|
June
9, 2004:
Tips For Outdoor Grilling
Interview
with Bobby Flay, author of
Boy Gets Grill
Mike
Carruthers:
IIt's summer cookout season and in addition to the grill itself....
Bobby
Flay :
To me you
basically need a few pieces of equipment, you need a metal spatula,
a good pair of restaurant style tongs, you need a good grill
brush to keep your grill clean.
Chef Bobby
Flay author of the book Boy
Gets Grill and personality on the food network has some
important tips on outdoor cooking.
When you're
grilling fish you want to pick things that are steak-like. So
maybe swordfish or a tuna or even something like maco shark,
things that are very firm. Once you start getting into the flakier
fish then you really need a pan on the grill.
The temperature
of the fire is very important when you are grilling.
I like to put my hand over the grill and see how long I can
keep it there, if I can leave it there for only a couple of
seconds, then I know it's really hot and ready to go. If I can
keep my hand there for five seconds or longer it's probably
not hot enough, and that's also when things will start to stick.
But Bobby
says chicken needs to be cooked more slowly.
So that
it renders out the fat and gets nice and crispy. And then you
can turn it over on the flesh side and let it cook through,
but for the most part, I think that, one of the most common
mistakes is people cook chicken on high heat cause they think
that by putting the skin down on high heat it's going to make
it crispy. But the fact is, it really just chars it. We've all
been to those bbq's where the chicken is blackened on the outside
and raw on the inside.
Tomorrow,
how to tell if a steak is done without cutting it open, I'm
Mike Carruthers and that's Something You Should Know.
|
