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See Also: Grilling, Fire Up the Grill
The Art (and Science) of the Open Flame
Most grilling aficionados would probably agree that there is an art and science to becoming a true grilling guru. While some decisions – like whether to use a charcoal or gas grill – are a matter of personal preference, understanding the finer points of food preparation over open flames comes only from education. Getting to know the grill itself, as well as learning how to manipulate the heat and create a variety of flavors, will make this grilling season the most enjoyable yet. We’ve outlined key points to help you make the heated decision between using a charcoal or gas grill, and noted why it’s important to consider the benefits of each.
Tools of the Trade – Charcoal vs. Gas Grills
In its simplest form, this debate is a matter of taste and convenience. The primary benefit of a charcoal grill is that it enables the food being grilled to take on a more authentic, smoky taste, while a gas grill saves time with the ease of simply flipping a switch to ignite the fire. Consider the following factors before you gear up to grill:
Method to the Madness – Grilling Techniques
Once you are equipped with a grill, learning about direct and indirect heat – the two main methods of grilling – will help you make informed decisions when preparing grilled foods. These methods have less to do with the type of grill being used, than with the thickness and volume of the meat being grilled.
The Smoldering Effect – Adding Smoke for Flavor
For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor. The most ancient and time-honored method for enhancing the flavor of grilled food – smoking - can be achieved by following these simple steps:
For more information on the basics of grilling pork and for easy-to-prepare recipes, visit otherwhitemeat.com.
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