A GRILLING PRIMER.Byline: Nancy Byal Special to the Daily News With grills fired up, brush up on your barbecue skills. Clip out this grilling primer prim·er n. A segment of DNA or RNA that is complementary to a given DNA sequence and that is needed to initiate replication by DNA polymerase. for a handy reference. Testing the heat Your coals need to provide varying levels of heat, depending on the food you're grilling. To test the temperature of preheated coals or the heat of the flame from your gas grill, hold your hand, palm side down, above the heat source at the height your food will be cooked. Then count the seconds, ``one thousand one, one thousand two ...'' If you need to remove your hand after: 2 seconds, the fire is hot. 3 seconds, the fire is medium-hot. 4 seconds, the fire is medium. 5 seconds, the fire is medium-slow. 6 seconds, the fire is slow. Adjusting the temperature When your coals aren't quite the right temperature, you can adjust the heat by the following methods. If the coals are too hot, you can: Raise the grill rack. Spread the coals apart. Close the air vents halfway to restrict the air flow. Use tongs tongs long-handled, about 3 feet, shaped like pincers with knobs on the ends of the grasping blades. Applied by standing behind the subject in a confined space and closing the jaws to grasp the animal's head just below the ears. to remove some of the hot briquettes. If the coals are not warm enough, you can: Use tongs to tap the ashes off the burning coals. Move the briquettes closer together. Add more briquettes. Lower the grill rack. Open the vents to allow more air to circulate cir·cu·late v. cir·cu·lat·ed, cir·cu·lat·ing, cir·cu·lates v.intr. 1. To move in or flow through a circle or circuit: blood circulating through the body. 2. . Controlling flare-ups Fat and meat juices dripping dripping 1. continuous discharge of an exudate or secretion. 2. rendered beef fat. onto hot coals can cause sudden bursts of flame - called flare-ups - which char your food. To control flare-ups on charcoal charcoal, substance obtained by partial burning or carbonization (destructive distillation) of organic material. It is largely pure carbon. The entry of air during the carbonization process is controlled so that the organic material does not turn to ash, as in a grills, you can: Raise the grill rack. Cover the grill. Space the hot coals farther apart. Remove a few hot coals. Take the food off the grill and mist the fire with water For flare-ups on gas grills, you can: Lower the burner's heat setting. Take the food off the grill. Grilling with direct or indirect heat Cooking with direct heat simply means spreading the preheated coals out and cooking the food directly over the coals. Usually direct cooking works best for small or thin foods such as steaks, chops chops the jowls or flesh of lips and jaw in dogs. , fish fillets and boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" chicken or turkey. Indirect grilling Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common. This can be achieved by only igniting some burners on a gas barbecue or by piling coals to one side of a charcoal pit. means cooking the food over a drip pan surrounded by coals, rather than directly over the heat. The grill is covered during cooking to create an ovenlike effect. Larger foods that need to cook slowly should have indirect heat so they won't burn on the outside before cooking on the inside. For indirect cooking with charcoal, mound and light the coals as you normally would. Then, when the coals are ready, arrange them around the drip pan. Hot coals provide medium-hot heat over the pan. Medium-hot coals provide medium heat, medium coals provide medium-slow heat, and so on. For indirect cooking with a gas grill, light the burner A drive that writes write-once optical discs such as CD-Rs and DVD-Rs. A "burner" implies a one-time recording, but the term is erroneously used to refer to drives that "write" to re-recordable CD-RW and DVD-RW/+RW media as well. See burn, CD-R and DVD-R. on just one side and place the food over the drip pan on the other side. Or, place the drip pan on the grate over the center of the burner and place the food above the pan. The same temperature test applies as for direct cooking with charcoal. CAPTION(S): Photo Photo: (Color) For grilling success, follow these simple rules: Test heat, adjust temperature, control flare-ups and correctly grill with direct or indirect heat. |
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