Grilling is not a men job any longer. There are many women that are perfectly comfortable with the grill, and I am one of them. I grill all year around, the only problem in the winter, gets dark early, is either rain or snowing, and is not a good time to take pictures.
Grilling can be simple, and enjoyable if you know what are you doing or a total disaster. First, became familiar with the safety instructions ( I always said the kitchen is dangerous place, be cautious), then go on with the cooking.
As far as the food goes I don’t handle too much, short marinades or nothing at all depends an the cuts of the meat, or fish. If I have a piece of Kobe beef or a super fresh fish, why kill with other flavors! Also long marinades can backfire, marinades are very successful at adding flavor not tenderizing. The only tenderize for though cuts of meat are buttermilk or yogurt.
Overcooking can lead to a dry and though results also. Beef should be 125° 135° internal temperature and sliced thin against the grain. Chicken, turkey, pork should be 145° 150° all the white meat. With the bone, as soon the bone and the meat separates is done. Keep in mind, not matter what method of cooking, all the food as to rest and the cooking will carry over 10-20 degree.
No, I don’t brine don’t believe in it, and don’t think is necessary to inflate food with water, sugar, and salt.
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