Grilling

Preparing The Grill

To successfully grill steaks, you need to make sure that you have very hot coals. It does not matter whether it is a gas or charcoal grill; it must be very hot when you put the steaks on. Be careful with gas grills because they have a tendency to heat unevenly. Spread the briquettes around so that they distribute the heat evenly. Also, be careful to wait long enough with a traditional charcoal grill. Wait until the coals are almost all white.

Here is a tip on how to get the charcoal to be ready to grill quickly.

1. Pile the briquettes as tight and as tall as you can.
2. Douse the briquettes with lighter fluid and cover the grill. Let it set for five or ten minutes.
3. When you are ready to light the charcoal, add a small amount of fresh lighter fluid.
4. Light the pile of briquettes with a lighter or match being very careful to stay as far away as possible.
5. When the briquettes begin to turn white, use a stick to spread the briquettes out into a single layer.
6. Place the grill rack into position and place the steaks on the grill.
7. Do not cover the grill with a lid throughout the cooking process.

How to Grill a Good Steak

Steak preparation:

1. Thaw the steaks thoroughly in the refrigerator. Place them on a plate because the vacuum pack may leak. Do not use the microwave for defrosting. It will have a tendency to precook the steaks.
2. If the steak has an edge of fat like a New York Strip Steak, cut the fat in two places. This will keep the steak from curling as it cooks.
3. Sprinkle at least some salt on each side of the steaks. Use salt and pepper to your taste.
4. Evaluate the steaks for thickness. Place the thicker steaks over the hottest part of the grill.
5. Fill a used catsup bottle (or another squirt bottle) with water and have it available to douse any flames that may flare up.

Grilling:

1. Watch the steaks and observe when the juices begin to appear on the top of the steaks. When the juices are coming out over the whole steak, it is ready to be turned over. Do not constantly turn the steaks. It is ideal if you only turn it once.
2. Be careful not to over cook your steak. Medium rare is ideal. Ground beef patties should be cooked thoroughly to insure safety, but steaks will not have any bacteria inside. If you want to see if the steaks are properly cooked, cut on the edge of the steak rather then in the middle.
3. If you are using barbecue sauce, spread it on the steak two minutes before you take the steak off the grill. Cook for one minute on the first side. Then spread the barbecue sauce on the second side and cook one more minute.

Grilling Chicken

Chicken Breast preparation:

1. Thaw the chicken breasts thoroughly in the refrigerator. Place them on a plate because the vacuum pack may leak. Do not use the microwave for defrosting. It will have a tendency to precook the chicken breasts.
2. Fill a used catsup bottle (or another squirt bottle) with water and have it available to douse any flames that may flare up.

Grilling:

1. Watch the chicken breasts and observe when they lose their clear appearance. When the chicken breast is completely white on one side it is ready to turn over. Do not constantly turn the chicken breast. It is ideal if you only turn it once.
2. Be careful not to over cook your chicken breasts. Chicken breasts are thin compared to steaks and are therefore easily over cooked. When the chicken breast is white, it is done. If you want to see if the chicken breasts are cooked cut on the edge of the chicken breast rather than in the middle.
3. If you are using barbecue sauce, spread it on the chicken breast one minute before you take it off the grill. Cook for thirty seconds on the first side. Then spread the barbecue sauce on the second side and cook thirty more seconds.

 
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