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Learning how to grill

mretzloff

mretzloff

My father just got a new grill and I plan to put it to good use. The only problem is, I have no clue how to grill. I am doing some research on my own, but would anyone here have any books, websites, tips, etc. for me?

EDIT: It is gas.
 
Last edited:
dpm802

dpm802

Google the name "Steven Raichlen" for dozens of links to grilling info. You can read his Blog and assorted web-sites for lots of data from this Grill-Guru. More than likely, there is a Public-TV channel near you that carries his shows.

But ... just like getting into wet-shaving ... the best way to learn any new skill is by doing it. Don't spend your time reading blogs and cook-books and watching videos. Fire up that grill and start cooking. Even if your first few meals get charred to a crisp and are inedible, you'll learn the basics in no time flat, and by the end of the summer, you'll feel quite comfortable and accomplished with your new culinary techniques.
 
Alacrity59

Alacrity59

Wanting for wisdom
I've a few ideas off the top of my head to get you started
  • It is best to let your grill warm up before starting to cook. For most grills that's about 20 minutes
  • Use a cotton rag to oil your grill just before you put meat on. Grape seed oil is particularly good for this as it has a high smoke point. (also use tongs with the rag)
  • Forks puncture the meat and let out the juices . . . use a flipper and tongs
  • Don't be flipping your meat all the time. Let it sit there and cook. Don't be pressing down to squeze out the juices . . that's the stuff that tastes good that you want to keep.
  • Low and slow for chicken keeps it tender
  • Fresh meat that has been patted dry will stick far less than meat cooked from frozen
  • Most things cook faster with the lid down . . . but if you are doing things that are smoking too much keeping the lid down can cause you to have a film of untasty oily smoke on your food.
  • It is a good habit to clean your grill while it is still hot
  • An all too common injury is for people to choke on brass bristles that were stuck to the grill. A clean grill and a decent brush can help prevent this.
  • Add sticky BBQ sauces at the end as they will become big carbon lumps if you add them at the beginning.
  • Things like steak and roasts need a bit of a resting period before you cut into them. A bit of foil on top will help retain the heat.
  • Veggies are wonderful on the grill

Mike
 
barracudamagoo

barracudamagoo

dpm802 said:
Google the name "Steven Raichlen" for dozens of links to grilling info. You can read his Blog and assorted web-sites for lots of data from this Grill-Guru. More than likely, there is a Public-TV channel near you that carries his shows.

But ... just like getting into wet-shaving ... the best way to learn any new skill is by doing it. Don't spend your time reading blogs and cook-books and watching videos. Fire up that grill and start cooking. Even if your first few meals get charred to a crisp and are inedible, you'll learn the basics in no time flat, and by the end of the summer, you'll feel quite comfortable and accomplished with your new culinary techniques.
Click to expand...

I second this post. First, check out Steven Raichlen, and hus Bbq-U show on PBS. Next, fire up that grill. You'll learn the basics through experience, the nuances you can pick up from books.
1) Don't burn your food
2) Don't pull it off to early. A meat thermometer is good to have if you don't already.
3) Start off with some hot dogs. You can't screw them up; and even if you burn them, there is always someone at the table who likes burnt hot dogs.
4) Move onto brats or chicken breast. Nothing wrong with legs or thighs; however, I think it is easier to tell when breast are done.

Good luck, and enjoy!
 
garyg

garyg

B&B membership has its percs
barracudamagoo said:
I second this post. First, check out Steven Raichlen, and hus Bbq-U show on PBS. Next, fire up that grill. You'll learn the basics through experience, the nuances you can pick up from books.
1) Don't burn your food
2) Don't pull it off to early. A meat thermometer is good to have if you don't already.
3) Start off with some hot dogs. You can't screw them up; and even if you burn them, there is always someone at the table who likes burnt hot dogs.
4) Move onto brats or chicken breast. Nothing wrong with legs or thighs; however, I think it is easier to tell when breast are done.

Good luck, and enjoy!
Click to expand...

Good advice from both posts - for a cookbook I love The Thrill of the Grill

or License to Grill
 
jcummins

jcummins

Sorry, when it comes to Gas; I'm out for providing advice. I have never been able to really cook on a Gas Grill without burning the food (no matter how low I set the flame). Now, Charcoal Grill . . . Perfect almost every time.
 
P

perry

djh said:
Weber has tips and recipes on their website.

This way to the cook show
Click to expand...

I cooked a couple ribeyes last night on my new Weber.. They were a little over done. Even used a thermometer, but I stepped away for a minute and, poof! Used their time advice tonight on another, without the thermometer, and it came out just how I like it. Yea, pretty simple.. 6 minutes, flip, 6 minutes.. but I'm terrible at cooking so I need every little tip I can get :p

I'll keep it simple for now. I'll just stick to steaks until I'm happy with how I can cook them. It'll be tough, but I think I can do it!
 
JPM

JPM

Steve Raichlen's Barbecue Bible. Gives you specific recipes with step by step instructions including how to build the fire, etc. It gives instructions for both charcoal and gas. Some of the Weber grilling books are pretty good as well.
 
DFrancis

DFrancis

thanks to the OP for asking this, we may be picking up a new grill this summer and will need to relearn a few things.
 
W

WY11

Usually when you cook chicken or burgers or something like that most the time they will be done when you can see the juices running clear from the product. As stated before it is not good to poke and prod your meat on the grill because the juices will run out. Also letting your steaks have a resting period after they are cooked is crucial.

A neat trick I learned from tv to tell how your meat is coming along is to touch the tip of your thumb to the tip of your fingers. So when you touch your thumb to your index finger feel the muscle right next to your thumb. It will feel like a rare to medium rare piece of meat. When you touch your middle finger to your thumb the muscle feels more like a medium piece and so on with the other fingers.
 
Commander Quan

Commander Quan

Commander Yellow Pantyhose
Learn where the hot spots are on the grill and then utilize them to sear meat or avoid them when you want a indirect heat.
 
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