Outdoor grilling is a fun, easy and healthy alternative to other forms of cooking. If you are new to grilling, the process can seem intimidating. Understanding the basic benefits, grill types, techniques and safety issues involved will help to get you out of the house and into the great outdoors, cooking delicious food over open flames.
Benefits
Outdoor grilling is good for hot summer days when heat from the oven and stove is too much to bear inside. Cooking outdoors is a fun addition to a get-together for family and friends, allowing you to cook without missing the party. Grilling is also a healthy way to add unique flavors to foods without added oils or fats. When grilling, fat drips away from the meat and turns to smoke that adds flavor while reducing caloric value.
Grill Types
The most common outdoor grill types are charcoal and propane grills. Charcoal grills are often smaller and either square or round in shape. Charcoal grills require the use of charcoal as a fuel source. It is more difficult to control temperature with a charcoal grill, and the process is more time consuming; however, many outdoor grillers prefer charcoal for its enhanced flavor. Propane, or gas, grills are usually larger and rectangular. Some have additional features, including stove tops and warming plates. Propane grills are easier to use and control, but they lack the flavor of charcoal.
Techniques
Outdoor grilling techniques are divided into two basic categories: flavor control and temperature control. Flavor control involves the use of wood chips, charcoal and liquid smokes to add specific flavors to the food on the grill. Temperature control techniques involve direct and indirect heat as well as pan and split roasting. Direct heat means the food is grilled directly over the heat source of the grill. Indirect heat sets food apart from direct heat for foods that require slow cooking. Pan roasting is similar to roasting in the oven, only using the grill for its smoky barbecue flavor. Pan roasting is accomplished on a grill by slowly rotating the meat or vegetables over the grill's heat source.
Grill Safety
Set up your outdoor grill on a flat, smooth surface at least 10 feet away from buildings, trees and other combustible materials. If using a gas grill, ensure that all connections to the tank are tight and not leaking. For charcoal grills, do not overuse lighter fluid and allow fluid to soak into the coals before igniting. While grilling, never leave the grill unattended. After grilling, close all connections on propane tanks for gas grills and douse charcoal with water to fully extinguish.
Food Safety
Food safety is a concern whenever cooking, but if you grill infrequently you may be unfamiliar with cooking times and temperatures for safe consumption of meats. Using a meat thermometer will help you decide when your food is done. The USDA recommends the following temperatures for meats: steaks and roasts 145 degrees Fahrenheit, fish 145 degrees Fahrenheit, pork 160 degrees Fahrenheit, ground beef 160 degrees Fahrenheit, chicken breasts 165 degrees Fahrenheit and whole poultry 165 degrees Fahrenheit. Avoid charring your food. Charring or burning the outside of your food on a grill can trap harmful carcinogens in the food. These carcinogens can lead to increased rates of pancreatic cancer, according to the American Cancer Society.
Member Comments