Thanks to Brother Matt C. for putting together the following grilling basics!
2. Build the right fire. Understand the difference between direct and indirect grilling and when to use each.
3. Cook it to perfection. (If the grill is too hot, the outside of the steak can overcook before the inside is ready; if too cold, you won’t get the right searing.) Place your hand an inch above the grill and count 1 Mississippi, 2 Mississippi, OUCH (too hot to hold your hand over it.
4. Know when your steak is done. Remember medium rare is 145°F; medium 160°F and well done is 170°F.
5. Turn, don’t stab. Tongs are the most important tool in the griller’s workshop.
6. Give it a rest. After grilling, give the steak a rest for a couple of minutes to let the juices redistribute before cutting into it.
Tips for Great Chicken
1. Use the “2 Mississippi, OUCH” test
2. Coat your chicken in Olive Oil prior to grilling – this will hold on the juice
3. Marinate before grilling
Know Indirect vs. Direct
Indirect – Use for smoking or slow cook (ribs, brisket, beer-can chicken, salmon). This is done by placing the coals (or lighting only one side of the grill) to one side and cooking the food on the other. In other words, the food is not be being cooked directly over the flame.
Direct – Use for grilling (steak, hotdogs, hamburgers, chicken breast). This is done by placing the food directly over the flame.
Use a RUB! Any rub will do and it will add tremendous flavor. Below is a recipe for a simple rub that is great on beef (brisket, hamburgers, streak) and is perfect on Pork (chops, butt, ribs, loin)
Makes 1 cup
1/4 cup coarse salt (sea or kosher
Basic Grilling Tips
#1 Tip – KEEP IT CLEAN –
Always brush your grill grate with a stiff wire brush to clean it.
Oil the grate with a folded paper towel dipped in oil and rubbed over the bars of the grate. Food will stick to a dirty grate.
Tips for Great Grilled Steak
1. Use rubs, marinades, sauces, butters and bastes to add an extra dimension of flavor. Even something as basic as sea salt and cracked black pepper adds a spectacular taste to beef.
#1 Tip – KEEP IT CLEAN –
Always brush your grill grate with a stiff wire brush to clean it.
Oil the grate with a folded paper towel dipped in oil and rubbed over the bars of the grate. Food will stick to a dirty grate.
Tips for Great Grilled Steak
1. Use rubs, marinades, sauces, butters and bastes to add an extra dimension of flavor. Even something as basic as sea salt and cracked black pepper adds a spectacular taste to beef.
2. Build the right fire. Understand the difference between direct and indirect grilling and when to use each.
3. Cook it to perfection. (If the grill is too hot, the outside of the steak can overcook before the inside is ready; if too cold, you won’t get the right searing.) Place your hand an inch above the grill and count 1 Mississippi, 2 Mississippi, OUCH (too hot to hold your hand over it.
4. Know when your steak is done. Remember medium rare is 145°F; medium 160°F and well done is 170°F.
5. Turn, don’t stab. Tongs are the most important tool in the griller’s workshop.
6. Give it a rest. After grilling, give the steak a rest for a couple of minutes to let the juices redistribute before cutting into it.
Tips for Great Chicken
1. Use the “2 Mississippi, OUCH” test
2. Coat your chicken in Olive Oil prior to grilling – this will hold on the juice
3. Marinate before grilling
Know Indirect vs. Direct
Indirect – Use for smoking or slow cook (ribs, brisket, beer-can chicken, salmon). This is done by placing the coals (or lighting only one side of the grill) to one side and cooking the food on the other. In other words, the food is not be being cooked directly over the flame.
Direct – Use for grilling (steak, hotdogs, hamburgers, chicken breast). This is done by placing the food directly over the flame.
Use a RUB! Any rub will do and it will add tremendous flavor. Below is a recipe for a simple rub that is great on beef (brisket, hamburgers, streak) and is perfect on Pork (chops, butt, ribs, loin)
Makes 1 cup
1/4 cup coarse salt (sea or kosher
1/4 cup dark brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
1 tablespoon garlic flakes
1 tablespoon onion flakes
1/2 to1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Lid Closed or Open
General rule is the thickness of your hand. If the steak, chicken, hamburger is thinner then the thickness of your hand then the lid can stay open; if thicker, then closed.
Two last things!
1. If you’re a look’n – it’s not cook’n. Be patient, BBQ takes time
2. Your husband is not as good as he thinks. Without hurting his ego, gently nudge him to bbqu.net or virtualweberbullet.com for smoking and grilling tips. Also, I would suggest watching BBQU on PBS with Steve Raichlen (barbecuebible.com)
1/4 cup sweet paprika
3 tablespoons black pepper
1 tablespoon garlic flakes
1 tablespoon onion flakes
1/2 to1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Lid Closed or Open
General rule is the thickness of your hand. If the steak, chicken, hamburger is thinner then the thickness of your hand then the lid can stay open; if thicker, then closed.
Two last things!
1. If you’re a look’n – it’s not cook’n. Be patient, BBQ takes time
2. Your husband is not as good as he thinks. Without hurting his ego, gently nudge him to bbqu.net or virtualweberbullet.com for smoking and grilling tips. Also, I would suggest watching BBQU on PBS with Steve Raichlen (barbecuebible.com)
Amy~Thanks for posting all of this stuff ♥
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