Cooking and Grilling Tips & Food Safety
General Cooking Tips | Grilling Methods & Tips | Food Safety
GENERAL COOKING TIPS
How Much Meat Do I Need?
For main course allow an average of 8 ounces of boneless meat, or 1 pound of bone in meat per person. Adjust for very large or very small eaters.
Appetizers: Allow 4-6 servings per pound for boneless meats and shrimp, 2 to 4 appetizer servings per pound of bone in meats such as rib-lets or chicken wings.
Cooking Methods
Dry Roasting: Uncovered roasting of foods at medium to high temperatures without added moisture (in most cases). Enhances browning and a moist, juicy finish.
Braising: Covered slow-roasting of foods at low temperatures with liquid. Braised foods simmer or steam slowly to gain extra tenderness and retain drippings.
Broiling: Quick cooking under a broiler for maximum searing and browning.
Simmering: Slow-cooking, uncovered, in a pan with liquids or fats.
Sautéing: Cooking uncovered in a pan with fats at medium temperatures.
Searing: Quick external browning intended to hold in moisture and create a tasty browned surface.
Rub: A dry or oil based seasoning rub that helps to create a flavorful crust. Excellent for grilling, broiling or dry roasting.
Resting: Allowing meats that are almost at their ideal temperature to sit covered for 5-20 minutes to allow the final stages of cooking to take place. Resting is essential for maximum natural juice retention and achieving the perfect finished cooking temperature.
Grilling: Both indirect and direct grilling are discussed in the 'Grilling Section'
Testing Food Temperatures
Conditions vary, therefore suggested cooking times are approximate and only meant as a guideline. Check meats early with a reliable meat thermometer to avoid overcooking.
- Insert thermometer into center or thickest part of meat, away from bone or fatty areas. Wait until needle stops moving for at least 10 seconds. Take several readings on larger roasts.
- When the roast reaches the desired temperatures from one of our cooking charts, remove from heat source, place on a platter and cover, allowing to rest approximately 10 minutes.
Meat Thermometers
A 'quick read' thermometer is one of the most accurate and least expensive tools for testing temperatures. It is for testing temperatures only and should not be roasted in the oven. It's a good idea to occasionally test your quick read thermometer for accuracy from time to time. Place the sensor into iced water. Adjust to 32° F with calibration nut. Or test in boiling water: 202° here in the Denver area (212 degrees at sea level - water boils at 2 degrees lower every 1000 feet above sea level.)
Oven Temperature
If you consistently have trouble with cooking times, use an oven thermometer to check actual oven temperatures. Most ovens can be calibrated without any special tools or training, refer to your owners manual.
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GRILLING METHODS & TIPS
To adjust temperatures: Opening vents on the top and bottom of the grill will allow more oxygen to the coals, thus creating a hotter fire. Partially closing vents will reduce oxygen and the coals temperature. Shutting vents completely will snuff out the coals. Other ways to control temperature include: raising or lowering the charcoal pan or cooking grate, increasing the amount of charcoal, or 'indirect grilling.'
Open Grill: Works best for quick searing meats like steaks, burgers, hot dogs, chops. Place meats on cooking grate directly over medium to hot coals. Stay close by and beware of flare-ups!
Covered Grill: Cooking meats on a grill with a cover. Heat surrounds the meat more uniformly, this method is the most versatile form of grilling. Great for meats that tend to flare-up, dry smoking, slow cooking, and indirect grilling.
Indirect Grilling: Hot coals are placed to one side of the charcoal pan. A drip pan of made from foil is placed on the other side of the charcoal pan. The meats are cooked over the drip pan, avoiding a flare up and cooking the meat more slowly. To indirect grill at a higher temperature, place the drip pan in the center and surround it with hot coals - ideal with kettle style grills such as the Weber.
Fire Temperatures: To test your coals or gas grill temperature, cautiously hold the palm of your hand over the heat source at the grid level. Count the seconds that you can hold that position comfortably: 5 seconds, low; 4 seconds, medium; 3 seconds, medium high; 2 seconds, hot.
Flare-ups: Quick flare ups can be temporarily controlled by closing the lid of the grill or with misting from a water bottle. As you use a gas grill, over time it builds up grease that can create flare ups, it is recommended to disassemble and clean your gas grill annually. It is also a good idea to stir the 'lava rocks' (if using) and let the fats burn after grilling on a regular basis.
Hardwood Smoking: Very slow cooking with smoky heat from a hardwood fire. Best results are achieved with smokers designed with a separate fire-box and cooking chamber.
Grill Smoking: The addition of soaked wood chips to the top of hot coals or in a foil bundle on top of the lava rocks in a gas grill. Adds a smoky flavor similar to hard wood smoking.
Cedar Board Smoking: Soak untreated cedar boards (twice the size as the meat you are cooking) in water for at least 4 hours. Place directly on grill. Place meat directly on board. Cook on covered grill over medium coals until done. Discard charred board when cool. Excellent with delicate seafood steaks and filets.
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FOOD SAFETY
The bacterium that cause foods to spoil are easily detected. They make themselves known through smell and appearance. Many, far more dangerous bacterium are undetectable by sight, taste or smell. We can protect ourselves by understanding the following safety rules.
Thawing Meats: Proper thawing methods are vital! The best way to thaw foods is slowly - in the refrigerator. Another safe method is to run cold water over sealed meats until they are thawed, this works well with shellfish and poultry pieces. Whole, sealed poultry can be thawed overnight in a sink of cold water. Never thaw meat on the countertop! By the time the center has thawed, the outsides have reached dangerous temperatures, potentially allowing extensive bacterial growth.
Storage Temperatures: When holding foods warm they must be at least 140 degrees. Cold foods must be held below 40 degrees. Cool and re-heat foods as quickly as possible! Always refrigerate leftovers immediately. Never leave foods at room temperature over 2 hours!
Cross Contamination: Cross contamination is a common cause of food poisoning. It occurs when bacteria living on any food contact surface i.e.: counter-top, utensil, serving dish, marinade, or your hands) comes in contact with your ready to eat food. To avoid cross-contamination, sanitize all food contact surfaces immediately after use and never re-use marinades. Make your own sanitizing solution by adding one capful of household bleach to a sink-full of warm soapy water.
Spoiled Meats: Fresh meats generally will last 2-4 days from purchase date. If your food smells bad, even after rinsing, it should not be served!
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