Cook the Book: Tips for Grilling
For today's fifth and final day of tips from Jame's Peterson's What's a Cook to Do?
Fire in the hole!
How to Clean a Messy, Caked-On Grill
Those of us who don't bother to clean a grill regularly often rationalize that if it's set over the hot coals for a few minutes before food is placed on it, any bacteria on the grill will be killed. But if you want your food not to stick to the grill and don't want to look like a slob, you'll have to clean it.
1. Lay the grill on spread-out newspaper, ideally outside.
2. Spray the grill with heavy-duty oven cleaner.
3. Let it sit for an hour; scrub it with steel wool, and rinse well.
4. Repeat as necessary.
How to Light a Fire for the Grill
You see them in most hardware, home, and garden stores as grilling season approaches. Along with the latest in grill models, stores now sell "chimneys," one of the cleverer inventions of the late 20th century. A chimney is essentially a metal cylinder with a few notches near the base in which to start a charcoal fire.
1. Fill the top part of the cylinder with charcoal. Stuff some newspaper in the bottom. Set the chimney in the grill base where you want the fire to, and light the newspaper with a match.
2. Leave the burning contraption alone for about 30 minutes and you'll find the charcoal all aglow.
3. Pour the coals out into the base of the grill.
How to Keep Food from Sticking to the Grill
To ensure that your food arrives intact on the plate and not shredded on the grill:
1. Before heating, start with a perfectly clean grill and spray it with nonstick cooking spray.
2. Some foods, especially seafood, can be coated with flour.
3. Make sure the heat of the grill itself is very hot before you put food on the rack.
Photograph from iStockPhoto.com
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3 Comments:
More on how to keep food from sticking: Wipe the hot grill with an oil-soaked paper towel just before the food goes on. And don't turn the meat/chicken/fish until it releases easily.
Flour?!? Puhleeze.
As for messy caked-on grills, shame on the cook who lets that happen. Hit the grill with a wire brush as soon as you take the food off, and again next time you're about to put food on. Hot fire carbonizes the crud so it's easy to remove.
If you happen to inherit a crusty grill, drop it into a heavy-duty plastic bag and add ammonia. Twist the bag shut and let the grill soak overnight.
Cathy at 11:22AM on 05/26/07
Home grilling just got a whole lot hotter! I read this morning that a patent expired on infrared burners which means the technology is accessible to all and no longer the exclusive domain of a few manufacturers. Infrared burners enable a grill to heat to 450-900 degrees as opposed to 450-700 degrees that is the current limit for the standard home grill. Previously, the cost for such a grill exceeded $5000 but now manufacturers will be selling the same grill for between $500 to $1000. Infrared grilling in the back yard here is finally here!
eddybles at 2:48PM on 05/26/07
I learned a neat trick from Alton Brown's TV show (I think it was him). When crumpling up the newspaper that you use to start the fire, sprinkle a little cheap vegetable oil on it. Then put the paper in the chimney and light the fire. The oil makes the fire burn hotter and longer, thus making it more likely that you won't have to light a second piece of paper!
Library Lady at 9:55AM on 05/29/07