Outdoor Grilling TIPical Mary Ellen : Episode TIP-355 -- More Projects »
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Wrap vegetables in aluminum foil, and drizzle with some olive oil or melted butter. Season with salt and pepper, seal in the foil and cook on the grill for about 15 minutes.
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Grilling expert Greg Jorgenson provides tips for cooking delicious steaks, fish, chops and vegetables on a gas grill.
- The two basic methods of grilling are direct and indirect cooking. Direct cooking places the meat directly over the heat source, and is great for grilling steaks, fish fillets and skinless chicken fillets.
Cook fish fillets on a fish grate, and be sure to support the fillet with a spatula when placing on the grate to avoid tearing (figure A). If a fish grate is not available, make a grate by doubling up a couple of pieces of aluminum foil and punching some holes in the foil.To grill a whole fish, leave the skin on and place a couple of lemon slices inside the body cavity.Grill fish six to 10 minutes for every inch of its thickest part. For example, if a fish is two inches thick, bake for 20 minutes. Do not thaw frozen fish before grilling. This could cause the fish to become mushy. Just brush frozen fish with oil and double the grilling time.
Grilled corn is a great tasty side dish (figure B). To grill in the husk, soak corn in water for two hours to prevent it from scorching. Add two tablespoons of brown sugar to the water to sweeten the corn a bit.Another way to cook corn on the grill is to remove it from the husk and wrap in aluminum foil. Add butter and spices to the corn before wrapping it up. Cook 20 to 25 minutes, rotating once during cooking.When cooking chicken, cook for a longer period of time over indirect heat. This will allow the chicken to cook through without burning it on the outside. Before removing the chicken from the grill, check it for doneness with a meat thermometer. When cooking beef steaks or pork chops on the grill, start with a high heat in order to sear the meat. This will help the meat stay juicer. After five to seven minutes, turn the meat over and reduce the heat to medium.Tongs are the most useful tools for grilling. They eliminate scraping any burnt material from the grate onto the meat, as would happen when using a spatula. Tongs also grasp the meat firmly. Never use a fork because once the meat is pierced the juices will flow out, resulting in a dry piece of meat. Also, dripping juices may tend to cause a flare-up on the grill.Never use water to control a flare-up on a gas grill. Instead, close the grill hood and turn the heat down for a moment. In case of a grease fire, put baking soda on the flames to smother them.For indirect cooking, turn off the burners on one side of the grill and cook items such as turkey or roasts over the inactive burners. Close the grill and the food will cook evenly.Use a muffin pan to hold condiments such as mustard, ketchup, relish and onions. This eliminates the need to pass around several bottles and jars
Resources The Grilling Encyclopedia: An A-Z Compendium on How to Grill Almost Anything
by A. Cort Sinnes
Atlantic Monthly Press, 1994
Order this title from Amazon.com.
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