2. COOKING PREPARATION
Be prepared, or Mise en Place. This refers to preparing the cooking
recipe, fuel, accessories, utensils, and all ingredients you require at grill
side before you start cooking. Also, read the entire recipe, start to finish,
before lighting the grill.
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3. GRILLING TIPS AND TECHNIQUES
To infuse more smoke flavor into your meats, cook longer and at lower
temperatures (also known as low and slow). Meat will close its fibers after
it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping,
are great ways to keep meat from drying out.
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While searing your meats, cook with the lid down. Always use a meat
thermometer to determine the internal temperature of the foods you are
cooking. Smoking foods with hardwood pellets will turn meats and poultry
pink. The band of pink (after cooking) is referred to as a smoke ring and
is highly prized by outdoor chefs.
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Sugar-based sauces are best applied near the end of cooking to prevent
burning and flare-ups.
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Leave open space between the foods and the extremities of the barrel for
proper heat flow. Food on a crowded grill will require more cooking time.
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Use a set of long-handled tongs for turning meats, and a spatula for
turning burgers and fish. Using a piercing utensil, such as a fork, will
prick the meat and allow the juices to escape.
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Foods in deep casserole dishes will require more time to cook than a
shallow baking pan.
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It’s a good idea to put cooked food onto a heated platter, keeping the
food warm. Red meats, such as steak and roasts, benefit from resting for
several minutes before serving. It allows the juices that were driven to
the surface by heat to ease back to the center of the meat, adding more
flavor.
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A BBQ floor mat is very useful. Due to food handling accidents and
cooking spatter, a BBQ floor mat would protect a deck, patio, or stone
platform from the possibility of grease stains or accidental spills.
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Defrost and marinade meats by refrigeration. Do not thaw meat at room
temperature or on a counter top. Bacteria can grow and multiply rapidly
in warm, moist foods. Wash hands thoroughly with hot, soapy water
before starting any meal preparation and after handling fresh meat, fish
and poultry.
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Cooked foods should not be left out in the heat for more than an hour. Do
not leave hot foods out of refrigeration for more than two hours.
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A marinade should never be saved to use at a later time. If you are going
to use it to serve with your meat, be sure to bring it to a boil before
serving.
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Insert the meat probe's plug into
the socket on the lower left
corner of the controller, then
route the probe cable through the
notch in the grill front, as shown.
Insert probe tip into meat.Make
sure it is not in the fatty portion
or touching bone, but is halfway
into the thickest part of the meat.
Reading the temperature :Both
probe temperature and griil
temperature will display on
controller.
Left top side have a small shelf
for you holding meat probe after
ryou using.
1. FOOD SAFETY
Keep everything in the kitchen and cooking area clean. Use different
platters and utensils for the cooked meat than the ones you used to
prepare or transport the raw meat out to the grill. This will prevent cross
contamination of bacteria. Each marinade or basting sauce should have
its own utensil.
•
Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold
(below 3ºC / 37ºF).
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Follow these helpful tips and techniques, passed on from our staff and
customers just like you, to become more familiar with your grill:
TIPS & TECHNIQUES
HOW TO USE MEAT PROBE
