Food news:
- Identify Hot Spots on Your Grill:
- Preheat your gas or pellet grill to medium heat.
- Lay slices of cheap loaf-style bread shoulder to shoulder on the grate.
- Flip the slices when they begin to toast.
- Observe variations in color from slice to slice; darker slices indicate hot spots on your grill.
- Take a photo to remind yourself of the pattern
- Choose Dark Meat for Chicken:
- When buying chicken, opt for dark meat (legs or thighs).
- Dark meat has more flavor than breast meat and stays moist when grilled.
- Brine the chicken if desired.
- Indirect grill the chicken until nearly cooked through, then finish directly over the heat to lightly char the meat and set any sauce or glaze.
- For crisp skin, grill at higher temperatures (at least 350°F)
- Fish Without Fear:
- Fish tends to stick to the grill grate.
- Cook fish on a cedar plank, a bed of lemon slices, or in a well-oiled expandable mesh grill basket.
- If cooking directly on the grill grate, ensure it’s clean and well-oiled.
- Choose firm-fleshed fish like swordfish, halibut, monkfish, or salmon
- Create Instagram-Worthy Burgers:
- Use your thumbs or the back of a spoon to make a shallow dimple in one side of your burger patties.
- This prevents them from puffing during cooking and ensures even cooking
- Don’t Run Out of Fuel:
- Always have extra fuel on hand (propane, charcoal, pellets, wood chips, etc.).
- Check propane levels by pouring hot water down the side of the tank and feeling for the transition from warm to cool metal
- Arrange Food Like a Pro:
- Align food on the grill in neat rows for even cooking.
- This helps you keep track of what went on the grill first, so you can turn and remove it efficiently
Remember, mastering grilling techniques is essential for achieving great results. Happy barbecuing.