3/26/07-While some people really seem to have a knack for barbequing –
always grilling up a perfect meal – for the rest of us, it is
something that must be learned, not something that just comes
naturally. Believe it or not, there is technique involved. It’s
not just a matter of following your cooking instincts.

One of the main secrets of knowing exactly how to make a
beautiful, tasty meal every time is knowing how and when to use
high heat or very hot coals.

Though you may have heard the term "seal in the juices" when it
came to barbequing, you may even have tried some techniques
every now and then, but unless you’re doing it properly, you
won’t be getting it right. For the best results, many barbeque
chefs cook vegetables and medium-rare steaks by first using a
high heat in order to sear the outside of the food and seal
both the juices and the flavors inside.

Though this technique is good for foods that you don’t want to
cook thoroughly, it shouldn’t be overused. If you’re cooking a
meat such as hamburgers or pork ribs, they must be cooked all
the way through in order to avoid bacterial contamination.
Therefore, searing them to seal in the juices doesn’t do
anything but give you dry, or charred food.

This can be explained by understanding the way that meat cooks
on a barbeque. As it is heated, the cells and the fibers of the
meat will tighten, squeezing out much of the juices. Therefore,
if you’re only cooking a meat partially, searing it will help
to seal in the juices by quickly cooking the outer layers of
the food. However, if you should leave the food on this high
heat, the inner layers will cook too quickly, vaporizing all of
your precious and tasty juices. Try the technique a few times
until you get it right. Pay attention to what you’re doing, so
that when you do accomplish the right technique, you know how
to repeat it.

When you are using high heat, the rule of thumb is to cook on
each side for a maximum of five minutes (a total of ten
minutes). After ten minutes, anything that you’re cooking
should be moved aside to a medium heat so that it can finish
cooking at that lower temperature.

There are many ways to recognize how hot your fire really is,
to make sure that it’s always perfect for any kind of food that
you’re cooking on your barbeque. One of the most common tests is
simply to hold your hand a couple of inches away from the grill.
If you’re only able to keep it there for about a second, your
grill is at a high heat (that is, over 600ºF). If you’re able
to hold your hand there fore a few seconds, it’s at a medium
heat (around 400ºF). At a lower heat, you’ll be able to hold
your hand there for over five seconds.

Remember, when it comes to high heat, practice makes perfect,
and the perfect is well worth the practice!

About the Author: Richard Cussons is a prolific and diverse
writer. You can find out more about the origins of barbeques at
http://www.barbecue-grill-online.com/

Source: http://www.isnare.com