How to cook on a grill - KATV - Breaking News, Weather and Razorback Sports

How to cook on a grill

Updated: June 13, 2013 03:22 PM
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  • RecipesMore>>

  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>


By the Editors at Saveur


For successful grilling, two techniques are essential: direct grilling and indirect grilling.


With direct grilling, food is grilled right over hot coals where the heat is most intense. It's ideal for foods such as whole fish, shellfish, thin steaks, burgers, kebabs, and other dishes that can cook quickly at a high temperature.

Chicken recipes at Saveur»


Indirect grilling makes use of the ambient heat a short distance away from the coals and is great for foods such as bone-in chicken and thick-cut steaks that take longer to cook all the way through; placing these foods to one side of the coals exposes them to a gentler heat, where they cook slowly over time, without burning their exterior.


16 easy casseroles at Saveur»


Since most of us tend to grill different kinds of meats and vegetables all at once, it's best to organize your grill so that it has both direct and indirect grilling zones. Such a setup lets you move foods back and forth between zones, alternating between high-heat direct grilling and lower-heat indirect grilling.


Creating dual zones for a gas grill is easy. Here's how to do it for a charcoal version:

1. Remove top grill grate; set a chimney starter over bottom grate. Place crumpled newspaper under chimney starter.

2. Fill starter to the top with charcoal and light newspaper with a match. Let coals burn until white-hot and covered with gray ash.

The Saveur 100: Recipes and techniques» 


3. Using a heatproof glove or mitt, pour coals from chimney starter onto bottom grill grate. Replace top grate and cover grill.

4. Allow grill to heat 30 minutes before starting to cook. To tell if the temperature is high enough for cooking, hold your hand about 3″ over the grill grate. If you have to pull away after 4 seconds, it's time to start grilling.

5. Using a heatproof glove or mitt, remove top grill grate and, using tongs or a shovel, push all the coals to one side of the grill. Replace top grate.

6. Use the hottest area on the grill—directly over the coals—for your direct grilling zone. The area without coals will become gradually cooler; use this part of the grill for indirect grilling.

 

 

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