Louisiana Grills LG800 Elite Mode D'emploi page 36

Grilling Tips and Techniques
Just because the bright coloured leafs are gone and the golf clubs are put away for another season,
doesn't mean you have to stop barbecuing. The clean crisp fresh air, the heavenly aroma of flavoured
wood pellets and food cooking, may be just what the doctor ordered to cure those winter blahs. Holiday
grilling also frees up your oven space for other important menu items. Following are a few suggestions
on how to enjoy your grill throughout those cooler months:
Remember: Because of the cooler temperatures your SMOKER will not produce the high temperatures
you experienced in warmer weather. Use the FLAME BROILER to achieve the same steak house sear
marking. KEEP WATCH !!
ORGANIZE – Get everything you require ready in the kitchen before you head out to the great outdoors.
Put what you need on a tray, bundle up tight, and "get it done!"
During the winter move your grill to an area that is out of the wind and cold. Check local bylaws regarding
the proximity of your grill in relation to your home and/or other structures.
To help maintain the heat, wrap a couple of bricks in foil, and place on the right hand side of the grill. Be
careful not to place the bricks up tight against the barrel. This will effect both the convection air flow and
burning of the pellets.
To help you keep track of the outside temperature, you should place an outdoor thermometer close to your cooking
area. This will help in determine how long it will take to cook your food.
You may want to keep a log or little written history on what you cooked, the temperature outside, and the results. This
will help latter down the road to help you determine what to cook and how long it will take.
When cooking in cold weather, it is better to increase your pre-heating time by at least 20 minutes.
Avoid lifting the grill lid any more than necessary. Cold gusts of wind can completely cool your grill temperature. Be
flexible with your serving time; add about 10 – 15 minutes extra cooking time each time you open the lid.
As always, use a meat thermometer to determine the internal temperature of your foods.
Because the nights come sooner in the colder months, it is a good ideal to work in a lighted area or to have a light or
flashlight close by.
Have a heated platter and maybe a cover ready to help keep your food warm while making the trip back inside.
Some of your better foods for winter cooking are those that require little attention, like roasts, whole chicken, ribs, and
turkey. Make you meal preparation even easier by adding vegetables and potatoes.
Following are a few tips on hot weather cooking. As it gets hotter outside, not only will the cooking times
of your food decrease but the cooking time on yourself decreases. Proper dress is a must. Shorts, T-
shirt, shoes, hat, apron and a generous slab of suntan lotion go without saying. Don't forget the big tall
cool drink; we don't want the chef to become dehydrated.
ORGANIZE – You don't have to serve a huge seven-course meal. You don't want to be cleaning your
entire kitchen after every meal. Timing is everything to cooking outside and remember practise does
make perfect. So practise lots and EXPERIMENT!!!
Adjust your cooking temperatures downward. This helps to avoid those unwanted flare-ups.
As always, use a meat thermometer to determine the internal temperature of your foods. This helps in
preventing your meat from over cooking and drying out.
Even in hot weather, it is still better to cook with the lid of your grill down.
You can keep foods hot by wrapping them in foil and placing them in an insulated cooler. Stuff crumpled
up newspaper around the foil and this will keep food hot for a good 3 to 4 hours.
Try to keep your menu on the lighter side. So you can enjoy the warm temperatures and quality family times.
36
Caution: Never grill in an unventilated area!
36