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Archive for the month “November, 2012”

Tips for Infrared Grilling

If you love outdoor cooking, you may also like cooking weekend hotdogs and barbeque. It is relaxing and fun to spend an afternoon grilling in the backyard. And it is totally different experience than cooking inside an oven or over a stove. However, not everyone is best in grilling. That is the reason why some technologies have been developed for this purpose. Whether it is a gas grill or an old charcoal grill, the introduction of new grilling device has altered the methods of cooking meat. And one of such steps taken in the field of grilling is known as infrared grill. You will learn some infrared grilling techniques in this article below. You can remember us if you want to know about  culinary classes

Infrared grill is a special type of burner through which infrared energy is generated by converting the heat. It concentrates the flames coming through the burner directly to the ceramic tile. An intense source of heat is generated through this technique, which is much hotter than any charcoal or traditional gas grill. It generates the heat that can go up to 700 degree F. It is the best means for grilling as foods are more evenly cooked in very less time. It is also best for certain foods that can’t be slow cooked. Moreover, meat on the outside can easily be caramelized and cooked, while keeping the flavors and juices intact.

Summer is the perfect time for grilling, but you can entertain your family and friends in any time of the year through infrared grilling. It is always handy to keep the knowledge of some grilling techniques for any backyard cookout. Normally, the meats grilled on the traditional gas grills are dry as they heat the air surrounding the foods. With infrared grill, there is no need for you to worry about the moisture and flavors of the meat. Now, let’s have a look at some of the techniques to cook on infrared grills.

  • Heat the grill for about 2-3 minutes before you put the meat on it. This will make sure the meat is thoroughly cooked.
  • Provide heat on all sides for about 2-3 minutes. Since the preheating will make sure your food is cooked thoroughly and fast, it is necessary for the outer layer to be charred. It is necessary in order to create barrier between the heat outside and the flavors or moisture of the food.
  • Decrease the heat once the food if properly charred. Turn the food over every 2-3 minutes while cooking.
  • Open up the hood of the grill while cooking. This will allow the food to be heated properly.
  • Don’t eat the food as soon as it is cooked. Let it rest for about 5 minutes. Even after being removed from the grill the food will keep cooking itself because of the extreme heat from the grill. Wait until the inner and outer temperature is even.

 

These are the simple things a barbeque lover must know. And don’t forget to clean the grill after you have finished eating which you can do simply by turning the grill on. The heat on the grill will char away the residue.

 

Author Bio: Scott Garcia is an experienced writer who writes on different topics. Read his recent article on culinary degree online if you want to have a career in the field of cooking.

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