photo credit: andreasbrandstetterOnce the chosen cuts reach room temperature, it is time to flavor them with steak rubs. Some fancy leaving their steaks with a barbecue marinade for 30 minutes while others would prefer using a basting brush for the sauce while grilling. Mostly, it boils down to the taste of those who are to enjoy the feast. The important thing is not overcooking the meat because that is the surefire way to lose its flavors. Once the grill is good to go, the steaks can be placed on it. It would be best to give them about a minute per side and rotating them would give that crisscross charcoal mark. Steaks are ideally best for direct heat and the use of a charcoal grill is a favorite because of the added smoky flavor it brings.

A pressure test can be utilized to check on the doneness of grilled steaks. This can be done by simply pressing an index finger or the flat side of a fork. A rare steak would be soft and a medium-cooked one would be firm but yielding. A steak cooked well done would be firm. It takes a bit of practice to master this trick but learning it would be very beneficial. Otherwise, it would be safer to get the steak off the grill and try cutting them with a steak knife. It would be as simple as putting it back if it needs to be cooked further.

The last bit of advice for wonderful steaks to be served is not to serve them right away. It should be allowed to rest for about 5 minutes to let the meat juices move back to the meat. This would guarantee that the steak would be a juicier one.

Grilling Indirect for Slow Roasting

Indirect heat for grilling is defined as slow-cooking and is more like oven roasting. Because of the amount of cooking time, indirect heat is able to infuse the flavors of the meat. Smaller pieces of meat generally require direct heat cooking because they it takes a short while to be ready. Bigger helpings like leg of lamb and chicken, that would take a longer while to cook, would be better off with indirect heat. This is because the heat would slowly penetrate the meat without charring the outer layer. Both charcoal and gas grills can be utilized for this type of cooking.
There are a few things to prepare before grilling with indirect heat. There should be a metal pan filled with water which fits under the grill. It could be placed in the center and would work by helping cooking with steam. Some people like the idea of using wine, beer or even fruit juice in place of water for added seasoning. Once the charcoal is ready, slide them on each side of the grill. The piece of meat to be roasted will be placed where there are no coals burning.
A basting brush also proves to be a useful tool for indirect heat especially because it is what makes the meat flavorful. This is also ideal for achieving a thin glaze of sauce on steaks and other barbecued food. Typically, basting sauces have bases like olive oil, sugar, red wine, lemon juice and multitudes of spices. However, it should not overpower the taste of meat itself. A grill thermometer can also be used to keep track of the temperature so that no food items would be served raw or overcooked. The same also goes for the meat thermometer which would make following recipes less complicated.

Grilling food is fun but cleaning afterwards can be a handful. It is very important to clean the grill grate right away because leaving them can lead to corrosion. On top of that, leaving the clumps of food on the grate can result to having a bad flavor the next time it would be used for grilling. Before starting to clean the grate itself, it is important to empty the ashes and pieces of charcoal from the bottom of the grill. For those who maintain a garden, they can be placed on top of soil to prevent slugs and snails.

Interestingly, cleaning would be much simpler if it is done while the grate is still hot. If it already cooled then the best thing is reheat it a bit before starting to clean it. First, a cleaning brush for the clean is needed to remove charred bits and pieces stuck on the grill. There are ones made with metal bristles while others make use of stiff natural brush. Using a natural brush is advisable for porcelain-coated grill grates because using the one with metal bristles would scratch its surface. However, brushes with metal bristles are more effective in removing charred food. A steady flow of water by means of a garden hose can also be effective.

Once the grate is cleaned from soot, a sponge dipped in soapy water can be used. The soap can be washed away with a sponge with water. It would take care of the grease and smell. A slice of lemon can also make it fresher for the next batch of food to be grilled. Allow it to dry under the sun before storing it.

A very effective trick I learned along the way. After the meal is finished cooking take a piece of tin foil about the same size as your grates. Lay it over the grates shiny side down(I am not sure why) turn your gas grill on high or get your charcoal burning as hot as possible. Cover and let stand about 15 minutes. Cool down and take the foil and ball it up and use is as a scouring pad. Most of the left over trappings on your grate will have turned to ash and you can just wipe it off with the foil.

 When it comes to outdoor cooking, nothing can be better than grilling with charcoal. No matter what recipe is used, nothing can compare with those that were cooked with a charcoal grill. Using petroleum-based fuels to start the fire tends to leave an unpleasant taste to the food being prepared so it is best not to resort to those.

 Starting the fire can be done by following a few steps. First, put enough charcoal pieces on the bottom of the grill. The amount should be according to the size of the grill and the type of food preparation. Secondly, an electric starter can be placed on top of the base coals and more coals can be placed over it. That is the only time that the electric started should be plugged. After 10 minutes or so, it will produce small flames and at that time, the electric starter can be removed. It would be very hot so it is important to use correct utensils and wear protection such as holders.

 Those who do not wish to use an electric starter can resort to using a chimney starter. The first step is by lining it with dry newspaper along its sides. The amount of newspaper should leave a cavity in the middle which would be filled with coals. After that, use matches to light the newspaper in different points. It would be enough to spread the flames up the chimney starter so the next step is to wait for all the coals to be engulfed in flames. That is the time that they can be used for grilling purposes. Big tongs with plastic handles would provide protection for moving the coals into the grill