| In this introduction to a series of 'how-to' grilling | | | | tough fibers inside the meat that actually 'melt' |
| techniques, I will begin by clearing the air, so to | | | | and thereby flavor at the same time it tenderizes |
| speak, and clarify some of the terminology and | | | | the cut of meat. Smoke can be applied during a |
| technical terms used in the world of outdoor | | | | portion or during the entire cooking process |
| cooking. | | | | depending upon what you want from the final |
| Cooking outdoors is one of the most satisfying | | | | result. |
| albeit primeval methods of cooking foods. No | | | | Direct cooking is just what is implied by its name. |
| other style of cooking gives both the feeling of | | | | Your food is placed directly over a charcoal or |
| accomplishment and the wonderful flavoring of | | | | wood coal fire and is rapidly cooked using the |
| wood smoke to foods. Grilling outdoors is a great | | | | heat to sear the food. This method is not |
| way to social network and return to nature. No | | | | appropriate for large cuts of meat but should be |
| other cooking method invites such social | | | | used for foods that will benefit from a quick |
| interaction and proactively as that of cooking food | | | | searing method. This includes steaks, hamburgers, |
| over an open fire outdoors. Whether it is outside | | | | chops, fish, chicken parts, hot dogs or other lean |
| of you camp tent, on the patio of the RV rental | | | | cuts. |
| spot or on your deck outside your home, grilling is | | | | Different recipes may use one or both methods |
| a cooking technique like no other. | | | | during the cooking process. Some foods may be |
| Indirect Cooking versus Direct Cooking | | | | started using the indirect method and finished |
| An indirect cooking method refers to grilling when | | | | over the heat for a final sear. Some may do it |
| the cooking fuel such as charcoal or wood chips is | | | | the other way. Some recipes may or may not |
| placed along the sides or on one side of the grill | | | | recommend the use of utilizing a cover during the |
| and the food is placed in an area of the grill that is | | | | cooking process. Covering the grill by closing the |
| not over the cooking fuel. Most of the time, this | | | | lid has several affects on the cooking process. |
| method recommends the use of a drip-type pan | | | | Foods will cook quicker as the lid helps retain |
| that is usually a disposable pan made of aluminum | | | | more of the heat from the fire and will actually |
| foil, either preformed or formed by several layers | | | | redirect the heat downward on the food. The |
| of aluminum foil. | | | | taste of smokiness will be increased as more |
| This method is preferred for meats that typically | | | | smoke is retained by the lid. The lid also helps |
| can be oven-roasted and will most benefit from | | | | regulate the temperature of the grill using vents |
| the slow, steady smoking or oven-roasting | | | | below the grill along with the vent(s) on the grill lid. |
| method of cooking. These include large roasts of | | | | Lastly, the grill lid limits the amount of fresh air |
| beef or pork and could include large chickens, | | | | and oxygen available during cooking. This will stop |
| turkeys, duck, goose and even wild game such as | | | | or greatly reduce the amount of grill fires or |
| venison. The slow roasting method breaks down | | | | flare-ups that occur during cooking. |