Methods Of Grilling Are Many And Diverse
Grilling is usually done outdoors on charcoal grills or gas grills; a recent trend is the concept of infrared grilling. Grilling is all about getting that quick sear with high temperatures. Barbecue, for my family, is low and slow cooking, where grilling is intense direct heat.
Grillin is done over direct heat, where the flame (either gas or charcoal) is directly below the meat. Though a common choice, grilling is certainly not the only means of food preparation. Though grilling is a healthier option than deep fat or pan-frying, you can prepare the food in a way to make it even healthier.
Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
Obviously, it will be manned by the men.
The “women cook, men grill” attitude somehow seems as American as apple pie, and strangely one of the most widely accepted gender distinctions in our culture. Even in my own experience as an empowered woman of can-do Generation Y, the part of grill master has been played almost exclusively by boyfriends and brothers. Sure, I’ve flipped the occasional veggie burger, and I once made a mess trying to “grill” pizza, but when it comes to the business of barbecuing, it seems to be a boy’s club.
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A 2009 commercial for Kingsford Charcoal drives the point home. In it, during a barbecue, when a woman pours charcoal into the grill and is spotted by her husband, he is instantly upset and stops her. “What would happen if I just walked into the kitchen and started making a salad?” he asks. His thoughtful wife’s response? “That would be weird.”
The lesson on gender balance as far as manning the grill is concerned seems pretty well-established. But where does this attitude come from? My theories on why it’s a guy thing–solely from my own personal observations of humans of both sexes at barbecues–are as follows:
Grilling is exciting. You’ve got lighter fluid, a match, a breeze and a miniature pitchfork to stab things with. The potential for danger is large–and thrilling.
Grilling means hanging out with other guys. It’s true we tend to split up at social gatherings into our respective packs. Women? We talk, whether in the kitchen or over cocktails and keep ourselves entertained. See more here.
The time difference between barbecuing and grilling is because of the temperature difference; at low temperatures used for barbecuing, meat takes several hours to reach the desired internal temperature.
There’s no better way to cook meat, in my opinion, than outdoors over a charcoal grill. (Is there a better way to cook anything? Soup, I suppose, is better handled differently.)
Lots of people act weird at a barbecue, though – lots of men, I should say, as the behavior I’m about to describe is particularly male. Something about red meat on a grill brings out the worst, most domineering, blow-hard, control-freak qualities in certain men. You know the stereotype: a Flintstonesque fellow, standing front-and-center at the Weber with a spatula in one hand and a massive set of tongs in the other, talking loud and proud about matters of technique. Perhaps he even wears a T-shirt or an apron or a baseball cap emblazoned with “Grill Master”. He is the Grill Master. He has very strong feelings about the food preparation today. This thing should be this way, that should be done that way. No one else is allowed to touch anything. Honey, bring me another beer, will ya?
No offense intended if you are such a man. I mean, I think you look sort of silly, like a caricature of a person from the past, or Ron Swanson from Parks and Recreation, or something out of the first few seasons of Mad Men (when it was good). But that doesn’t bother me so much. Go for it. Grab the wheel, take the reins. You’re the boss. Read full article here.
The Types Of Heat Sources For Grilling Are Numerous
Direct heat grilling is the most basic and common grilling method. Roasting and grilling are closely related cooking methods, each using indirect dry heat to cook the food. Also helpful to have for indoor grills are some tong that has a silicone or rubberized coating on the tips (so you won’t scratch the nonstick surface), a grilling brush for basting on glazes and a silicone or plastic turner spatula.
Grilling is done over direct, dry heat, usually over a hot fire for a few minutes. Picnics and outdoor grills can be lots of fun as long as you plan for the situation, call us here: (888) 556-8121 for more ideas. Seasoning the vegetables with a coarse salt, such as sea salt or kosher salt, before grilling will draw out extra moisture from the vegetables, which will intensify its sweetness and flavor.