Outdoor Cooking

!±8± Outdoor Cooking

There is no form of cooking I like better than grilling outside on the barbeque. It seems that the food tastes better than cooking it in the oven. Maybe it's the fresh air.

There are a variety of types of grills to choose from. It seems like they are getting larger and more sophisticated. The two main choices are charcoal or gas. I prefer gas because of the convenience aspect. You don't have to wait a 1/2 hour for the charcoal to get ready. There are some cooks that will only cook with charcoal. They now come with side-burners, electronic ignitions, lights in the grill for cooking at night, and multiple burners.

Whichever grill you choose, there are several things that you should look for. In a charcoal grill, it should be made of high-grade U.S. steel with a durable porcelain-enamel finish that's baked on, rather than a paint finish that's been sprayed on. Look for stainless steel or nickel-plated cooking grates. Handles should be either wooden or stay-cool plastic. The grill should be able to cook both the direct and indirect methods. For a gas grill, choose a grill made of high-grade U.S steel, with a baked-on, porcelain-enamel finish that won't rust, fade, or peel. Cooking grates should be stainless steel or coated with durable porcelain enamel for easy cleanup and rust resistance. You want to be able to cook both the direct and indirect method.

Also, an accurate thermometer is essential for not undercooking or overcooking foods. Eventually, you may be able to tell by looking at the food or timing it, but sometimes that may not work. The minimum internal cooking temperatures with regards to food safety are:

1. Poultry - 165°
2. Ground meat - 155°
3. Pork, beef, veal lamb - 145°
4. Fish - 145°
5. Stuffed meat, fish, and poultry - 165°

One recipe that I continually use because of the taste and ease of making is for Mahi Mahi. Marinade four 6-ounce fillets in a freezer bag using 1/4 cup of soy sauce, 1/4 cup sake, 1 tablespoon of vegetable oil, 1 tablespoon light brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic for 30 minutes. Remove the Mahi Mahi and discard the marinade. Spray both sides with olive oil. Grill over direct high heat for 8 to 10 minutes, turning once halfway through cooking time. Serve with rice.

Bon Appétit