The Fun of Outdoor Cooking

There is no form of cooking I like better than grilling
outside on the barbeque. It seems that the food tastes
better than cooking it in the oven. Maybe it's the fresh
air.

There are a variety of types of grills to choose from.
It seems like they are getting larger and more
sophisticated. The two main choices are charcoal or gas.
I prefer gas because of the convenience aspect. You don't
have to wait 1/2 hour for the charcoal to get ready. There
are some cooks that will only cook with charcoal. They now
come with side-burners, electronic ignitions, lights in the
grill for cooking at night, and multiple burners.

Whichever grill you choose, there are several things that
you should look for. In a charcoal grill, it should be
made of high-grade U.S. steel with a durable porcelain-
enamel finish that's baked on, rather than a paint finish
that's been sprayed on. Look for stainless steel or
nickel-plated cooking grates. Handles should be either
wooden or stay-cool plastic. The grill should be able to
cook both the direct and indirect methods. For a gas
grill, choose a grill made of high-grade U.S steel, with a
baked-on, porcelain-enamel finish that won't rust, fade, or
peel. Cooking grates should be stainless steel or coated
with durable porcelain enamel for easy cleanup and rust
resistance. You want to be able to cook both the direct
and indirect method.

Also, an accurate thermometer is essential for not
undercooking or overcooking foods. Eventually, you
may be able to tell by looking at the food or timing it,
but sometimes that may not work. The minimum internal
cooking temperatures with regards to food safety are:

1. Poultry - 165
2. Ground meat - 155
3. Pork, beef, veal lamb - 145
4. Fish - 145
5. Stuffed meat, fish, and poultry - 165

One recipe that I continually use because of the taste and
ease of making is for Mahi Mahi. Marinade four 6-ounce
fillets in a freezer bag using 1/4 cup of soy sauce, 1/4 cup
sake, 1 tablespoon of vegetable oil, 1 tablespoon light
brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon
minced garlic for 30 minutes. Remove the Mahi Mahi and
discard the marinade. Spray both sides with olive oil.
Grill over direct high heat for 8 to 10 minutes, turning
once halfway through cooking time. Serve with rice.

Bon Appetit

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About The Author, Bob Boeck
Bob Boeck is a Premier Member of the United States Personal Chef Association. He has passed the ServSafe Exam and is ServSafe Certified. Visit cooking-info.net for morearticles on cooking and some recipes.