Ideas And Techniques on Grilling

Where there is a puff of aromatic smoke billowing, you can be sure there is a barbecue grilling. One of the oldest forms of cooking is roasting food in an open fire. From there, it has evolved into the many grilling styles that are popular the world over, spilling their smoke-filled aromas and mouth-watering flavors into the air, as they create delicious and satisfying meals - from the savory gai yang chicken of Thailand to the scrumptious Jamaican jerk to the yummy carne asada of Mexico and the ever-popular spicy tandoori chicken from India. These days, you can get wood chips that are flavored with exotic spices, and bottled seasonings that will evoke exotic places right in your backyard. Plus, just about anything can be grilled with some innovative grilling ideas - from barbecued cabbage to grilled catfish to sizzling pineapple slices - you name it, and you sure enough can grill it.

Of course, like most other cooking methods, grilling too has controversy surrounding it. Of late, grilling has been linked to cancer. While it is indeed true that there is a risk, however, by following some simple grilling instructions, you can reduce the cancer causing risks. The two main cancer causing substances that grilling creates are Polycyclic Aromatic Hydrocarbons (PAH) and Heterocyclic amines (HCA). These substances are formed when food, mainly meats, is put in direct contact with high flame or intense heat, which causes charring. PAHs and HCAs are usually formed from the fat in the meat. However, other cooking
methods like broiling and frying also cause these chemicals to be produced, so you need not give up on the delights of cooking and eating grilled food. Just keep in mind the following grilling tips to reduce the risks of cancer:

• Choose foods which are nutrient rich, low in fat, and flavorful. If there is excess fat in the meat, trim it out. Since fats are the culprits, it is best to keep them at a minimum.
• Use marinades. Not only do marinades add to the flavor of the food, but they reduce the formation of the substances that cause cancer. Marinades that contain citrus juices and/or olive oil are known to cut down these chemicals from forming. Marinades also make the meal much more palatable by tenderizing meat.
• Partially precook meats in the microwave before slapping them on in the grill. According to studies, it has been shown that microwaving meats for about 2 minutes before grilling decreased the HCA content by as much as 90 percent. Plus, by pouring off the liquid that is formed during microwaving, the HCA is reduced even further.
• Don't allow flare-ups during the grilling. Foods are burnt with flare-ups, which increases the formation of HCA. Also, avoid overcooking foods. The bits of food that are charred are where there is the largest formation of HCAs and PAHs. Hence, if there are charred bits on the food, it is advisable to trim them off.

Besides the above grilling techniques for avoiding the formation of cancer causing agents, here are some basic tips on grilling to master the art of cooking up some really yummy food on your grill:

• First of all, you need to take the meat out of your fridge in order to get it to room temperature before you can cook it. However, take care not to leave the meat out for more than an hour, or it may spoil.
• Then get your grill ready by rubbing the grates with cooking oil, using a paper towel. Or, rub a piece of fat on the grates, using a pair of tongs, after they are heated a little. These methods are useful for keeping the food from sticking to the cooking area. Plus, cleaning up is far less messy and stressful.
• Always remember to preheat the grill, bringing it up to the required cooking temperature, before putting the meat on the grates. Gas grills need to be turned on at least 5 minutes prior to cooking. If you use a charcoal grill, it is better to allow the
  coals to burn for at least an hour before cooking.
• It is best make two zones in your grill - a warm one and a hot one. If you use a gas grill, see that one side is on high, while the other is at low. If you use a charcoal grill, the trick is to push most of the briquets towards one side. This will help you cook the pieces of meat evenly by moving them from low to high heat periodically.
• Never layer on the barbecue sauce, or any sauce that contains sugar, until the end stages of the grilling. When meat is barbecued, usually the sauce is spread on it early in the process, and frequently. However, the high temperature will cause the sugar to burn, and spoil the taste. Instead, baste the meat with a marinade or vinegar sauce, and let your guests help themselves to the barbecue sauces from the table.
• Once you put the meat on the grate, let it cook for a while. It requires about 10 minutes of cooking on high heat for the surface of the food to be cooked enough to release easily, without sticking and tearing off when turned.
• Always use a spatula or tongs when you handle the meat in the grill. Using a fork to pierce meat while it is cooking is not a good idea, as all the yummy juices will escape, plus making the meat too dry.
• If you precook the food partially in a microwave or in a cooking range, finish the cooking immediately on the grill. Do not allow it to stand in room temperature or refrigerate it before grilling.
• And finally, soon after you finish cooking, use a wire brush to scrape and clean the grates. It is easier to clean it up when it is still warm.

Grilling can be a healthy and fun way to cook up tasty food. It is a great way to get your friends and family together. Let them join in, and see how enjoyable the venture can be.