A few Griliai.lt and WEBER tips on what to do and what not to do when grilling!
- Reheat each time. If the grill is not hot enough, the food will stick and you may not be able to brown it properly. Even if the recipe says to cook on low heat or medium heat, always preheat the grill to maximum heat first. Open the lid, increase the heat, cover the lid, leave the grill to heat for up to ten minutes or until the thermometer on the lid reaches 260°C.
- Do not cook food on a dirty grill. Do not put food on the grill until it has been cleaned. Leftovers on the grill act as glue, sticking to newly cooked food. To ensure that today's lunch doesn't taste like yesterday's dinner, be sure to clean the grill properly. After the grill is replaced, clean it with a metal bristle brush until it is clean.
- Watch what you do. Before turning on the barbecue, make sure that everything you need is at hand. Don't forget cooking tools, oiled and spiced foods, sauces, clean plates to put the cooked food. Running to the kitchen not only prevents you from enjoying the conversation and the cooking process, but you can also burn the food being cooked. French chefs call it "mise en place". We call it participation.
- Make sure you have room to move. If there is too much food on the grill, you will not be able to turn it freely. At least a quarter of the rack should be uncovered, leaving enough space between foods for easy access and flipping. Sometimes you need to quickly move the food from one place on the grill to another while cooking. Leave enough space.
- Do not overload. The cover is not only designed to protect food from the rain. Its main purpose is to prevent too much air from entering, and not to release too much heat and smoke. When the lid is closed, the grill is hotter, the food cooks faster, the smoky flavor lasts longer and the grease is less likely to catch fire. Close the lid!
- Turn only once. What could be better than meaty, well-browned meat with a caramelized spice? This is achieved by keeping food in one place. Sometimes we turn the food before it gets the desired color and taste. In almost any case, the food only needs to be turned once. When using it more often, the lids are opened too often. Just let the grill do its job.
- Know when to turn down the heat. When baking, sometimes the most important thing is to stop in time. The most reliable way to check if the food is cooked is to buy an instant thermometer. This useful device will allow you to notice the moment when the food is optimally cooked.
- Don't be afraid to experiment. In the 1950s, barbecuing meant only one thing: charred meat (and only meat) over an open flame. Today, you don't have to have a kitchen to prepare a multi-course lunch. Appetizers, side dishes and even desserts can be prepared on the grill.
