Ah, summertime. Time for grillin’ and chillin’.

Actually, at the Enderland house, that statement is true in winter, too. That’s how much we love grilled food.

It’s healthy, too. The fat is kept to a minimum. And while there is some question about the health factors involved in cooking over charcoal (which I’m not convinced has much merit), the fact is that I cook over gas. Many briquette-heads are rolling their eyes about now, but the fact is that I have tried both methods, and my taste buds can’t see enough difference to merit the hassle of pre-igniting the venerable chunks of carbon.

That being said, today’s Family First site is a great discussion of how to grill properly.

It’s called Everything You Thought You Knew About Grilling Is Wrong.

The Webmaster was given an unusual gift by his wife: grilling lessons. Now no self-respecting I-don’t-need-to-stop-and-ask-directions male would stand for such a thing, but the fact is that it opened up a whole new world of culinary possibilities for him, and he’s generously sharing the secrets here.

For instance: Are you a frequent flipper? You should be! Flipping keeps the juices in the middle, rather than letting them evaporate through the top of the meat. Cool!

Also, he tells you how to check the doneness by tapping the meat with your fork, rather than cutting into it.

The attached discussion has lots of great advice, too, including a tip from a guy who cooks like I do: with indirect heat.

So read up, and go fire up the grill!

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[tags]gas,grill,barbeque,meat,taste,charcoal,briquette,propane,indirect heat[/tags]