Grilling
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Fairly sturdy vegetables and fruits are also tasty grilled.
Tips and tricks for grilling:
- Preheat your grill. Grill temperatures can range from 300°- 450° depending on the grill. It is easier to start with a very hot temperature to sear the item and get good caramelization and then move the item to a cooler part of the grill to get even cooking.
- Marinating your item will keep it tender and moist and infuse it with flavor.
- A chimney starter can help you get your fire going without the use of chemicals if you are not using a gas grill.
- Use an instant-read thermometer to check the doneness of your meat items. Vegetables can often be checked with a fork to test for desired crispness.
- Let finished meats rest on a clean platter for about 5-10 minutes to seal in juices.
Grill these goodies:
Asparagus
Beef – ask your farmer for tender cuts
Bok Choy (use a grill basket)
Broccoli (use a grill basket)
Cabbage (use a grill basket)
Cauliflower (use a grill basket)
Carrots
Chicken & other poultry
Corn
Eggplant
Figs (use a grill basket)
Garlic (use a grill basket)
Mushrooms
Okra
Onion
Peaches (use a grill basket)
Peppers
Persimmons (use a grill basket)
Pork – ask your farmer for tender cuts
Potatoes
Shrimp
Summer Squash
Tomatoes
