Bobby Flay's Grill It! - Bobby Flay [3]
Indirect grilling means to place the food to the side of the heat source instead of directly over the flame. This can be achieved by only igniting some burners on a gas grill or by piling coals to one side of a charcoal grill. A drip tray is placed below the food to prevent fat from the food from igniting and generating a flare-up. The indirect technique is normally used for larger, tougher cuts of meat that take at least an hour to cook, such as ribs, brisket, and whole turkeys, which would incinerate before cooking through if placed directly over the heat source.
How Hot?
Most gas grills come with a built-in thermometer that indicates exact Fahrenheit degrees or indicates Hot, Medium-Hot, Medium, and so forth. For gas grills without a thermometer or for charcoal grills, here’s an easy way to gauge the heat by simply using your hand: Hold the palm of your hand flat about five inches above the coals and count in seconds. If you can keep your hand over the coals:
1 to 2 seconds—the coals are hot
3 to 4 seconds—the coals are medium-hot
5 to 6 seconds—the coals are medium
6 to 7 seconds—the coals are medium-low
8 to 9 seconds—the coals are low
Controlling the Heat
If your fire is burning too hot, reduce the heat by spreading out the coals. If your fire is burning too low, increase the heat by pushing the coals closer together and adding more charcoal to the outer edges of the fire.
Testing for Doneness
The hardest thing about grilling food is knowing just when enough is enough. As a professional chef, I prefer the touch test, which is really easy and makes total sense. As meat cooks, it becomes firmer and firmer to the touch. Rare meat feels spongy, medium meat feels springy, and well-done feels taut. This is true for pork, poultry, and steak-like fish such as tuna, salmon, and swordfish, too.
If you use this method each time you grill, you will quickly learn to tell what a perfectly cooked piece of meat or fish feels like. However, if you have tried this method and it still doesn’t work for you, my second suggestion would be to purchase an instant-read thermometer at your local grocery store or kitchen supply store. I even use these myself from time to time, especially when I am grilling a larger cut of meat or a whole chicken or turkey. Simply insert the thermometer into the center of the meat or fish to get the internal temperature reading. Remember to remove meat and chicken from the grill a few degrees below the desired doneness and to let it rest for at least 5 minutes before serving. Resting will allow the internal temperature to rise and the juices to recirculate. Also, it’s better to undercook than overcook. You can always put food back on the grill if it’s undercooked but there is little you can do to an overcooked piece of meat, chicken, or fish to make it moist again.
Gear
No one should be intimidated by grilling. Just think of your grill as an outdoor oven and you will be good to go. Once you decide on what type of grill you want (gas or charcoal), you will need a few other items that will have you looking and grilling like a pro in no time.
Chimney starter—The most important piece of equipment ever invented for the charcoal grill. If you are using charcoal, there is no excuse not to have one of these. Throw out that can of lighter fluid now!
Heavy-duty grill brush—It’s really important to keep the cooking surface of your grill clean. Baked-on food can completely ruin the taste of your dish. It’s easiest to do with one of these brushes. Scrub the grates while the grill is still warm.
Brushes—These are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in home stores can be pricey, so pay a visit to your local hardware store and pick up a few paint brushes, which are less expensive and work equally as well.
Tongs—I can’t grill vegetables, shellfish, or steaks without tongs. Don’t bother with those long-handled grilling tongs normally found