Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.
Here are some cooking and buying tips to get you started:
* Prepare the fire a half hour or more before grilling.
* Never place cooked meat on a platter that held raw meat.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Marinate the chicken for an hour or up to a day, refrigerated.
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