The Professional Chef |

You might think that grilling is nothing more than just placing slabs of meat and vegetables over the fire and have them cook while you chat merrily away. You couldn’t be more mistaken as grilling is actually a form of cooking whereby really delicious food can be prepared; they are not just mere charred or burnt pieces of foods. Having problem with whipping up good grilled food? Here are some grilling tips which will really come in handy.

First and foremost, add in a starter fluid to the charcoals before you start a fire to ease the lighting process. If you haven’t any starter fluid, vegetable oils are fine as well. Whereas for the preparation of the ingredients, marinate the meat to add to its flavor. Measure well though; every one and a half to two pounds of food require one to two cups of marinade. And don’t be lazy to ensure that food or meat is completely surrounded by the marinade.

Another one of the great grilling tips which most people are not aware of is that the cut of the meat you choose will determine its tenderness and how moist it is. For example, you should go for steaks measuring up to one full inch as they are the best cut for grilling. Besides, don’t add in BBQ sauces or sweet-based sauces at the beginning of the grilling as they burn easily and are not considered for internal flavoring. You can, however, add them in when it’s nearing the end of the grilling process.

Furthermore, some people are not aware that grilling will emit carbon monoxide, an odorless but fatal gas if inhaled profusely, which is why grilling, should be done outdoors, always. Another one of the practical grilling tips is to use tongs to turn the meat, not a fork, as forks tend to puncture the meat and allowing its natural flavors and juices to escape, leaving the meat with a dry texture.

After going through all the tips stated above, I’m sure that you have quite an idea as to what to expect to do when it comes to grilling. Stick to the tips provided and you’d be in good hands.

Chicken is one of my favorite meats to cook. It is low in fat, high in protein, and if
cooked correctly, it will definitely be a crowd pleaser. There are many different
recipes for grilling and smoking chicken, and I have included my two favorite
recipes below. I am known as The Smoker King, and I am the author and
Webmaster of “Outdoor Cooking: Barbeque, Sauces, Mops, Rubs,” so you can bet
that my favorite way to cook chicken is outdoors, on a grill or smoker.

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a
tequila-lime twist to the chicken, which is great for Mexican-type dishes. The
second recipe is my take on the famous beer can chicken recipe. Through my
experience, I have found that placing the chicken on a beer can throne while it is
smoking produces a juicy, tender bird. Smoking chicken is one of my favorite ways
to cook chicken, and after you have tried this recipe, I believe that you will really like
smoking chicken too.

Grilled Tequila Lime Chicken

Ingredients:

4-Chicken Breasts 2-Cups of Margarita Mix (I prefer Mr. and Mrs. T’s) 1/2-Cup Vinegar 1/2 Cup Olive Oil 1-Tbsp Onion Powder 1-Tbsp Garlic Powder 1-Tbsp Cajun Seasoning Lemon Pepper

Option for a kicked up version: Add one shot of Tequila

Recipe:

1. Trim chicken breasts to remove fat 2. Using the flat side of a meat tenderizer, pound the each chicken breast until they
are about 3/8 to 1/2 inch thick. 3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while
they are completely covered in the marinade. 4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in
the marinade, the more Tequila lime taste they will have. 5. Season both sides of the chicken with Lemon Pepper before grilling. 6. Grill over medium heat for about 3-5 minutes per side. Times may vary
depending on heat, just make sure that the meat is white throughout the breast,
and the juices run clear.

This is a great recipe for chicken fajitas.

Here is my recipe for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken 2. 1/2 cup melted butter (room temperature) 3. 2 tablespoons of Tony Chachere’s seasoning (more for a spicier chicken) 4. 1-teaspoon garlic powder 5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil 2. Tony Chachere’s seasoning.

Mop Ingredients:

1. Apple Cider 2. A Spray Bottle

Other:

1. A beer of your choice (1/2 full) 2. 3 cloves of garlic 3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together. 2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to
be even as possible, injecting about 1/2 of the mixture into the breasts, and the
other 1/2 throughout the rest of the chicken. 3. Rub the chicken down with olive oil, and apply an even layer of Tony’s to the bird. 4. Drink half of the beer, widen the opening at the top of the can, then put the garlic
and onion in the can. 5. Place the bird on the can. It should sit up by itself. 6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal
works well too. 7. Put the chicken on the smoker and spray the chicken with the apple cider about
every 30 minutes. 8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest
meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my
website listed below.

What barbecue is complete without burgers? Burgers are a staple feature of any backyard cookout. They’re easy to make and cook, inexpensive and can be eaten with a near-infinite variety of accompaniments. Plus, they’re tasty when you make them the right way!

