Grilling Basics

When using a grill for the first time, the initial concern is always starting up the equipment. Gas grills are very easy to start up. The grill lid should be opened and then the tank valve. The front/first burner should be set to high and allow 2 to 3 seconds for the gas chamber to fill. The burner should light after one or two firm pushes of the button. The middle/next burner is turned to high once first burner is lit. The process is repeated with other burners until all burners are lit. The lid is then closed to allow the grill to preheat. Food is placed on the cooking grate and the burners are adjusted to the temperature and cooking method required by the chosen recipe.

Starting up a charcoal grill would require more time. Crumpled newspaper or fuel cubes shall be placed on the charcoal grate. This will be covered with charcoal briquettes to form a pyramid and then lighted. The briquettes should be soaked with the lighter fluid if it is to be used. However, its container should be tightly capped and stored far from the grill and any flame. Charcoal is ready when briquettes are coated with a light grey ash, in about 25 – 30 minutes.

Grilling would require tools, utensils and accessories to come up with a safer and more exciting cook-out. The right tools for cleaning up should also be ready to ensure that the grilling equipment remains in top shape while maintaining a grilling venue that is safe and clean. Right and safe practices will spell the difference between success and disaster.

Weber gas grills are designed to cook foods with the lid down and should be the case. Keeping the lid on allows heat to circulate and cook food evenly without flare-ups. Frequent lid opening, especially when not in accordance with the recipe adds unnecessary extra cooking time. Guesswork should be taken out of grilling by using a thermometer and a timer to know when it is time to take the food off the grill. A given recipe is best followed for the first time while modifications and customization can wait until the basics are learned (i.e. how a food should be grilled and taste like). Remember that more cooking time should be allowed on cold, windy days or at higher altitudes and less in extremely hot weather.

The cooking methods can either be Direct or Indirect. The Direct Method is similar to broiling where food is cooked directly over the heat source. Even cooking is attained by turning the food halfway through the grilling time. This method is best used for foods that take less than 25 minutes to cook such as steaks, chops, kabobs and vegetables. The Indirect Method is similar to roasting but with the added benefits of the grilled texture, flavor and appearance that cannot be had in oven cooking. The food is slowly cooked on all sides as heat rises and reflects off the lid and inside surfaces of the grill so there is no need to turn the food.