Tag Archive | grilling techniques

What Emeril Has to Say About Grilling

We know who Emeril is, and every word that comes out of his mouth regarding cooking is surely a hit. Here’s what he has

Emeril at the Grill - A Cook Book for All Seasons

to say about grilling:

“No matter what season you’re in, for any season, and whatever grilling tool you’re using, grilling should be fun be it outdoors or indoors.” If you agree with me, some or most of us consider grilling outdoors a lot much better than grilling indoors. Perhaps we’re thinking of the inconvenience as the smoke fills the whole house, the charcoal mess and all that. But Emeril’s right, perhaps it’s high time that we consider grilling as something to be treated a great adventure be it inside or outside the house.

Emeril’s second tip is to grill like you’re using a stove: “Half of it should be medium-high heat, a third of it should be medium or medium-low and a third of it should be low… and you should rotate things so that everything you cook is not charred and burnt and not properly cooked internally. And invest in a meat thermometer — they’re cheap.”

Emeril Grills

Here’s a full video coverage of Emeril on the grill.

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Secrets to Wonderful Grilling Marinades

There are thousands of marinade recipes, but how come not all of them renders wonderfully marinated meat or fish? Have you ever asked yourself why other people get very tasty grilled foods? Have you ever wondered if you too could do the same?

Try these secrets.

Typical blends of vinegar, wine, oil, salt, and seasonings make terrific marinades that boost the flavor of food. The natural acid in the liquids along with salt tenderize tough fibers, while the oil acts as a flavor enhancer. Always use a non-reactive container such as glass, ceramic, or even plastic bowls. Aluminum containers react with the acid in your marinade and will begin to corrode, causing off flavors in the marinated food.

When using pineapple, papaya, yogurt and kiwifruit, marinate for not more than 30 minutes. These ingredients tenderize by enzymatic action, so limit the amount of time that foods soak in the marinade to avoid mushy marinated foods. To avoid tough marinated foods, remember to go easy on the acid in the marinade, which can toughen the proteins in food. To add flavor to food through marinating, simply add large amounts of highly-flavored seasonings and ingredients to your marinades.

Marinades made with red wine, oil, garlic and herbs like rosemary and thyme are suitable for beef and lamb. Yogurt or buttermilk is suitable for poultry so definitely great for your turkey, while beer and hard cider make good marinades for pork. Generally, fruits and fruit juices make the most wonderful marinade ingredients. Lime or lemon juice, pineapple juice, tangerine juice, passion fruit juice, or even tomato juice make the best liquid for your marinades.

Marinating in a Dutch Oven

After your savory grilled dish, think of a wonderful side dish for a more gratifying dinner.

Source: Ezinearticles