Linda Larsen - Knack Grilling Basics: A Step-by-Step Guide to Delicious Recipes

Copyright 2009 by Morris Book Publishing, LLC

ALL RIGHTS RESERVED. No part of this book may be reproduced or transmitted in any form by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, except as may be expressly permitted in writing from the publisher. Requests for permission should be addressed to The Globe Pequot Press, Attn: Rights and Permissions Department, P.O. Box 480, Guilford, CT06437.

Knack is a registered trademark of Morris Publishing Group, LLC, and is used with express permission.

Editor-in-Chief: Maureen Graney

Editor: Katie Benoit

Cover Design: Paul Beatrice, Bret Kerr

Text Design: Paul Beatrice

Layout: Kevin Mak

Cover photos by Debi Harbin

All interior photos by Debi Harbin with the exception of All photos by Debi Harbin with the exception of p. 1 (left): Courtesy of Vermont Castings: p. 1 (right): www.frontgate.com; p. 2 (right): 2006 Weber-Stephen Products Co. (Used with permission.); p. 3 2006 Weber-Stephen Products Co. (Used with permission.); p. 12 (right): Andrey Ushakov; p. 13 (right): 2006 Weber-Stephen Products Co. (Used with permission.); p. 15 (right): Courtesy of Brookstone; p. 21 (left): Courtesy of Maverick Industries; p. 21 (right): 2006 Weber-Stephen Products Co. (Used with permission.); p. 22 (right): Courtesy of Derrick Riches www.bbq.about.com; p. 23 (left): 2006 Weber-Stephen Products Co. (Used with permission.); p. 23 (right): Robert Byron | Dreamstime. com; p. 25 (left): 2006 Weber-Stephen Products Co. (Used with permission.); p. 25 (right): Image by Sergio de Paula, Courtesy of Fogazzo Wood Fired Ovens and Barbecues:1-877-FOGAZZO, www.fogazzo.com; p. 33 Image by Sergio de Paula, Courtesy of Fogazzo Wood Fired Ovens and Barbecues: 1-877-FOGAZZO, www.fogazzo.com; p. 34 (left): jocicalek/shutterstock;p. 35 (right): Courtesy of Solaire Infrared Grilling Systems www.vipgrills.com

Library of Congress Cataloging-in-Publication Data

Larsen, Linda, 1958

Knack grilling basics: a step-by-step guide to delicious recipes / Linda Johnson Larsen ; photographs by Debi Harbin.

p. cm.

ISBN 978-1-59921-508-2

1. Barbecue cookery. I.Title.

TX840.B3L39 2009

641.76--dc22

2008045956

The following manufacturers/names appearing in Knack Grilling Basics are trademarks:

Ace, All Recipes, Amazon.com, Big Green Egg, Boboli, Boca, Bundt, Coleman, ConsumerReports.org, Cooking.com, Epinions.com, Frontgate, Gardenburger, Grandin Road, Hearth Patio & Barbecue Association (HPBA), Home Depot, Jenn-Air, La CenseBeef, Lowes, MeFeedia, Morningstar Farms, National Fire Protection Association (NFPA), Old Bay, Peapod, Sears, Schwans, SpitJack, Sur La Table, The Holland Grill, True Value, Viking, Weber

The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or The Globe Pequot Press. The author and The Globe Pequot Press disclaim any liability in connection with the use of this information.

Printed in China

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To my dad, Duane, who always knew how to grill the best steak.

Thanks go to my dear husband, Doug, who helped keep the house running while I worked on this book; to my agent Barb Doyen for her help and support; and to my family for their love.

Grilling is one of the great American pastimes. Most of us look back on childhood scenes of a sunny backyard, with Dad enveloped in a cloud of fragrant smoke, wrapped in an apron and wielding a gigantic fork. Not everything that emerged from his grill tasted wonderful, but all was imbued with the excitement of cooking and eating outside, the smoky fragrance of burning charcoal, and the novelty of seeing Dad doing the cooking.

But in the 21st century, lots of men cook indoors and more women are starting to grill. More than 40 percent of women report using the outdoor grill, but many do not understand how the grill works or know about safe grilling practices. They are interested in feeding their families and guests healthy and safe food, with good flavors, inexpensive ingredients, and consistent results. Grilling outdoors isnt difficult, but you do have to follow some rules.

Grilling is a method of quick cooking. It is the oldest form of cooking. Food that is grilled is cooked on a rack or pan over a heat source, usually charcoal or wood, lately propane or natural gas. Barbecuing and smoking are not grilling. Barbecueing is cooking meats over low coal temperatures for hours. And smoking is cooking meats and some vegetables with smoke at lower temperatures for days at a time. Those methods require different equipment too.

Grill-frying and grill-roasting are two newer forms of grilling. The cooking times arent as long as with barbecue. The food takes about as long to cook as stir-frying on the stove and roasting in the oven. You can cook quickly on a grill wok, which is usually perforated to add smoky flavor to the food, or roast larger cuts of meat, like roasts, turkeys, and hams in your outdoor grill.

There are basic rules to follow when grilling, just as in any other art or discipline. Take a little time to learn how to set up your grill, how long the coals will take to reach perfect grilling temperature, and how to control the temperature while cooking.

Grilling has come a long way since the 1950s. Now we grill indoors on special appliances, over fragrant woods like apple and mesquite, with charcoal and gas, and over campfires, too. Did you know that you can:

• Produce and adjust two different cooking temperatures at the same time on one simple charcoal grill?

• Test the temperature of your grill with your hand?

• Grill small items like chopped vegetables on any grill?

• Cook pizza on the grill?

• Use herbs in a marinade, in the fire, and as a cooking tool?

• Grill fruits for delicious side dishes and desserts?

• Reduce harmful chemicals that can be produced by cooking over fire by using a marinade?

You can grill just about anything. Grilled appetizers, meats, side dishes, desserts, and salads all have a special smoky flavor. And cleanup is a breeze! Just toss your grilling utensils into a soapy pan of water, and clean the grill with a brief scrub while its still hot. Thats it!

Getting Started

Choose your grill with care. If you are in the market for a new grill, youll be amazed at the variety and selection. You can find everything from a Notebook grill, about the size of your laptop computer, to huge built-in grills with all the bells and whistles. Ill show you what to look for, and what youll need to know when narrowing down the choices. Buy the sturdiest grill you can find in your price range. Quality of materials is more important than color or fancy gadgets.