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Grilling and
Barbecuing
Grilling or barbecuing, you will at one time or another need some help and advice.
Presented here are several links to very good web sites where you can find helpful
information on the subject. In my former restaurant, The Harvard Street Grill in
Brookline, MA, (Boston), I personally grilled more than 84,000 meals for customers in 6
1/2 years. The restaurant had 32 seats and was very busy because of the high quality of
food and service. It was rated 3 1/2 stars by the Boston Globe, 3 1/2 stars by the Boston
Herald and the 7th best food and service in Metro Boston by the Zagat survey. I consider
myself somewhat of an expert griller. I will share my knowledge on this subject as well as
gather links that will make your grilling as successful as a professional chef's.
Enjoy!
Chef John V's BBQ Guide
Grilling---How to Improve your Technique!
Two words to know if you
want to be a better griller are direct and indirect.
Direct means
cooking an item right in the center of a hot grill's flames.
Indirect means cooking an item on the outer edges of a grill's hot flames.
For a charcoal grill's fire (as an explanation)---
Lets say
you have a charcoal grill that is round, maybe a 20 inch Weber kettle grill.
You pour in the charcoal, 30 briquettes , light it and get a good fire
going. Most of the charcoal is mounded in the center of the bottom coal
grate, the briquettes aren't spread out over the entire bottom grate in a
single layer but as mentioned mounded 2-3-4 on top of each other in perhaps
a 12-14 inch center area of your 20 inch round grill's bottom grate. The
coals are burning and turning white so you place the (1) cooking surface
grill where you will actually place the item you wish to cook on top of the
burning coals. Once again the burning coals are in a 12-14 inch center area
of your 20 inch round grill's bottom grate mounded 2-3-4-5 on top of each
other.
Just a note---
This fire will be adequate to cook
4 or 5 pieces of chicken breast, 4 steaks or maybe 6 to 8 hamburgers. You
already know that if you want to cook more items you need more charcoal so
you either add it during cooking or have started a bigger fire.
For a gas or electric grill's fire (as an explanation)---
Lets say
you have a gas or electric grill that is rectangular, maybe a 18 by 24 inch
Sunbeam grill. The grill is divided into (3) surface grill sections where
you will place the item to be cooked and (3) control knobs to regulate the
flames heat. You turn all knobs to medium-high and the grill is heated for
15 minutes before it is hot enough to cook food items. The surface is pretty
much the same temperature across all the grills sections---it's hot!
Just a note---
This fire will cook as much chicken or steak as
you can put on the grills surface depending on how much fuel you have! Did
you know that a full tank (standard size propane tank like sold in Wal-Mart
or Target) weighs 20 pounds when full! When empty it is about 7 pounds. Put
it on a scale and weigh it if it weighs 8 pound you will probably run out of
fuel. By the way 1 pound of fuel will burn for 30 minutes on high if you
have a standard size 18x24 inch grill like the same one described above.
Move it around---
You can’t just put a piece of meat on the grill
and forget about it. Due to the different temperatures on the grills
surface, the center is super hot and the outer edges not, you must sear the
meat in the center and then move it to less hot sections to finish the
cooking without burning the item. Round grills have a “heat zone” radiating
out from the center to the edges. What about a rectangular gas, electric or
even charcoal
grill. The key here is to set the temperatures at different
levels creating a 3 or 4 “heat zone” for cooking. One area is very hot like
the center of a round charcoal grill, another is area is less hot, a third
and fourth is less hot than the previous area. Here we have a searing area,
a browning area and even a slow roasting area where the finish cooking takes
place. Moving the item around is really the key to a good grilled item. Sear
a 1 inch steak and let the grills hot grates put grill marks on it for 1
minute, turn it so the steak moves 90 degrees and you will get a crosshatch
grill mark on it, cook another 1 minute. Turn it over and do the same. Then
place it on the medium low “heat zone” to finish cooking to the doneness you
like, you would cook a 1 inch steak for about 8 minutes using this method
for medium-rare but use a thermometer and check for a 124 degree F.
temperature at the center of the steak for medium-rare. You won’t burn your
steaks using this method. It is also good for chicken, ribs and larger cuts
of meat. The direct method of grilling would burn the meat much before the
center would even become warm. Yes this is also indirect grilling as
discussed earlier but done on a rectangular grill. If your rectangular grill
is charcoal you can rake the hot coals into to piles at either end of the
grill and use the radiating heat that is created in the center as your cool
or roasting zone. It may also be used for the area where you add wood chips.
Drip pans may be placed in this area so the juices aren’t wasted or you may
add vegetables and wine to it for pan gravy.