The first step to grilling good burgers is to start with good burger patties. You should use freshly ground beef that contains about 20% fat for flavor. You can tell that the meat is good if it’s a bright pink color and doesn’t have any dark spots or an unpleasant smell. When forming the patty, don’t over mix the chilled meat; this can make the patty tough, and when that happens, not even the best tips for grilling burgers can help you then!

One of the key grilling burgers tips I’ve learnt is to first grill my burger patties over a high heat. This helps to seal the surface of the patty completely and keep all those tasty juices inside where they belong. The juices from the meat tell you when the patty has been cooked through. When the meat is still raw, the juices are pink, and when it’s fully cooked, the juices run clear.

Once you’ve got your burgers on the grill and sealed them, one important thing to remember when grilling burgers is to flip them just once with a spatula. Absolutely do not press down on the burgers while they’re cooking! It won’t make them cook any faster and doing so squeezes out all the juices you sealed in earlier. The result is a dry, tough burger patty that is no different from beef jerky in texture.

Cooking a good burger isn’t rocket science, but it sure is easy to get it wrong too. All good things come to those who wait, so patience is the key to grilling a tasty burger. Your guests will thank you for it!

This summer, I am helping all the great cooks create sizzling barbecues and summer celebrations!
Grilling success starts by adding a handful of Key factors that will guarantee you great food off the grill. So enjoy relaxing by the pool or just hanging out with friends but remember grilling is the key to a great party.

Next time you think about grilling start with these simple tips!


Summer Grilling Tips


Preparation–Fire, Marinating Ideas


The Fire:

Your first key element to a great grilling idea is the Fire. Use these steps for checking your flame:
6-7 seconds – the coals are low

5-6 seconds – the coals are medium

3-4 seconds – the coals are medium hot

1-2 seconds – the coals are hot–Ideal Temp


Summer Grilling Tips Using Marinades.

Add some flavor and enjoyment to your barbecue!


Marinades, Rubs and Mops will help add needed flavor and tenderization to your select cut of meat.

Marinades: Vary for all Sorts of meat, but generally:

Poultry-2 hours-24hrs if possible.

Meat-2 hours-24hrs if possible.

Fish-30 minutes-may loss taste after this time frame.


Rubs: Dry rubs are mixtures of spices, rubbed into meat to add flavor. Can be found in any store but for better results create your own for an array of spices. Summer Grilling Tip: gently apply rub to meat and allow 30 minutes before grilling.

Mops: Is just a simple finishing sauce that can be basted on the surface while grilling.

Next choose the type of meats you are going to serve and find a great idea for grilling them. Many people enjoy the texture and look of the meat so impress them by adding grill marks and soft texture. This can be done by pre marking the meat and then grilling on both sides. For the best results check the internal temperature before serving. Summer grilling can be fun and enjoyable when done right.

Pork has been celebrated as a special occasion food for centuries. Coined “the other white meat” pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don’t have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.

I love smoked hams. They come pre-cooked and are already packed full of flavor. I’ve experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.

Grilled and Glazed Ham:

You may want to make this recipe when hams go on sale. They can be rather expensive. While we’re at the store, we’ll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It’s meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.

We’re going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it’s reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it’s cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it’s reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.

There’s not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don’t stray too far away from the grill, but you don’t have to babysit either. This ham will cook for 2 hours before we begin to glaze.

After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.

Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It’s smoky, sweet and savory. It’s a huge hit at my place. We have it twice every year, at least.

Grilled steaks are generally a slice of meat. Tuna steak is made out of fish. The flesh of the steak should be firm and thick, to make it hold while the time of cooking. A crispy and tasty fish, which is quite often sliced into a steak, will include swordfish, salmon, turbot, mahi and halibut. Tunas are found in temperate marine waters throughout the world. It is probably the most popular fish used for canning today. Grilled tuna steak is delicious and rich tasting seafood that is prepared in many ways. Northern countries are famous in preparing these grilled steaks.

The flesh of tuna is pink because the tuna’s muscle tissue has a higher oxygen capacity than other fish species. Some types of tuna are bluefin, yellowfin, albacore, bigeye, blackfin. Grilled tuna steaks can be prepared in many ways and various types are tuscan style, pepper grilled, grilled with cantaloupe salsa, sushi grade slices, ahi steaks, tarragon steaks, etc. The nutrition facts for 1 steak are calories 180 g, fat 1.5 g, cholesterol 75 mg, sodium 65 mg, carbohydrate 0 g, fiber 0 g, sugar 0g, protein 40 g. Daily values are Vitamin A 4%, Vitamin C 2%, Calcium 2%, iron 8%.

