When it comes to grill cooking methods, the more you know, the better you will be prepared when the time comes to start preparing some tasty meals for your family or just for yourself. We all know how convenient grilling can be, and we also know that it is a lot better to use seasoned recipes and grilled foods than it is to go out to a fast food joint and eat whatever you want. Grilling your steaks, burgers, and chicken is great for those nights when you really want to get together with your friends or family and play some sports, but don't have a lot of time. In this article, we will look at different kinds of grilling methods and help you decide what type of grill and method is right for you!
One of the most fundamental aspects of the present invention is that there is an initial uncooked thickness on a grill, especially if it is a grill designed for food preparation. Grill cooking is mostly an outdoor affair and prepared in the backyard.
Most conventional grills and conventional cooking methods don't account for varying degrees of the initial uncooked thickness of the meat because of the fixed difference in the width of the cooking surface between the top and bottom cooking surfaces. This would obviously result in varying degrees of cooked meats from item to item, when placed on a grill. Thus, seasoned recipes and grilled food might not universally cook all of the meat from each item to item even if there is a considerable variance in the cooking time. When cooking meat or beef, you need to lay it directly on fire, for it to cook well on low temperatures.
Two other issues are related to the first factor - the width of the cooking surfaces - which is affected by the two points mentioned above. One of the ways that the initial stage may be adjusted is by raising the heat in order to bring the temperature closer to or even to precisely equal the predetermined cooking time for the meat product. Thus, the second factor concerns raising the temperature sufficiently to alter the internal cooking time. Of course, as mentioned, there may be many factors affecting the internal cooking time such as varying degrees of the heat. It would therefore be inappropriate to say that the cooking time is "set" or fixed.
The second factor concerns raising the temperature in order to alter the cooking time of the bottom of the meat. Normally, the bottom of the product is cooked faster than the top. That is to say, the grill cooking time of the bottom part of the meat is faster than that of the top. Again, this again is an example of "overcooking" the bottom part of the meat.
In one embodiment, the problem of increasing the cooking time can be dealt with by raising the temperature of the cooking surfaces of the two platens by adjusting the gap spacing between them. In another embodiment, the problem can be dealt with by adjusting the difference in temperature between the bottom surface and the top surface of the two heating surfaces of the grill. This means that the cooking time of the bottom part of the meat can be shortened by adjusting the gap spacing. In still another embodiment, where the two cooking surfaces are essentially of the same height, then increasing the temperature of one of the platens can cause the bottom part of the meat to be cooked more rapidly than the top part of the meat.
In some of the examples illustrated in the above discussion, the shortest period of cooking of any meat can be accomplished by raising the temperature of one of the surfaces of the grill until the cooking time on the other surface reaches the predetermined point on the inner surface of the grill. Such a cooking method is referred to as "raising the bar". The second cooking method described, which is referred to as "lowering the bar", can be accomplished by lowering the temperature of one of the surfaces of the grill until the cooking time on that surface reaches the predetermined point on the inner surface of the grill. Under these circumstances, the innermost surface of the grill "is not on a bar" for that particular cooking condition. As an example, in some of the embodiment illustrated in this text, the innermost surface of the grill is a flat plate having a flat grilling plate; if that plate was lowered to the lowest possible temperature in the secondary stage of cooking, then the shortest cooking time for the meat would be achieved. To get a detailed overview of this topic, see here: https://en.wikipedia.org/wiki/Grilling.