Guide to cooking on the grill. Cook like a Pro.

 In our life there were enough attacks on the nature to develop own technique of preparation of meat (and those who goes with us will confirm that it works). But we want to point out a few common mistakes to make your picnic perfect. Mistake # 1 Using lighter fluid. Waiting: if you use a liquid, the coals will ignite much faster. In principle, this is logical and this is the first mistake that beginners make. Of course, liquids are widely advertised in supermarkets and besides, try to burn coal with one match. Reality: after a sharp fire, the flame quickly goes out and goes out. In a desperate attempt to keep the fire going, you pour more fluid (and maybe not even get to the hospital with burns after that). And everything goes well, until you decide to fry the first piece. It will be with a sharp smell of gasoline. The truth is, no matter how much flame burns, the smell will stay. And believe me, this is not the spice that your meat needs. Work on the bugs: what you really need is an improvised chimney. You put down the newspaper, poured the coals and set on fire. Hot air, magically rising up, warms and ignites the coals. And you don't need to use lighter fluid. (in my experience we can say that it is good to kindle refined oil. Just don't overdo it.) Mistake # 2. You start to cook before the coals warmed up to operating temperature (purchased gray coating) Waiting: I'm hungry now! I just can't wait for the damn embers to warm up! Reality: you just start cooking on coals that have not reached the optimum temperature. Because of this, the preparation may be delayed.  Work on mistakes: be patient. Black coals can give a good heat, but in the future it will increase to hellish values. Temperature is a key feature of grilling and waiting for the coals to warm up means to protect yourself from various surprises. Mistake # 3. You didn't heat the grill. Waiting: the Fire is hotter than hell, you can cook right now! Reality: Fire can produce enough heat - it's infrared waves that you can feel if you put your hand to the grill. But the grill itself is still not warm enough, which means that the meat will not act heat, passing directly from the grill. Instead of getting a nice, clear picture, your meat will lie on a cold grill and with a high probability, it will be difficult to tear off. Instead of just turning the steak over, you'll tear it in half. Work on the bugs: After the fire is burned, close the grill and let it warm up for at least 10 minutes. On a heated grill meat is much less likely to stick to the grid. Heated grills are much easier to clean, which leads us to… Mistake # 4 you forgot to clean the grille. Waiting: Fire will destroy everything. Slightly burnt food will become even more fragrant. Nobody will notice. Reality: the Chicken you grilled was seasoned with the pork chops you cooked yesterday. And asparagus, which you fry tomorrow, will have the aroma of three ingredients! The soot will grow like a snowball until finally a whole chop or Turkey sticks to it. Work on bugs: Just wash these grids. All you need is a brush and a small amount of cleaning agent. By the way, the hot grill is cleaned much easier than the one that has already cooled down (for example, at the moment when you decide to sit with guests) Error # 5 you are using too much direct heat. Expectation: I love meat. Like meat on the fire. I like a big piece of meat on a big fire. The more heat, the better the piece. Reality: if the heat is too high, the steak will start charring even before it reaches the middle roast in the center. In despair, you will begin to move the piece along the grid, but the temperature is the same everywhere (and equal to hell)  Correction of mistakes. Distribute the coals so that you have two zones. To do this, ½ of the grill should be left or completely without coals, or distribute them in a thin layer. On the side with the coals you grill meat and cold - finished cooking. Mistake # 6 you open and close the lid too often. Waiting: is the Meat ready?... N-no. And now?...Nope. Maybe that's now?....Nope. In General, you understand what I mean. This is an irresistible desire, what happens to pork chops. Reality: if you open the gas grill too often, it will lead to a sharp drop in temperature (longer, longer wait for your piece of meat) with a charcoal grill all the way around - oxygen will help to ignite the coals and the meat can burn. Work on mistakes: be patient. Cooking on the stove allows turning at least every second. But raising the grill cover you make changes to the temperature regime. Mistake # 7. Do you think that stunning flames contribute to the preparation of the same amazing meat. Waiting: If the difference between cooking at home and outdoors is only in the open fire, why not give burgers and steaks a good fry right in the flames?  