Grilled tuna steaks can be prepared in a simple way. The total time taken to cook and serve a grilled tuna is exactly around 25 minutes. Some main ingredients used are one pound of steaks, 1 tablespoon fresh ginger, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon prepared horseradish, 2 tablespoon toasted sesame oil. Also the ingredients vary depending upon the type of preparation. In Italy, wine is used for the preparation. Method of preparation is as follows: Preheat grill or boil it, rinse tuna steaks with water and place in non-metal container or plastic sealable bag. Mix the remaining ingredients mentioned above together, and pour over the meat and let it marinate for 10 minutes.

Once the grill is hot, you must place the tuna on grill and cook for approximately 3 to 4 minutes per side or until desires doneness. To make it tastier, most cooks prefer side dishes like salads, fried potatoes etc. When it is ready to serve, it is good to garnish those along with lemon springs or wedges of parsley. Mushroom, onions, and pepper will give an ultimate tongue tasting choice to the tuna lovers

If you want to make a name for yourself as the local neighborhood grill master, you need to have the right tools and accessories. These grilling tools are a must have for backyard chefs everywhere:

You’ll need a nice set of utensils that are well suited for grilling. That means they shouldn’t be made of material that will get hot in your hands. They should be big enough that you can reach the back of the grill with them safely, but no bigger. Many bbq tools are made so big that they become difficult to handle. Many a time I’ve seen a newbie griller use extra long tongs to grab something off the grill only to lose control and drop it on the ground. What a waste!

Another note about barbeque utensil sets: they usually come with a giant fork. Take the fork and throw it right in the garbage. No self-respecting grill master uses a fork to poke his meat. It lets all the delicious juices pour out!

Now what other grilling tools do we need? Well, you need to keep your grill clean so that means you’ll need a wire brush. You can get these for as little as $5.99 but I recommend going with the $14.99 models. The cheaper ones fall apart and leave little pieces of their wire all over your grill (and in your food if you’re not careful). Better to spend the extra couple bucks and avoid the aggravation.

Now let’s think about safety. You’re going to be working over an open fire so you want to be as careful as possible. The grill will be piping hot and so will dishes, utensils, etc. At the least you should have some sturdy oven mitts handy. But what I recommend is getting a pair of “Ove Gloves”. You can get them for around $12 to $15 and they’re so worth it. They’re comfortable to wear and can resist temperatures up to 480 degrees! Grab yourself a pair and you’ll be glad you did.

There’s just one more grilling tool you need to add to your arsenal: a small spray bottle. No matter how careful you are you’re bound to have a flame up from time to time. You’ll need to act fast or your whole meal will go up in smoke. If you keep a small spray bottle filled with water handy you can quickly spray down flames before they get out of control.

Creating an ambiance and enjoying a special dish with your family is easier nowadays, thanks to the many fancy restaurants and quaint dining places. However, a meal becomes extra special if prepared and done with care, as everyone enjoys the simplicity of home-cooked meals. Grilling the perfect Filet Mignon is likewise a treat. Enjoying this great dish also gives you a wonderful eating experience with family. So before you go out this evening, why not try cooking and grilling the perfect Filet Mignon and have it on your very plate.

Filet Mignon is a great example of high-quality meat. It is tender, moist and absolutely perfect for grilling. While many people go for Rib Eye and T Bone steaks, Filet Mignon is also a prime choice among meat lovers. The flavor may be mild and not as intense compared to other meat parts but grilling the perfect Filet Mignon also mean retaining and sealing in the juices and flavor of said meat cut. Many believe that grilling the perfect Filet Mignon requires lesser and quicker grilling time. It should be cooked quickly to not lose the flavor and avoid it from being dry.

Medium-rare is said to be the best way of having and grilling the perfect Filet Mignon. For the meat will be flavorless if overcooked. One of the most adapted methods in grilling is the touch method, where you have to press the meat slightly and compare with it your muscle down your thumb. This actually takes time to perfect and the only way to master it would be to constantly grill, cook and dine.

In grilling the perfect Filet Mignon, it also helps to wrap a slice of bacon over the whole meat cut. In this way, you will be adding additional flavor to a once mild and non-intense Filet Mignon taste. It is also best to pair it with sauces for a more flavorful effect. You can go for either barbecue sauces or prepared marinades. Garnishing and herbs can also be used in grilling the perfect Filet Mignon. For these seasonings add spice, sweetness and zest both to your marinades and basting sauces.

