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Ultimate Guide To The Grill Master

Ultimate Guide to THE GRILL MASTER • BARBEQUE GRILLING • Low temperatures High Temperatures Used for cooking meat quickly Slow cooking Indirect heat Direct, radiant heat Dry heat applied from above or below Smoke from a wood fire for flavor Damp wood chips may be added to add flavor • BARBEQUE FLAVORS • * Strong Flavour Milder, Sweeter : Flavor pecan hickory mesquite oak maple alder fruit woods (i.e. apple, pear, cherry) used for used for beef fish pork poultry ·Barbeque Styles Around the US EASTERN CAROLINAS WESTERN CAROLINAS Pork, served pulled, shredded or chopped Uses only the pork shoulder of the pig Whole hog - entire pig is barbecued -meat is chopped all together Slow cooked in a pit Tomato and Vinegar; Carolina Gold sauce (mustard, vinegar and brown sugar) Ketchup, vinegar, pepper and spices MEMPHIS KANSAS CITY Wide variety of meat - pork, beef, chicken, turkey, lamb and sometimes fish Pork, usually ribs and shoulders Slow cooked in a pit, Prepared “dry" (covered with a dry rub of salt and spices before cooking - eaten without sauce) or "wet" (brushed with sauce before, during and after cooking) Slow smoked over a variety of woods Thick tomato- and molasses-based sauces - sweet, spicy and tangy flavors Tomato and Vinegar L KENTUCKY FEXAS Lamb is the meat of choice Beef and Pork Meat is smoked using hickory, oak or Slow cooked until the meat is falling off the bone, usually over hickory, pecan, oak or mesquite wood sometimes sassafras Worcestershire based sauce, referred to as dip Sweet, tomato based sauce ULTIMATE GRILLS ·High End Grill Features High temperature glass windows Rotisserie system - some can hold up to 65 lbs Grill temperaturegauge Infrared grill technology Stainless steel 168 00.19 construction Electronic temperature display included timer Separated cooking chambers to allow for cooking at different temperatures at the same time Internal halogen lights, angled to illuminate the entire grilling area 10 Deep well grease collection system 11 Multi-fuel capability Temperature control blower Meat probe temperature gauge CHARCOAL GAS • Pros Higher temperatures can be reached More smoke flavor Convenience Better Easier to clean temperature control * Cons * Dirty Harder to regulate More expensive Lower temperatures temperature ·GRILL TIPS * Direct Heat * Indirect Heat * Fire is on one side of the grill Food cooked directly above the fire (cooking like a stove top). - food on the other side (cooking like an oven). Best for steaks, sausages, kabobs, and vegetables. Best for larger cuts or delicate meats (roasts, whole chickens, ribs, fish). Use for foods that take less Use for foods that take more than 30 minutes. than 30 minutes. Keep the lid closed for more even cooking and to allow smoke to Walk away - set a Sear food over direct heat and then move to Flip food only once. timer - let the heat and the smoke do their job - check food every five indirect heat. penetrate the food. minutes or so. # Grill Marks # Clean, oil grill. Cook just long enough to get good lines. Rotate 90 degrees (do not flip). Use tongs to turn meat - Anything that pokes a hole in the meat lets juices escape. Only go for grill lines on one side of the meat (trying for both sides overcooks the meat). • FOOD TIPS Chicken 5min Thighs are better than breasts - They hold up to the dry heat of the grill and stay moist. Grill Chicken over indirect Move to direct heat for the last 5 minutes to lightly char and caramelize the glaze. heat – it cooks slower and more evenly. Beef E Score the meat to allow marinade to Grill burgers over high Allow meat to rest for several minutes after cooking to keep in the juices. Sear over direct heat - heat - don't overcook move to indirect heat penetrate. to keep moist. to cook through. Veggies Peppers - blacken for easy pealing Onions brown and wilt slightly Corn - turn often to brown evenly Toss veggies in oil to keep them from drying out or cooking unevenly. Use high heat for optimum charring. Watch carefully - each item will have its own ideal doneness. CLEANING Keep food from sticking by oiling the grate prior to cooking. Remove ash when grill is completely cool. Protect your grill from weathering by using a waterproof cover or storing indoors. Brush grates while still hot to remove food particles. foodydirect Taste what's out there Sources: http://www.sheknows.com/food-and-recipes/articles/966919/carla-halls-summer-grilling-tips http://www.sheknows.com/food-and-recipes/articles/994545/5-bbq-tips-from-a-food-network-grill-mayor http://www.mygrillfriend.com/ http://www.kingsford.com/university http://www.foodandwine.com/articles/10-easy-ways-to-master-the-grill http://en.wikipedia.org/wiki/Barbecue_in_Texas http://en.wikipedia.org/wiki/Barbecue_in_the_United_States http://bbq.about.com/od/gasgrills/tp/aatpo50703.htm http://www.seriouseats.com/2011/o2/what-are-the-barbecue-regional-styles-cooking-carolinas-kansas-city-tenne ssee-st-louis-ribs-pork-chicken.html

Ultimate Guide To The Grill Master

shared by punkrobby on Aug 07
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Read on to learn about the different barbecue styles that are popular throughout the country, how to know when to use direct versus indirect heat, the best way to grill different types of meats and mu...

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Foody Direct

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Food
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