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player ready...Memorial Day used to mark the start of the grilling season — when men and meat met metal.
But for an increasing number of home cooks, grilling has become a preferred method of cooking year-round, and consumer surveys show that overall, barbecue grilling has hit an all-time high, thanks in no small part to the proliferation and convenience of the gas grill.
And grilling isn’t just for meat — or men — anymore. Vegetables and fruits are finding their way onto cooking grates with increasing regularity, and entire cookbooks are devoted to grilling nontraditional items that range from fruits to pizza. And not surprisingly, an increasing number of women are elbowing men out of the way to make sure the job gets done right.
Want to grill like a pro? Put these tips to good use:
– If you’re new to a gas grill, keep the lid down as much as possible during cooking, and be aware that the food on a gas grill roasts as it broils from the burners, so food might cook faster than on a charcoal grill.
– Use tongs or spatulas rather than a fork to turn meats to keep meats juicy.
– Charcoal grillers should buy a chimney-style charcoal starter and use it. Sometimes it takes a second wadded-up page from the newspaper to get the charcoal started, but you will avoid the lighter-fluid residue in the food.
– Avoid the charcoal that already has the lighter fluid soaked into the briquettes, and if you’re stuck with that type, make sure all of the coals have a layer of white ash on them before cooking.
– For a bit of smoky flavor on the gas grill, spring for a “smoker box” and fill with soaked wood chips. Put on the grill when you first light the fire, so the smoke will get going by the time you put the food on.
– For charcoal grills, soaked chips can be sprinkled on and near the coals, or can be used in a smoker box. A makeshift smoker box of heavy-duty aluminum foil with holes poked in it can substitute.
– Although there are many types of wood chips, the most common are hickory (great with pork) and mesquite (best with seafood). For beef, try a mix of the two.
– For thicker cuts, experiment with indirect cooking — scooping all of the coals to one side of the grill and putting the food on the opposite side, or placing food on the gas grill above a burner that is on low while the other burner(s) are set on high. With indirect cooking, you increase the chance of cooking the thick cut to the desired level of doneness without charring the outside. And it helps to avoid flare-ups.
– When flare-ups happen, whether on a gas or charcoal grill, move the food to another spot. Avoid using a spray water bottle on a charcoal grill, which sends ash airborne and onto the food. Don’t use water to extinguish flare-ups on a gas grill.
– If using barbecue sauce, apply it only in the final few minutes of cooking to avoid charring.
– Take meat and seafood off the grill before the food reaches its desired doneness level, because the food will continue to cook after it’s removed from the grill.
– Let meats “rest” for five to 10 minutes or more, depending on thickness, before serving. The juices draw back into the center of the meat, making it juicier and more flavorful.
Safety first
Want to keep grilling safe? Here’s how:
– Position your grill in open areas away from buildings and high-traffic areas.
– Don’t let kids or dogs run or play near the grill.
– When lighting a gas grill, always keep the lid open.
– When grilling, wear clothing that does not have hanging shirttails, frills or apron strings.
– Trim the excess fat from meat to avoid flare-ups.
– When using a charcoal grill, use only charcoal lighter fluid, and never use gasoline, and never squeeze lighter fluid on already-lit charcoal.
More Top Picks Best Bench Vises
– Use long-handled barbecue utensils to avoid burns and splatters.
– Don’t use marinades that have had raw meat or fish soaking in them as a baste while cooking or as a sauce for the cooked dish unless you boil first for at lease one minute.
– Don’t put cooked food on the same platter that raw food was placed on.
– Use a meat or “instant-read” thermometer to ensure meat is cooked thoroughly.
Sources: Hearth, Patio and Barbecue Association’s “Grill-amentals of Grilling: A Complete Consumer Guide to Year-Round Grilling,” at hpba.org; and “Grill It!” by Chris Schlesinger and John Willoughby (DK Publishing, $25) ]
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Barbecue by the numbers
38% Percentage of households using a grill at least once every two weeks
49.3% Percentage of American households that consume at least one grilled item in a two-week period during June, July and August
8 out of 10 Consumers who say they prefer to cook outside on the grill because it’s less messy than cooking inside
58% Percentage of grill owners who say they use grills year-round
Sources: the NBD Group Inc., a market research company; the Hearth, Patio and Barbecue Association