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Grilling Guide Getting Started Charcoal, gas and smokers With advantages to each type of grill, choosing the right one is a personal decision based on cooking style and desired results. Charcoal If you prefer the most authentic flavor, a charcoal grill is a must. Choose a kettle-style for the best results. Its dome-shaped cover captures the heat, making it a perfect choice for both indirect and direct grilling. Gas Ready-to-go in minutes, gas grills offer an easy and convenient option for everyday cooking. However, gas grills can’t create the same high temperatures or rich, smoky flavors produced in charcoal grills. Smokers In a class all their own,smokers are a great addition to any barbecue set-up. Using the heat from the smoke to infuse flavor and cook the meat, smokers are key if you want to master true low and slow cooking. One lump or two? Lump charcoal is the preferred fuel over briquettes by grilling purists everywhere. Made from natural, additive-free wood chunks (mesquite, hickory and oak), lump charcoal creates a clean, hot burn and pure smoke. Pick up a bag of our Henry's Markets Natural Lump Charcoal – and taste for yourself. Charcoal briquettes, made from sawdust, wood scraps, binders and chemicals, produce nasty fumes that pollute the air and may adversely affect the flavor of the food. Start a fire! An inexpensive chimney fire starter produces hot coals every time. Simply load the top portion with Henry's Markets Natural Lump Charcoal and the bottom with crumpled newspaper. Light the paper with a long handled match or stick lighter and in about 15 minutes the intense heat will ignite the charcoal. When the coals are hot, simply pour into the grill and start cookin’! Methods of grilling Indirect A method that uses the power of reflected heat to slow cook larger, less tender cuts of meat, like brisket and pork shoulder by placing the food adjacent to, rather than directly over the coals.For charcoal grills, place a foil pan in the center of the grill, surround with hot coals and cook over the pan. For gas grills, place a foil pan under one burner. Preheat grill on high for 10 to 15 minutes. Reduce heat on one burner to medium, turn the other burner off and cook directly over the pan. direct A method that grills food directly over hot coals or gas burners.Fueled by high heat,direct grilling works well with food that takes less than 25 minutes to cook, like chicken breasts, steaks, vegetables and seafood. Aromatics Hardwood chips add distinctive smoky nuances to meats and vegetables. Simply soak in water for 60 minutes, drain and sprinkle over hot coals. Woody herbs, such as rosemary, oregano and thyme, add an herbaceous essence when placed directly on hot coals. oak Adds round, mellow flavor similar to the rich oakiness found in Chardonnay. Hickory Imparts a strong, smoky flavor adding sweetness to beef, pork and chicken. maple Infuses a light, mild smokiness and works well with fish, chicken and pork. Cedar Very aromatic, cedar permeates salmon, chicken and pork with deep and delicate flavors. Feel the heat Here is a simple way to determine the temperature of your grill. Hold your hand a few inches above the grate. Keep your hand there for as long as is comfortable and count how many seconds it takes before you remove your hand. (Be careful not to burn yourself!) hot: 1-2 seconds medium: 3-4 seconds low: 5-6 seconds |
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