Welcome For years it has been the pride of Swiss Deli to bring fresh food of outstanding quality to your table. Our dedication is born from the philosophy that to eat well is to live well. This season, it is our joy to share our priceless grill tips and tricks as one of the industry’s best.
To ensure succulent steaks, fork-tender fish, and perfectly cooked chicken, a little know-how and a few simple grilling techniques can go a long way. With this booklet as your guide, confidently prepare a healthy and scrumptious grilled meal to enjoy with family and friends.
There is a wide variety of grills available which vary in terms of size, firepower, convenience and durability. It is important to select a grill that meets your expectation and suits your lifestyle.
Charcoal grills are the least expensive and are capable of delivering more intense heat compared to others. On the other hand, they take some time to start, and when it gets going the heat can be difficult to control. Gas grills, though more expensive, are easy and convenient. These allow much more control over the heat and cooking process. Most have covers attached which allow for smoking and indirect cooking. Other, less popular grills include electric tabletop grills, skillet grills and smokers.
Grills may be fueled with gas, charcoal, charcoal briquettes or wood. Gas and charcoal are convenient and inexpensive, but wood is considered to best at delivering prolonged hot heat and releasing flavorful smoke. Use only untreated hardwood.
Regardless of the grill you choose, be sure to use it as instructed in the manual, adhering to proper cleaning methods and maintenance.
Grilling Methods Cooking by direct heat, as it implies, requires placing the food directly over high heat. The intense temperature browns the outside, concentrating the flavors in a caramelized crust while the inside cooks with heat conduction. This process is suited to food that is tender, small or thin. Foods that cook quickly – in 20 minutes or less – such as steak, burgers, kabobs, sausages, cuts of poultry, fish and most vegetables are suited to direct heat grilling.
Cooking by indirect heat meanwhile, entails placing the food adjacent to the source of heat then trapping it by covering the grill. This method allows you to roast large or fatty cuts of meat without burning them to a crisp. Cook whole birds, ribs, brisket, large roasts, whole fish and whole vegetables such as squash, onions, potatoes, or corn on the cob. Refrain from lifting the cover to check for doneness until after the minimum cooking time for the meat or vegetable as this will prolong the overall grill time for as long as 15 minutes. Using this method, it is best to use a thermometer to test for doneness.
Preparing the grill Set up the grill on an even, stable surface far from flammable objects. Open the vents after making sure the grill is clean. About 30 minutes before putting the food on the grill, add the briquettes to the grill. When building a charcoal of wood fire, start with enough coals to cover an area of about a few inches larger than the size of the food you plan to cook. Light the coals and leave them until they are glowing red. This takes about 15 minutes. When the coals are ready, spread them over the bottom grate in a single layer. Leave an area of the grill free of coals to provide a space to move food in case of flare-ups or when food is cooking to quickly. Put the food on the grill when a thin layer of gray ash is visible on the coals.
Adjusting Heat No matter the type of grill you have, the simplest way to control the temperature is to regulate the air-flow through the cooking chamber. Do this by adjusting the vents in the grill bottom or sides, closing them to restrict airflow and dampen the heat or opening them to promote heat. To lower the temperature of a charcoal fire, arrange the hot coals in thinner layers and let them burn down for about 5 to 10 minutes longer. To build a hotter charcoal fire, use more coals and don’t let them burn down as much. If you want more heat from the coals while they’re burning, fan the grate and move the coals closer together. When grilling for a long period of time, replenish the coals every half an hour. Keep in mind that you can change the distance of the food from the fire instead of changing the temperature of the grill.
Flavoring To give meat that extra something and make the dish your own, preparing a marinade is a definite must. Marinades are extremely versatile and can be used to impart just a touch of flavor with a few simple, fresh seasonings; or used to create strong flavors with powerful aromatic herbs and spices. Aside from flavoring the meat, they also work to add moisture and increase tenderness.
MARINATING TIMETABLE
The three vital components of a marinade are oils, acids, and seasonings. Oils lock in the natural flavor and moisture of food. Olive, sesame and walnut oils are known for their flavor and do very well. Acids such as wine, vinegar and fruit juices tenderize meat. They break down tissue in meat, allowing for the flavors of your marinade to penetrate better. Seasonings such as salt and pepper, fresh herbs, spices, ginger, chilli, garlic, shallots or onion can add spectacular flavor profiles to your food. Ideally, you should select seasonings that are complementary to your main ingredients. A wide variety of specific combinations can be found online as well as in cook books.
Use plastic, glass or ceramic containers for marinating; metal can react with the acids and spoil the flavor. If the food is not completely covered or submerged in the marinade, turn the food every half-hour to ensure even marinating. Sealing the meat and marinade in a plastic bag such as Ziploc is an effective method as well. It may help to prick meat with a knife or fork to encourage flavors to be absorbed beyond the surface. Crushing ingredients such as garlic can add a more intense taste, as can crushing whole black peppercorns.
Rubs, an alternative to marinades, differ in that they are made up of only dry ingredients - usually a combination of herbs, spices, salt and sugar. Although they're called rubs, you should just pat the rub onto the food rather than rubbing your mixture into the meat.
The thicker the piece of meat, the less heat is needed after the initial searing . To lower the temperature to a minimum, place the meat on a sheet of aluminum foil.
To prevent loss of juices in small pieces of meat, raise the temperature high. Turn them over twice on each side to avoid charring.
If the meat is in danger of becoming too charred, wrap it in aluminum foil.
Meat that has been in the freezer should sit to defrost before touching the grill.
Place fish and vegetables, which tend to stick, on a piece of oiled aluminum foil before laying on the grate.
Protect the integrity of meat by poking or piercing only when checking for doneness.
Cover with aluminum foil after grilling and let sit for even distribution of juices.
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Marinating Times
As the action of the marinade actually softens the foods by breaking down the structure and fibres, it is important not to over-marinate food as it can become mushy or fall apart.
Follow the timings recommended in recipes or use the following guidelines for the best results.
* red meats such as beef or lamb - 4 - 6 hours
* game meats such as venison - four to six hours or longer
* pork - two to four hours
* poultry such as chicken or turkey - two to four hours
* duck or game birds - four to eight hours
* whole fish such as trout or sea bass - one to two hours
* fish steaks or fillet pieces such as tuna or salmon - half an hour to one hour
* vegetables - half an hour to one hour
