[Blindtlk] Grilling question

[Cindy Handel]

Marion,

Depending on what I'm grilling, I'll turn the flame down, some, after 
heating the grill.  I don't do it for burgers, because they cook pretty 
quickly.  But, for steaks, I cook them on high, for about two minutes on 
each side, and then turn the flame down.  I always cook pork on medium or 
lower.

Cindy
----- Original Message ----- 
From: "Marion Gwizdala" <blind411 at verizon.net>
To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
Sent: Sunday, August 22, 2010 8:40 PM
Subject: Re: [Blindtlk] Grilling question


Cindy,
    I'm not all that familiar with gas grills, choosing to use charcoal or
hard woods, so my input may not be completely accurate. My understanding,
though, is that, when using a gas grill, the heat is turned up high until
the rocks get hot. Once they are heated, don't you turn the heat down and
let the hot rocks do the grilling while the burners keep them hot?
    The only time I close the lid is when I am smoking, not grilling. When
smoking, once the lid is closed it is not opened except to rotate items to
ensure a more even cooking time if the fire box is at the end, as is the
case on my equipment.
    Also, another thing I want to share with those purists among us who opt
for charcoal and hard wood fires for their barbecues is the use of a
charcoal chimney. This is a metal container about 12" tall and 6" wide that
is used to start the coals, avoiding the use of petrochemicals to start the
fire. The coals are placed in the upper portion of the chimney and newspaper
in the bottom 2". The newspaper is lighted and starts the bottome layer of
coals, working its way up the chimmney to start the remainder of the coals.
It takes about 20 minutes to start the coals. Even when using hardwood, I
start with a bed of coals, adding the green woods for smoking. Since I have
a large Grandfather Oak in my yard, I am never at a loss for wood. I also
ask my neighbors to give me prunings from their orange trees, as well as
purchase mesquite and hickory from our big box store. BTW, for smoking,
chunk wood soaked overnight is far better than chips, since the chunks burn
much more slowly and produce more smoke. For adding a bit of smokey flavor
to grilled foods, the chips work better, since they burn faster. This is an
instance when you may want to close the lid!
    FYI, I mentioned I was smoking for an "End of Summer" Party for my wife
before she went back to grad school. It took about 18 hours to smoke the 20
lbs. of pork, but it fell off the bone and into my special recipe barbecue
sauce quite nicely! Since I used boneless, skinless chicken breasts, they
only took about 4 hours to smoke! Now the party is over and I am still
enjoying the leftovers. They always taste better the next day!

Smokingly yours,
Marion

----- Original Message ----- 
From: "Cindy Handel" <cindy425 at verizon.net>
To: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
Sent: Sunday, August 22, 2010 6:56 PM
Subject: Re: [Blindtlk] Grilling question


> Hi Tom,
>
> When I grill, on my gas grill, I heat the grill for about 10 minutes.
> Then,
> for burgers, depending on how thick they are, you should put them on the
> grill.  Yes, you can close the lid.  Grill them for five to seven minutes
> on
> each side.  If they're very thick, do them for seven or eight minutes on
> each side.  If they're the paddies which are pre-formed, five minutes on
> each side, on high flame should be fine.
>
> Cindy
> ----- Original Message ----- 
> From: "Tom Cramer" <tom.cramer1 at gmail.com>
> To: "Advice and support for blind cooks" <blind-cooks at nfbnet.org>
> Cc: "Blind Talk Mailing List" <blindtlk at nfbnet.org>
> Sent: Sunday, August 22, 2010 6:13 PM
> Subject: [Blindtlk] Grilling question
>
>
> Hello everyone,
>
> I have VERY little experience grilling anything.  I am also totally blind.
> I just bought one of those little Weber carry and go gas grills.  Does
> anyone have any good grilling advice?  I have a couple of burger patties
> that I thought I'd try tonight.
> What I don't remember is whether or not when I'm grilling, I grill with
> the
> cover on or leave the grill open as the burgers are cooking.
> I'm a bit worried, as I don't have any sighted assistance this weekend but
> think I might be able to do it if I'm careful.
> Any tips or advice?
> Tom
>
>
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