Rocedure for Broiling or Grilling Meats

In a broiler, the heat source is above the food. In a grill, the heat is below the food. Except for this difference, the basic procedure is the same for both. Make sure you understand how to test broiled meats for doneness (p. 275) before starting.

Collect and prepare all equipment and food supplies. Trim excess fat from meats to avoid flare-ups that can char the meat too much and coat it with smoky residue. If necessary, score the fatty edges of meats to prevent curling.

2. Preheat the broiler or grill.

3. If necessary, brush the grill with a wire brush to clean off any charred food particles.

4. Brush the meat with oil, or dip it in oil and let the excess drip off. Place the item on the broiler or grill. The oil helps prevent sticking and keeps the product moist. It may be unnecessary for meats high in fat. Using too much oil can cause grease fires. Alternatively, wipe the grill with an oiled towel before placing the meat on it.

5. When one side is brown and the meat is cooked halfway, turn it over with a fork (piercing only the fat, never the meat, or juices will be lost) or with tongs. Figure 11.6 illustrates the technique for grill-marking steaks and other meats.

6. Cook the second side until the meat is cooked to the desired doneness. If the meat is to be brushed with a glaze or sauce, such as a barbecue sauce, it is usually best to wait until the product is partially cooked on each side before applying the first coat. Many glazes or sauces burn if cooked too long. After the item has cooked on both sides and is one-half to three-fourths done, brush the top with a light coat of the sauce. Turn over and repeat as necessary. Remove from broiler or grill and serve immediately.

Figure 11.6 Grill-marking steaks.

(a) Place the meat on a preheated grill at an angle as shown.

(b) When the meat is about one-fourth done, turn the meat about 60 to 90 degrees, as shown. Do not turn it over.

TS

j " y/

(a) Place the meat on a preheated grill at an angle as shown.

(b) When the meat is about one-fourth done, turn the meat about 60 to 90 degrees, as shown. Do not turn it over.

(c) When the steak is about half done, turn it over. The grill marks will appear as shown.

Was this article helpful?

0 0
Diet And Exercise Expertise

Diet And Exercise Expertise

Get All The Support And Guidance You Need To Be A Success At Dieting And Exercise. This Book Is One Of The Most Valuable Resources In The World When It Comes To Better Physical Personal Development Through Better Living.

Get My Free Ebook


Post a comment