Summer means time for grilling

With summer fast approaching, it is without a doubt time to begin grilling. Now, from my view, grilling is an art that must be mastered in ordered to really appreciate the results. This little guide, will help in making your overall grilling experience more enjoyable

First you must choose your heat source. Some of the options include charcoal, wood, and gas. Each has there own advantages and disadvantages and taste. I tend to enjoy using charcoal but this is something of preferred taste over anything else. You choose which will offer the taste that you desire.

In regards to grilling there are two methods: direct and indirect grilling. With direct grilling you are placing the food over the heat source. Food should be turned once halfway through the cooking process. Seafood should not be turned multiple times to prevent it from breaking. Use the direct grilling to cook meats that require less than 30 minutes to cook: steaks, chops, vegetables and kabobs.
The other method is indirect. This involves taking the meat and placing it near the heat source to cook in a slower manner. This method is accomplished by placing the food to the side of the grill, near the heat source. Indirect grilling is usually for foods which are more susceptible to burning or need to be cooked for a longer period of time, such as ribs, chicken and seafood that is more delicate. A wire basket comes in handy for many of the types of seafood that you will be grilling. Another method is to wrap the fish in aluminum foil.

Here is a handy guide which will be useful in grilling seafood.

I hope these tips were helpful and useful to your grilling experience. As always, remember that the first point of grilling is to be safe.