Wednesday, July 28, 2010

Farmland Makes Grilling Easy

I thought this was a great way to explain how to grill on any BBQ grill. Read it over and you might find a few great tips to complete the remaining summer’s outdoor BBQ events.

Farmland is making grills sizzle this summer.

Whether you prefer gas or electric, slow-smoking or direct cooking, summertime is BBQ time in the heartland. With these helpful instructions, Farmland can turn even the most novice coal tender into a seasoned grill-master.

BBQ 101: Class is in session

  • Lesson 1 — Properly preheating your grill.
    • 10 minutes for gas.
    • 45 minutes for charcoal. Look for the briquettes to be 70% covered with ash and displaying a slight red glow.
  • Lesson 2 — Tips for direct cooking.
    • Place food on the rack directly above coals on charcoal grills. Always mind the coal temperature.
    • Use this method for grilling meats like pork tenderloins, chops, hot dogs or burgers.
    • Use tongs or a spatula — rather than a fork — to keep from releasing flavorful juices.
  • Lesson 3 — Tips for indirect cooking.
    • Use this method for slow cooking ribs, pork loins or large roasts.
    • Always keep your grill covered. Add additional coals as needed for longer cooking times.
    • On charcoal grills, bank the hot coals around the outer edge of the grill and place meat over a drip pan in the center.
    • For gas grills, turn one side on (to medium) and keep the other side off. Cook the food on the “off” side of the grill. Adjust temperature accordingly.
  • Lesson 4 — Gauging coal temperature.
    • Test temperature by holding your hand, palm side down, about four inches over the coals. Count the number of seconds you can hold your hand in that position.
      2 seconds = Hot. 375°F. or more
      3 seconds = Medium-Hot. About 350°F. to 375°F.
      4 seconds = Medium. About 300°F. to 350°F.
      5 seconds = Low. About 200°F. to 300°F.
      More than 5 seconds = Very Low. Under 200°F.

Fun grilling facts.

  1. Grilling is a great way to cook low-fat because no fat is added in the cooking process, and fat often drips off while cooking.
  2. It’s easy to prevent flare-ups by removing excess fat from meats before they are placed on the grill.
  3. Zipper-lock bags are a great way to marinate food. Turn the bag over a couple of times to evenly distribute marinade. Discard marinade when ready to cook the meat.
  4. Place hardwood chips, fresh herbs, oranges and limes on the coals to add unique flavors to food.
  5. A meat thermometer is the only way to make sure meat is thoroughly cooked.
  6. Utensils that have come in contact with raw meat are dangerous to use on food that’s being cooked. Always wash them before serving cooked food.
  7. Veggies like onions, peppers and sliced potatoes are a tasty way to add variety to your grilled meals. Cook them in aluminum foil, or marinate and place over indirect heat.
  8. Always serve BBQ'd foods immediately. Perishable food that's been left out can start going bad in as few as two hours.

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