Grilling is summer's pastime and a year-round activity for some. The grill is versatile and the variety of foods that you can have fun grilling on it with friends and family create a event in and of itself - even before you have swooned on the taste. Let's get grilling!
I really enjoy Jamie Oliver's videos, and this quick clip gives some very good tips for barbecuing.
Beyond the five tips in the video, here are a few more to keep in mind;
Apply a cooking oil to the grill before putting on the food so it doesn't stick as much. An easy way is to fold a cooking towel and hold with cooking tongues. Pour oil on the towel and rub over the grill surface.
If your grill flares up, close the lid promptly to cut of oxygen supply. Reduce airflow by closing air vents. Be careful not to open the grill cover or lid too soon.
Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria). Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking. While searing doesn’t “seal in” the juices (contrary to popular belief ), it does create improved flavors through caramelization.
Let finished meats rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.
Grass Fed Meats
We recommend marinating your grass-fed meats before cooking, especially lean cuts like NY Strip and Sirloin Steak. Choose a marinade that doesn't mask the delicate flavor of grass-fed meat but enhances the moisture content. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef as grass-fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator.
When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Remember, grass-fed meat requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.
Italian Style Grilled Octopus(Deborah Mele -Italian Food Forever)
2 lemons, plus additional lemon wedges for serving
1 wine cork
2 cloves garlic, peeled
1/2 cup extra virgin olive oil divided
In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature.
Preheat (light),clean and oil the grill. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper.Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side.
Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper. Serve immediately or at room temperature with lemon wedges if desired.
Grilled Fish with Sweet and Spicy tomato Sauce
1 1/2 cups unseasoned rice vinegar
1 cup sugar
4 teaspoons dried crushed red pepper
2 garlic cloves, minced
One Small can of tomato paste
6-7 dried ancho chiles
Stir rice vinegar, sugar, dried crushed red pepper, and garlic in medium saucepan over medium heat until sugar dissolves, then boil until sauce thickens to maple syrup consistency, about 9 minutes. let cool. Put into blender with tomato paste and dried chilis. Fully blend.
Spread 1/2 over both sides of (whether skin on or not) fish fillets 1/2 hour prior to grilling. Grill fish as required applying sauce to fish when turned (grill skin side up first and more briefly).
Here is a condensed chart of To-Table's recommendations for preparing, cooking, and serving your contending burgers. To get the best flavor combination, we have conveniently differentiated our suggestions within each row with numbers. These high-end and hard to find meats all have their own distinct, delicate flavors, and fine textures. Prior to cooking all of these burgers, remember to insert a thumb-shaped indentation on the top to allow for more even cooking. Many of these meats are best served rare to medium-rare, so remember to not overcook!