Page 18 - Hawaii Renovation - May 7, 2017

Light up, it’s grillin’ time
>>FROM PAGE 5
• Take control of your
temperature. In the hands of an experienced grill master, the uneven heat offered by charcoal grills is a benefit, not a drawback. Creating two zones on your grill will give you the strong, sear- ing heat of the fire on one side, and indirect heat on the other side to cook your meat all the way through. To accomplish this, pour charcoal into one half of the grill — this will be your direct heat source — and leave the other half empty as your indirect heating zone.
Hear tier meats like steak can then be cooked for two minutes on each side in the direct zone and allowed to finish cooking in the indirect zone where you’ll lock in all of the flavor without burning your meat.
•Targetingthetopmost temperature. To be sure your food is cooked to perfection, a temperature thermometer is a must. Dark meat chicken or tur- key should be cooked to 175 degrees, while white meat should be cooked to 165. Beef and lamb should
be cooked to 130 degrees (for a rare result) all the way to 170 degrees or higher for well done. And if your menu calls for bris- ket, keep the meat cook- ing until it reaches 185-205 degrees.
Apply the tips above and you’ll take your time-hon- ored pastime to a whole new level in 2017.To learn more about Smar ter Star t- er Fluid, visit escogo.com/ smarterstarterfluid.
This article is courtesy of Brandpoint.
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18 • MAY 7, 2017
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