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Enjoying the Thrill of the Grill

9th December, 2010 - Posted by health news - No Comments

Ever notice that on backyard barbecues, it is always the man of the house who is in charge of the grill? Maybe it is the scent as well as the sizzle of fat and also grease hitting a hot surface. Or the primal allure of cooking along with the most fundamental of tools. Whatever it’s, you still need to know the basics of cooking like that for your family to totally enjoy the thrills from the grill.

You’ve to keep in mind that grilling is a quick cooking method. The meat needs to be tender right from the start. You could not cook longer like in steaming and boiling where it will tenderize the meat. You try that within the grill and you will end up with charcoal for dinner. Be aware of the freshness of meat, thickness, cut and also marbling. Those reasons would determine the final results of your time and efforts.

All of the fancy flavourings and infusions would be ineffective in case done on the inappropriate cut of meat. Porterhouse steaks, T-bone, and strip meats are famous selections since they are the ones best suited to being subject to the grill’s high heat. Thinner pieces like flank meats and skirt meats burn easily and aren’t suggested for outdoor barbecues and indoor broilers.

Balance the quality with aging. To ensure freshness, look for beef that is deep red or bright red. Avoid excess blood and stay away from those pre-cut meats having too much liquids sloshing around in packaging. This means the meat has been staying in the butchers for so long that liquid is beginning to seep out. Also look for meat which has a fat layer. During the grilling process, this fat would melt and infuse the meat with intense flavor.
Even cuts are the ideal for grilling. Too thin and also you burn the meat. Too thick as well as the inside would be uncooked. Have either side thinner and that side would get done first. Cook this long enough for the thicker side for getting done and you will end up burning the other side.

Next concern is aging the meat. Purchase meat some days from the planned grilling. Using this method, meat would have time to mature in the freezer. Aging is when the meat’s natural enzymes act upon it making it more tender. Frozen meat should be allowed to thaw out totally before grilling.

If the recipe requires a marinade, it is the right time to do it. Marinades usually contain acids like vinegar or lemon juice, salt, and maybe alcohol from wine or brandy. This makes them fast-acting therefore you have to marinate on the daytime itself and not longer. There is a large difference between tender and mushy therefore you have to time it appropriately. For preventing spills inside your refrigerator, place the meat along with the marinade inside a resealable plastic-type bag.

Keep in mind that you’re still handling raw meat therefore all the usual precautions still apply. Keep it under refrigeration till the grill is nice and hot. Also remember the surfaces you will be laying food on. Food poisoning caused by bacteria would damage any picnic, so be careful.

Finally, you could place the meat on the grill and wait eagerly for dinner to be served. Enjoy!