Grilling - To Many Choices May Be A Good Thing!

Grilling is the oldest form of cooking known to man. Grilling meats over an open flame adds a flavor to meats that is unmatched by any other method of cooking. The combination of intense heat and slow cooking means creates meats that are cooked on the outside, but moist and juicy on the inside. While indoor chefs can get a similar effect by broiling meats in the oven, broiling does not give meats that special taste that only comes from grilling.

Today’s grills and the accessories that are now available for them mean that nearly anything can be cooked on a grill. Fish, shrimp, scallops, whole chickens and vegetables can all be on the menu for a grilled meal, making it unnecessary to heat up the house on hot days. Screened grill baskets, rotisseries and high heat burners used for searing, along with warming racks for indirect heating, make it all possible.

Gas grills make cooking convenient, with minimal cleanup. Many gas grills include smoking boxes or trays for woodchips or charcoal, so that foods get that traditional grill flavor. The even cooking surfaces produced by gas grills permit consistent results, not matter where on the grill food is placed.

Side burners permit side dishes that would normally have to be cooked indoors can now be prepared while the chef is keeping an eye on the grill. It is also easier to prepare multi-stage dishes, such as one that may be started in a pan, but completed on the grill. sauces made for marinating can be prepared on the burner and be brushed directly onto the meat without having to carry them through a house and outside.

Today’s gas grills give all the benefits of outdoor grilling, with all of the convenience of indoor cooking. A cook does not have to choose or split his or her focus by running between the grill and the kitchen. Yet, a simple cookout of hot dogs and hamburgers is just as easy now as ever.

Grilling with the modern gas grill permits a flexibility cooks never had before and adds another dimension to food preparation. Many chefs are focusing exclusively on grilling, so the number of recipes and ideas on how the use a grill is growing and the boundaries of the definition of grilling are expanding. It will be interesting to see how grilling evolves and where it ends up compared to its simple beginnings of roasting meat on a stick over an open fire.

By: Laura Bramble

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Laura Bramble is a freelance writer living in Atlanta. You may view more of her work at napoleon gas grills or lynx gas grills