Grilling - Grilling 101

carne asade on the grill Getty Images

Before you head out to fire up the backyard grill, learn the basics from grilling expert Jamie Purviance and discover three tips to make your cookout a success

By Sara Bonisteel

The smell of grilling is in the air, but if you've never tackled your own backyard barbecue, where do you begin?

First off, you need a grill. You'll need to weigh three factors -- cost, convenience and flavor -- when choosing between gas and charcoal, says Jamie Purviance, author of "Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling."

Gas grills are typically more expensive than charcoal grills, but "the perception at least is that gas grills are easier to control and easier to clean up," Purviance says. "There's a big difference between just pushing a button and turning a few knobs and having to actually build your fire just the right way and control it over a period of time.

Click here for some of Jamie's recipes.

But the flavor charcoal imparts to food for many can't be beat.

"There are a lot of cases where I think the flavor of charcoal really adds something wonderful and irreplaceable," he says, adding "to me the charcoal is essential. It's almost like an ingredient in the recipe -- it's going to flavor the food as much as any seasoning blend or glaze or sauce."

If you're a true beginner at the grill, gas is easier because it eliminates the variability of the fire and most gas grills prevent flare-ups caused by fat and juices, he says.

Expert Grilling Recipes

Brie and Shallot Parisian Burgers

Try a bit of the Left Bank with Jamie Purviance's juicy burgers from his new book "Weber's Way to Grill."

Try the recipe.

Vietnamese Shrimp Pops with Peanut Sauce

Jamie Purviance adds a bit of spice with these Vietnamese pork and shrimp pops from his new book "Weber's Way to Grill."

Try the recipe.

Smoked Adobo Chicken Tacos with Mango Salsa

This is Gena Knox's modern take on a Mexican favorite with goat cheese and cedar papers adding a new dimension.

Try the recipe.

Erica George Dines Photography

Cedar-Wrapped Mushrooms with Goat Cheese

Gena Knox's simple take on the Portobello mushroom adds a hint of cedar thanks to the wooden wrappers she uses. Toss this appetizer from her book "Gourmet Made Simple" with pasta for a quick summer dish.

Try the recipe.

Erica George Dines Photography

Smoked Strawberry Mozzarella Crostini

Grilled apps? Why not with these savory bites from "Gourmet Made Simple" by Fire & Flavor founder Gena Knox.

Try the recipe.

Erica George Dines Photography

Barbecue Meatloaf

This comfort food is just a bit more heavenly when Jamie Purviance tackles it on the grill with this recipe from his new book "Weber's Way to Grill."

Try the recipe.

Planked Salmon with Asian Barbecue Sauce

Soaked cedar planks add a northwest flavor to Gena Knox's Asian-inspired entree from her book "Gourmet Made Simple."

Try the recipe.

Erica George Dines Photography

Others who go with charcoal should look for briquettes that have not been treated with chemicals. And stay away from lighter fluid too.

"I'm a big fan of a chimney starter," Purviance says. "To me, that lights the coals actually even better, faster and more evenly, and of course without all that petroleum or whatever else they're using."

Once you've chosen your grill, you'll need to learn which items to cook over direct heat and what to save for indirect heat.

"The obvious things to do over direct heat would be the quick cooking, tender things, so hamburgers and thin steaks and vegetables and fish filets and fruit," Purviance says. "Things that are probably going to cook in about 10 minutes or less."

Save the big and tough meats for indirect grilling, he says. Pork ribs, beef brisket, a turkey are extreme examples of meats that sizzle in the indirect method.

"I do a lot of what I call 'combination grilling,' where I sear something over direct heat for a matter of minutes and then move it to indirect heat and allow it to finish there," Purviance says. "Because I think one of the big reasons we like the flavor of grilled food is that it has this seared, caramelized quality about it and for that you really need direct heat."

But don't just stick to meat.

"A lot of people think of a grill as just being a thing for burgers and hot dogs," he says. "It's an outdoor oven that's capable of just anything that you could cook in your oven, if you're using the right kind of heat."

Jamie's Tips for Better Grilling

1. Make Sure You Have the Right Level of Heat

"Not everything is best over high heat," he says. "Give yourself the flexibility of both direct and indirect heat."

2. Keep the Lid Down

"That will really improve the quality of the food," he says. "It cooks things faster and it traps a lot of the good smoky aroma, and it also prevents flare-ups because it limits the amount of air getting in the fire."

3. Don't Fiddle with the Food

"Don't try and turn it over too early, it's probably going to stick on you that way and you won't get as deep and nicely charred flavors as you could," he says. "Nervous grillers tend to fiddle too much with the food. Just let the grill do its thing."

Read and Post Comments | More on Food

Bookmark

Recent Comments

Post Your Own

1 - 10 of 143

143 comments

COCOPE 01:05:04 PM Sep 13 2009

Report This!

I know a paper towel trick I learned on Americas Test Kitchen and I presume thats the one that everyone is refering to. When the grill is hot, take a folded paper towel that has been dipped in vegetable oil and with tongs, use the folded paper towel to clean the grate. I;d say if this isn't clear go to their website because they can probably explain it better than I can.

MHWELDON 10:57:50 AM Sep 06 2009

Report This!

Here is the trickPat Down the Meat:You want to grill the meat, not steam it. Pat the moisture off the steaks with a paper towel once you're almost ready to cook.

Marquis52 01:26:02 AM Sep 06 2009

Report This!

Please share the paper towel trick.

Kjaiwiz 08:51:54 AM Sep 01 2009

Report This!

Sorry to be stupid but what is indirect heat when grilling?

Rudanna 09:07:43 PM Aug 31 2009

Report This!

I feel like a chump, I looked everywhere but no paper towel info. This has happened before so I will probably quit clicking on "leadins." Just a way to make us see commercials. I even had one come up covering my email message, with no way to close it until it timed out.