http://pinterest.com/cavetools Yes, the grill is a summertime icon, but a barbecue is more than an excuse for a backyard get-together. Grilling gives all types of food – from veggies to chicken to pork – a flavorful char and addictive smoky taste. Nothing else in your cooking arsenal can give you the same flavors (sorry, not even your stovetop grill pan), and it’s worth finding the best grilling recipes to take advantage of it. Of course hamburgers and chicken are a no-brainer, but branch out and try corn on the cob (the charred crust is amazing), some potatoes (peaches are sublime), or even grilled paella. What type of grill should you choose? Depends on what your objective is. Gas grills give you more control – temperatures can be quickly adjusted, warming racks can be employed – but charcoal gives food a pronounced smokiness that can’t be duplicated.
Get more grilling and smoking tips and tricks from: http://www.cavetools.com
At first, it might seem tricky to grill a potato successfully, but fortunately potatoes are incredibly accommodating. The delicious flavor and texture of a grilled potato is a great reward for learning to manage one tiny problem: getting the potato cooked on the inside before it burns on the outside. you can cook them start-to-finish on the grill by using a combination of direct and indirect cooking. When building your charcoal fire, be sure to bank the coals to one side so that you’ll have a hotter side and a cooler side. On a gas grill, heat one side of the grill to medium high; keep the other side on medium low. When planning what else you might want to cook on the grill, keep in mind that you’ll be covering the grill, and using it for a little longer when cooking potatoes this way. When they sear on the hot grill, their starch seems to seal in their inherent moisture, and the result is crispy outside and flaky inside. I don’t like this method quite as well for red and yellow potatoes.
Creating a great burger always starts with using great ingredients! Fresh 80/20 twice ground chuck is my preferred choice. This blend provides enough fat content to keep the burger juicy and flavorful. Personally, I prefer beef burgers; however, I realize many of us live by different dietary standards. Thankfully, the options are limitless: Lamb, Bison, Venison, Pork, Turkey, Chicken, Black Bean (Vegan), Mushroom (Vegan), etc. are all appropriate alternatives.
Grill your burgers over high heat. Whether using gas, charcoal (skip lighter fluid and use a chimney starter instead), or an indoor grill pan, you want to make sure to grill your burgers over substantial heat to form that nice crust (flavor/texture) that we all love.
Avoid using your spatula to press down on your burgers while cooking. Why? Those flavorful juices are meant to stay inside the burgers–don’t waste all that flavor by pressing out the juices just to make your grill sizzle. Flip your burgers only one time–about 3 minutes on each side for medium rare plus. Allow your burgers to rest for a few minutes before serving. This will ensure that the juices redistribute into the meat.