Meat will continue to cook even we you move it away from a direct flame. To ensure that you meat comes out perfect every time, only heat half your grill. Cook over the flame, then move to the cooler side to finish cooking and rest while you get started on new items.
This may initially sound strange, but adding ice to your burger patty will help the meat stay juicy and moist while cooking. A plain ice cube will work just find, or you can step up the flavor a notch by making seasoned cubes using 1 cup beef broth and seasonings of choice (salt, pepper, garlic and onion powder, cayenne pepper, Cajun seasoning, etc.). Simply mix, freeze in an ice cube tray, then stuff into your ground beef before cooking.
While you may know that wood chips can infuse great flavor to your BBQ, so can fresh herbs! Use an use basil, bay leaves, black currant, fennel, sage, sweet cicely, rosemary, or make a blend such as thyme and mint or orange peel and fresh garlic. Each will impart an unique and amazing flavor to really elevate your food. Find out what flavor each herb will impart by checking here.
While insanely delicious, when you grill or smoke food some potentially harmful chemicals form in the meat. Yet scientists have found that marinating in beer, the darker the better, can help to reduce these chemicals. Not a fan of beer? The study also showed that marinating meets in onion, garlic and antioxidant rich spices like turmeric and cinnamon can also help.
While the grill is still hot, take a freshly halved onion, stick it on a fork, and scrub. The oils in the onion well help to remove the excess grit without all the elbow grease. Bonus: it will also season the grill to add some great flavor to your next meal.
Eating a tender filet is great and all, but for more practical grilling days you can easily make a cheaper cut of meat taste just as good with one simple tip. It's known as the reverse searing method, which starts by cooking meat on low, indirect heat until it reaches 10 degrees below desired temperature. Then crank up the heat to high and sear on both sides to get a charred and caramelized finish.
Chicken and fish are perfectly complimented by a squeeze of lemon, but it can be better if you smoke or grill the lemons (or citrus of choice) first. Either smoke halved lemons on low heat for a few minutes, or briefly grill peel side down on the top rack to add some amazing flavor. These smoked lemons aren't only great for food, but fun cocktails too (looking at you whiskey).
Wood chips can add a wonderful flavor to your grilled delicacies, and this can definitely be achieved on your gas grill. Simply make pouches out of foil filled with wood chips (soak the chips for a long, slow burn or use dry for a faster burn), poke a few holes in the top, then pop then under the grate.
To ensure you have enough fuel to last your grilling session, simply take very hot or boiling water and pour it down the side (not the top) of the tank. Where's there's propane, the tank will feel cold, where it is empty, the tank will feel hot.
Simply fill a spray bottle with 100% apple juice and periodically spritz meat while cooking. This will help to improve color, flavor and tenderness.
If your aren't very steak savvy and don't have a meat thermometer nearby, you can use this old but useful trick. Simply touch your thumb to your index finger and touch the base of thumb: that is what a rare steak will feel like. Thumb to middle is medium-rare, thumb to ring is medium and thumb to pinky is well-done.
Cooking your fish on sliced lemons will not only keep that delicate filet from sticking or falling through the grates, but will also impart a lovely and bright lemon flavor. Also, soaking the fish in a brine of 1 tablespoon salt and 4 cups water for 10 minutes and patting dry before grilling will also help keep fish intact.
Using Match Light briquettes, place one into each slot of a cardboard (not Styrofoam) egg carton , which keep the kindling and coals in quick proximity. You can make these up in advance for camping trips or whenever you get a hankering for grilling.
We all have a preference when it comes to our burgers. To make sure everyone is getting exactly what they want without the confusion, have each person write their order on a hamburger bun with condiments. This will be less of a headache for both the cook and the guests.
While you can use that trusty onion (or wadded up aluminum foil) afterwards, why not make things easier from the get-go? Simply soak a folded up paper towel in a neutral-flavored cooking oil and wipe down the grill to help prevent charred bits from sticking to the grates.
If cooking in bulk for your guests, you can help keep your meat warm by simply taping two foil containers together. The foil will keep it insulated, and you'll have less of a mess to clean up as opposed to serving them on plates or trays.
If your in the mood for some tender ribs or chicken legs but don't have the time to stand over the grill for hours, you can speed up the process by boiling the meat in a brine, then grill for a few minutes to finish cooking and give it a smoky char. You can also use your microwave to mostly cook the meat if you're in a serious pinch.
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