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Monday is Labor Day and time for great times out back. Plan your meals and recipes today for a great time. Be sure not to put your grills away until you absolutely have to! There are many good grilling days left this year.
Techniques
Useful Techniques for Cooking over the Grill or Smoker
Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!
| While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:
Smoke Flavor on Gas Grill
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This one is for the Gas Grillers of the world. When heating your gas grill
in preparation of smoke-cooking your next meal, turn on both burners for 10
minutes or so in order to heat the entire cooking chamber. On the side
where the meat will reside, turn that burner off. The other burner should
be turned down to maintain the proper temperature.
If it is "smoke" you
want, obtain a smoker box and your choice of flavored smoking chips. Take
the presoaked chips and place them in the box and place the box on the
defusing materials (i.e. rocks, briquettes, etc.). Close the lid. Work
with the vent holes to insure the exhaust is on the food side - as opposed
to the fire side. Soon that great smoky flavor (not to be confused with
"Smoky's" flavor) will be gushing forth and your masterpiece will be the hit
of the crowd.
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Bear Paws are meat handlers. Excellent for handling large pieces of meat such as roasts, turkeys, chickens, beef, hams and pork. Thee sharp prongs can quickly turn barbecued pork shoulders & butts into PULLED PORK!
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