Sunday, Sept. 13, 2015 | 2 a.m.
Cooking food over an open fire dates back 500,000 years, but the phenomenon of backyard grilling is only about 60 years old. Before the 1950s, grilling was limited mostly to campgrounds and picnics.
How far we’ve come.
Today, barbecues are essential cooking tools for many families and restaurateurs. Beef, pork, chicken, seafood, tofu, vegetables, fruit — you name it, it can be grilled.
Now that the summer heat is cooling, it’s time to bust out the tongs and get grilling.
Direct heat
Pro tip
For even cooking, food should be turned once halfway through the grilling time.
What is it? Direct-heat grilling is the most basic and common grilling method. Food is placed over direct heat produced by charcoal, gas, pellets or wood. This method is ideal for cooking foods quickly. Direct-heat grilling can expose items to temperatures hotter than 500 degrees. Use it for foods that take less than 25 minutes to cook and for items you want to sear.
Ideal for: Hamburgers, steaks, sausages, fruit, vegetables, kebabs, pork chops
• On a charcoal grill: Spread coals evenly across the charcoal grate. Set the cooking grate over the coals and place the food on the cooking grate. Place the lid on the grill and lift it only to turn the food or to test it for doneness at the end of the estimated cooking time.
• On a gas grill: Preheat the grill with all the burners on high. Place the food on the cooking grate, then adjust the burners to the temperature desired. Close the lid and lift it only to turn the food or to test for doneness at the end of the estimated cooking time.
Indirect heat
Pro tip
For the best results, place roasts, poultry and large cuts of meat on a roasting rack set inside of a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.
What is it? Indirect grilling produces more of a roasting effect. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there’s no need to turn the food. Use the indirect method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to heat would dry, scorch or disintegrate them.
Ideal for: Whole turkeys, leg of lamb, roasts, fish, desserts, foods with sugary sauces, glazes or marinades
• On a charcoal grill: Arrange hot coals evenly on either side of the grate. Set the grate over the coals and place food on it, centered over the drip pan. Cover with lid and lift it only to baste or check for doneness.
• On a gas grill: Preheat the grill with all the burners on high, then adjust the burners on each side of the food to the desired temperature. Turn off the burner directly below the food.
Plank grilling
Pro tip
When cooking on a plank, food does not have to be turned.
What is it? In plank grilling, food is placed on top of a fragrant plank of wood that when heated infuses flavor and aroma into foods. Wood flavors can include hickory, mesquite, apple, oak, cherry or maple. Indirect heat allows the food to cook slowly and absorb a maximum amount of flavor. Plank grilling has roots in Native American culture.
Instructions: Soak your plank for at least 30 minutes before grilling, to prevent it from over charring or catching fire. Water is most common, but you also could use juice, wine or tea for added flavor. Rub the plank with oil, and if desired, season it with salt, garlic and herbs.
Pro tip
Be sure to use only untreated wood. Wood treated with chemicals can poison the food.
Choosing the right wood: For delicate foods, such as fish or tofu, cedar and alder are a good match. For chicken and pork, choose woods with a medium fragrance, such as maple, apple or pecan. For beef or game, woods with heavy aromas such as oak and hickory are a good option.
Ideal for: Seafood, shellfish, pork chops, tofu
• On a gas grill: Preheat the grill with all the burners on high, then preheat the plank for five minutes, turning it once. Adjust the burners on one side of the grill to the desired temperature, and place the plank on the other side. Turn off the burners directly below the plank.
• On a charcoal grill: Spread the coals on just one side of the charcoal grate. Place the plank on the cooking grate on the other side of the grill.
Can I reuse my planks? Planks can be reused as long as they aren’t charred through. Just be sure to scrub them thoroughly with water and a scouring pad — no soap — after each use and let them dry completely to prevent mold before storing them.
Searing
Pro tip
Let roasts, larger cuts of meat and thick steaks and chops rest 10 to 15 minutes before carving.
What is it? Searing creates a crispy, caramelized texture where food hits the grill grate. It also adds grill marks and flavor.
instructions: Place food over high heat for a few minutes, depending on thickness, until the surface darkens and grill marks appear. Then transfer it to a cooler part of the grill to cook fully.
Ideal for: Steaks, pork chops, chicken, large cuts of meat
Rotisserie
What is it? Rotisserie grilling, also known as spit roasting, is gaining in popularity. Food rotates on a motorized spit to roast slowly and evenly. Meat tends to be juicer because the cut bastes itself. Almost any recipe that calls for indirect heat for a large piece of meat would work well on a rotisserie.
Instructions: Some grills have a built-in motor assembly to rotate food; others require an after-market add on. Either way, the most important factor to remember is to balance and secure the meat so it doesn’t fall off the spit or rotate and cook unevenly. If you are cooking poultry, remember to secure the wings and legs as tightly as possible. Cooking times and temperatures will be the same as with other methods of grilling. Just remember to set up your rotisserie over low heat for a slow roast.
Ideal for: Whole birds, roasts, ribs
Grilling vs. broiling
Broiling is the term used when the heat source comes from above. Grilling is the term used when the heat comes from below.
The science
The distinctive roasted aroma and flavor that results from grilling comes from a chemical process called the Maillard reaction. It typically occurs when foods reach temperatures hotter than about 300 degrees. The heat triggers a chemical reaction in the food between amino acids and simple sugars that creates hundreds of flavor compounds, giving the food a brown color, and more importantly, a rich flavor.
The Maillard reaction occurs in many foods that are cooked or processed, not just grilled items, including roasted coffee beans, toast, beer, chocolate and raisins.
Is it safe to consume grilled foods?
Scientists have suggested a possible link between grilled food and cancer. But none recommend that you give up grilling. That’s because there are ways to grill safely while still being mindful of your health.
A University of Minnesota study found that regularly consuming well-done or charred meat potentially increased people’s risk of developing pancreatic cancer by up to 60 percent. The chemicals that form in grilled meats also have been linked to an increased risk of breast, colon, liver, skin, lung, prostate and other cancers.
When meat chars, chemicals called heterocyclic amines (HCAs) are released. At the same time, smoke that forms from meat juice dripping on hot coals or grates contains polycyclic aromatic hydrocarbons (PAHs). Both have been categorized as carcinogens and can cause changes in DNA that can lead to cancer.
Health benefits
Did you know?
The carbon footprint of a charcoal grill is about three times larger than that of a gas grill over the course of the grills’ lifetimes.
Grilling can be a low-calorie method of cooking, since fat drips off the food as it cooks. Reduced fat intake helps in weight management and can help lower bad cholesterol levels.
Because grilling often involves short cooking times, foods such as fruits and vegetables lose a minimal amount of vitamins.
