Professional Outdoor Grill Cooking » hamburgers http://delmonicogrill.com Professional Outdoor Grill Cooking Wed, 08 Sep 2010 20:34:31 +0000 http://wordpress.org/?v=2.8.6 en hourly 1 Outdoor Charcoal Grill Cooking Techniques http://delmonicogrill.com/outdoor-charcoal-grill-cooking-techniques/ http://delmonicogrill.com/outdoor-charcoal-grill-cooking-techniques/#comments Sat, 14 Aug 2010 06:20:53 +0000 grillmaster http://delmonicogrill.com/?p=51
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    • ]]>     When you’re using an outdoor charcoal grill how you cook your food is very important when it comes to insuring a good outcome. In fact it’s more important than what type or cut of meat you’re grilling. For example, a juicy hamburger is always going to beat a fine steak burnt to a crisp. So, let’s begin by looking at the proper temperatures at which to cook various types of meat.

    First of all, you will want to have a good grilling thermometer to insure that you’re cooking your meat at the correct temperature. Guess work just won’t do unless you’re very skilled at determining the level of heat in your charcoal grill.

    For cooking fish on your outdoor charcoal grill you will want to use a medium fire, about 350F to 400F degrees. Fish should be close to room temperature before cooking. Coat the fish with a light coating of oil and turn often. I recommend using a fish grilling basket for the best results. Remember, fish cooks easily and quickly. To determine when fish is done, use a fork and attempt to break it apart in the thickest portion. It should flake easily. If not, then you will need to continue to cook it.

    When you’re cooking chicken you will want to use a medium to hot fire, about 450F to 500F degrees. Chicken should be close to room temperature before cooking to insure even cooking. Place the seasoned chicken on the grill and allow to brown on the first side and then the other. If the fire is hot enough, the chicken will seize the cooking grate at first and then release when it is ready to turn. Chicken will be done once it reaches 165F degrees internal temperature. Use the bi−therm instant thermometer to verify it is done.

    For pork chops on your outdoor charcoal grill you will also want to use a medium/hot fire of about 450F to 500F. Pork and Lamb Chops should be close to room temperature or a little cooler before cooking. Cook similar to chicken. Pork is done when the internal temperature reaches 145F degrees. There may be some pinkness, but all undesirable elements found in pork are killed at 137 degrees F. Do not cook over 155F degrees internally since this will cause the meat to be dry and tough.

    For cooking steaks on an outdoor charcoal grill you want a hot fire of about 700F degrees. The temperature of a steak before cooking may vary somewhat. My preference is to select a smaller diameter yet thicker (3/4 inch) piece of meat. This allows for proper charring of the outside of the meat, but still retain a juicy interior. These are the type of steaks seen in popular high end steak houses. If for some reason a thinner steak is being used (1/2 inch), cool the steak down to where it is firm, but not frozen solid. This will provide for charring on the outside while the inside is spending most of the time just thawing. The result will be a charred outside and juicy inside.

    I hope these simple techniques will help you cook your best the next time you use your outdoor charcoal grill

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