Grilling is as old as it gets when it comes to cooking. It’s as simple as adding fire to food, but new techniques were developed over time that made grilling a culinary art form. Searing steak to lock in the flavor, roasting butter soaked shrimp in a foil box, and only flipping burgers once to keep them juicy are some of these simple tricks used to make food better for your barbeque.
There are various types of grills with various types of heat sources. Each type has its own advantages and disadvantages. Propane and charcoal are the two most common choices, but there are wood burning styles as well. Propane is a flammable gas that boasts speed, an even cooking temperature, and the fact that it doesn’t add any additional flavors to your food. On the other hand, charcoal will add a signature smoky taste. This can be an advantage when grilling burgers and steaks. The flavors compliment each other. The charcoal is the right kind of heat for what you’re grilling. If you were grilling vegetables, then you’d probably want to use a propane grill. Their natural flavors wouldn’t be covered by the charcoal taste. Grilling vegetables over charcoal can make them taste a bit burnt even when cooked properly. It’s important to always use the right tool for the job.
On to actually grilling something. Preparation is the key to success. You should have your meats ready. That means thawed, seasoned, marinaded, and ready to go. While the grill heats up, you should prepare your vegetables. They should be washed and fresh cut that day. Plan out how you’ll use the grilling area. This will depend on how many people you’re serving. Grill area placement shouldn’t really be a concern for a small group. You should be able to simply cook it all at once. With parties or larger cook outs, it’s not a bad idea to have two grills going at once. Not only will you be able to grill more food faster, but you can have both propane and charcoal options. One grill for meat and one for veggies.
At the end of the day, it basically comes down to personal preference. There will always be more to learn about grilling, and we’ll each have our own favorite techniques that we rely on. It’s simple to learn and impossible to master. Either way, it sure is fun to try.