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TIPS & TECHNIQUES
Follow these helpful tips and techniques, passed on from Louisiana Grills® owners, our staff, and customers just like you, to become more familiar
with your grill:
FOOD SAFETY
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Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than the ones you used to
prepare or transport the raw meat out to the grill. This will prevent cross contamination of bacteria. Each marinade or basting sauce should
have its own utensil.
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Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF).
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A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure to bring it to a boil before
serving.
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Cooked foods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration for more than two hours.
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Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria can grow and multiply
rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh
meat, fish and poultry.
COOKING PREPARATION
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Be prepared, or Mise en Place. This refers to preparing the cooking recipe, fuel, accessories, utensils, and all ingredients you require at grill side
before you start cooking. Also, read the entire recipe, start to finish, before lighting the grill.
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A barbecue floor mat is very useful. In the event of food handling accidents and cooking spatter, a barbecue floor mat would protect a deck,
patio, or stone platform from the possibility of grease stains or accidental spills.
GRILLING TIPS AND TECHNIQUES
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To infuse more smoke flavor into your meats, cook for longer and at lower temperatures (also known as low and slow). Meat will close its fibers
after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways to keep meat from drying out.
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While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal temperature of the foods you are
cooking. Smoking foods with hardwood pellets will turn meats and poultry pink. The band of pink (after cooking) is referred to as a smoke ring
and is highly prized by outdoor chefs.
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Sugar-based sauces are best applied near the end of cooking to prevent burning and flare-ups.
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Leave open space between the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill will require more cooking
time.
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Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing utensil, such as a fork, will prick
the meat and allow the juices to escape.
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Foods in deep casserole dishes will require more time to cook than a shallow baking pan.
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It's a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and roasts, benefit from resting
for several minutes before serving. It allows the juices that were driven to the surface by heat to ease back to the centre of the meat, adding
more flavor.
LOUISIANA GRILLS
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