The Basics: How To Grill Outdoors

New York-Strip-Steak-Searing-Technique-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-Southern-Hostess-RebeccaGordon-Birmingham-Alabama

Cooking Essentials

The Profile

How To Grill Outdoors

Grilling outdoors can be classified under three different cooking methods: direct heat, indirect heat & two zone cooking. Direct heat is used by placing foods directly over the flame. Think broiling except the fire is located under the food & not over it. As a rule of thumb, any item requiring a cook time of less than 25 minutes is an ideal candidate for this method. Kabobs, boneless chicken breasts, basic pork tenderloins, steaks, fish & vegetables are good contenders. For even cooking, the food should be turned halfway through the time range specified in the recipe. Indirect heat is used by cooking foods adjacent to the flame over an unlit portion of the grill. As a rule of thumb, any item requiring a cook time more than 25 minutes is an ideal candidate for this cooking method. Foods with the bones still intact or larger meat cuts are good contenders including whole chickens, ribs, pork shoulder, turkey & roasts. Two-zone grilling comes into play when you’re looking to sear a cut of meat & get some stellar grill marks but keep the exterior from getting too dark before the internal temperature is reached. After the desired caramelization is reached on both sides of the exterior portion of the cut, it’s moved to an unlit portion of the grill or adjacent to the flames to finish cooking. Ideal contenders for this method include ultra thick-cut steaks & pork chops, chicken thighs, chicken leg quarters & bacon wrapped pork tenderloin. Learn how to properly prepare charcoal & gas grills for these procedures.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Grill Outdoors 

Many beef cuts such as Flank SteakTop Sirloin Steak, New York Strip Steak & Ribeye Steaks are ideal candidates for grilling. The main point to know is that the correct method, either indirect heat or direct heat, should be chosen based on the estimated cook time of the chosen cut. The featured steak cuts generally require a direct heat cooking method due to their size, however it’s good to know how to set  up a charcoal or gas grill for either technique.

Game Day Entertaining: Grilled Southwestern Flank Steak By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Culinary & Entertaining Brand Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Photographer TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

With a few tips, you’ll feel confident at the grill. Several pieces of equipment will be necessary in order to get started. Read through recipes before beginning. Here’s what you should know. 

No. 1

Direct Heat Grilling 

The Charcoal Grill

Remove the cooking grate. Position the bottom grate securely. Stuff newspaper in the bottom of a chimney starter. Flip it over & fill the top with charcoal. Light the newspaper & place it on the bottom grate. Expect billowy smoke to emerge from the chimney starter after about 5 minutes. Once the charcoal catches fire, it will cast an orange glow. Eventually, the smoke will subside & after about 20 minutes, the briquettes will cast a gray glow. This is when they’re ready to place onto the bottom grate.

Using heavy duty oven mitts, carefully pick up the chimney starter by the handle & step back a bit while you pour the fiery, hot coals on the center of the bottom grate. Even them out a little with long handled tongs. Position the cooking grate securely. Swipe the grate with a grill brush. Place the food directly over the hot coals & follow individual recipe instructions to complete the cooking process.

The Gas Grill

Turn on or light both sides of the grill. Close the lid & allow the grill to preheat. When the temperature reaches between 350 to 400 degrees, swipe the grate with a grill brush. Position the food on the cooking grate directly over the flames. Follow individual recipe instructions to complete the cooking process.

No. 2

Indirect Heat Grilling

The Charcoal Grill

Remove the cooking grate. Position the bottom grate securely. Stuff newspaper in the bottom of a chimney starter. Flip it over & fill the top with charcoal. Light the newspaper & place it on the bottom grate. Expect billowy smoke to emerge from the chimney starter after about 5 minutes. Once the charcoal catches fire, it will cast an orange glow. Eventually, the smoke will subside & after about 20 minutes, the briquettes will cast a gray glow. This is when they’re ready to place onto the bottom grate.

Using heavy duty oven mitts, carefully pick up the chimney starter by the handle & step back a bit while you pour the fiery, hot coals on one side of the bottom grate. Even them out a little with long handled tongs. Position the cooking grate securely. Swipe the grate with a grill brush. Place the food on the empty side of the grate & follow individual recipe instructions to complete the cooking process.

The Gas Grill

Turn on one side of the grill. Close the lid & allow the grill to preheat. When the temperature reaches between 225 to 275 degrees, swipe the grate with a grill brush. Position the food over the unlit side of the grill. Follow individual recipe instructions to complete the cooking process.

 The Tune
“Night & Day” Ella Fitzgerald

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.   

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

, ,

No comments yet.

Leave a Reply