Grilling Unit

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Grilling Unit
Grilling Unit
• Grilling means broiling food with
direct heat.
• In the United States , grilled
food is usually cooked on a grill,
gridiron or a metal plate with
flame applied from below,
fueled by wood , charcoal or gas
• Outside USA, the term refers to
cooking directly under a source
of direct, dry heat.
• The grill or griller (also called a
broiler) is usually a separate
part of an oven where the food
is inserted just under the
• Many agree that
provides more
flavor, but many
prefer gas since
you can grill
quickly and
easily year
• Grilling is usually done outdoors
on barbeque grills.
• A skewer or brochette may link
smaller portions of food in this
• Grilling is very popular during the
summer months, but becoming
increasingly popular throughout
the entire year.
• Mesquite wood chips (damp) are
added on top of the coals to
allowing a smoldering effect that
provides additional flavor to the
• Popular meats such as pork ,
beef , and chicken can be
basted using sauces to help
retain moisture.
• Grill should be on a heatproof
surface well away from buildings,
brush and overhanging trees. Never
grill inside your home.
• Inspect your grill before you start,
making sure the racks are clean, the
cover fits snugly, and there are no
cracks or holes in the grill pan.
• Start with a clean grill, especially if
it's the first time you are grilling this
• Ash left over from cooking creates
lye when mixed with water, which
can rust the grill pan.
• You do need an ash layer for the best
heat retention, but old ash isn't
doing your grill any good.
• Follow manufacturer's instructions
for lighting gas or charcoal grills.
• A charcoal fire takes 30-45
minutes to reach the proper
cooking heat after you light it.
• You can tell the coals are
heating up because ash will
form on the outside.
Charcoal Grills
• Charcoal grilling presents quite
a challenge to the grill master.
(That's you!)
• But learning about the type of
charcoal to purchase, how
many briquettes to light, the
arrangement and cooking times
is fun!
• The number of briquettes you
use depends on the size of your
gill, the amount of food you will
be cooking, weather conditions
and cooking time.
• As a general rule, plan on using
about 30 briquettes to cook 1
pound of meat.
• A five-pound bag contains 75 to 90
• Make sure you have enough
briquettes to cover the grill pan in a
single layer, extending about 2"
beyond the area of the food on the
• First place the briquettes in the grill
pan to check for quantity, then stack
them for lighting or remove to place
in a chimney starter.
• When the weather is cold or
windy, you will need more
briquettes to reach an ideal
cooking temperature.
• To light charcoal with the
pyramid method, stack the
charcoal into a rough pyramid
• Soak the charcoal with at least
1/2 cup of lighter fluid (NEVER
use gasoline!!!).
• Wait a few minutes to let the
chemicals soak into the
briquettes, then light the
charcoal with a long handled
match or fire starter.
• As the coals begin to burn and
ash forms, arrange them with
long handled tons into a single
• Don't squirt lighter fluid onto
hot coals, since the fluid could
catch on fire and burn back up
to your hand.
• I really like using a chimney
starter. It looks like a coffee can
with a handle, divided into two
compartments by a metal disc.
• It lets you get a really good fire
going with no chemicals. Place
crumpled newspapers in he
bottom portion of the starter.
• Remove the rack from the grill and
place the chimney starter in the
bottom. Fill the top half of the
starter with charcoal.
• Then light the newsletter through
holes in the bottom of the starter.
The fire will draw up through the
starter, lighting the charcoal. Leave
the chimney starter where it is, and
in about 20-30 minutes the coals will
be ready.
• With a heavy, long-sleeved oven
mitt, carefully empty the coals
into the grill pan. Arrange the
coals into a single layer with
long tongs.
• Electric starters are fun and easy
to use. They are plug-in heating
elements that also start the fire
with no chemicals.
• Place the electric starter in the
grill pan and stack the charcoal
briquettes over it in a pyramid
• Plug in the starter, making sure you
are using a heavy-duty extension
cord. Ash will begin to form on the
coals after 8-10 minutes.
• Then unplug the starter, pull it out
with tongs and set aside on a
heatproof surface. Then arrange the
briquettes with tongs into a single
Gas Grills
• Gas grills use lava rocks, which come
with the grill. The rocks are heated by
the gas flame and cook like charcoal.
• Keeping the rocks clean is about the
only task you'll have with a gas grill.
• If there is a buildup of grease on the
rocks you will have flare-ups during
cooking which can burn the food.
• Follow the manufacturer's instructions
for cleaning or replacing the lava
• A good habit to develop is to turn the
burner to high for five minutes after you're
finished cooking to help burn off grease
and other drippings.
• Occasionally rearrange and turn the lava
rocks so heating and cleaning is more
• Replace the lava rocks when they don't
look clean, and start to break apart. Do not
stack lava racks. They should be only one
layer deep on the grate.
Basics of Grilling
• Grilling uses two different cooking
methods: indirect and direct heat.
• In direct heat cooking, food is placed
on the cooking rack directly over hot
• Indirect heat is used for more delicate
foods and for longer cooking times
needed for larger cuts of meat, as
when you're barbecuing a turkey.
• The grill is always covered when
cooking with indirect heat.
Direct vs Indirect
• Direct heat cooking is very
straightforward. Learning the
temperature of the coals is the
only trick.
• If you use a gas grill, just pay
attention to the heat settings.
