Five important tips for improving the outdoors grilled kitchen
Five important tips for improving the outdoors grilled kitchen. Everyone likes quality barbecue food. Cooking and smoking outdoors, the rich flavors of food cooked on the fire are perfect for food and good times.
Plenty of individuals experience seldom how to make the most of their grills. We can open it and cook a hot dog or hamburger, but the barbecue can do more! Represent the most out of your grill, you must become comfortable. Use the grill and the basic cooking principles of the grill which helps make sure the best results.
The purpose of this article is not to teach you everything on a barbecue. Instead, I chose much of things that appear to be missing from the tracks in many grilles. I want to help correct the misconceptions and error messages on the grid. With these tips, I hope you can take the grill to the next level.
Outdoors grilled kitchen: Make your grill hot enough
One of the basic mistakes I have seen with grill manufacturers. They don’t know how to handle the heat of the grill. I have seen many people fighting for their food to cook. They demand better calories at the beginning. If you use a coal fireplace, coal or a lighter liquid to start the fuel. Be sure to start with enough briquettes. How much you need depends on the size of your grill. But, people often show to underestimate the volume of coal they need. Once your embers are red and covered with ashes, apply them to the charcoal grill.
Five important tips for improving the outdoors grilled kitchen
After placing the grill, the coal should emit enough heat. Pass your palms on the grill for four inches longer than a few seconds and could be very uncomfortable. Not hot enough, just add more briquettes and wait for them to start. It is much easier to adjust the heat at this early stage before adding any food to the grill. After that, you will meet food problems that will not cook or develop the delightful caramel surface you are looking. If you are using a gas grill, many people need time to warm up, those who have lava or ceramic briquettes to keep warm. Turn on the heat early, let it a cover for a while before closing the lid, then throw away the food. When you add food, hear a pleasant buzz. Otherwise, your grill may not be hot enough.
Outdoors grilled kitchen: Use good fuel
People with quality cars will spend a few more for higher octane gasoline. If you take the roast food and buy good meat and other cooking ingredients, have the same opinion! Don’t lick fuel, this what your food is cooking. For a good grilled kitchen, it’s as important as raw materials! Most charcoal grills use basic coal, and you can find large bags in any grocery store. They are easy to give heat and light, but do you want to cook food? It does not make most of them of real hardwood, so no natural wood aroma and taste to give your food.
Besides, most of them use chemical binders and petroleum products like kerosene. These chemicals have a strange aroma who knows what they do for your health! Use real, natural and chopped charcoal. These pieces look real wood that has burnt. No additives and made only of real hardwoods such as mesquite, walnut, and oak. It emits intense heat. They are more expensive than cheap briquettes, but it’s worth! Besides, to increase the smell of smoke, conceivable to add chips or wood blocks to the grill. Whether it’s on a charcoal grill or gas grill, smoking wood adds aromatic smoke to help season the meat. Many types of pods, American walnuts, walnuts, and apple trees are available at most barbecue stores.
Outdoors grilled cooking: Use the grill cover
Many grill owners treat the grill lid as if it were just a lid to protect the grill from use. The lid is one of the most important parts of the grillwork! Cut the meat at high temperatures, the grill cover does not have to open. But to cook the food, opening the grill can cause problems. When the grill open, the significant heat exposed to the food is the direct radiant heat from the heat source. This high temperature and direct heat good for cutting the surface of the meat, the cooking center is not good.
When your food is half ready, they will forget the bottom! When the grill cover is closed, it keeps the heat and smoke that swirls around the grill. The food it cooks around, and the convective heat in the oven. This will roast the chunks of meat you want to cook more. So, for everything, except the best cut you want to bend, close the lid! Verify your food and move it to a less, allowing ambient temperatures to reach your food!
Outdoors grilled kitchen: Indirect heating cooking
The idea of using a grill lid to roast food is to use indirect heating. Direct heating is the high temperature that food subjected to by direct radiant heat from the underlying heat source. But this high temperature can burn food. Foods take time to cook chicken, turkey or roast pork, take a long time to cook. The medium cooked, the outside is coal! Instead of using direct heating, create a place on the grill that has no coal (or burner). Particular people push the coal into two piles on each side of the grill, and others just push it aside. Then place the food in the space below it without heat.
Five important tips Outdoor Grill Cooking
Instead of cooking the direct radiant heat of the food. The ambient heat generated during the roasting will roast the food. Not exposing the surface to the high heat of direct heat that might burn them. Again, remember to close your lid! Once the door is open, you won’t be grilling chicken in the oven, right? If you use this method, you can cook larger roasts for a long time without burning them. Not only you can avoid burning the surface. But you can get more juicy, tender and juicy barbecues that won’t dry out! I recommend this method for any large barbecue that you want to cook at least a few of middle. This includes whole poultry, ribs, roast pork, lamb leg, and others.
Outdoors grilled kitchen: Your meat allow rest (before and later)
This tip is two in one! Earlier cooking most meats, beef slices, best to remove the meat from the refrigerator for a while before cooking. The goal is to bring the meat to room temperature before throwing the meat on the grill. These incisions made only in the middle. Such as rare, medium-rare or semi-made steaks. You placed cold steak on the grill, the middle will take a long time to warm. It can burn the surface. It can serve a thick steak in a few minutes on each side with a grilled steak. But you don’t want your physical center to be still cold! The meat first at room temperature. You can reach the desired room temperature (hence, cooking) faster. The exterior and interior of your steak perfect at the same time. This brings us to the second part of this proposal.
Next cooking according to your preferences, do not put it on a plate to eat! Later being removed from the grill. Most meats enjoy rest periods, sitting on a tray and covered with aluminum foil in a warm place. The bigger the meat, the longer it takes to rest. The reason is that when you remove the meat from the grill; Surface is the hottest, and the center is cooler. So, the moisture in the meat moves toward the surface. Eating at once can cause meat whose texture and temperature vary from surface-to-surface.
Later the break, the humidity, and temperature balanced so you can eat juicy meat and enjoy it. The interior will continue to cook while resting, while they balance the heat of the entire meat. Although small meat may only take 5 to 10 minutes of rest. A large roast, such as a leg of lamb, can profit in half an hour or more!