Get the Grill Ready

Grilled corn on the cob with husks still intact.

Get ready to elevate your grilling game with these invaluable grilling tips.

Kickstart your grilling adventure by firing up your grill approximately 30 minutes before you embark on the cooking process. For optimal results, create distinct heat zones on your grill – one side for searing meats at high temperatures and another side for grilling fish, seafood, and vegetables at a more moderate heat.

If you don’t have access to a gas grill, consider opting for chunk charwood, the preferred choice among professional chefs. This type of charcoal boasts a clean and intense burn, effectively sealing in the flavors and juiciness of your grilled dishes. An added bonus is that charwood is crafted from non-lumber wood and produced in kilns, making it the top environmentally-friendly option for conscientious grillers.

In addition to traditional grilling options like beef, chicken, and sausages, you can infuse that delicious chargrilled flavor into a variety of other items. Here are some suggestions:

Corn: To achieve perfectly grilled corn, soak it in cold water for 30 minutes, peel back the husk, remove the silk, and then return the husk. Grill the corn for approximately 15-20 minutes, making sure to turn it frequently.

Mushrooms: For grilling mushrooms, quickly wash fresh mushrooms under running water and pat them dry. Skewer them or place them in a grill basket, brush with oil, and grill for about 5-7 minutes. Whole portobello mushrooms may take around 10-20 minutes, depending on their size.

Onions: Slice onions thickly, brush them with oil, and cook directly on the grill at medium-high heat until they start to brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and grilling it for approximately 30-45 minutes at medium heat.

Peppers: Grill whole peppers over high heat until the skin becomes charred and black, which usually takes about 15-20 minutes. After grilling, place the peppers in a paper bag for 15 minutes to loosen the blackened skin. Peel the skin and remove the seeds.

Potatoes: Wrap baking potatoes in foil and grill them at medium heat for 25-30 minutes or until they become tender.

Shellfish: Large shellfish like prawns or crabs can be grilled directly on the grill grate. Smaller shellfish such as mussels, clams, oysters, scallops, or shrimp can be skewered or cooked in a grill basket. Shrimp typically take about 8-12 minutes to cook, depending on their size.

Steak: When grilling steak, choose cuts that are no thicker than 1 1/2 inches and have visible fat marbling for tenderness. To retain the juices, use tongs instead of a fork to turn the meat. Start by searing the steak on the hottest setting for 1-2 minutes per side. Then, reduce the heat to medium and cook for approximately 4 minutes per side for a rare steak (it will feel fleshy to touch) or 6 minutes per side for a well-done steak (it will feel firm).

Spare Ribs: For grilling spare ribs, it’s best to avoid direct heat. Instead, opt for indirect cooking at a low temperature over several hours to achieve tender ribs. Before grilling, season the ribs with a dry rub, and add barbecue sauce towards the end of the grilling process. To keep the ribs moist, use a drip pan filled with water, broth, or juice.

Fish: For grilling firm fish like tuna, salmon, or halibut, handle them carefully and cook them directly on the grill. A hinged wire grill basket works well for whole fish or delicate fillets. Grill the fillets over medium to medium-low heat, turning them only once to prevent crumbling, as fish tends to cook quickly.

Enjoy experimenting with these char-grilled delights for a delectable outdoor cooking experience!