Is it the Fourth yet? Because I'm ready to grill!
Charlie is bringing you a batch of grilling tips leading up to Independence Day. Yesterday we covered how to set up and light your fire in Part 1. Today we'll talk about tips for grilling different types of meat to great results.
Stokin' the Fire
You've got your charcoal grill lit and your propane bad boy is blazing. Now where do you go from here?
For most grilling applications, you'll want to do what's called a warm
up. Essentially you want the temperature in your grill to come up to
and hold at its hottest for about 15 minutes. This should be plenty of
time to get your cooking surface -- i.e. the grill grates -- nice and
Some metals are better conductors than others. Cast iron
grill grates, which Charlie recommends, are actually very poor
conductors of energy. For this reason, it takes longer for them to heat
up than other metals. But as a result, they retain heat much better
too. That's why your cast iron skillet at home can get so much hotter
than your Teflon skillet.
Hot grill grates are key to grilling.
Not only do you want good grill marks, but a warmed up grill will
actually cook more evenly than one that isn't.
you're going to want to let them burn until they're covered in white
ash. At that point you'll get excellent, consistent heat, but not so
much that you'll get flare ups every five seconds.
Flare ups, by the way, are bad. You don't want fire licking your food -- you're just going to end up with meat that's burnt.
once you're all heated up, determine the hottest part of your grill.
New grills with multi-zone burners tend to have pretty even heat areas.
But there are lots of outside factors involved, like wind and
cleanliness of your unit. Float the palm of your hand a few inches
above your grill grate (don't burn yourself!) and determine what spot
is the hottest. Every grill is different.
Here's how I like to handle individual cuts of meat on the grill: