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.
- 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.
- It’s easy to prevent flare-ups by removing excess fat from meats before they are placed on the grill.
- 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.
- Place hardwood chips, fresh herbs, oranges and limes on the coals to add unique flavors to food.
- A meat thermometer is the only way to make sure meat is thoroughly cooked.
- 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.
- 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.
- Always serve BBQ'd foods immediately. Perishable food that's been left out can start going bad in as few as two hours.