If you love grilling, you probably have a man named George Stephen to thank for those burgers, steaks and brats that make weekends at your house so delicious. During the late 1940s and 1950s, returning servicemen and their families started a migration to the suburbs, and all that outdoor space called for outdoor pastimes, including some experimentation with open-air cooking.

Grilling is a great, diabetes-friendly cooking method. Cooking over an open flame doesn't require adding lots of oil, and the smoke adds delightful flavor to lean meats, vegetables, and even fruit. Plus, it's a great way to get outside and enjoy food with friends and family. To some people, barbecue is just broiling or roasting meat over some form of fire. The act of barbecuing involves finding the correct type and cut of meat, followed by getting the perfect marinade or rub and the perfect sauce to get the perfectly barbecued piece of meat. This method of cooking meat, fish and vegetables has many secrets and nuances, which I will talk about today.

Chacoal grill is an art, a meditative process the perfection of which depends solely on personal judgment. It starts with building a fire that will burn steadily without getting big. It makes use of a vessel that will smoke the meat (or vegetables, cheese, etc) gently without burning it.
There’s nothing quite as comparable as the luscious smoky taste you get when grilling meat over a charcoal grill – talk about utterly delectable! But for novices, getting just the right amount of char (and flavor) on your meat takes a bit of practice.

The art of smoking is not just for the professionals; you too can be a master smoker if you have the right equipment and accessories on hand. So if learning to smoke meat has been on your bucket list, or you’re just interested in learning more about how to use a charcoal grill,I can teach you how. The main thing is to choose the correct cooking method.

• Cold weather: Cold-weather grilling presents some special challenges, so you will need to be more flexible in your cooking and serving schedule. If it’s been snowing, remove the snow from the entire grill before preheating. Wind affects gas and charcoal grills more than anything else. When it is windy, it may be helpful to angle a gas grill so the wind is perpendicular to the flow of the gas through the burner tubes.

• Choose grill position wisely: Protect it from gusts of wind. However, it definitely shouldn't be a closed space (like a garage). Even with open doors. You can put it against the wall of the house, but be careful. The rising heat and smoke from the grill can cause snow to fall off the roof.

• Use more fuel: There's nothing worse than running out of charcoal or gas in the middle of grilling.

• Preheat the grill to the right temperature: Remember grilling is a high ­heat cooking method. In order to achieve the seared crust, charcoal flavor, and handsome grill marks associated with masterpiece grillmanship, you must cook over high heat.

• Keep it warm: Do not use too many products. Give them space and control time.

Use each tip before you prepare a variety of delicious dishes from meat, fish and vegetables. But also, don’t forget about accessories. I have tested all of these products and I will try to recommend some of them.

• Grill paddle should be wide enough, because it is easier to turn and remove delicate and soft food, shrimp, fish or vegetables. The most convenient tools are slightly curved, working surface is just below your hand - the risk of getting burned is minimal.

• A long-handled fork makes serving proccess easy. It will be convenient for you to hold the meat during the cutting process.

• Grill gloves are a great protection if you accidentally come into contact with hot grill grates or a hot lid or handle. However, if you're over an open fire pit, adjusting logs, or dealing with hot charcoals, it's definitely a good idea to have a pair of gloves on to serve as heat protection.

• The most important thing is a brush for cleaning the grates.Cleaning the BBQ is a tricky job and, let’s be honest – not a very pleasant one. Stainless Steel is a popular choice for grills and smokers. The types most commonly used in the manufacture of BBQ cookers are Austenitic and ferritic. Because it contains more nickel and less steel in the alloy, the most common type of austenitic steel, called 304, is higher quality and higher cost.

• Grill cleaner - It doesn't matter if you're dealing with a top-of-line model or a cheap knockoff: A major seasonal cleaning combined with an every day (or every-use) scrub-down will improve your grill's cooking performance. A clean grill will cook food better, and it will be free of residue that could possibly contaminate it.

• Grill storage bag - protects your grill from the weather elements. Keeping rain and snow off of your grill is key to long term care, and it will also ensure that your grill doesn't develop rust on any of its parts. In general, grill covers just flat out extend the life of your grill.

No matter the method, the goal of grilling is to enjoy yourself and cook delicious food. Take your time, set yourself up for success, and keep trying.

We hope our tips will be helpful for you. Bon Appetit!

Sincerely,
‘’Domino ’’