Frank Dunn - Grill Cookbook for Beginners: Learn and Understand Grill Cooking with 50 Delicious Recipes to Cook Under the Grill and Eat Healthy Food

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Grill Cookbook for Beginners

Learn and Understand Grill Cooking with 50 Delicious Recipes to Cook Under the Grill and Eat Healthy Food

FRANK DUNN

Copyright 2021 by FRANK DUNN - All rights reserved.

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

- From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

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Respective authors own all copyrights not held by the publisher.

The information herein is offered for informational purposes solely, and is universal as so. The presentation of the information is without contract or any type of guarantee assurance.

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Contents

Introduction

There have been several ways of preparing and cooking food since the development of the cooking concept. All of these various approaches would establish distinct experiences of tasting, allowing dinner time more interesting additions. Using a grill, more precisely for barbecue, is one popular method of cooking. And this cooking style has gained popularity over time. In 1492, when Christopher Columbus arrived in the new world, the first community he visited was Tano, on Hispaniola island. They were famous for cooking meat over a fire, naming it Barbacoa, on a stick frame. It became a Spanish term, and in the 18th century, it was added to the English language.

By studying and investigating the Arawak tribe of the Caribbean and South America, we get evidence of the beginning of grilling in the 17th century. These people would create a flame over the fire by using sticks. Then they would put the meat on it. They named it the Barbacoa cooking process. Spanish conquerors adopted this idea as they developed it until the 18th century when people of southeastern America picked up the idea. Pigs were roasted over a fire for hours, and different sauces and various wood types were used to give the meat various tastes.

Ellsworth B. A. Zwoyer was the first to develop a design for charcoal briquettes in 1897, even though the Kingsford firm, which many equate with grilling, somewhat stole his thunder. Henry Ford founded this company. He used wood scraps and sawdust, which he received to produce the charcoal from vehicles' assembly lines. In 1952, George Stephen, who worked as a welder in Mount Prospect, Illinois, created the first modern barbecue grill. Occasionally, people cooked outdoors before this, but it was achieved by burning charcoal in a shallow sheet metal pan that stood on thin legs. It did not provide any power over the cooking, and food was always burned outside, inside was undercooked, and coated with burnt charcoal ash. It was simpler to use George's version, which made barbecuing even more successful.

George Stephen started the modern cooking tool like a circular metal buoy, which marks rocks in lakes. He sliced it in half, attached the legs, and placed a wire grate over the rim's hollow shell. The top half was used as a lid, which allowed the cooking process more control, and spread the heat equally. Grilled cooking is an entertaining activity, too. It also provides a break from the stressful life. You can embrace healthy cooking habits by cooking your food on a grill of your choice.

Chapter 1: Grilled Cooking For The Beginners

A grill is a piece of equipment that performs the cooking function. The cooking surface is composed of a grate with a heat source underneath. Depending on the type of grill heat source may be an open flame (either charcoal or gas) or electric.

Difference between Barbecuing and Grilling

The difference between grilling & barbecue is related to temperature, cooking time and meat specifications. These factors have been explained below:

Grilling

Grilling is what the majority of people do in their backyards for preparing dinner. In grilling, fast cooking is done over high heat.

Barbecuing

In barbecue, slow cooking is done spread over several hours. You use an indirect source of heat that is typically low.

Meat quality in grilling and barbecuing

Another substantial difference between the two methods for cooking is the quality of meat. Meats that are tough & fatty require a lengthy, gentle cooking process. It is because collagen & other tissues are to be broken down to make the meat tender and juicy. That's why, for barbecue, we use bigger, cheaper cuts. Tender or Lean beef, chicken, & seafood, on the other hand, need to be rapidly cooked over high temperature to get the inner temperature to a satisfactory level without drying them. Have you heard of doing a barbecue for 18 hours for shrimp or chicken without skin? You'd end up hanging on the wall art pieces.

Sauces, Marinades, and Spices

For foods that are grilled, marinades are often used. In a marinade, the meat (or vegetables or fruits) is soaked for anything from an hour to overnight. The beef retains the spices from the marinade and some of the liquid from it. The marinade is thrown away, and the meat is grilled on the grill (hot and fast), resulting in a flavorful, very juicy meal. In any cooking process, spices can be used. Most barbecued meats, before grilling, are prepared with a dry rub of spices. This technique can also be used to barbecue or simply shake your preferred seasonings for any flavor prior to actually placing the meat on the grill.

1.1 Grilling Techniques and Strategies

The techniques most commonly used for grilling are cooking in direct heat or cooking in indirect heat. For accurate grilling, its important to consider the distinctions between the two approaches. Grilled foods most commonly cooked using one or other ways of cooking, but sometimes both approaches are used & such foods are alternately grilled, as is always the situation when grilling some thick beef cuts. The appropriate temperature and the form of grilling used typically depend on the food's type as well as the foods thickness.

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