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By DJ CHEF Marc Weiss
Summer Grilling Tips
Hello Long Island Foodies!
Summer's here & everyone wants to be "King of the Grill". Well now you can with
some of these important grilling tips.
Marinating quickly tenderizes meat and also adds additional flavor. Use roughly
1 to 2 cups of marinade for every 1 1/2 to 2 pounds of food. The marinade should
completely surround the food. Cooked meat should never be returned to a cold
marinade.
A secret to tender, moist, tasty meat and fish is the cut you choose. The best
cut for grilling steaks is a full one inch thick.
Trim beef steaks to 1/8 inch fat--this reduces grease drippings to help minimize
open flames. If you like your hamburgers juicy, go with ground beef that is
about 15 to 20 percent fat. Have fish fillets cut from 1 to 1 1/2 inches
thick--anything thinner will dry out too quickly. Pork chops should also be at
least 1 to 1 1/2 inches thick--this cut is ready when the meat is no longer pink
along the bone and when the juices run clear.
For direct cooking on a charcoal grill, make sure there is enough charcoal to
extend in a single layer 1 to 2 inches beyond the area of the food on the grill.
Pour briquettes into the grill to determine the quantity, then stack into a
pyramid for lighting. For indirect cooking, food is placed over a drip pan and
the briquettes are banked
either to one or both sides of the pan.
Carbon monoxide and carbon dioxide are given off during combustion, so never
barbecue indoors as these odorless, toxic fumes may accumulate and cause death.
When using charcoal, douse the coals with the least amount of starter fluid as
possible to light the fire. If starter fluid is unavailable, try using regular
salad oil. Wad a sheet of newspaper and pile the coals over it, then douse the
coals with the salad oil. Light the paper as you would using normal starter
fluid.
When roasting or grilling with a BBQ pit closed, open a can of beer and place
the beer over the hottest part of the fire. The beer will boil and super
saturate the air inside the pit with water vapor, beer flavors and alcohol. This
will help in keeping the roasting meats moist, while adding flavor to the meat.
Whenever barbecuing, use tongs to turn the meat. A fork should never be used as
it will punch holes in the meat and allow the natural juices to escape, causing
the meat to lose flavor and become chewy.
When grilling meats, it is usually best to turn the meat only once. When
grilling meat to a medium or greater doneness, use the lid to assist in cooking.
This will decrease the cooking time by applying heat to all sides of the meat at
once.
Tomato and/or sugar based BBQ sauces should be added only at the end of the
grilling process, since these products will burn easily and are seldom
considered an internal meat flavoring.
I have recently launched my new line of seasonings; DJ CHEF'S Cookin' with Flava!
just in time for Summer Grilling! They make gourmet grilling quick & easy!!
You can order right online at my website www.DJCHEF.com or by calling
516.263.CHEF
DJ CHEF makes summer grilling QUICK & EASY with his FLAVA Seasonings!
Copyright © Marc Weiss, DJ CHEF 1995-2003
Drake Media Network Inc.
DJ CHEF ™ is a registered trademark.
Permission to reproduce limited to editorial use in newspapers and other regularly
published periodicals and television news programming. All other rights reserved.