Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* Keep an instant read thermometer near the grill for a quick way of checking when your chicken is done.
* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.
* Minimize fat drips into the grill, which causes flare ups.
* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.
* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.
* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.
* To speed grilling or broiling time, partially cook the chicken in the microwave first.
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