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Food
Grill Masters Share Secrets To Great Grilling
Posted: 6/10/2010
A secret to great-looking seafood
and steak is perfect grill marks.(NAPSA) - The next time
you’re looking to advance your
grilling skills or bring new flavors
to neighborhood cookouts, you
may care to consider some secrets
to grilling success.
They come from eight culinarians
who outgrilled over 3,600 others
in the first annual Red Lobster
Certified Grill Master
Competition. The contest revolved
around the newest addition to
every kitchen in the restaurant
chain: a wood-fire grill that sears
in the juices and brings out the
natural flavor of seafood. For a
winning grilling experience of
your own, follow these tips:
- Start off clean. Competition
winner Alex Lopez, Tampa, Fla.,
creates a clean grill surface by
using a grill grate brush. Season
the grill with a light coat of vegetable
oil to prevent sticking.
- Season safely. A.J. Subramaniam,
a winner from Ontario,
Canada, suggests marinating sea -
food for up to two hours before
cooking to infuse it with flavor. Set
aside an extra dish of marinade
just for basting while cooking to
avoid spreading any bacteria. Use
different utensils for handling
cooked pieces on the grill.
- Notice temperature zones.
Matt Cavanaugh and Nathan
Schwartz, Certified Grill Masters
from the Roanoke, Va., and Detroit,
Mich., areas, check the grill for hot
and moderate temperature zones.
For even cooking, place thicker
foods at the center of the grill,
smaller pieces toward the edges
and leave one inch of space
between each piece.
- Use proper tools. Place
fish fillets such as salmon, mahimahi
or tilapia directly on the
grill with grilling tongs. Winner
Robert Hart, Denver, Colo., pre -
fers metal or water-soaked wood -
en skewers for cooking shrimp
and scallops.
- Look for cooking clues.
Robert Felia, from Wilkes-Barre,
Pa., uses visual cues to determine
if seafood or steak is cooked to
perfection. Steak juice turns clear
as it cooks, shrimp turns from
clear to white and salmon be -
comes more opaque with time.
- Go for the grill marks. A
secret to great-looking seafood
and steak is perfect grill marks.
Winners Jesus Ramirez and Brandon
Williams from Temecula,
Calif., and College Station, Texas,
cook fish or steak for two to three
minutes without turning. Then,
rotate a quarter turn on the grill
and cook for two to three minutes
longer on the same side. Flip to
the other side and finish.
Learn More
For additional grilling tips and seafood recipes, visit www.redlobster.com. |
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