By: Co+op<\/p>\n
Get set for great grilling with these grilling tips.<\/p>\n
Start your grill about 30 minutes before you begin cooking. It\u2019s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables.<\/p>\n
If you don\u2019t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.
\nGrilling tips<\/p>\n
Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as:<\/p>\n
Corn
\nSoak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15\u201320 minutes, turning frequently.<\/p>\n
Mushrooms
\nWash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5\u20137 minutes. Whole portabello mushrooms take 10\u201320 minutes, depending on their size.<\/p>\n
Onions
\nSlice thickly and brush with oil. Cook onions directly on the grid at mediumhigh heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30\u201345 minutes at medium heat.<\/p>\n
Peppers
\nGrill whole peppers at high heat until skin is charred black, about 15\u201320 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.<\/p>\n
Potatoes
\nWrap baking potatoes in foil. Cook at medium heat for 25\u201330 minutes or until tender.<\/p>\n
Shellfish
\nYou can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8\u201312 minutes depending on their size.<\/p>\n
Steak
\nChoose steaks that are no thicker than 1 1\/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1\u20132 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).<\/p>\n
Spare ribs
\nSpare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.<\/p>\n
Fish
\nFirm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.<\/p>\n","protected":false},"excerpt":{"rendered":"
By: Co+op Get set for great grilling with these grilling tips. Start your grill about 30 minutes before you begin cooking. It\u2019s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables. If you don\u2019t have a gas grill, consider using chunk charwood, which […]<\/p>\n","protected":false},"author":2,"featured_media":15263,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-15268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n