Preparation For Grilling

To prepare for grilling, first assemble all the ingredients and utensils. There are relatively few items necessary to create a good grilled foods. Those that are selected should be of a size, shape, and quality that will stand up to intense heat without losing their natural tenderness.
Meats, fish, poultry, breads, vegetables and fruits.

Oils for lubricating both the food and the grill's rods.

Seasonings and flavorings.

Additional and optional items, as desired.

Foods should be of relatively even thickness and cut thinly enough to allow them to cook properly without excessive exterior charring. Cut them into the appropriate size. Trim away any fat, silverskin, and gristle from the meats. Pound meats and fish lightly to even their thickness, if appropriate. Some foods are cut into strips, chunks, or large dice and then threaded on skewers.

The oil you select can be neutral in flavor. Or, depending upon the item you are grilling, you may wish to incorporate a flavored oil to add a special taste.

Salt and pepper are, of course, the mainstay seasoning. But, remember that marinades may be used to introduce additional flavor or moisture. Some marinades are also intended to improve the texture of foods that might otherwise become too soft to handle easily on the grill.

There are numerous ways to enhance the flavor, texture, and color of foods being grilled. A protective coating of melted butter and bread crumbs may be applied to foods. A glaze or barbecue sauce can be added as well.

Then assemble and prepare all equipment necessary for grilling. Grills and broilers should be carefully maintained. The rods should be scoured or brushed well between service periods. Rub the rods lightly with a vegetable oil to season them before preheating the grill.

Remember that it is best to establish temperature "zones" on the grill. Learn which is the "hot" area and which is "cool". Developing a system for placing foods on the grill, whether by food type or by range of doneness, will help speed your work on the line.

Some chefs have special procedures so that potential problems created by foods than might drip through the grill can be avoided. For instance, cheese may not be applied to burgers while still on the grill. Instead, the burger might be cooked just a few degrees less than requested, and then transferred to a sizzler platter. The sliced cheese is used to top the burger, and a quick pass under a broiler or salamander completes the cooking process. A special "zone" of the grill may have to be established for foods brushed with barbecue sauce to prevent a flavor transfer from the sauce to all the other grilled items.

Hand racks for delicate items, or those that might be awkward to turn easily, should be similarly cleaned between uses. A light brushing or coating of oil will help prevent the skin of delicate fish or poultry from sticking and tearing. Be sure that the collar on the handle is well secured once the food has been properly positioned.

Tongs, offset spatulas, flexible spatulas, and sizzler plates are almost universally required at the grill station. You should also have a collection of spoons or other utensils for serving sauces, brushes to apply glazes, marinades, or barbecue sauces. Hot plates are also a requirement, so that the food can be quickly and correctly plated and served to the guest.