Wines, cheeses and grapes go well together but you can actually enhance the mild taste of your steak with premium wines and drinks. While this tip seems to be secondary, grilling the perfect Filet Mignon also requires additional tips and reminders. Besides, if you really want to create that sumptuous meal, you have to prepare and be ready from start to finish.

Grilled Shrimp is probably the most popular category of Shrimp Cuisine. You can purchase wonderful grilled shrimp entrée’s at Food Establishments around the world. But, when it comes to grilling shrimp at home, many people want to know how to grill shrimp for the best results.

Many expert chefs will tell you the #1 rule for grilling shrimp is to not over cook it.
Shrimp cooks very rapidly. Depending on the size shrimp you are grilling, 2 to 3 minutes per side is a normal cooking time. That’s it!

If you want to make the best Grilled Shrimp Recipes at home, just follow these easy grilling tips.

1. Purchase Raw Shrimp. You can purchase fresh or frozen shrimp, just make sure it is raw. You are going to be cooking it again on the grill so you do not want shrimp that is already cooked. It will become tough and chewy.

2. Purchase Large or Extra Large Shrimp. Shrimp that is any smaller can fall through the grill or doesn’t hold well on skewers if making grilled shrimp kabobs.

3. Rinse frozen or thawed shrimp under cold running water. If shrimp is not deveined, go ahead and devein shrimp now by making a shallow slice along the backside and pulling out the vein gently. Rinse shrimp under water. Check your shrimp recipe (if you are using one) to see if it calls for shelled shrimp or not. If you are not using a recipe or it doesn’t specify, you might consider leaving the shell on. Many people grill their shrimp this way. It retains the moisture better while grilling the shrimp. I personally prefer to remove the shell before grilling. I would rather have the grilled flavor on the shrimp itself and not the skin, plus I feel it soaks up the marinade very well if you are marinating your shrimp. You just need to watch your cooking time very carefully.

4. Pat Shrimp Dry

5. If you are going to prepare a marinated grilled shrimp, you can use shrimp that is frozen or thawed. If you followed step 2 above, your shrimp may have thawed slightly during the rinsing, cleaning process. Even if it is not completely thawed you can place it in your marinade. Place shrimp in a shallow bowl, cover with marinade, seal bowl tightly. Allow to marinade for ½ hour or longer. If using acidic marinades, anything with lemon or other citrus, you will use a shorter marinating time because the acid will start to cook the shrimp. Non-acidic marinades you can do for several hours.

6. If not marinating shrimp, prepare ingredients according to your favorite shrimp recipe.

7. Spray your grill grate with Pam Grilling Spray to prevent shrimp from sticking (or spray a grill basket if using one of those)

8. Preheat the grill to a medium to medium high heat.

9. Place shrimp, shrimp in grill basket or shrimp kabobs on grill.

10. Flip shrimp after approx. 3 minutes and continue cooking another 3 -5 minutes until all of the shrimps original color is gone.

11. Remove a shrimp from the grill and cool slightly then test (by eating one!) to see if it is done.

12. If it’s done remove all the shrimp to a platter and serve with your favorite side dishes.

Now you know the best grilling tips for making your favorite grilled shrimp recipes right at home!

Asparagus raclette or indoor grilling is so much fun to do with a group of your favorite people. Raclette has a long history but it has evolved to a social gathering of friends and family and providing a fun way to eat together.

This vegetable recipe for raclette grilling is just as delicious as traditional raclette, but appeals to those that like more vegetables with their meat.

What you’ll need:

- 2 lbs/1kg small new potatoes (cooked)

- 1 1/2 lbs/800g Swiss Raclette cheese (cut into slices)

- asparagus spears (parboiled or sauteed crisply)

- proscuitto or parma ham

- broccoli, carrots and beans (steamed lightly)

- Baguettes

- Gherkins, pickled onions

Prepare your raclette dinner or appetizer just as you would for traditional Swiss raclette. Include aparagus spears wrapped in a selectin of hams. You can also substitute the carrots and beans for the aspargus.

Place the wrapped vegetables in a side dish to be served later. When you are ready, place the wrapped vegetables on a small raclette dish and top with a slice of the Raclette cheese. Place the dish under the grill and cook until cheese is bubbly.

Serve the cooked vegetables with the potatoes and other condiments and baquette slices.

You should count on using about 1/4 lb of Raclette cheese per person and have more vegetables ready than you think you’ll need as this type of Raclette tends to disappear quickly! It’s a fun way to get together, have a meal or appetizer and of course, have a great time.