Three Creative Grilling Techniques

Three Creative Grilling Techniques

Want to impress your friends and relatives with your amazing grilling skills? Here are three advanced barbecuing techniques that are guaranteed to please. They work well with lean meats, skinless chicken breasts, and even delicate fish, so you can try these new cooking methods with your South Beach DietTM favorite foods.

Steaming. Place delicate fish or vegetables inside a sealed square of aluminum foil. Make sure to leave some space for air to allow for proper steaming. Instead of putting the packet directly over the hot coals, place it on the cooler side of the grill for slow cooking. This method of cooking will seal in juices and natural flavors, so heavy seasoning is not necessary.

Rotisserie. While this method requires more complicated equipment and longer cooking times, it can be a real crowd-pleaser. Rotisserie cooking allows you to evenly cook foods - like an entire turkey breast or large piece of lean meat - while retaining most of the natural juices. Place well-seasoned food on a rotating spit directly over the flames. The key to good rotisserie is to keep what you're cooking well-balanced on the spit. An unbalanced rotisserie means uneven cooking.

Smoking. You don't need a fancy contraption to impart a smoky flavor to your food. Try wood chips, which come in a variety of flavors, including mesquite and hickory. To prevent burning, soak them in water for about an hour before using, and place them over the coals just before you begin to cook your food. Likewise, you can soak a bunch of fresh herbs - like sage, thyme, and rosemary - and sprinkle them on the coals before cooking.


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