The heart of grilling lies in grilling techniques. What separates the master grillers from the masses is that the experts understand how to manage their grill.
Sure, recipes are important, but techniques matter most. Thus, here are the 10 essentials for better grilling. Follow these tips and you will become a true BBQ master. This information was taken from Weber, a manufacturer of grills.
1. Preheat the Grill
- Preheat your grill with the lid closed for 10 to 15 minutes.
- With all the coals glowing red, or all the gas burners on high, the temperature under the lid should reach 500F.
- The heat loosens any bits and pieces of food hanging onto the grate, making it easy to brush them off.
- Preheating your grill also helps prevent food from sticking to the grate, and gets the grate hot enough to sear properly.
2. Keep it Clean
- When bits of food have stuck to your cooking grate, and the grate is hot, clean it with a stainless steel brush. This step is not only for cleanliness. It also prevents your food from sticking.
- Note: Replace brush if any loose bristles are found on cooking grates or brush.
3. Oil the Food, Not the Grate
- Oil prevents food from sticking. It adds flavor and moisture, too.
- Lightly brushing or spraying the food with oil works better than brushing the grate.
4. Keep the Lid Down
Here are 4 important reasons why the lid should be closed as much as possible.
1. It keeps the grates hot enough to sear the food.
2. It speeds up the cooking time and prevents the food from drying out.
3. It traps the smokiness that develops when fat and juices vaporize in the grill.
4. It prevents flare-ups by limiting oxygen.
5. Time and Temperature
- By monitoring your time and temperature you avoid overcooking your food.
- Use a timer!
- If you are grilling in a colder climate or in a higher altitude, the cooking times will be longer. If the wind is blowing hard, it will lower a gas grill's temperature and raise a charcoal grill's temperature.
6. Know When to Be Direct, Know When to be Indirect
- Direct heat (when the fire is directly below the food) is best for relatively small, tender pieces of food that cook in 20 minutes or less.
- Indirect heat (when the fire is on either side of the food) is best for larger, tougher cuts of meat that require more than 20 minutes of cooking.
7. Maintaining Temperatures
- Our grills are designed to give you complete control over the heat inside the grill. By having a consistent, reliable heat source and proper venting, the grill can maintain low or high temperatures effectively.
- The dampers on the top and bottom of the grill control the airflow inside the grill. The more air flowing into the grill, the hotter the fire will grow and the more frequently you will have to replenish it. To show the rate of your fires burn, close the top vent as much as half and keep the lid on as much as possible. The bottom vent should be left open whenever you are grilling so you don’t kill your fire.
- Under normal circumstances, a typical charcoal briquette fire will lose about 100˚F of heat over 40 to 60 minutes. A typical lump charcoal fire will lose heat even faster.
- Gas grills have individual control knobs so that you can easily regulate the heat and create different grilling zones easily. You can easily maintain heat levels as low as 200˚F to over 550˚F easily and shift from direct to indirect in minutes.
8. Tame the Flame
- Too many flare-ups can burn your food. Keep the lid on as much as possible. This limits the amount of oxygen inside the grill, which will help extinguish any flare-ups.
- If the flames are getting out of control, move the food over indirect heat temporarily, until they die down. Then move the food back.
9. Caramelization is Key
- One of the biggest reasons for the popularity of grilled food is its seared taste.
- To develop this taste for maximum effect, use the right level of heat and resist the temptation to turn food often. Your patience will allow for caramelization or browning. That creates literally hundreds of flavors and aromas.
- As a general rule, turn food only once.
10. Lighter Fluid: No Way!
- It's a liquid product that evaporates. Who wants that, and its foul chemical fumes under their food?
- Chimney starters and lighter cubes are much cleaner and much more effective.
Thank you Jeff Harves for these great images!
ASIAN PEPPER STEAK KABOBS
This Asian Pepper Steak Kabobs recipe is easy to make, perfect for grilling, and absolutely delicious!
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce*
- 3 tablespoons olive oil
- 3 tablespoons of rice wine vinegar
- 1/4 tsp. coarsely-ground black pepper
- 1 tablespoon finely chopped fresh ginger
BRUSHING SAUCE INGREDIENTS:
- 2 tablespoons low-sodium soy sauce*
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
ASIAN PEPPER STEAK KABOBS INGREDIENTS:
- 1 lb. flank steak or sirloin steak, cut into 1-inch bite-sized pieces
- 1 large bell pepper, cored and cut into 1-inch pieces
- 1 large red onion, peeled and cut into 1-inch pieces
- metal or wooden skewers (*if using wooden skewers, be sure to soak them in water for at least 10 minutes prior to using)
- optional garnishes: thinly sliced green onions and toasted sesame seeds
TO MAKE THE MARINADE:
Whisk all ingredients together until combined.
TO MAKE THE BRUSHING SAUCE:
Whisk all ingredients together until combined.
TO MAKE THE ASIAN PEPPER STEAK KABOBS:
Combine the prepared marinade and steak pieces in a large bowl, and toss to combine. Cover and refrigerate for between 1-4 hours.
Heat grill to medium-high heat. Thread skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the marinade (not the brushing sauce). Then grill for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Then brush each skewer with the brushing sauce.
*If making this recipe gluten-free, substitute gluten-free soy sauce (or tamari).
How to Cook Delicious Steak Kebabs on the Grill
Learn how to cook delicious steak kebabs on the grill with this step by step instructional video from Chicago Steak Company.
In this video, we added a savory marinade to our Filet Mignon Steak Tips and added in some veggies and fruit on the skewer for a great tasting kebab. Here are the instructions (including the ingredients for the marinade):
Step 1. Remove steaks from the package, towel dry, and let them bloom for 10 minutes
Step 2. Prepare Marinade Whisk together the following ingredients: 1/4 Cup Worcestershire Sauce 3 tbsp Soy Sauce 1 tbsp Lemon Juice 1 tbsp Dijon Mustard 1 tbsp Minced Garlic (approx 3 cloves) 2 teaspoons brown sugar 1/4 cup virgin olive oil 2 tsp fresh ground pepper
Step 3 Marinade Place in Ziplock bag, release air, mix meat in marinade. Put in fridge for 1-24 hours Soak Skewers in water for 30 minutes so they don't burn on the grill.
Step 4. Skewer! Add desired veggies/fruit to your skewer along with the marinated steak.
Step 5. Oil & Preheat your grill (make it hot!). Step 6. Grill your Kebabs (approx 3 minutes on each size). Add marinade and any seasoning to taste. Enjoy!
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