Cover the grill---
Most grills have covers and vents on the bottom of the grill to regulate
the fires temperature and to slow or speed-up the burning process. You can
think of the grill now as an oven and to do so think of oven temperatures of
350 degree F or 400 degrees F. Use an oven thermometer if you grill doesn’t
have its own. I particularly like to use the cover when cooking spareribs. I
first sear them over hot coals, move them to the roasting and browning zones
to give them color and then put on the cover to slow roast them at about 325
degrees F. with a few wood chips. I need to regulate the are follow through
the vents to reduce the fires burning and or turn down the gas flame on some
of the burners to achieve a lower temperature. During the 30 or 45 minutes
of slow roasting I am regulating the fire buy opening vets, taking the cover
off briefly, turning up the gas and even adding more wood chips and turning
and basting the ribs. Phew, it’s a lot of work! In my former restaurant the
main cooking implement was a gas lava rock grill 30 inches buy 24 with 4
burners. Each burner was set to a different heat so I had the “heat zones”
set for the menus needs. I could direct grill a thinly pounded breast of
chicken in two minutes with out burning it. A aged sirloin steak was seared
on the hottest side of the grill, it was marked (the lines that grilling
produces when the meat comes in contact with the hot grill grates). This is
actually a technique that chefs learn to decorate the items surface with
perfect cross hatch marks. After the searing and marking the steak was moved
to the medium zone to finish cooking. Rack of lamb a was seared on all sides
and then moved to the slow roasting zone and tented with a piece of aluminum
foil to act as a cover for slow roasting. Salmon filets where seared and
marked, then placed in the slow zone to finish cooking. Constantly during
the evening I was scraping and cleaning the grill so it was clean of carbon
deposits and cooking residue. If a breast of chicken was marinated in curry
powder and cooked on the grill, then the grill not cleaned, the next salmon
filet would taste like curry when it wasn’t supposed to. That is why wire
brushes and damp paper towels are very important for cleaning the grills
surface when cooking different items. It is also important to prevent
allergic reactions.
Beef Brisket
Method of grilling to use:
Indirect
Seasoning Suggestion: Vegetable oil, spice rub of paprika,
chili powder, cumin, oregano, salt and ground black pepper.
Beef
Flank, Skirt or Blade Steaks
Method of grilling to use: Direct
Seasoning Suggestion: Vegetable oil, garlic, salt and ground black pepper.
Beef Kabobs
Method of grilling to use: Direct
Seasoning
Suggestion: Vegetable oil, oregano, garlic, salt and ground black pepper.
Beef Ribs
Method of grilling to use: Indirect
Seasoning
Suggestion: Vegetable oil, rice wine, 5 spice powder salt and ground black
pepper.
Beef, Round, Eye Round, Chuck, Top Round, Top Sirloin or Rump
Steaks
Method of grilling to use: Indirect after searing
Seasoning
Suggestion: Vegetable oil, a few drops of soy sauce, salt and ground black
pepper.
Beef, Sirloin, T-Bone, Rib-Eye, Porterhouse or Filet Mignon
(Tenderloin)
Method of grilling to use: Direct if thin or indirect
after searing
Seasoning Suggestion: Vegetable oil, a few drops of soy
sauce, salt and ground black pepper.
Chicken Breast Cutlets
Method of grilling to use: Direct
Seasoning Suggestion: Olive oil, salt,
ground white pepper, chopped parsley and fresh basil.
Chicken Kabobs
Method of grilling to use: Direct
Seasoning Suggestion: Olive oil,
salt, ground white pepper, chopped parsley, fresh basil and oregano.
Chicken Pieces with Skin
Method of grilling to use: Indirect after
searing
Seasoning Suggestion: Olive oil, salt, ground white pepper,
chopped parsley, thyme and lemon juice.
Chicken Pieces without Skin
Method of grilling to use: Indirect after searing
Seasoning
Suggestion: Olive oil, salt, ground white pepper, chopped parsley, thyme and
lemon juice.
Chicken, Boneless
Method of grilling to use:
Indirect after searing
Seasoning Suggestion: Olive oil, salt, ground
white pepper, chopped parsley, thyme and lemon juice.
Fish Filets
Method of grilling to use: Direct or on a fish grate
Seasoning
Suggestion: Olive oil, salt, ground white pepper, thyme, chives and lemon
juice.
Fish Filets or Steaks
Method of grilling to use: Direct
Seasoning Suggestion: Olive oil, salt, ground white pepper, fresh rosemary,
chives and a few drops of soy sauce.
