Try these easy techniques to whip up great meat in a flash.
Chef Nikki Shaw: Anyone who knows me knows that I'm constantly in search of great food, fun, and adventure! Grilling has always been a tradition among our family and friends. We love hickory-flavored meats, seafood, and vegetables. But more importantly, the grill is the centerpiece of our outdoor family entertaining. The smoky aroma of grilled food in the air while swimming or playing games is icing on the cake.
Before firing up the grill, there are two cooking techniques you should understand. Direct heat is used for small items like burgers, chicken, fish, and vegetables. This is when the fire is directly below the meat. Indirect heat is used for larger items like turkeys, beef roasts, and pork roasts. This is when the fire is on opposite sides of the grill and the meat is above the unlit area. The combination of direct and indirect heat will give you the best results. Start cooking the grilled item over direct heat first -- this will create a crispy outside. Then move the item to indirect heat to allow the inside to cook and become juicy. Try this cooking technique on my Sweet Honey-Mustard Chicken.
"NIK TIP": Enjoy "communal cooking" -- it's a great way to bond. Plus, it lightens the load for the cook. For example, each person is in charge of a side dish, drink, or dessert.
In this bitter economy, I'll show you how to make life sweet right at home.
|Celebrity Chef Nikki Shaw is the owner of Flavor Caterer in Oakland, Ca. and was a finalist on the Food Network's "Next Food Network Star." She is the host of the radio show "Today's Flavor" broadcast on San Francisco's KBLX and webcast on WBLS in New York. She is married to LA Lakers' Assistant Coach Brian Shaw and lives in both Northern & Southern California with their three children. www.chefnikkishaw.com|