Outdoor Grill Key to Great Meals

There are several ways to cook food on an outdoor grill which is a key to serving great meals and this includes meats and vegetables. Some people have indoor grills built into their stoves, but most people have bar-be-que grills, either gas or charcoal grill. Another way to grill is to use a charcoal smoker.

Cooking over an open fire is the oldest way of cooking known to man, but we have certainly progressed from that point with an array of fancy grills and extras. Some grills have an extra burner on the side, or a rotisserie, plus a warming shelf. Whether you use a gas grill or a charcoal grill you can make outstanding grilled food.

Safety is a very important consideration. When grilling for the first time in a while it is good to check your gas connections and make sure they are tight. Make sure your grill is out away from any building when you are cooking. With a gas grill it is a good idea to turn off your propane tank first, next turn off your burners. That way the propane is not in the lines when your grill is stored in your garage.

The proper grilling tools are also an important consideration. You want to use long handled tongs, basting brushes and spatulas to avoid burns. An extra set of tongs is a good idea if you are using charcoal so you can move the coals around as necessary. Be sure to keep children away from the grill. There are 10 deaths and 120 injuries attributed to grills annually.

Meat thermometers are the safest way to determine if your meat is done. There are some types that you can insert prior to grilling and most are instant read giving you an active read in seconds. These are not heatproof so they must be removed relatively quickly. Heavy duty mitts can also come in handy. These protect your hands and forearms from burns

Grills have an aluminum or metal pans to catch drippings to prevent flare-ups. Water` spritzer bottles are good to have when cooking with charcoal to quench any flare-ups.

Another handy tool that has been around for years it the hinged wire basket designed for use on grills. I remember them from we went on picnics when I was a child. You fill them with your hamburgers, hot dogs, etc and allow you to turn your food in one motion instead of one at a time.

Ingredients:

• 6 green onions, chopped
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• 3/4 cup soy sauce
• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 2 tablespoons brown sugar
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 1/2 pounds skinless, boneless chicken breast halves

Directions:

1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

Grilling the perfect steak is all in the timing. Let your steak be at room temperature before grilling. Trim off any excess fat if necessary as it should only be one 1/4" thick. You can marinate your stake ahead of time if you choose. Season the meat to your likeness with cracked pepper, Kosher salt, garlic powder, or whatever you like.

If you're using a gas grill have it turned on high or if you are grilling on charcoal the what the coal should be white before cooking. Brush a light layer of oil on the steak as oil will burn off if you put it on the grill. Place the stakes on the hot grill and you will hear the sizzle as they touch the grill plate. Cook for 3 to 5 min. on each side. If the grill flames up the stakes away from the fire. You can use a meat thermometer to cook the steak to your preferred wellness. Let the stakes cool for a few minutes he for cutting them. Enjoy!

Rib racks are handy to increase the cooking capacity by standing slabs of ribs at an angle to the heat. Skewers are a must if you want to cook kabobs and can be purchased in metal of bamboo. The bamboo skewers must be soaked for 20 minutes before using on the grill.

Aluminum foil is great for vegetables as your vegetables can be wrapped and placed directly on the coals or the rack. Put you vegetable in the center on the foil with about a 2” border around the food bringing the long sides together folding with a series of locked folds allowing some room for heat circulation and fold the short ends crimping to seal.

Grilling is fun and such a great way to make tasty food, especially bbq, but being aware of safety considerations is extremely important. When you are done cooking and your grill is cool, use a good grill wire brush to clean the grid or you can take your racks off scrubbing them in your kitchen. Now you are ready to grill again another day

The copyright to this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.