No One Has Friends Over to Microwave
There's nothing like the aroma of charcoal on a summer evening. It gives an intense, smoky flavor to the grill and when done properly, will leave your guests asking for seconds. Propane grills are great for the convenience factor. Propane grills are easy to light, take less time to pre-heat than charcoal grills and are easy to adjust for the optimal temperature. Then there's cooking over a campfire. Even though the campfire requires less equipment, it can take longer to set up and be a bit trickier to regulate. Whatever your preferred method of grilling, don't forget these tips:
- Don't cut the meat to check if it's done. This actually releases juices in the meat and takes out flavor.With time and experience, you'll learn how to tell if the meat is properly cooked through by how it looks and feels.
- Don't turn your meat too much. We've all been tempted to flip burgers constantly while waiting impatiently for dinner to be ready. Flipping does not make the meat cook faster and instead takes off the seasoning (including marinades and rubs).
- Leave your cooked meat alone. After grilling the meat, let it rest on a plate or cutting board covered with tin foil for 5 - 10 minutes. This way, the juices settle, ultimately enhancing the flavor.
Brad Leone, Bon Appétit test kitchen manager and profiled chef for this month's box, is a big fan of grilling and has made a variety of related videos on his web series, It's Alive with Brad. Brad demonstrates that cooking over the grill doesn't just mean hamburgers, hot dogs and s'mores.
So, tell us your favorite foods to cook over the fire? We challenge you to get creative when you cookout this summer!
Happy Grilling,
