Grilling is a modern method for the cooking process. Gas or charcoal essentially used when such barbecue type of cooking is going on. The strategy for cooking is unique and somewhat complex. But there are seven most vital grill sins that you should avoid to make your grill chiller. Those are as follows:
Not Cleaning the Grill:
Cleanliness is very important aspects of the kitchen. People usually don’t give attention to the cleanliness when they grill. A clean grill is significantly useful for nourishment and well being. It is only possible if you can grow up the habit of cleaning the grills after each of your cooking done. It is better to keep this in a position to left ready for the immediate next cook.
If the baked-on crud is not cleaned for several days, it became very hard after that. When you have made it a habit to clean your grill after you’re done the cooking, you’ll never need to face the hard cleaning problem—regardless of whether you’re not totally certain it’s the last time you’ll be grilling that year.
Unnecessary use of the lighter fluid:
The use of lighter fluid is very bad habit while the grill is cooking. There are various reasons for it. It is very harmful to the body if it’s get mixed with food. It is true that as per instruction sometimes it is necessary to use the light fluids to unlit coals. But sometimes, people spray such lighter fluid without any reason. Besides other health-related issues, it can cause fire accident too. Hence we strongly recommend not buying the lighter fluid. This fluid can also affect the taste and color of the food. On the other hand, as it contains kerosene, you should be careful with children, teenagers, and inattentive adults.
Now a days you can find some alternatives such as chimney starter. It is a very user friendly process where charcoal briquets are to be glow using just newspaper and match. The quantity of charcoal briquets is 100 is more than enough and the time should be 20 – 30 minutes. With your charcoal, you’ll be able to produce specific temperatures.
Careless in keeping the lid open:
The grill is needed high heat for its good cooking result although slow heat also required for some cases. The heat becomes increased when you get close to the lid of the grill. It becomes like almost an oven when you close the lid as the heat increases rapidly. When the lid is opened, it allows the heat from the coals to flow away and also exposes the briquettes to whatever wind or breeze might be present. Not only will that, but it can also blow ash onto your food. But if you close the grill lid, it allows you to make precise temperature adjustments by controlling the air vents. Without the lid, you give up all control. If there is no cover on the food, you can’t control the warmth or cold.
The huge mistake of grilling cold food:
Since grilling is mainly deal with preparing food rapidly, you should not prefer anything that may slow down the whole procedure. When you exchange a steak straight from the ice chest to the grill, that steak is going to take more time to cook since it’s beginning off super cold. To get cook the chilly steak effectively, it should be given a chance to be outside the refrigerator or in the room temperature goes something like 30 minutes before grilling them. If you put the frozen or cold thing straightforwardly on the grill, it will need a lot of effort to cook. Its inward layer or external layer stays cold even it though it had been over the grill for quite a while. All this means you should not have any excuse for grilling any cold food ever.
Applying Sugary Marinades Too Early:
Marinades or other mixtures have a high sugar content that will start to smoke and burn on the grill. It creates a smoky mess on the outside of your chicken. It creates such chaos long before it’s fully cooked on the inside of the kitchen. The food should not be coated with sauce at the season of doing grill or before the grilling procedure. You can do it during the last minutes of the grilling session.
Arranging the charcoal in one side and misuse of the coal:
Two-zone fire technique is the most popular concept of different tricks and principles to grill by charcoal. Here the user assigns the coal inside the grill evenly and arranges it in one part. The opposite part left empty. It is done so to create a hot zone and a cooling zone. Using this technique, you can quickly grill the steaks and also veggies at the same time. With this, you can move the foods which are nearing their finishing. Here you can also scoot things away from the coals if there are any flare-ups. Turning on the burners on one side and turns off the other people also use this technique by grilling in gas.
Making the grill machine overcrowded without keeping any space
It will be quite impossible to move the foods are from the hot zone to cool zone in the grill if you follow the rack overcrowded. It is most important to keep the free area of thirty percent. If you do not keep the thirty percent of space in the grill, then it will be overcrowded. It is better for the food quality and also for you if you can able to move it. Moreover, such overload of food will increase the timing of your cooking too whereas the real taste gets eliminated.
So, the maker of grilled food should have enough patient and careful while cooking to make it smart and systematic all the way.
Dr. CHRISTIAN-JEVON BRAMWELL MD
Christian Bramwell, MD uses his own weight loss story as teaching for people struggling with their own weight through blogging, teaching, and writing. His mission in life is to promote health and education, that is why he has chosen to be a family physician and found his own nonprofit Project RAK based on education and empowerment.
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