Outdoor Cooking

Chicken and pork chops both do well on the grill, but to get them very tender, here's what you need to do before grilling: Boil them in a saucepan for 15 minutes or microwave them for two to five minutes. Then drain and marinate in barbecue sauce for 30 minutes. Now the meat is ready to barbecue. Figure A Figure B To heat coals quickly, drill a hole in the bottom of a metal pail, fill the bottom with crumpled paper and pile coals on top of it. Set the coals on the fire and leave them in the pail until they begin to turn white and embers form in the center. Dump the coals in the grill, being careful not to burn yourself on the hot pail. Use a marinade on meat or poultry to add flavor. Another option is to tie on a bunch of rosemary or other type of herb with natural cooking twine. Throw the bundle on the coals to cook the flavor into the meat. To clean the grill, heat it until the grate temperature is high enough to kill bacteria. Scrub it with a wire brush or crumbled aluminum foil to remove buildup.

TIPical Tips

• Make a homemade grill smoker by using a tin can (figure A). Poke some holes in the can, open the lid almost all the way, then fill with wood chips that have been soaked in water for an hour. Place the can under the grid before grilling.

• See all the juice on these pieces of meat (figure B)? That's why meat should be turned only once when grilling. The more times the meat is flipped, the more the flavor-filled juice is lost.

• Don't forget that you can put other foods besides meat on the grill. Try barbecuing vegetables as well. Wrap onions, corn on the cob or sliced potatoes in heavy-duty foil. Dot them with butter, margarine or even barbecue sauce, then seal the foil and put the package on the grill for a few minutes.

• Concerned about food spoiling during a cookout? Try to avoid egg salad, potato salad and pasta dishes, especially on hot days. Also avoid mayonnaise; use butter or margarine instead.

• Never buy prehusked corn--all of its flavor will be lost without the husk.

• Grilling corn is a great idea. If you want to grill it in the husk, soak it in water for two hours to prevent it from scorching. To sweeten it, add two tablespoons of brown sugar to the water. Otherwise, take it out of the husk and lay it on foil. Add butter and spices to the corn before wrapping it up. Cook for 20 to 25 minutes, rotating once.

• To keep meat flat when grilling, simply cut a few small slits along the outside fatty portion. This will prevent the meat from curling toward the center.

• Keep a spray bottle filled with water near the grill for flame control. Simply spray a small amount of water on the fire when it becomes too high.

• 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.

• To grill fish, use a fish grate or double aluminum foil with holes punched in it. Place a couple of lemon slices in with the fish. Leave the skin on the fish.

• Grill fish for six to 10 minutes for every inch of its thickest part. For example, a fish that is two inches thick should be grilled for 20 minutes.) If a fish is frozen, brush it with oil and double the grilling time.

• When cooking chicken, use indirect heat over a longer period of time. This will allow the meat to cook through without burning it on outside. Before removing it from the grill, check the temperature with a meat thermometer.

• When cooking beef steaks or pork chops on the grill, start with 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 turn the heat down to medium.

• The best tool to have for grilling is a pair of tongs. 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 you pierce the meat, the juices will flow out and cause the meat to become dry. Plus, dripping juices can cause a flare-up.

What's the difference between a T-bone and a porterhouse steak?

A porterhouse has tenderloin larger than three inches. That's why a porterhouse steak costs more--the additional tenderloin.

Grilling Solutions

Chef Harry Schwartz of Smart Solutions offers tips on making a safe and successful barbecue.

• Finding a safe place to put a grill in your yard can be harder than you might expect. It should be placed away from all flammable material, such as grass, trees and the house, and it should sit on a nonflammable surface, such as brick or concrete.

• Use long-handled utensils to avoid being burned--the best protection comes from wooden handles.

• For protection, some people wear oven mitts that cover the whole forearm.

• Always warn people that are nearby before starting a fire.

• When using lighter fluid, add it only before lighting the coals, never while they're burning. Let the fumes from the fluid burn off before adding food to the grill.

• To prevent food poisoning, keep raw meat in a cooler or ice chest until right before putting on the grill.

• Thoroughly wash your hands and any utensil used on raw meat to prevent food poisoning. One solution is to keep a bottle of hand sanitizer next to the grill.

• To prepare the fire, fill an empty milk or juice carton with charcoal and place it in the bottom of the grill. Light the top of the carton. The wax lining of the carton slows its burn speed, allowing the coals to heat to the desired temperature. As the carton disintegrates, the coals spread across the bottom of the grill.