Direct heat is the most common method of grilling, which is basically grilling the food directly over the hottest point of the heat source. Grill pork chops, burgers, kabobs and anything less than 2 inches in thickness, over direct heat.
Check out some tips below:
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* Trim off all fat before grilling.
* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
* Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.
* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.
* Never re-use marinades that have come in contact with raw chicken.
No comments:
Post a Comment