Fish, Lobster or Crab
Method of grilling to use: Indirect after searing
Seasoning Suggestion:
Olive oil, salt, ground white pepper, fresh tarragon, chives and a few drops
of soy sauce.
Fish; Clams, Mussels and Oysters
Method of
grilling to use: Direct until shells open
Seasoning Suggestion: Olive
oil, salt, ground white pepper, fresh thyme, chives, white wine and garlic.
Fish; Shrimp
Method of grilling to use: Direct
Seasoning
Suggestion: Olive oil, Cajun seasonings, salt and ground black pepper
Fish; Seafood Kabobs
Method of grilling to use: Direct
Seasoning Suggestion: Olive oil, fresh rosemary, chives, salt and ground
ground white pepper.
Lamb Chops
Method of grilling to use:
Direct if thin or indirect grilling after searing, watch out for flare-ups
Seasoning Suggestion: Olive oil, garlic, salt and ground black pepper.
Lamb Kabobs
Method of grilling to use: Direct if thin or indirect
after searing, watch out for flare-ups
Seasoning Suggestion: Olive oil,
garlic, rosemary, salt and ground black pepper.
Lamb Leg
Method of grilling to use: Indirect
Seasoning Suggestion: Olive oil,
garlic, thyme, red wine, salt and ground black pepper.
Lamb Patties
Method of grilling to use: Direct if thin or indirect after searing,
watch out for flare-ups
Seasoning Suggestion: Olive oil, garlic,
rosemary, salt and ground black pepper.
Pork Chops
Method of
grilling to use: Direct if thin or indirect after searing, watch out for
flare-ups
Seasoning Suggestion: Canola oil, garlic, sage, salt and ground
black pepper.
Pork Kabobs
Method of grilling to use: Indirect
after searing
Seasoning Suggestion: Canola oil, garlic, thyme, white
wine, salt and ground black pepper.
Pork Shoulder
Method of
grilling to use: Indirect
Seasoning Suggestion: Canola oil, garlic, dry
rub BBQ spices, salt and ground black pepper; baste with seasoned rice wine
vinegar.
Pork Spare Ribs
Method of grilling to use: Indirect
Seasoning Suggestion: Sesame oil, garlic, fresh ginger, a few drops of soy
sauce, salt and ground black pepper.
Pork Tenderloin
Method of
grilling to use: Indirect after searing
Seasoning Suggestion: Olive oil,
garlic, salt and ground black pepper.
Pork, Baby Back Ribs
Method of grilling to use: Indirect
Seasoning Suggestion: Canola oil,
garlic, chili powder, salt and ground black pepper.
Veal Chops
Method of grilling to use: Indirect after searing
Seasoning
Suggestion: Olive oil, garlic, salt and ground black pepper.
Veal
Cutlets
Method of grilling to use: Direct
Seasoning Suggestion:
Olive oil, garlic, thyme, chopped parsley, salt and ground black pepper.
Veal Kidneys
Method of grilling to use: Direct
Seasoning
Suggestion: Olive oil, garlic, minced shallots, sherry wine, salt and ground
black pepper.
Calves Liver
Method of grilling to use: Direct
Seasoning Suggestion: Olive oil, sage, salt and ground black pepper.
Veal Sweet Breads
Method of grilling to use: Direct
Seasoning
Suggestion: Olive oil, minced shallots, salt and ground black pepper.
Vegetable Kabobs
Method of grilling to use: Indirect after
searing
Seasoning Suggestion: Olive oil, thyme, white wine, salt and
ground black pepper.
Vegetables
Method of grilling to use:
Indirect after searing
Seasoning Suggestion: Olive oil, salt and ground
black pepper.
BBQ; Hamburger
Method of grilling to use: Direct
if thin or indirect after searing, watch out for flare-ups
Seasoning
Suggestion: Canola oil, salt and ground black pepper.
BBQ; Hot Dogs
Method of grilling to use: Direct if thin or indirect grilling after
searing, watch out for flare-ups
Seasoning Suggestion: Salt.
BBQ;
Mixed Grill
Method of grilling to use: Direct if thin or indirect
grilling after searing, watch out for flare-ups
Seasoning Suggestion:
Olive oil, garlic, rosemary, salt and ground black pepper.
BBQ;
Sausages
Method of grilling to use: Direct if thin or indirect
grilling after searing, watch out for flare-ups
Seasoning Suggestion:
Salt.
A note on
grilling, Chef A. Escoffier, 1903
(Grilling and Barbecue Links Click Here)
rev. 09/12
Back to Good Cooking
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