in tinfoil also keeps fish moist and prevents sticking. Spray inside of aluminum foil with no-stick spray to prevent sticking.

A grill basket makes grilling fish, especially smaller pieces, considerably easier for cooking and clean-up. Be sure to spray or brush the basket with oil to prevent sticking.

Grilling with Marinades & Rubs

Marinating

Soaking various cuts of meat in a marinade is a good method for adding flavor as well as helping to tenderize the meat.

A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

There are several important points to remember when using a marinade:

� The marinade should totally cover the meat in order for it to work effectively.

� When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for at least several hours or overnight in order to tenderize the meat as well as flavor it.

� Always marinate meat in the refrigerator.

� Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.

� Marinades containing tomato or sugar should be used towards the end of grilling or broiling, since they tend to burn food.

� Marinades containing oil or butter tend to cause flare-ups when meat is grilled.

� When meat has been marinated for a long period of time it will shorten the cooking time. Twelve hours of marinating will reduce the cooking time by 30 to 35%.

Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly for use as a basting liquid or as part of a sauce for the meat.

Grilling Tips for Beef & Pork

When Indirect grilling, remember to keep lid closed. Opening the lid can add from 10-15 minutes onto grilling time.

Do not use a fork to turn the meat as you are grilling since piercing causes the juices to escape. A long-handled spatula or tong is more appropriate.

Oil grates with no-stick spray (or brush oil on grates) before starting grill to prevent food from sticking.

Safe Temperatures

Keep yourself, friends, and family safe from food borne illnesses. To accurately check temperature, the thermometer must be inserted through the thickest part of the meat and away from any bones since bones conduct heat.

	Rare	Med/Rare	Medium	Med/Well	Well
Beef	140蚌	145蚌	160蚌	165蚌	170蚌
Pork			145蚌		160蚌

Hamburgers are safe when they have reached 160� F.

Beef Roast is safe at 145慚, unless it is a "rolled roast" or mechanically tenderized. A temperature of 160� is recommended.

Pork roast should be cooked to 160慚, center still may be pink so you may want to grill longer.

FYI…Beef:

Most cuts of beef should be placed 3 to 6 inches away from the heat source (Direct Grilling method) and cooked at medium heat, however, thicker beef cuts should be placed farther away from the heat source (Indirect Grilling method) than thinner cuts. This is to prevent the outside of the thicker cut from charring before the inside is properly cooked.

When grilling steak it is important to leave at least 1/8" of fat to help seal in the juices while the meat is cooking. The fat should be slashed at intervals approximately 1" apart around the perimeter of the steak so that the meat will not curl up during the grilling process.

FYI…Pork:

When grilling, the meat should be 3 to 6 inches away from the heat source and cooked at a medium heat. Because grilling uses high heat and short cooking times, it tends to toughen pork, so it is best to use the most tender cuts available. Lean pork cuts will benefit from marinating before they are grilled or broiled. Chops and steaks that are going to be grilled should be a minimum of � to 1 inch thick because the high heat will cook the meat quickly and it is easy to overcook thinner cuts of meat causing them to dry out.

Coating the pork with a little oil or marinating before cooking will help keep it moist. It is important that the heat source be properly preheated so that it seals the juices into the meat quickly. The temperature at which the pork is cooked and the distance it is placed from the heat source are both important for providing tender, juicy, properly done pork. A cut of pork may require direct heat to seal the outside and indirect to allow the cut to cook thoroughly to the center.

Grilling Fruits

Almost any fruit can be cooked on the grill. Hard fruits such as apples, pineapples and pears are easier to grill than softer fruits such as peaches, nectarines, plums, and papaya. Softer fruits require more attention when being grilled to prevent overcooking, which will cause the fruit to become mushy. Softer fruit only needs to be heated, not cooked.

Caution: Many fruits contain a high level of water. This water content will make the fruit extremely hot when grilling. If you do not allow the fruit to cool slightly after removing it from the grill, the fruit may cause serious burns to the mouth.

Shown below are some tips for grilling fruit.

Fruit Grilling Tips:

� Fruits are best grilled when the coals have begun to die out or when placed on the outer edges of the grate, using more of an indirect type of heat. Grill fruit according to the time shown in the chart below.

� If placing fruit directly on the grill rack, cut the fruit into pieces that are large enough so they do not fall through the grates.

� Fruits can be grilled with skins on. Softer fruits benefit from leaving their skins on in that it helps maintain their shape and holds them together as they are being grilled.

� Brushing fruit with melted butter or favorite oil during grilling will help to keep the fruit from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.

� Use skewers or a grill basket to prevent small chunks of fruit and soft fruit from falling through the grate. If you choose to use skewers, 2 skewers will help prevent fruits from spinning while the cook is turning them on the grill. Remember to soak bamboo skewers for 30 minutes or more before using to prevent them from burning on the grill.

� To enhance the flavor of the fruit, try brushing cut fruits with melted butter and sprinkling with sugar, cinnamon, brown sugar, or lemon juice while grilling. Sugar tends to burn so it is best to apply it toward the end of cooking time.

Tip: Crack open a fresh coconut for an unexpected great grill taste. Slice the coconut into wedges and lay the pieces white side down on the grill over low coals. Grill until lightly browned. Dip the grilled coconut in melted chocolate and enjoy!

Grilling Vegetables

The flavor of the vegetable intensifies when it has been grilled. Because a lot of the moisture evaporates from the vegetables as they are grilled, the flavor becomes more concentrated and the sugars become more condensed, which increases the sweetness and flavor of the vegetables. Some vegetables can be cut into pieces and some can be grilled whole. Others vegetables, such as winter squash, should be precooked before they are grilled. Shown below are some tips for grilling vegetables.

Vegetable Grilling Tips:

� Vegetables should be grilled over a medium heat. The length of cooking time will vary depending on the type of vegetable and how it has been prepared. Vegetables should have browned grill marks and be tender when pierced with a fork or the tip of a knife. Grill vegetables according to the time shown in the chart below.

� Prevent vegetables from drying out on the grill by soaking them in cold water before cooking.

� Cut vegetables into uniform size pieces so they will cook evenly. The larger and thicker the pieces the longer the grilling time.

� Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate. If you choose to use skewers, 2 skewers will help prevent vegetables from spinning while turning on the grill. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.

� Before placing on the grill, brush oil onto vegetables to prevent them from sticking to the grates. The vegetables must be dry before applying oil or the oil will not stick.

� When grilling harder vegetables, such as potatoes, with other vegetables, they may need to be cooked before grilling to ensure that all the vegetables are done at the same time.

� Seasoning the vegetables with a coarse salt, such as sea salt or kosher salt, before grilling will draw out extra moisture from the vegetables, which will intensify its sweetness and flavor.

� Brushing vegetables with butter or favorite oil during grilling helps to keep the vegetables from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.

� Experiment by sprinkling different herbs and spices over vegetables while grilling.