For some, it's a summer pastime. For others, it's Sunday parking lot fun. For the full-time RVer, it's a year-round way of life. That's right, it's time to hit the grill and get cooking!
Selecting the right grill for you really depends on what your family's needs are. If you're the weekend camping type, just a small stove with disposable propane canisters may do. Maybe you're still stationary, and have one of those large backyard patio or deck grills. If you travel, you might be lucky enough to have a grill attached to your rig! If you're like us at the time this is written, you may have one of those small folding camping grills. Fuels also come with several options. Propane is one of the easiest and most popular. Charcoal is also an option. Perhaps a special type of wood for flavoring is your cup of tea, or even just a few logs from the forest. On top of all of this, there is several different surfaces. You might want the iron bars, maybe a flat-top griddle plate, or there could be a burner to the side for a saucepan. The possibilities are endless!
Once you have your grill, the most important thing is to get comfortable with the appliance. You're not going to be Bobby Flay the first time you throw a piece of meat on the iron; even he needed thousands of hours of practice to become a master chef. Also remember that every grill is different. Some are hotter than others, some require more time and/or fuel, even the weather outside could play a factor, and the time you find in the recipe book isn't necessarily going to be all that accurate. This is where grilling becomes less of a science, and more of an art. Get some practice on the cheap cuts first, figure out how it cooks, try some different techniques, and eventually you'll be making great food.
You don't have to go into making some good food on the grill completely blind, though; try out these tips. First thing is to use that cover to your advantage. Once that goes down, the grill turns into an oven, and will allow the middle of the food to cook. Obviously keep the proper air flow in there, as oxygen is needed to keep the flame going. Next, for some of your food, if you want those nice crossing grill marks, prepare to cook twice on both sides, one in each direction to line up the bars. You could even just do a quick sear the second time around to get the marks. Lastly, to make sure your food is properly cooked, know how to "feel" your meat. There's a soft, cushy part of the outside of your hand between your thumb and forefinger. When you feel that part with your hand open, that's rare. Curl in those fingers, and that's medium. Now clench those fingers to make a fist, and you're at well done. The side of the tongs will show you a similar sort of "bounce" on your meat, and will tell you your temp. Remember that letting the meat rest brings it up a little more, so plan ahead.
So while you're following your internal compass, get out that grill and start cooking. In no time, you and your friends may start thinking you're a pro.
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