The Art of Grilling

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The Art of Grilling

After coming home from a long day of going to classes and studying there is one thing that I especially look forward to. Some people may want to go grab a beer or turn on the T.V and lounge around, but my vision of a perfect evening is one spent in front of a grill, cooking whatever it is I've chosen for dinner. I'm not sure why I like to grill so much but my guess would be because my dad loves to. I'm from Tampa so it was never to cold to grill and a day rarely passed, rain or shine, that my dad wasn't out grilling something. I actually thought it was normal to grill everything, and I mean everything, until I was about 13. Fruits, vegetables, meat, you name it, my dad grilled it. Because I enjoy grilling so much I have decided to let you know exactly what the art of grilling is. Today I'm going to discuss three topics, types of grills, types of food to grill, and to finish it off, some basic grilling techniques.

The definition of grilling is "cooking an ingredient over high heat, on a metal grill." On the grill food is cooked quickly because of the heat coming from a gas, electric, charcoal, or wood heat source. The first way to grill I will discuss is by using the wood grill. Wood grills are the oldest and most primitive way of cooking. Today wood grills are obviously more advanced than the one used by people hundreds of years ago, but the heat source is still the same, burning wood. Although charcoal and gas grills are more commonly used these days, wood grills are still thought of as a great heat source because it "perfumes the grilled item with a smoky flavor." Experienced "wood grillers'" advice is to make sure to let the wood burn down in to embers before cooking, because grilling on an open flame will easily burn the food. According to the Culinary Education Center website, "The best kind of wood to use when using a wood grill is hardwoods, such as fruit wood, hickory, or mesquite."

The next types of grill I will...
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