• The coals should be ready when
3/4 of them are coated with ash.
• On a charcoal grill, if you are
very careful, one way to check
the temperature is by holding
your hand, palm down, over the
coals at the cooking height and
count the number of seconds
you can hold your hand there
before you have to pull it away
• Use the following descriptions to
check cooking temperature by
observing the coals:
• Ash coating thickens, red glow less
visible = Low
• Coals covered with light gray ash =
• Red glow visible through the ash
coating = High
• For indirect heat cooking on a
charcoal grill, place an equal number
of briquettes on each side of the grill
pan, leaving a space in the center.
• Then light the briquettes and let
them come to cooking temperature.
• When you're ready to cook, place a drip
pan between the coals and add water
to the pan to a level of 1/2". Place the
food over the drip pan and cover the
• You will need to add 5-6 briquettes to
each side of the pan as needed to
maintain even heat. Generally
briquettes should be added every 45
• For indirect heat cooking on a
dual burner gas grill, set the drip
pan on the lava rocks on one side
of the grill and add water to 1/2".
• Preheat the other burner on high
for 5-10 minutes.
• Turn the temperature down to
medium, then put the food on the
rack over the drip pan and cover
the grill.
• For indirect heat cooking on a single
burner gas grill, preheat the grill on
high for 5-10 minutes.
• Turn the temperature down to low,
and place a large foil baking pan on
the rack.
• You can also line half of the cooking
rack with a double thickness of
heavy duty foil.
• Place food in the pan or on the foil,
cover and cook.
• Never leave the grill alone when you
are cooking food. Flare ups can
quickly become a fire, and it's very
easy to overcook or burn food on the
grill. Once you start, stay there and
pay attention!
• Adding wood chips and chunks can
add marvelous flavor to your food.
• Soak mesquite, alder, hickory and
pecan chips for one hour before
scattering over the hot coals.
• Wooden skewers should be soaked
in water for an hour before use. They
are best used for very quickly
cooked foods, like veggies and
• Metal skewers should be flat, with
long handles. Round skewers cause
the food to roll when turned, so
foods won't cook evenly. Use metal
skewers when cooking meat kabobs.
• Follow the recipe cooking times
carefully, and make sure to cover the
grill if the recipe calls for it.
• Sauces containing sugar and fat will
cause flare-ups and the food may
• Unless the recipe instructions are
different, apply sauces and glazes
only during the last 10 minutes of
cooking time.
• Grilling times are affected by
the weather, and how long the
food is being cooked.
• Maintaining cooking temps is an
art, but there are some rules to
• When you want to lower the cooking
temperature, raise the cooking rack,
spread the coals apart, or close the vents
on the outside of the grill pan halfway.
• To raise the temperature, lower the
cooking rack, tap ash from the coals, move
the coals more closely together, or open
the vents. You can also gradually add more
charcoal to the outer edges of the coals.
• If the weather is cold, you will
need more briquettes to reach an
ideal cooking temperature.
Grilling will take longer.
• Wind will make the fire hotter.
• On a humid day, the coals will
burn slower.
• The temperature and thickness of
the food when it's placed on the grill
will affect the cooking time. Cold
and thicker foods will take longer to
• The closer the cooking rack is to the
coals, the faster the food will cook.
• Hardwood fires will burn hotter than
charcoal briquettes.
• The most reliable way to test when
food is done is by using a
thermometer. There are many types
available on the market, from instant
read disposables to complicated
thermometer forks.
• Follow the recipe instructions for doneness
tests. See Food Safety for more safety and
doneness tests.
• You'll need to move the food around on the
grill for the most even cooking results.
• Don't turn food too often, and use tongs to
handle the food instead of a fork.
• Piercing the food with a fork will release
juices that you want in the food, and can
cause flare-ups.
• After you're done grilling, close the
grill cover and turn the gas grill off
or close the vents on your charcoal
• Keep an eye on it as it is cooling
down. Move the grill or remove the
used briquettes ONLY when
everything is completely cool.
• Charcoal briquettes should be
placed in the garbage ONLY when
you can't feel any warmth at all in
• This will take at least 48 hours.
• Make sure to keep an eye on
kids and pets so they stay away
from the grill until it is cool.
• Keeping the grill clean is the best
way to prolong the life of your grill
and to make the next barbecue
session easier.
• Unless you use your charcoal grill
two or three times a week, clean out
all the ashes from the grill pan, rinse
the grill using a hose, then spray the
inside with a mixture of 2 Tb.
vinegar mixed with 1 gallon of water.
• Let it dry completely, turning the
grill upside down to speed things up.
Store in a dry place.
Grilled Cheese Bread
1-1/2 cups shredded Colby cheese
1/2 cup butter, softened
3 Tbsp. chopped parsley
1 tsp. paprika
1/4 tsp. garlic powder
1 loaf crusty French bread, cut into 3/4" slices
In a small bowl, combine cheese, butter, parsley,
paprika and garlic powder and mix well. Spread this
mixture between bread slices. Reform bread slices
into a loaf shape and wrap bread in heavy duty
aluminum foil, tightly sealing tops and sides
• Place bread on grill opposite coals and grill for 1520 minutes, turning after 8 minutes, until cheese is
melted and bread is heated.
• For oven preparation, heat oven to 400 degrees and
bake bread for 15-20 minutes or until cheese is
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