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smith-9 - SFL 110 Week 8 Meat, Poultry, Fish and...

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S F L 1 1 0 W e e k 8 – M e a t , P o u l t r y , F i s h a n d V e g e t a r i a n i s m | 1 READING ASSIGNMENT: “Grilling Basics,” BCC pp. 261-262 “Smoking Basics,” BCC pp. 263-264 Pp. 261-262 GRILLING BASICS Grilling sizzles! And as it sizzles, it fills the air with irresistible aromas. Everyone seems to love delicious food, hot off the grill. And as family, friends and neighbors gather, mealtime turns into party time. So it’s no wonder grilling is now more popular than ever, whatever the season. Here are some guidelines for making outdoor cooking fun, simple and safe. FUELING THE FIRE Gas Grilling: For gas grills, follow the manufacturer’s directions for lighting and preheating for both direct and indirect-heat grilling. Gas grills usually heat up in 5 to 10 minutes. Electric Outdoor Grills: For electric outdoor grills, follow the manufacturer’s directions. This type of grill is great for people living in apartments or condominiums where charcoal and gas grills are usually prohibited. Charcoal Grilling: For charcoal grills, follow the manufacturer’s directions. Generally, briquettes are mounded in a pyramid shape, sprayed with liquid lighter fluid and lit. there are other ways too, so check out Staring the Fire . WHEN ARE COALS READY? After lighting briquettes, leave them in the mounded shape until they are glowing red, which takes about 20 minutes, then spread them out into a single layer. In daylight, coals are ready when coated with a light gray ash: after dark, coals are ready when they have an even red glow. Check the temperature of the coals by holding your hand, palm side down, near the grill rack and time how long you can comfortably keep it there. 2 seconds = High heat 3 seconds = Medium-High heat 4 seconds = Medium heat 5 seconds = Low heat STARTING THE FIRE Charcoal fires are not stared by lighter fluid alone; that’s just one option! Look for instant- lighting briquettes, electric coil starters, fire-starter gels and paraffin starters. Follow the package directions when using these products. Never use gasoline or kerosene to start a fire because they can ignite explosively and will give foods a very off flavor. CONTROLLING THE HEAT If the coals are too hot, spread the coals apart of close the air vents halfway. For a gas or electric grill, adjust the burner to a lower setting. If the coals are too cool , move the coals closer together, knock ashes off coals by tapping them with long-handled tongs or open the air vents. For a gas or electric grill, adjust the burner to a higher setting.
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S F L 1 1 0 W e e k 8 – M e a t , P o u l t r y , F i s h a n d V e g e t a r i a n i s m | 2 CONTROLLING FLARE-UPS
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-9 - SFL 110 Week 8 Meat, Poultry, Fish and...

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