Grilling - 7 Roasting Tips
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7 Tips for Roasting on the Grill
Eating Well
No need to turn on your oven -- use these techniques to roast your favorite cuts of meat outdoors on the charcoal or gas grill.
By Bruce Weinstein and Mark Scarbrough
Provided by EatingWell
1. Fuel Up
Make sure you have plenty of gas or charcoal on hand before you get started.
2. Get It Hot
Preheat a gas grill (with all burners lit) or start your charcoal about 20 minutes before you put your meat on.
3. Check the Heat
If your grill doesn't have a built-in thermometer, you'll need to hang a metal thermometer (one that reads up to 550 degrees F) through the vent. To gauge the temperature without a thermometer, hold your open palm about 5 inches above the grill rack; the fire is high (450 to 500 degrees F) if you have to move your hand in 2 seconds, medium (350 to 400 degrees F) if you have to move your hand in 5 seconds and low (250 to 300 degrees F) if you have to move your hand in 10 seconds.
4. Tame the Flames
To roast on the grill, meat needs to be placed over indirect heat or a "flame-free" area. To create an indirect-cooking area, turn off one burner on a gas grill or push coals to one side of a charcoal grill. Roast the meat on the flame-free section of the grill.
5. Keep a Lid on It
Avoid opening the grill repeatedly. Every time you do, heat escapes, the temperature drops, and the grill can take up to 10 minutes to re-establish the proper temperature.
6. Spin It
When grill roasting, one side of the meat is closer to the heat. To cook meat evenly, rotate it once or twice.
7. Smoke Up
To add smoky flavor, sprinkle wood chips directly on the heated coals of a charcoal grill. For gas grills place the chips in a foil "basket" made by crimping up the edges or in an inexpensive, stainless-steel pan. Place the pan or basket on the grate directly over the heat.
Recent Comments
Alfred schrader 06:39:36 AM Aug 23 2009
I'm food safety certified/ certificate....alfredschrader@aol.com
Alfred schrader 06:38:23 AM Aug 23 2009
Never heat spices - season it last...Chef Alfred Schrader
Alfred schrader 06:36:11 AM Aug 23 2009
Roast at 275 degrees Fahrenheit...Chef Alfred Schrader
Sea1877 04:25:25 AM Aug 23 2009
put your chicken in a pot and cook it tell it is done but not falling off the bone .dip in your fav.batter and fry and you can put on your fav BBQ sause and glill no more under cooked chicken . TO:DAKU41
VMAZZOTTA 03:09:48 AM Aug 23 2009
When its too hot to light the oven, roast that turkey, ham, pork loin, whatever on the grill outside. Prepare same way as you would to bake in the oven. Meat cooks twice as fast as the oven..
Leacaligurl 02:41:07 AM Aug 23 2009
For BBQ chicken with the bone... put in the microwave for a few minutes before grilling. Microwaves cook from the inside out.. It is a great way to make sure your chicken is not under cooked. I practically cook it all the way in the microwave and then grill for extra flavor. Adding the sauce and cooking that on it.
DAKU41 02:08:41 AM Aug 23 2009
It seems that nowadays you can grill anything that you can bake in an oven or cook on a stove top! Just takes a little bit longer to cook. Great news when your oven isn't working. The only thing I have problems grilling is chicken. No matter how I griill it, there's always an uncooked portion in the middle or next to a bone, so unless they're butterflied breasts, I don't bother with chicken.
Jumbrolen 11:12:09 PM Aug 22 2009
Roasts can be cooked at different temperatures, it just takes longer at lower temps but I find that lower and slower produces a more tender roast. Any cook book has cooking times based usually on 350 degrees. Adjust for lower temps. You must have a meat thermometer to check for doneness!!! A roast will continue to cook after removing from the heat, rainsing the internal temperature another 5 - 10 degrees.
Onebluebrick 08:57:29 PM Aug 22 2009
Sounds lovely. The only problem is that unless the chef is omnipotent, God made the roast. The chef cooked it.Lots of sloppy, careless English spoken these days. Too bad. We have the best language in the world because in English, a person can say exactly what he/she means. Not true of other languages. Our language had a lot of words added to it because of the nature of our population. I hate to see it spoiled.
Hint of Smoke
Wood-smoked and grilled ingredients add a fire-kissed hint to these yummy summer drinks.
- Hickory Smoked Cherry Lemonade
- Smoked Salt Margarita
- Grilled Honeydew Sorbet Sparkler
- Perfect Smoked Lemonade