Fire Up the Grill!

by Mark R. Vogel

Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and perspectives you encounter, the greater the diversity of opinion that arises.

When do you apply the barbeque sauce? Gas or charcoal? Flip the food only once or frequently? High heat or low heat? Dry rubs or marinades? Cover closed or open? It can make ya nuts. Let's explore the different variables.

Barbeque sauce. It is generally recommended to add it toward the last 20 minutes of cooking since it is high in sugar and can burn easily. Some question whether applying it near the end limits how much the sauce will infuse the food. You can marinate the food in the barbeque sauce beforehand but be sure to remove all the excess before cooking. Then add more toward the end.

Gas or charcoal? That depends on how ga-ga you are for that smoky charcoal flavor in your food. Some hate it, some won't live without it. Charcoal grills are cheaper but more troublesome to light and keep at a steady temperature. So do you want that charcoal taste or ease and better control? If you have large parties with extended periods of cooking, I'd go with the gas.

To flip or not to flip? Many people place their food on the grill and then immediately start moving it around and/or flip it frequently. They think this will prevent sticking but actually they are encouraging it. Just as in a sauted pan, high heat is what prevents sticking, (in addition to wiping the grill with oil beforehand).

High heat sears the outside of the food and creates intense flavor. This is what grilling is all about. The seared exterior also prevents sticking. Frequent flipping lowers the temperature of the food and prevents a proper sear. To summarize, wipe the grill with oil, get it very hot, place the item on the grill, leave it alone, and flip it once half way through.

Heat level depends on the type of food and your objectives. As stated, high heat is necessary for searing the exterior of most grilled items. However, a thick on-the-bone chicken breast will take some time. If you leave it on high heat the exterior will look and taste like an ash tray by the time the center is cooked enough to prevent a salmonella outbreak.

Start it on high heat to create the sear, then move to the rack above the grill or turn the gas down to low for the remainder of the cooking. You would also not use as high a heat for more delicate items such as shrimp, vegetables or fruits.