OUTDOOR GRILLING

The concept of grilling outdoors has been around as long as man has existed and will probably be practiced until the end of man. There’s nothing quite like grilling a nice juicy steak in the great outdoors and then getting to enjoy it in the peace and quiet of nature.

Whether using gas, charcoal or wood, grilling is a great way to cook just about any type of food. It imparts its own unique flavor on your food based on the type of fuel used for your grill in addition to any other seasonings you may add. Grilling is also very simple to learn and if done right, should produce a flavorful and delicious result. With modern high-end grilling technologoy, It can be quite easy to burn your first few cuts of meat until you get used to working with the higher heats..

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves quite a lot of direct, radiant heat, and tends to be used for quickly cooking meats and vegatables that have already been cut into relatively small pieces. Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

THE SCIENCE OF GRILLING

Most people love the distinct and enjoyable aroma that grilling outdoors produces. That aroma is actually produced by a process called the Maillard reaction. According to Wikipedia, The Maillard reaction (pronounced may-YAR) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. which is a chemical reaction between amino acids and sugar.

Hundreds of different flavor possibilities are created in the reaction and they tend to break down to form even more flavor compounds, repeating the process over and over. All food has individuals sets of flavor possibilities which are formed when the Maillard reaction occurs. That reaction is what turns your meat brown after you grill it.

OUTDOOR GRILLING SAFETY

For safe outdoor cooking, remember to keep the following in mind:

• Check grills before the first barbecue. Hoses and valves should be examined for cracks and leaks. Use a thin wire coat hanger to clean a clogged valve.

• Install or place grills on level ground at least 10 feet away from a house or any other structure.

• Make sure the area near the grill is free from combustible materials such as pine needles or leaves.

• Never use a grill indoors or in any enclosed areas, including a garage, because dangerous carbon monoxide gas can accumulate to unhealthy levels.

• When lighting a gas grill, always keep the lid open.

• Always follow the manufacturer's instructions that accompany the grill