Quote:
Originally Posted by alaskayorkie  ... An excellent account,...
You can't ALWAYS cook for the same time because you don't always have the same thickness. And do you close the BBQ when cooking? I'm still a little fuzzy on when to BBQ (low heat, long cooking time) and when to grill (high heat, short cooking time). |
Thanks!
I don't believe I'm qualified to answer your questions as I and the Mrs like ours well done. We pull it off the fire just before it itself catches fire.
Okay, that's exaggerated, but kind of close. But, it sure makes grilling easy around here.
Anyway, I think it mostly depends on the cut being cooked and/or the diner's preference as to the juiciness that is required. As an example, most would prefer their hamburgers quickly cooked to sear the outside and preserve the juices inside. The same for thinly sliced cuts of beef such as t-bone.
However, for thicker cuts, medium to near high and a longer cooking time is in order. The longer time is required to ensure proper heat has reached the center.
Of course, this becomes problematic for those who order their steaks on the rarer side. And this what fine steak chefs are proud to be able to provide.
And so my knowledge, or lack thereof, is revealed. That's all I know or don't know depending on how you look at it.
Oh, and closing the grill retards flames and heat while creating more of a baking effect and adds more of the fires flavor or smokiness.
Have you giving any thought to joining a cooking / grilling forum?
Or might I suggest you try here -
AskMeHelpDesk
Cheers.