The frequent fli

Kasey
Wilson

WHEN it-comes to
barbecuing, what’s
‘your niche? Are you
a frequent flipper? A
briquette bully? A

vent violator?

Fortunately, no one com-
plains to the grill cook if the
food is burned or raw, as they
do to the indoor cook. It is
considered part of the out-
door cooking game.

Barbecuers tend to
approach grilling as an art
and not a science. But there-
is a right way and a wrong
way to grill: Showmanship is
a big part of what makes bar-
becuing so enjoyable, but too
often theatrics get in the way
of the right techniques.
Leave this barbecue guide
within reach of the grill cook
so that he or she will engage
in a quick course before the
B.C. Day long weekend.

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Cooking Confusion: Direct
vs indirect heat.

Different foods require

different heat sources, and
fires have to be started with
that in mind. For the direct
method, foods are placed
directly above the heat
source and must be turned to
expose “th sides of the
meat.
Barbecue baby-sitting: A
common mistake is to con-
stantly lift the barbecue lid to
check the food while it is
cooking.

Persistent peeking is a no-
no because heat escapes
every time the lid is
removed, increasing cooking
time and flare-ups.

Determine the recom-
mended cooking time, then

per in al

watch the clock and check
only when adding coals or
turning the food.
Firelighting fumbles: The
overzealous use of highly
combustible lighter Muid is a
dangerous grilling goof. and
can lead to serious fires.

Never use gasoline and
other highly volatile fluid to
ignite charcoal. Apply a
commercial lighter fluid
evenly on and allow it to
soak in for a few minutes
before lighting.
Briquette bullying: The
average grili cook lacks
patience when it comes to
waiting for the charcoal to
Start.

Briquettes take 25 to 35
minutes to reach their desired
temperature, and it’s only

appropriate to start grilling
when a light gray ash covers
the coals. For griflers who
rush, the end result may be
foods that taste like lighter
fluid and actually take longer
to cook.
Vent violation: Grill vents
should be opened before
lighting the briquettes and left
open white grilling to help
circulate air.

Many grill cooks leave
the vents closed throughout
the operation.
Frequent flipping:
Barbecuers are often too
quick to flip their hamburg-
ers, chicken, steaks or what-
ever.

When cooking directly,
the rule is to turn the meat
only once, halfway through-

of us

out grilling time, to seal in =
the juices. When using the
indirect cooking method, it is”
not necessary to tum the =~:
meat.
Fork foibles: Even if it came
in the outdoor cooking kit,
don’t reach for the fork to tum
meats — it only pierces it anc
lets precious juices flow out.
Instead, use long-handled
tongs to turn food. — --
Charring, searing, torchii
Grilling meats for a short time.’
at high temperature is not su
cessful; it can result in
blackened outside and: a fa
inside,
Water bottle blunders: Fir
and water don’t mix in the
grilling game.. ;

See Barbecue page 1 9

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