Be A Grillmaster

Is grilling a mystery to you? Do your steaks turn out either rare or burnt and tough as shoe leather? Then you need Be A Grillmaster!

If your idea of grilling is to light the coals (and hope they stay lit) and throw the food on (hoping it cooks), then you need this book. Grilling is a learned art just like any cooking method and Be A Grillmaster will teach you that art in a concise and easy to follow manner. No time wasting fluff, just straight-forward, this is how to do it information.

This is what you will find inside:

* The Basics Of Grilling : Covers what you need to know before you can even hope to become a grillmaster.

* Building The Fire : The first step in successful grilling is knowing how to build the fire. This chapter will teach you the different types of fires and how to build them.

* Cooking The Food : Now that you know how to build the fire and how to tell what temperature your coals are at, you need to know how to cook the food. This chapter gives you the tips you need on proper cooking.

* Beyond The Basics : Direct And Indirect Methods Of Grilling - In this chapter you will learn how and when to use these two methods of grilling.

* Searing-The Secret To The Perfect Steak : Learning the correct way to sear food on the grill will have everyone at your next gathering calling you the "grillmaster"

* Rubs-Enhancing The Flavor Of Your Meats : Teaches you the proper way to add flavor enhancing rubs.

* Appetizers On The Grill : Think grilling is a lonely and thankless job. Try making appetizers on the grill and you will have everyone gathering around and complimenting your expertise.

Learning the proper methods of grilling isn't difficult when you have the proper information. That is what Be A Grillmaster will give you.


The Basics Of Grilling
Grilling is just like any other kind
of cooking, it is a learned art.
Keep this in mind as you are
learning. You are sure to have
some failures. The major difference
between grilling and cooking on
the stove or in the oven is that
grilling is a combination of the two.
You have direct heat from the gas burners or the charcoal and you
have indirect heat that fills the grill when the lid is put down. Grills also
have higher heat and less control over that heat. With your oven you
can set the temperature precisely, but with a grill you either turn on or
light the fire and the heat will just keep rising.
The average gas grill can reach temperatures of 500 degrees in a just
a few minutes. This is why you can't throw the food on the grill and
walk away until the timer goes off. You must remain ever attentive.
Monitoring is the key. The high heat, both direct and indirect is the
basis of grilling.
You want to use this high heat to cook the food quickly, but, because
foods will cook fast on a grill, you will have to turn them to get them to
cook evenly and without burning. Although, if you turn the food too
often you will just slow the process of cooking and this can lead to food
that is tough and dry. The trick is to turn only when necessary. To
check when the food is ready to be turned you will need to get down
low, by the edge of the grill, being careful not to burn yourself, and lift
up the corner of the meat. When the lines from the grills cooking grate
start to turn black it's time to turn the food.
Knowing when to turn and when your food is cooked is the whole skill
of successful grilling. The rest is just recipes and tricks. This skill
however is also the hardest thing to teach, especially in a book. Ideally
a steak should be turned only once. If you are cooking a thick cut of
meat (over 1-1/2 inches) you may need to turn it three times to
ensure it is cooked through to the center.
As a beginning grill master you should start simple. Thinner cuts of
steaks, pork chops and burgers under 3/4 inches will let you get the
"hang" of grilling and still get your food properly cooked. After you
become experienced with these thinner cuts you can move on to more
difficult foods.
Here are some useful tips for the beginning griller:
Tip 1: Keep your grill clean. A clean grill will give you better tasting
food and is less likely to cause your food to stick to the grate.
Tip 2: Applying cooking oil or spray to the grill before it is lit will keep
low fat meats and other foods from sticking.
Tip 3: Allow for plenty of time. You don't want to rush your grilling or
keep your family or guests waiting.
Tip 4: Don't leave your grilling unattended for any length of time. A
flare-up can occur at anytime and leave you with burnt food if you are
not there to attend to it.
Tip 5: Flare-ups are caused by grease and heat. Trimming excess fat
from the meat and moving the meat to a different