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10 Foods You Didn't Know You Could Grill

continued (page 3 of 3)

10. Bacon

Everything you love about bacon—including the salty, smoky flavor and the crispy texture—is amplified by the grill. You can grill sliced bacon as is or cut slab bacon into 1-inch cubes and thread them on skewers (presoaked, if wooden). Prepare your grill for cooking over indirect, medium heat. Be sure to place bacon strips perpendicular to the grill grates to prevent them from falling in. Cooking times will vary, so monitor the pork to see when it reaches the desired crispiness. Strips should take 8 to 10 minutes, while the cubes will need 10 to 15 minutes. Be careful of grease drips and flare-ups while cooking, and let the bacon cool for a minute or two before digging in.


GRILLING PROCEDURE

Charcoal Grilling Instructions:

  • Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).

For Direct-heat Cooking:

  • When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.

For Indirect-heat Cooking:

  • When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled.

For Direct- or Indirect-heat:

  • When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:

    Hot: 1 to 2 seconds
    Medium Hot: 3 to 4 seconds
    Low: 5 to 6 seconds

Gas Grilling Instructions:

  • Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. For indirect-heat cooking, just before grilling, turn off 1 burner (middle burner if there are 3).
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