Grilling, one of the oldest methods of cooking, is technically defined as cooking food on a metal grate or grill directly over an open flame. Cooking on a griddle can also be considered grilling. If you were to ask me what’s best to use when grilling, I’d say charcoal. Although gas is more convenient and easier to control, charcoal gives you more intense heat and a smoky flavor.
Thickly cut meat, chicken, pork and fish can be grilled indirectly over open flame as they take longer to cook. they can be marinated in oil, wine or citrus juice with all the necessary seasonings. Or, you can simply brush food with oil and season with salt and pepper.
Here are some important things to remember:
BEFORE YOU GRILL – Bring out the meat from the fridge an hour before grilling to ensure even heat penetration and quicker cooking. Preheat the grill on high heat for at least 15 minutes, then add meat one at a time.
ONCE YOU START and the food touches your grill, leave it there. Don’t get too excited on shecking it all the time. Trying to reposition it will just damage meat.
NEVER press down on meat being grilled or you will lose the juices and fat. Your steak will be dry and tasteless without the juices. Plus, pressing out fat will cause flare-ups and produce carcinogenic compounds that are harmful. Turn over the meat only once.