ARTICLE CATEGORIES
Grilling How To
As the summer kicks into full-swing, it is only natural that all of our daily menus are centered around the grill. Long, sunshiney days lure us out of the kitchen, and warm nights with family and friends lend themselves to grilling outside. And it is a fact that the brilliant colors and textures spilling out of every neighborhood farmers market are only made better with a turn or two on a hot grill.
Even the summer catering menus we create for Cooking with Caitlin events are built from the grill up. The centerpiece of any outdoor kitchen, the grill consistently becomes the go-to gathering place of every party in which we get to participate. In her uniform chef coat, summer shades, and tilted baseball cap, Caitlin makes grilling seem effortless, and oftentimes even glamorous. Tap into the following list of Caitlin’s tips and tricks for grilling with a gas grill. Turn yourself into a super griller (tilted baseball cap not required).
1. When starting your gas grill, turn it up to high heat. It is much easier to reduce the temperature of your grill and the corresponding flames than it is to kick them up at the last minute. Manage the temperature best with high heat from the start. When you are ready to begin cooking, bring the temperature down until the flame is just right. A medium flame is usually perfect.
2. Instead of placing your meal directly onto the grill, save yourself clean-up time, dangerously high flames, and grease fires by using a disposable cookie sheet. In the baking aisle of your grocer, grab a pack of several pieces of aluminum bakeware. They only cost a couple bucks and are perfect to put between the direct heat of the grill and your dinner. At the same time the pans keep the fat that causes the high flames from falling through the grill, they are still thin enough to leave professional-looking marks on your meat. Additionally, the cookie sheets make it much easier to grill small pieces – like individual shrimp – without them falling through the cracks.
3. When grilling leaner cuts of meat or fish, fruits or vegetables, or even something like polenta, be sure to use not only a disposable cookie sheet, but also oil, butter, or spray to coat the pan. Grease it away from the flame, lay it on the grill, and place the items to be grilled on top. This will keep your food from sticking, and make flipping a snap.
4. Place the “presentation side” of your meal down first. This will encourage a beautiful crust that will look shine on the plate.
5. Once a piece, or patty, or filet is set onto the grill, let it sit for the amount of time called for. Only flip once, and do not press down. Flipping and pressing and shifting (oh my!) prevent the desired crust from forming, and prematurely release the juices. Let it be.
Above all, have a good time at the grill. Nothing tastes better than a perfectly grilled meal from a perfectly delightful griller.
