Micro-grilling saves time while giving fine charcoal grilled flavor to foods. Here are some tips for fast, safe micro-grilling.
The microwave
– Cook chicken thoroughly in the microwave, then put it on the grill for about 10 minutes for flavor and browning.
– To keep them tender, cook spareribs only partially in the microwave, then finish them on the grill.
– Microwave chicken and vegetables a day ahead and store in the refrigerator.
– Use the same dish to marinate and microwave foods.
– Quick grilling foods such as fish fillets and steaks do not need to be microwaved first.
– To avoid possible health problems, don`t let warm food sit at room temperature for any length of time.
The grill
– Because you grill for a shorter time, you need less charcoal for micro- grilling.
– It takes 30 to 40 minutes to heat two dozen coals. This is enough coals for two chickens.
– To tell the temperature of the coals, use an oven thermometer placed in the center of the coals. Cover grill and take reading after 10 minutes. A medium-hot grill is 350 degrees.
– Before placing any food on it, heat the grill grate by placing it over hot coals, then lightly oil the grate so food doesn`t stick.
– While the coals are still hot, grill extra foods-particularly vegetables-to save for lunches or other dinners.
Foods on the grill
– Chicken parts are best grilled uncovered to allow pieces to crisp.
– Larger pieces, such as whole Cornish hens, first are grilled covered to help heat and flavor penetrate, then are uncovered to promote crisping.
– Skin is left on chicken pieces to keep the meat moist and to avoid sticking to the grill.
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– When using barbecue sauce on the grill, wait until the coals have cooled to medium-hot. Otherwise, the sauce coating may burn.
– Sauces and marinades with a high sugar content tend to burn quickly on the grill. When using such sauces, it is best to use a covered grill or the indirect method of grilling where coals are pushed to the side and a drip guard is placed under the food.
– Start food on the grill by putting the most attractive side down first
(skin side, not bone side, for a chicken breast or cut side for an onion). This will give you nice grill marks after you turn the food once.