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GRILLING ESSENTIALS - EQUIPMENT
Fuel Economy:
Best - Lump charcoal made from whole pieces of wood burns hot and clean and imparts the scent of the wood used.
Next - Briquettes contain sawdust, coal, sand and petroleum binder - they burn longer than lump charcoal.
Least - Wood is hard to start and burns too quickly. However, adding a handful of fresh wood chips for flavor (to a briquette fire) can add to the flavor. Apple, cherry, maple and hickory work well.
Types of Grills:
Open-Top - Hibachis and smaller grills are good for anything that cooks quickly like thin meats, sausages or fish.
Covered or Kettle - with a domed lid, these are very controllable for heat by allowing adjustment to the air supply and make it possible to cook things more slowly.
Note: Indirect cooking can be done on the covered or kettle grill by putting a foil pan in the center and arranging the lit coals around it. Place whole poultry or larger cuts of meat that need slow cooking (and semi-smoking) into another pan with some water or broth whenever needed.
Heat of Coals:
Note - the coals are ready to cook on within 40-60 minutes of lighting. To keep the heat going, add a new handful of charcoal every 20 minutes.
Red-Hot Coals are glowing red with a white ash and are used to quick cook lean things such as fish or to sear meats to seal in juices.
Medium-Hot Coals are covered with thicker white ash and are not so intensely hot. They are used for most foods.
Cool Coals show no red glow and are heavily ashen. If you can hold your hand over the grill for 8-10 seconds, it is cool enough for slow cooking, or for vegetables and fruits.
Tools:
Wire brush to scrape the grill clean.
Long handled tongs to move coals and food.
Clean platter for finished foods.
Basting brush.
Hinged basket for fish or small vegetables.
Meat thermometer.
Spray bottle to put down flare-ups. |
