Grilling is a great way to cook food in the summer, but some foods tend to be a little more intimidating than others. Fish falls into this delicate category, because it falls apart easily, making it difficult to move around on the grill. Fish can also be difficult to tell when it’s done, and it only takes a little bit of time to overcook and burn a fillet. Here are some tips to help attain a perfectly grilled fish.
1. Keep the Skin
Anyone who has ever cooked on a grill is familiar with the basic procedures necessary to grill meat. What many people do not know, however, is that practically anything can be cooked on a grill using the correct methods of preparation and heating. Eggs, bread products, side dishes, and even dessert items can be grilled with just a little creativity and know-how. In this article, we will discuss two different methods of grilling a perennial favorite to go along with meet: ears of sweet corn. While you’re probably familiar with boiled sweet corn, the truth is that you haven’t really enjoyed corn fully until you’ve had it grilled.
Grilling Corn on the Grates
Poultry is a favorite item to grill or barbeque, no matter the time of year. Chicken is popular in the summer months while turkey takes center stage at Thanksgiving time. Whenever you are choosing to serve up some bird, it is important to remember that without some precautions, you could end up with a dried out meal. There are simple ways to ensure juicy, moist, delicious meat. Brining and injecting are easy ways to prepare your poultry for any cooking method. Some chefs prefer one over the other while others try different combos every time.
Brining
Think of brining as a type of marinade. It keeps your poultry moist and tender and is easy and affordable. The sodium content in the brine causes the meat to swell and absorb moisture. The structure changes that occur in the muscle tissue lead to a substantially more tender bird once cooked. Some important things to remember when choosing a bird to brine include:
* Buy a natural bird with no additives
* Make sure that it is fully thawed before brining
* Remove any giblets or leg restraints
* Thoroughly rinse the poultry on both the inside and outside then pat dry
* Select a large bucket that will hold your bird and brining solution; it should fit in a refrigerator or cooler