This Tuesday Tip is all about how to finally become the grillmaster you’ve always wanted to be! Follow these steps and make the best food you’ve ever made on the grill!
1. Start with a clean grill!
Always start and finish your grilling sessions by cleaning the grate with a wire brush. It is best to clean the grill once it is already hot, so be patient and diligent and you will get those grill marks all BBQ Masters desires!
2. Oil the grill!
Once you’ve brought the grill to temperature and cleaned it, it is recommended that you oil the grill with Canola Oil. The best way to do this is to dip a paper towel in the oil and use tongs to wipe the paper towel on the grill. This will prevent the meat from sticking and make cleanup even easier.
3. Get the grill hot before you start grilling!
As you may have gathered from the previous two tips, a hot grill is crucial. Not only does it need to be hot before you clean and oil the grill, but it definitely needs to be hot before you put any food on the grill.
4. Season before you start grilling!
If you are using a marinade or a rub, make sure to give your meat enough time to get properly seasoned. Some marinades or rubs take as little as thirty minutes but often require an hour or more. Remember that it is best to grill your meat once it has been brought to room temperature and that seasonings such as salt and pepper can be added just a few minutes before grilling.
5. Flip just once!
It is impossible to properly gauge grilling time or to get those coveted grill marks if you are compulsively flipping the meat every 30 seconds. This will also help retain the juices and flavor!
6. Don’t poke your food!
When grilling, be sure to use a spatula or tongs! If you use a BBQ fork or any other sharp objects, you will let all the juices escape and you will be left with flavorless and dry meat. If you need to check the meat to see if it is done, make sure to use a very sharp knife and simply make a small slit.
7. Know when it’s done!
For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don’t let it touch any bones, or you’ll get a false reading.
8. Let it rest!
If you serve your meat right off the grill it will seem tough and dry, but if you give it time to reabsorb the juices that were released during cooking, you will get a tender and succulent piece of meat. It is recommended that you let meat rest for about 15 minutes.
The tradition of grilling has really been around since man discovered fire. However, over time it has gone from an essential cooking method to a weekend pass time and in current years it’s even evolved into contests and cultured cuisine. Just as the entire idea of cooking outdoors has progressed, so has the tradition within the United States. In a Salon.com article on grilling it is said that George Washington recorded all of the barbecues he attended/hosted mentioning that he may have in fact been responsible for creating the “first presidential barbecue.”
As time went on, grilling out seemed to regress back into the survival mentality with Food Network saying, “Until well into the 1940s, grilling mostly happened at campsites and picnics.” Then in 1951, the world of grilling experienced a huge change, bringing barbecuing and grilling into virtually everyone’s backyard. According to a piece of trivia in the San Matteo Daily Journal, 1951 was the year that the first kettle-shaped barbecue grill was designed by George Stephen, a worker at Weber Brothers Metal Works near Chicago. Not only did this invention make is much easier and cheaper to grill on a more frequent basis, it also made way for grilled food to become a common entrée at even the trendiest of restaurants today (including a chain of its own design, Weber Grill).
So with this rich (and tasty) history in mind, Central now shares with you our guide to summer grilling complete with mouth watering recipes that will get the word out that your restaurant has the best grill in town!
• It’s also helpful to know the general rules on how hot to cook
your food and how long on each side. Go here for a nice guide.
ο After meat is cooked, do not leave it outside any longer than two
hours when the temperature is lower than 90°F or one hour if the
temperature is above 90°F.
• *Tip* – Always pre-heat your grill (both charcoal and gas) to
ensure that the temperature is stabilized so food is not
cooked unevenly. Whole Foods Market’s Grilling Guide
suggests, lighting coals at least 30 minutes before beginning
to cook on a charcoal grill and at least 15 minutes before on a
Do not cook on outdoor grills indoors or under an awning:
ο If you would like to grill indoors, it is safe to use a Charbroiler
instead. Using an outdoor grill inside could cause a fire or
even Carbon Monoxide poisoning (when using charcoal).
Always keep water, a fire extinguisher and a burn kit on hand
in case a fire does break out.
Be aware of cross-contamination:
ο Be prepared with two plates: one for raw meat and one for
ο Keep fresh marinades and sauces on hand to use on cooked
meats instead of using those that have been used with the raw
Charcoal vs. Gas Grilling:
Convenience = Gas wins since it’s as easy as turning the knob to get cooking. Charcoal involves a longer wait, stacking charcoal briquettes or lumps, lighter fluid levels, etc. Charcoal also requires a little more attention to make sure that the coals are staying hot while gas usually stays at a steadier temperature and can be regulated by a knob.
Expense = Charcoal grills are usually less expensive initially, but do require new coals more often whereas a tank of propane can last for a while. However, with gas prices at +$4/gallon, charcoal may be the winner this summer.
Cleanliness = Overall gas is a cleaner burn. It does not produce much in terms of air pollution due to smoke levels and there is less waste from the actual coals and fluid bottles.
Taste = While it is a matter of opinion, there are definitely more options when it comes to a non-gas grill. In a charcoal grill, briquettes could be used or even different forms of wood chips to add a smokier flavor. But the only true difference is that a charcoal grill can reach a higher heat which creates a sort of crusting on the outside of the meat, sealing in flavor more easily. However, according to the Amazing Ribs site, “If you use strong flavored rubs, marinades, and sauces, you will never notice taste differences because they hamper browning.” So all in all it mostly comes down to personal preference.
Once your grilled meal is all prepared, this final thing to always remember when grilling is the importance of a great presentation and marketing! While you’re wonderful smelling/tasting barbecue may be enough to get most people in the door, invest in a barbecue sign to assure customers that yours really is the place to go for the best barbecue in town. Once guests are in the door, vinyl tablecloths lend a fun, picnic type vibe to the meal. As an extra added bonus they are also easy to clean with a damp cloth and are resistant to stains so guests can really dig in without any fear of ruining the table coverings. To add to the outdoor food vibe you can also serve up all of your delicious food in some rectangular plastic food baskets, which are great for everything from barbecue to fries to just about any other side. While you’re at it you might want to look into an iced tea brewer to make your guests some sweet tea to wash it all down with! And although it’s often overlooked, guests full on barbecue will appreciate you placing a toothpick dispenser out once plates have been cleared.
Recipes to try:
Now that you have everything from the past to the dining appearance and all that goes in between down, there’s nothing left but to grab your grill and fire up a few dishes for your anxiously awaiting customers. We’ve gathered a few for you to try that will be sure to have them coming back for more.