This page is dedicated to one of my favorite ways of cooking: on the grill. I'm going to give some of my tips and techniques to help anyone become the "toast of the town", or at least the backyard. So, let's get started 'coz I'm starvin', Marvin!
a grill & charcoal (duh)
hardwood chips (mesquite, hickory, apple, etc.)
long-handled tongs
long-handled fork
long-handled spatula
basting brush
grill-cleaning pad or wire brush
PAM (or similar) non-stick cooking spray
squirt bottle filled with water
goofy apron & chef's hat (optional)
ice-cold beer (optional)
There are many types of grills available on the market, everything from one person hibachis to giant smoker/cookers. Choosing the right one for you depends largely on the type of cooking you want to do and the number of people you're feeding. You can choose from charcoal, propane, or natural gas grills, depending on your taste. You may even choose to build your own barbecue pit. Price may be a consideration as well, so decide how often you're going to use it to determine how much you want to spend.
If you're using a charcoal grill, here's a good way to make sure that the coals get started and stay lit. First of all, make sure to use enough coals for the amount of food you're cooking. I generally use about 4 or 5 pounds (about 1/4 of a 20lb bag), but that can vary. Next, you'll want to pile them into a pyramid and liberally soak them with charcoal lighter. I know some people complain of a lighter fluid-type taste, but I have found that if you let the coals burn for the proper amount of time before cooking, this isn't a problem. You'll want to let them burn until they become mostly white. (About 20 to 30 minutes.) At that point, use a long-handled fork to spread them around evenly, place the grill (that you have already cleaned and sprayed with PAM) into the cooker and put the lid on it for about 5 minutes. This will ensure that the cooker is hot enough to begin grilling. If you are using wood chips (which have soaked in water for about a 1/2 hour), add them right before you put the food on the grill. Then cover and let it smoke for about 15 to 20 minutes before lifting the lid.
If it sounds like I'm harping on this subject, it should, because I am. This is the secret that adds flavor and tenderness to almost any meat, whether it's chicken, steaks, ribs, pork chops, lamb, or veal. And you can marinate all year 'round, not just when you're grilling outside.
There are probably as many kinds of marinades as there are tastes, but here are a few I like to use. One of my favorite things to use is also one of the simplest: soy sauce. This works very well with almost everything. I use it plain with chicken and steaks, and with a little vinegar on pork chops and ribs. (We use the "light" variety since it has less sodium and the flavor is still very delicious.)
Another excellent marinade is teriyaki sauce. You can use it just like the soy sauce.
If you like things on the hot and spicy side, use your favorite hot sauce for a marinade.
Whatever you use, you'll notice the difference as soon as you take that first bite!
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