Whether you cook over a shoebox-size hibachi or in a state-of-the-art gas-powered “kettle,” grilling imparts a unique flavor. The intense heat, the smoke, and the pleasure of cooking—and eating—outdoors, all enhance the natural flavor of food.
TYPES OF GRILLS
Charcoal These grills are fueled by charcoal briquettes or natural hardwood charcoal. The simplest is the Japanese-style hibachi, a small cast-iron grill just right for a small patio. For more ambitious grilling, choose a large covered “kettle” grill. Or choose the middle-size uncovered grill, called a brazier.
Gas Gas grills are available with a variety of options, including electric ignition, fuel gauge, extra burners, warming racks, and storage cabinets.
Electric Like gas grills, most electric units have artificial briquettes for authentic smoky flavor. There are large electric grills for the backyard as well as tabletop models.
GRILLING EQUIPMENT
Grill topper If you like seafood and vegetables, you’ll want a grill topper: a perforated metal sheet or mesh screen that provides a flat surface.
Grilling basket A good option for delicate or small foods. There are fish-shaped baskets for whole fish as well as square and oblong baskets with handles.
Tongs Better than a fork for turning foods, because they don’t pierce the surface and release juices.
Spatula Use a long-handled spatula with a heatproof handle for flipping burgers and moving food on a grill topper.
Skewers Long metal skewers are a must for kabobs. Choose skewers with flat shafts, which prevent the food from slipping around.
Basting brush A heatproof handle and a long shaft are musts. Silicone or natural bristles stand up to the heat better than synthetic ones.
Instant-read thermometer Insert it into the food, and the dial gives you a reading in seconds.
Grilling mitts These are long to protect more of your forearm and well insulated to protect you from the heat.
Water spray bottle The kind used to mist plants; adjust it so it shoots a narrow stream to quash flare-ups.
Brass-bristled scrub brush Use this brush to clean the grill rack.
LIGHTING
Gas and electric grills are easy to light; just follow the manufacturer’s directions. A charcoal fire requires a little more work: Spread an even layer of briquettes over the bottom of the firebox, then stack them into a pyramid. Allow 30 to 40 minutes for the coals to burn down to gray ash before cooking. The following will help you get the fire going:
Chimney starter An open-ended metal cylinder with a handle. Place crumpled newspaper in the bottom, top with briquettes, and light the paper through an opening in the bottom.
Electric starter A loop-shaped heating element with a handle, this device is placed in a bed of briquettes; plug it in and the briquettes ignite.
Self-starting briquettes These are impregnated with starter fluid. A match will ignite them immediately. Don’t add them to a fire that’s already hot.
Solid fire starter Place these waxy-looking cubes in the firebox, pile briquettes on top, and light.
FINE-TUNING THE FIRE
Coals are ready when they are about 80 percent ash gray. To test the heat, hold your palm above the coals at cooking height (about 6 inches): If the fire is low (above 200°F), you’ll be able to keep your hand there for 5 to 6 seconds. If you can bear the heat for 4 to 5 seconds, the fire is moderate (above 300°F). If you can hold your palm over the fire for just 2 to 3 seconds, the fire is hot (above 375°F).
Tapping the coals will remove their ash cover and make the fire hotter. Pushing the coals together intensifies the heat, whereas spreading them apart decreases it. Opening the vents on a covered grill increases the temperature; partially closing them lowers it.
SAFETY TIPS
• Except for grills intended to be used indoors, always cook in the open air. You’re safe under a carport or in the doorway of a garage, but never use a charcoal or gas grill inside.
• Have a bucket of sand or water near the grill in case the fire gets out of hand.
• Never add liquid fire starter to an existing fire, as the stream of fluid could ignite.
• Keep an eye on the grill at all times, especially when children and/or pets are around.
• Don’t wear scarves or clothing with loose, billowy sleeves or fringes.
• If the fire flares up or food catches fire, raise the rack and spread the coals apart. If necessary, spray the fire with water.
• If you want to coat the grill rack with nonstick cooking spray, do so while the rack is cold.
MARINADES, RUBS, AND SAUCES
When food is cooked by dry heat, marinating and basting help keep it moist. Although the smoky taste of grilled food is naturally delicious, marinades and dry seasoning rubs can add extra flavor.
Marinades are a classic way to flavor food. Delicate foods, such as seafood and boneless chicken breasts, benefit from 15 minutes of marinating and should not be marinated for more than 30 minutes unless directed in the recipe. Large cuts of beef and pork and bone-in chicken parts should be marinated for at least 1 hour but no more than 24 hours. A marinade can be brushed onto food as it grills, but stop basting 10 minutes before the food is done, or the marinade will not have sufficient time to cook. Discard any leftover marinade.
Seasoning rubs are combinations of spices, dried herbs, salt, and, sometimes, moist ingredients such as mustard, oil, or pureed fresh herbs. The mixture is rubbed onto the food before grilling. Apply the rub 1 or 2 hours ahead for maximum flavor.
Basting sauces, including barbecue sauce, should be thick enough to adhere to food. Sauces containing honey, molasses, or sugar, are likely to burn, so wait until the last 15 minutes of cooking time before brushing them on.
FLAVORING THE FIRE
In addition to seasoning the food you’ll be grilling, you can also flavor the fire. This works best in a covered grill.
Grilling woods are sold in chunks or chips to be tossed onto a charcoal fire or gas grill. Chips require about 30 minutes of soaking; larger chunks should be soaked for up to 2 hours. Use oak and mesquite for beef and pork, and hickory for turkey, chicken, and pork. Fruitwoods, such as apple and cherry, are mild enough to use with chicken and seafood. If using chunks of wood, add them to the fire at the beginning; place chips on the coals later on. Whole spices and fresh or dried herbs can be placed directly on a fire if first soaked for 30 minutes.