Grill is very often used as a key element of any picnic. This is a perfect device that provides an opportunity to cook a huge number of aromatic and savory dishes. And the appearance and smell of the cooked food will be the best means of stimulating the appetite.
Usually different variations of fuel are used for the grill, such as firewood, charcoal, coal bricks. The best is birch and oak wood and coal. Some species of wood, such as junipers, can serve as an additional flavor. Avoid spruce and pine wood - due to high content of resin the smoke may spoil the taste of the cooking meal. Carefully use the treated lumber, it may content the hazardous to health substances in the impregnation or in the coating.
It is very simple to prepare the grill before cooking. First find a good place, protected from the wind, free from branches of nearby trees. In the case you can't find a windless place, you must use a protective screen. You should also think about further cleaning the grill, if you previously will cover the box for the coal with a foil, it will be much easier to clean it afterwards.
Just do not forget about the vents, which shouldn't be closed, so do the holes in the foil.
Put kindling wood in the middle of the box with brushwood. Do not spare the fuel in order the heat was maintained for several hours. If you have not estimated the fuel, and it burned before your holiday has over, remove the grill, add wood or charcoal, mix and wait until it burned down. Do not cook the next portions too soon. And do not rush the process, pouring any liquid fuel, not intended for grilling. The consequences may be very regrettable.
Define what you will cook and pick up the correct grid of your grill: flat for the steaks, bulk for the poultry and vegetables. On the grid for fish you also may cook baguettes or sliced vegetables.
Oil the grid and temper it, the meal won't stick to it.
If you are going to cook the meat, remember that the best for grilling will be the young meat or low-fat meat. If you have a lean meat, put some slices of fat over it. Fat will be melted and will soak the meal. The main thing is that it will not dripping on the coals, an unpleasant smell, and the taste of food may spoil.
Salt the meat before cooking or during it, otherwise it would lose too much juice and will be rigid. Besides, if the meat is cut across the grain, it will be milder. For more juicy meat you should use the marinade. Or you may simply dip small slices of meat into oil, and big chops into cold water. Such the meat won't burn slightly and get baked through uniformly.
Pork is fried fastest, the cooking of lamb and beef requires more time.
Poultry also should be prepared before grilling. It may be pickled or simply rubbed with lemon juice. If you want to get more delicate, juicy and fragrant chicken meat, you may cook it with fruit and nuts. In the case of cooking the whole trunk, salt it inside and out, and then put into it some juicy fruit and sew. You will not regret.
Fish is cooked much more faster than meat or poultry. If you grill the whole carcass, it's very easy to determine the readiness of it. The eyes turn white - you may eat. The fillets of fish should be pierced: if the fork or the knife pierce through easily, the dish is ready.
If you are cooking a very delicate fish, in order the pieces of fish will not tumbled down, hold them in a sour pickle or salt during ten minutes before the heat treatment. And do not remove the skin: the fish will look much prettier.
Vegetables should be washed and dried before grilling. If you cook the whole vegetables, don't use the large. As longer the cooking, as more vitamins it will lose. In general, make the menu in concordance with your own taste and never break the rules of using grill, and a cheerful and delicious meal will be provided.
You may find out more useful information about grill recipes and grilling tools at Cedar Grilling Planks.
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