Cooking Below the Blue Sky

Who would not want a nice warm day, when the sun is smiling down on the freshness of the earth? The blanket rolled out on the soft green grass with family and friends beaming, talking freely of the bygone days, the present cares and the future up ahead.

And of course, a special day out wouldn’t be complete, without the smell of burgers, frankfurters, barbecue, steaks and chops on the grill. When you talk about picnics, outdoor cooking is a need.

There’s something different about outdoor cooking. The food seems to taste better. Cooking outdoors could actually be an activity by itself. You just need to have the right equipment. There are also particular set of rules to be followed as you plan what, how, when, and where to cook the perfect outdoor treats.

Outdoor cooking should be safe and simple. There are available varieties of grills in a lot of shapes and sizes. Like for instance, the simple grills wherein you could use newspapers as a fuel, and the hibachis.

There are also the grills on wheels, grills with battery-powered and motor-driven spits. The most commonly used fuel is the charcoal. If you want less charcoal smell, use briquettes over lump charcoal. Briquettes also give a more consistent and hotter flame.

In general, there are three different kinds of grills depending on its usage:

• Open Fire Grill- from the name itself uses an open-fire as a fuel source. The fire is usually allowed to burn down so that the flame will not burn the meat. It’s difficult to regulate the cooking temperature with this type of grill.

• Charcoal Grill- charcoal is used as a fuel here. It is the hibachi that was mentioned above, that is commonly used in Asia, and known in the United States as well.

• Gas Grill- extremely popular for its convenience. Moreover, it gives a sumptuous grilled flavor. It is so much easy to control the cooking temperature as th e fuel and the fire can be regulated.

Here are some few things to think about grilling:

• After the fire is lit, wait for the flame to turn red from blue. The coal should be glowing red before cooking, if you don’t want your food to be burnt in the outside and raw inside.

• Before cooking, with a small cloth damped on cooking oil, rub the grill so the food would not stick on it.

• While cooking, you may only turn the meat once or twice. Put on the salt just before serving.

• Instead of using a fork to roll the meat, use long-handed tongs so as not to puncture the meat. You wouldn’t want to lose its juices.

Food Fit for the Grill

• Chicken
• Baby turkeys
• Steaks and Chops
• Tasty fishes such as thick slices of salmon, and halibut
• Slices of turkey and ham
• Luncheon meats
• Lamb steaks

Grill Supplies

&bul l; Metal trays
• Aluminum foil
• Set of skewers
• Carving board and knife
• Long-handed fork and tongs, or spatula for rolling the meat
• Metal serving forks
• Pastry brush for applying the sauce
• Gloves

With all these things in mind, one can truly enjoy the outdoors. Not only the hearts are full, but the stomach as well.

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