As a wise man once said, “Grilling takes the formality out of entertaining; everyone wants to get involved!” Whether fish, meat, or vegetables, grilling promises a wonderful flavor!
Dr. Foodle has few tips for you that will help improve your grilling skills, especially if you are a beginner:
- If you have just bought a barbeque grill and are about to start practicing, make sure you have the appropriate accessories like a brush, fork, tongs, and spatula. Their essential characteristic for your safety and convenience is to have adequate length so you won’t get burnt.
- Make sure your grill is clean! There’s nothing worse than dirty, burnt pieces of who-knows-what getting stuck on your fresh food to be grilled!
- For baking small pieces of food or vegetables, you can use special grilling plates with holes so food pieces won’t drop into the grill.
- If you are using coals, you can throw some herbs on the coals so food absorbs their aromas while being grilled. You should soak them in water for about 10 minutes before putting them onto the coals so they last longer on the grill. Some excellent herbs I personally enjoy are oregano and thyme.
- Food can be grilled via direct and indirect heat:
- Direct heat: a very good method for grilling burgers, steaks, and fish. Food is grilled using high heat in very close distance from the coals or heat source.
- Indirect heat: a good method for more sensitive foods such as whole chicken. Food is cooked on lower heat in a further distance from the coals than direct heat. The grill lid is closed to seal the heat inside. Usually, a smaller pan is used to collect the fat or juices of the food while grilled.
- There are countless marinades you can use on your meat or other food to be grilled to enrich its flavor and aromas. Two very common and simple marinades are herb mixtures and beer; the combination of these gives a great result on meat!
- When grilling steaks, turn it around only once. If you keep turning it over, it will likely end up being tight and dry and it won’t be pleasant to eat, believe me!
- I know it’s hard to resist, but allow food to “rest” for a while right after you take it off the grill before trying to cut it. If you don’t resist at least for five minutes, this will only lead to the loss of the juiciness and make food dry faster.
Let us know about your grilling experiences or questions! We’ll be more than happy to receive your questions or comments.
Keep grilling, everyone!