Food Article - Outdoor Grilling

by Lucas Shivers

Grilling, one of the easiest low fat cooking methods, can be a centerpiece for summertime meals.

"Grilling is a great way to spend time with family and friends," said Karen Blakeslee, Rapid Response Center coordinator with Kansas State University Research and Extension.

While the art of grilling may come with practice, Blakeslee recommended these pointers to enjoy a successful experience.

Bring out the Barbecue - Grills need annual cleaning after winter storage by scouring the grate with a wire brush. Spray the grid with oven cleaner and rinse thoroughly. Before each use, apply non stick cooking spray to prevent food from sticking to the grill.

Stock up on Charcoal - Quality charcoal briquets light quickly and have a long burn life. Store charcoal in a cool, dry area. For instant lighting charcoal, keep the bag tightly closed to prevent lighter fluid from evaporating.

Use Proper Tools - Tongs and a spatula help to turn food without piercing it to lose any juices. A vegetable grilling basket holds smaller foods. Other useful utensils include a wire brush for cleaning, long handled tongs and flame retardant mitts to protect hands.

Get Ready to Grill - Arrange briquets in a pyramid at the bottom of the grill. Add approximately two ounces of lighter fluid and carefully light with a match.

Charcoal should be ready in about 20 minutes, with 70 percent covered with ash and displaying a slight red glow. To estimate the temperature, hold your hand, palm side down, about 6 inches above the coals.
two seconds -- it's hot, about 375 degrees F or more
three seconds -- it's medium hot, about 350 to 375 degrees F
four seconds -- it's medium, about 300 to 350 degrees F
five seconds -- it's low, about 200 to 300 degrees F
When coals are ready for cooking, spread in a single layer or bank them. Set the grilling grid in place and put on the food...........

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