Are your ready to become a Grill-Master Mom? Grilling is not just something that men do, and with summer cooking right around the corner we are looking to amp up our grilling skills. Cooking Light Way to Cook Grilling introduces "Grilling 101" to help moms master the grill and make a mouthwatering meal.
Grilling is a causal, versatile cooking technique that works wonders on all types of meats, poultry, and seafood, as well as fruits and vegetables. The heat of the fire creates charred edges, gorgeous grill marks, and smoky, robust flavors that no other cooking technique can mimic.
According to Supermarketguru.com, traditionally, men play the role of "grill-master" in households, and 51% of our panel said this was true. However, another 20% of households have hailed mom the "grill master." Check out the techniques and you'll be firing up the grill in no time.
Become a Grill-Master Mom
Direct vs. Indirect Heat
Direct grilling involves cooking food directly above the fire.Similar to broiling, this method cooks food quickly and works best with: thin cuts of meat, such as burgers, fish fillets, several kinds of steak, chops, and vegetables. It is not ideal for larger cuts of meat because the high heat will burn the outside before the inside is done.
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Indirect Grilling is the best choice for foods that need to cook longer.
Works best with: whole chickens, whole fish, delicate fish fillets and pork shoulder
Why it works: The fire is built on one or both sides of the food (but not directly under it), and the grill is covered, which allows the hot air to circulate around the food. It's a gentler cooking method.
Direct and indirect grilling is used, particularly for larger cuts of meat. The meat might be placed over direct heat to sear it, and then transferred to indirect heat to cook more slowly.
Here are the tools you need to create big grilled flavors:
- Grill: Choosing between a gas or charcoal grill is really a lifestyle choice since they perform equally well.
- Gas grills are convenient because they're easy to operate and maintain a consistent heat.
- Charcoal grills are more hands-on, requiring a bit more time and prep to get the fire going. Unlike gas grills, charcoal grills provide the characteristic smoky flavor that is a hallmark of many grilled foods.
- Grill pan: For indoor grilling, a grill pan is a must. With ridges that elevate food so air can circulate underneath and fat can drip away, a grill pan adds more than just pretty grill marks.
- Chimney starter: For charcoal grills, this is a helpful piece of equipment to get your fi re going.
- Drip pans: Inexpensive disposable aluminum foil pans are necessary if you plan to smoke. They hold wood chips and chunks, and catch meat drippings.
- Grill basket or tray: When grilling thin or bite-sized pieces of food, a grill basket is an ideal tool since it prevents small pieces from falling through the grates.
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