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The months of spring and summer are a good time to pull the old grill in the garage, dust it off and plan a couple of tasty roast dishes.Most we know how to make basic foods such as grilled hamburgers , hot dogs, steaks and sausages. These are generally the cook in the simplest form of cooked barbecues, direct heat. Grilling direct heat means that the food directly over the heat source (charcoal or gas) and the chefs of the heat source. Direct heatis ideal for smaller food you want to quickly sear the outside, the production of these beautiful golden caramelization on the surface, while sealing in the freshness of juicy interior. It is the ideal way to cook meat is good and brown on the outside yet pink and juicy on inside.However, crickets, who do not know many novices, direct heat is not the only way to cook in the grill! Another important type of cooking is grilling indirect heat. Indirect fireBased on a heat source, not directly next to or under the broiler for food, but rather at some distance from each other. With the flip of the grid, the mildest form of food cooks convection heat of ambient heat in the hot air and smoke in your grill, instead of direct radiant heat from the coals. This is similar to the food cooks in the oven with the roast, but without the wood smoke, why should you learn to cook with indirect heat? Whatgood? Well if you tried to roast a whole chicken with direct heat on hot coals, the surface of the skin and fat is burned to a crisp char, black, long before the interior has been completely cooked. Also from the time the center would be boiled, dried meat. We would miss the aromas and juicy inside surface of a good roast chicken. So the solution? You guessed it, the indirect heat. Indirect fire to their larger pieces of meat cook slowly, the development ofslowly brown exterior while the interior is perfect for cooking doneness. A perfect rib rack requires cooking the meat slowly until meat is tender and almost falling off the bones. A chicken is cooked through, while the road does not char. All this and more can be accomplished with indirect heat.
So how do you do? Lets find out!
To begin, we need a few things to make your perfect indirect cooking (can not do it, butthat are useful:
A shallow metal or container filled halfway with tap water
A meat thermometer
A grill thermometer (if your grill a non-incorporated)
Start charcoal or gas burners as usual.
If you are the charcoal, if you are using charcoal is very hot and ready (if the briquets have a layer of gray ash) on them, apart from the coals on both sides of the grill. They have had two piles of coal on either side of your barbecue with abig empty space in the center. weaver and other companies to the holders of indirect charcoal grill for just this purpose are mainly held in metal baskets, charcoal on either side of your barbecue. However, you can even without special equipment.
If using a gas grill, you can by one of the burners in a cooler place on the grid has to use indirect heat. Ideally, if you have three burners, which shuts down the middle, so thetwo ships are on. If you only have two burners, a switch and ignore the others.
Place the metal with water in the center of the charcoal grill pan between the two piles of coal (in the background if you have a gas grill). This starts the trickle of roast meat and help moisten the inside of your grid, then the meat will not dry out.
Share your grill.
Close the lid and let your grillheat gain. Use your grill thermometer to check the temperature inside your grill to close to ensure there is enough heat. If not heated, you can add more coals and wait until they start to burn or ignite the burner, if you have a gas grill
Open the grill and place the prepared foods (whole chicken, ribs, roasts, etc.) in the "zone of indirect heat" of your grill. This is the place where no coal or gas cookerBurn.
Close the lid and let cook their food.
Visit regularly and deliver the meat or turn it occasionally. Also check that there is still enough heat in your grill. Suffice it to your meat regularly, when the surface is dry to keep it moist, about every 15 minutes.
When the surface of the meat looks like when Browning too fast in a specific area, make sure to turn so that all sides are equal and heat exposure. If it still seems to be the cooking surface is too fastIts heat is too high or the meat is too direct heat from a heat source. The attempt to move further, coal or roasted to a secluded spot on the grid.
Remember to keep your grill cover closed between food control. You want all that heat inside it to help cook the meat!
If the roast is looking like it can happen to begin testing for cooking. The most accurate way to do this is with the flesh --Thermometer in the thickest part of meat (chicken added to it is the deepest part of the meat or inner thigh deep) in the chest. Insert the thermometer to the bone, as this artificially increases the temperature reading. Most thermometers have readings for cooking beef, pork and chicken. If your not the general requirements for chickens range from 165 degrees, pork 160 to 170 degrees, beef, lamb and veal, 145 average, 160 for medium and 170 for well done. Ifwithout meat thermometer, you can flesh deeply punctured with a toothpick or fork. When making pork and chicken properly, it ends in the liquid should be clear, not red or pink. If all else fails, cut a small piece of checked in a deep part of the flesh color.
If food is your ideal level reached internal cooking, remove from the grill and on a large plate or dish.
Cover with foil and let meat sit for 5 to 10 minutes at least until the insideJuices and heat distribution.
Carve and serve!
Marinate - who think it's a dry heat, which may have a tendency to dry out meats that are cooked for a long time to marinate before cooking food is a good way of adding more spicy flavor and juiciness. There are many delicious recipes for marinating poultry, pork and beef, and even bottles of many of the marinadesSupermarkets. Another option is treated as the brine marinade, which actually seals and concentrates flavors.Basting - I recommend stapling the meat while cooking with indirect fire. When the surface is dry, every 15 minutes or less cooking time, sprinkle generously with basting brush. The seam is similar to the mixture marinate the mixture or, alternatively, you can introduce new flavors. For example, it is good for marinades barbecue sauce, which only burns in theThe meat, if cooked too long. However, later led to the kitchen, the meat a few times before you do and creates a layer of salty taste on them. Others are great ways to marinate lemon juice, olive oil, red wine vinegar, either together or separately. Again, there are many recipes with recommendations of books for its slow and mixed grilled meat. For security reasons, if you think basting with the marinade, remember that your marinade came into contact with theirraw meat. Therefore, avoid cooking the mixture in the last 15 to 20 minutes, so do not import any raw meat to get to the surface of your roast! Your best combination of a new laptop, if possible.
Well that's it! A rapid and thorough introduction to indirect grilling. I think you'll find that puts your grill to cook a new level of its offer grilled and juicy.
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