Almost everyone likes the big screen. The kitchen is open and smoky, rich flavors of foods cooked at high heat at a time to good food and good times. However, many people know very little about how you get the most out of their network. Of course we can all make a fire and cook mean, hot dog or hamburger, but fence is capable of much more! To get the most out of your grill, you need both in the operation of the grill and comfortable baseBarbecues principles that help to get the best results.
For the purposes of this article is not anything to teach it, is to know about the network. Instead, I chose five things that seems to have disappeared from the repertory of many bars. There are also the misunderstandings and misinformation that continues on grilled want to help solve the problem. With these tips, you can expect to start taking your grill to a new level.
Get your thirst Grill
A fundamental error, I see the grills do not know how they treat their heat on the grill. I saw many people struggling to cook their food right to receive, and what is needed is more heat in the first place. If you have a charcoal grill starter iron or lighters, for their outstanding fuel, be sure to provide enough to begin with tiles. How much do you need? That was all that depends on the size of your grill. But people often seem to underestimate the amount of the> Coal they need. Once the charcoal is glowing red and covered with ash, spread them on the barbecue charcoal.
After he roasted on the grill, the charcoal needs to generate enough heat, which is very inconvenient to hold your hand about four inches above the grill for a few seconds. If it is not hot enough just add more briquettes for a while "waiting to begin. It's much easier to adjust the heat at this early stage, before the addition of food ingredientsbe clicked. Later, they encounter foods that are not easy to cook or not, the development of this sector caramelized nice that you are looking for. If you have a gas grill, many take a while to warm ", especially those with lava rocks or ceramic briquettes to maintain heat in them. Start your fire and let it warm up to start throwing a little bit with the lid down, before your meal. You will now hear a rather lively, if food is taken. Otherwise, the grill is probably not hot enoughyet.
Good fuel
People with nice cars are willing to spend a little 'more for higher octane fuel. If you are serious about your grill and you've bought from Nice to meat and other ingredients for the kitchen feel you should have the same opinion, no to the fuel skimp on is what is the food and the kitchen almost as important for good food, as basic ingredients, the most charcoal grills, charcoal briquettes database can be found in big bagsGrocery stores. Of course, the provision of heat and light with ease, but do you really believe that cooking food? Most of them are made from genuine hardwood, not printed so that the flavor of natural wood and the taste of food.
In addition, most of them chemical binders to use, and petroleum products and kerosene. All of these chemicals to make exotic scents and who knows what they are doing to your health! Instead, use real hardwood charcoal natural capital. The pieces seem genuine pieces of wood that werecharcoalized. They have no additives and are of real hardwood such as mesquite, hickory and oak. They give themselves well in the heat. They tend to be more expensive than coal briquettes cheap, but it's worth it! Moreover, the taste of smoke, consider adding wood chips to smoke, or components of your grill. Or a charcoal or gas grill, wood, add the smell of tobacco smoke contributes to the taste of your meat. Many species, such as mesquite, hickory, walnuts and applesare in most stores supplies for barbecuing.
Use the grill lid
Many owners treat their grill cover, as if there only to protect the grille between the applications. Rather, the cover is one of the most important for the operation of your grill! In the heat of the meat from the grill lid does not need to be illuminated. But in order to cook food, let the grill causes several problems open. With the grill, the only significant heat your food is exposeddirect radiant heat from the heat source. Although these high direct heat for the burning surface of the meat good is not good for cooking in the middle.
If half of your life is done, will be burned down in oblivion! Keep you close the lid of the grill to heat the ambient air and smoke invaded the inside of the grill, around the kitchen, in the form of heat by convection in the oven. This allows more even roasting of the largestPieces of meat that you cook. So for all but the thinnest cut that you close only briefly trigger, the lid! Check your diet and exercise as little as possible so that all the heat in the room to cook good food in its juicy best!
Firing indirect fire
A concept similar to using the lid of the grill to cook food with indirect heat. Direct heat is the high heat, the food is a heat source to direct radiation exposure from the heat sourcescarce. But as I said before, this high heat can burn food quickly. Foods that need time to cook all over, like roast chicken, turkey or pork can be a long time to cook. If the dough is cooked, the exterior is made of money! Instead of direct heat, creating a place on your grill without charcoal (or units) directly beneath. Some people push coal into two piles on either side of the net, simply press anotherin the vicinity. Your food is then placed in the area, which is no heat directly underneath.
Instead of direct radiant heat to the food, the ambient heat that builds slowly roasts in your grill cook the food without the surface of the high heat that could burn, Belgium. Always remember to close the lid! Would not that be a chicken in the oven with the door open right? With this method, you can cook more meat for long periods without burning themselvesthem. Not only do you avoid burning the surface, is also tender, juicy and succulent roasts, which is not always dry so easy! I recommend this method for all the roast the more you want to cook, at least until the middle a little. This includes a whole chicken, ribs, pork, lamb and much more.
Let Your Meat Rest (before and after)
This trick is actually two in one! Before cooking meat, especially beef steaks, it is better, fleshFridge a bit before you cook. The goal is that the meat at about room temperature before the throw on the grill. Why? This kind of cuts are generally only a few people in the middle, as a rare steak is medium rare or so. If you take a cold steak on the grill, it is the medium of time to warm up. In the meantime, you can burn the surface. A thick steak needs a few minutes per side for a trigger of NiceGrill marks. But do not want the center of the meat will be cold again! Ensure that the meat at room temperature before you can very quickly the desired temperature) of the interior (and kitchen, so that from the outside and inside the steak perfectly done both. This brings us to the second part of this trick.
After the meat is to your ideas, not just falling cooked in a dish and serve! Most of the cuts of meat benefit from a period of rest, sitting on aTray, covered with a film in a warm place, after starting grid in the. Besides the meat and the rest he needs. The reason for this is that if you take the meat on the grill, the surface is the warmest, with the middle a little "cooler. For this reason, the moisture moves into the meat surface. Serve leads directly to a homogeneous piece of meat with the texture and temperature in the range of the surface towards the center.
After the break, the humidity and temperaturebalanced in order to have a single, juicy piece of meat that is ready to serve, and enjoy. The same procedure will continue to cook a little "sit, as the balanced heat into the meat. While steak is only 5 to 10 minutes of rest, a large roast, like a lamb, it may be half an hour or more to ! benefit
I hope these suggestions help to improve your skills grill. Try that next time you start the grill! Enjoy!
