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Tag: Bbq

Mastering the Grill for the August Long Weekend

by Siobhan
Food & Drink / July 25, 2007

The August long weekend is coming up fast. Are you ready? More importantly, is your GRILL ready?

If you want to do more than just BBQ, then pick up one of our most popular cookbooks this summer: MASTERING THE GRILL, published by Chronicle Books. It contains more than 300 delicious recipes, plus tips and techniques for the BBQ - from how various grills, pit barbecues, and smokers work, to the science of heat transference, and how different fuels affect this fundamental process.

You'll be a Master of the Grill in no time. To get you started, here are the author's top 5 tips on grilling:

* Never walk away from a grill, unless you're cooking with indirect heat. Since all grills have hotspots, you need to be there to rotate the meat to make sure it cooks evenly.

* Use a spice rub for instant flavor. Marinades don't penetrate deeply into the meat and often cook off. A rub will adhere to the meat and ensure great taste.

* When meat is ground, its juices escape. For juicy burgers, add water, ketchup, steak sauce, or any other flavored liquid.

* To give your meat a great crust, first sear the meat with high heat on all sides, then move it to lower heat to finish cooking. This helps your meat develop a crust and prevents burning.

* When grilling barbecued chicken, don't add the sauce until the last five minutes. The high sugar content of the sauce will cause it to burn if left on too long.

Is your mouth watering yet? Well, this will do it: check out some of the recipes for Herb Cheese-Stuffed Garlic Burgers, Grilled Corn and Crab Salad with Raspberries, and Smoked Chorizo Pizza with Caramelized Onions and Arugula. (Who knew you could make pizza on the grill? Obviously, I need this book.)

Get more info on MASTERING THE GRILL here and on the book's site.