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To
be an efficient grill cook, equip yourself with the following basics:
·
a working grill
· fuel
· a means to light the fuel
· pot holders or fireproof insulated gloves
· long-handled tongs and basting brush or mop
· a clean platter for cooked food
and
stable work table
· a meat thermometer
· a pan of cold water
Whether you use an elegant gas grill, or a humble hibachi, one requirement
is constant: safety.
Place
your grill out of the way of children, pets, doors, stairs, or other
high-traffic areas where it may be bumped. If it's a windy day, choose
a spot that won't blow billows of smoke into the grill cook's face.
Set
up a side table to hold platters, spices, etc., at the ready. Helpful
cookware to have on hand: a meat thermometer, long-handled pastry
brushes for smearing on sauces, and tongs-a fork is less secure, and
can pierce meats, draining away flavorful juices.
A
wire brush to clean the grill is a wise investment.
Plush
accessories include a nonstick grilling grid for shrimp or seafood,
a pizza grid to cook flatbreads, a hinged wire basket to hold vegetables,
long metal skewers for kebabs, and giant basting syringes. But a fire
extinguisher-even if it's just a bucket of sand or a spray bottle
filled with water--is an absolute must.
When
is it "done"
The
time-honored technique for testing the done-ness of grilled meat or
chicken is the "poke" test. Pull the meat off to the side of the grill,
away from direct flames, and give it a quick prod with your pinkie.
If it is soft and squishy, it's rare; springy, medium-well; firm,
well-done.
But
FDA food cops say that chicken should reach an internal temperature
of 160 F, and reach a whopping 170 F for beef or pork. It may be safe,
but I say it will be dried out and drab by then.
If
you're old enough to drink beer, it's your choice. Little kids should
get well-done burgers.
Take
Your Lumps or Briquets:
the Charcoal Debate
Hardwood
lump charcoal is made of chunks of hardwood slowly smoldered until
dry and flammable, and retains the smell of its original wood. Look
for the words "Hardwood", "Lump" or "Made from Hardwood" on the label.
I use lump hardwood, or scavenged old wood from tree branches that
drop over the winter. Even a few twigs of cherry or apple wood can
impart a sweetly aromatic note to smoke.
Plain
briquets are made from bits of hardwood charcoal mixed with paper,
sawdust and other flammable material such as petroleum. They are the
most common and least expensive fuel (but to my mind, the smokey residue
is not aromatic or pleasant to taste).
Instant-lighting
briquets are made with extra petroleum or other chemicals to insure
a fast flame. They may be lit with just a match. However, the smoke
they produce often leaves an acrid taste on the grilled foods.
For
a fire without chemical fumes, try using a fire chimney lit with crumpled
newspapers, or an electric fire starter. Newspaper gives off a thick
black smoke, so close the doors and windows nearby.
Dispose
of used briquets after cooling them for 24 hours. Put used fuel in
a non-combustible container. If using chemical-free lump hardwood
charcoal, toss the spent ashes in the compost heap and soak with water.
If
you absolutely must dump hot briquets, bury them in a metal can of
sand with long-handled tongs, or extinguish them one by one in a bucket
of water. Do not dump hot coals all at once into a pail of water
or throw water into the grill kettle, since a shower of sparks and
steam could scald you.
For more grill tips, call Weber's Grill-Line, (800) 474-5568. It's
open Memorial Day through Labor Day, from 8 a.m. through 6 p.m. CST,
weekdays only, for grilling advice. On weekends, check out their Web
site: www.weber.com. E-mail questions to grillout@weber.com.
GRILL TOPPING RECIPE:
Wisconsin Gorgonzola Ale Sauce
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