Reality: because of the open fire, the surface of the meat is charred, acquiring a specific color and taste. Work on errors: combustion requires a combination of three factors: fuel, energy and oxygen. Melting fat, which lights up from hot coals, leads to short bursts of flame. Cutting off the excess may solve this problem in part, but you probably don't want to do it with a marble steak or a juicy cutlet. The easiest way to solve this problem is to simply move the meat to the cold side of the grill. What if you don't have room to maneuver? There are two options. Lower the amount of energy or block the access of oxygen. You can add water to some of the energy went to its evaporation, but who needs rising soot? At this point, the easiest thing to do is to close the lid sooner or later. In just a few seconds, the flame will extinguish itself. Mistake # 8. The valves come up for the decor. Waiting: what can these little things do with a huge flame? Reality: by Changing the position of the vent, you can adjust the optimal air supply. Work on the errors: oxygen Access is the defining moment in the use of the grill. Too much air will cause a fire, the lack will not allow them to flare up. Adjusting the upper and lower air vents will allow you to adjust the air access. If you cook chicken, ribs at low temperature, leave them closed. Frying a Burger Patty? Open, raising the temperature (but do not let the flame flare up). Mistake # 9. You're adding sauce too soon! Waiting: The earlier I add the sauce, the more fragrant the dish will be! I'll apply several layers at once! Reality: the Meat has not yet reached, and the sauce is already beginning to burn. Your guests embarrassedly try to remove the burnt crust from what was supposed to be chicken. But the bitterness still remains. Work on the bugs: barbecue Sauce will not soak into the meat, no matter at what point you added it. Therefore, it should be added at the very end. As for the sweet barbecue sauce, it is applied to the meat with a brush, 10 minutes before the end of cooking. Mistake # 10. You cook a lot of different foods at a time. Expectation: some like chicken, some people love sausages and some burgers. Why not cook everything at once? Reality: burgers Cutlets are overcooked, chicken is not ready yet, all flavors are mixed into one and everything is not as it would be desirable. Work on mistakes: prepare one Thing, but pay all your attention to it. Burgers and steaks need to be cooked in great heat, while chicken and sausages need a low temperature. Concentrate on one thing and then move on to the next product. And placed around the grill snacks will help guests wait for their favorite meat. Mistake # 11. Readiness of meat you define a finger. Waiting: the guys from the TV did also, looked very professional. You know, press your index finger against the base of your thumb.… Reality: If you haven't cooked a thousand steaks in your career, this method will hardly work. Work on bugs: Forget it. First, all people have different fingers, different palms and certainly different tactile sensations. Second, it is ironic, but all the steaks are different. Without years of experience, this technique is quite unreliable. You know what's safe? Thermometer. Use it and you can say goodbye to under-and over-cooked meat. Mistake # 12. You're serving food too early. Expectation: Meat hotter, visitors hungry. We need to put the food on the table right now! Reality: Freshly cooked meat will not only burn your guests ' mouths, but also lose some of the juice that will end up on a cutting Board or plate.  Correction of mistakes. Remove the meat from the grill and let it rest for a few minutes. During this time, the liquid will become thicker and evenly distributed within the meat. Do you want the surface of the meat to be hot? Not a problem, right in front of the recoil sear the meat on the grill for 30 seconds on each side. You will get juicy meat with a hot crust. Instructions how to be a real man: Light a big fire. Cook large pieces of meat over high heat. Bare hands remove the steaks from the fire, bite and let the juice flow down on your beard. Instructions how to be a real and smart man. Light a big fire. Cook steaks over high heat. Remove the steaks with your bare hands and let them rest for 10 minutes. Bite and let the juice flow into your mouth. The article is prepared on materials http://www.seriouseats.com