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DEEP-FRYINGTECHNIQUES
A wide variety of foods canbe deep-friedoutdoorson
your gdll,from potatoes, to seafoodand chicken.
Deep-frying uses a large portion of oil, preferably
saturated. The outdoor location is ideal for deep-frying
as smoke, grease and smells reach for the sky--not
the ceiling of your kitchen.
Preparing to Deep-fry
Deep-fry on your gdllusing a cooking panor wok,over
direct heat with the gdll lid raised.
Fill the cooking pan no more than halffull of vegetable
or corn oil. Start with low heat, then raise the heat
gradually. Check the temperature of the oil carefully
with a frying thermometer or test with a cube of bread.
The cube of bread should brawn in about 30 seconds
for most cooking needs. A temperature between 350
and 400 degrees is optimal for prepadng the majodty
ofdeep-fded foods.
Food Preparation
Foods being deep-fried taste betterwhen coatedwith
eitherbatteror breadcrumbstoaddflavorand prevent
moisturefrom escaping.
Tips for Deep-frying
Slowly lower foods intothe hotoil using a wire scoop
or stainless steel tongs. Add onlya small quantityof
food to the oil, allow it to cook, then repeat with
another small quantity. This ensuresthe oil doesn't
drop in temperature.Once the food iscooked, remove
it carefully and drain onto a paper towel. Turn the heat
off as soon as you have finished deep-frying and allow
the pan to cool. When the oil is cool, remove all
remnants of fried foods by straining it through a fine
metal sieve. Once the oil is quite cool, store it in a
clean bottle for future use.
COOKING ON THE WARMING RACK
Vegetables are generally easy to cook onthe gdlLThe
warming rack makes it convenient because you can
still use the main cooking area while the vegetables
are suspended from above.
Pre-cook hardvegetablesby bdefiy boiling or
microwavingthem before cooking onthe gdll. Wrap
vegetables in a double thickness of foil to protect them
while cooking on the grill. Then, remove the foil if
desired, 10-15 minutes before the end of cooking,
brush vegetables with butter or oil and finish cooking.
The warmingrack can be used for purposes other
than just the obvious. Consider using it for warming
French bread, garlic bread, croissants or even bagels.
A small whole fish wrapped in foil also cooks well in
the warming rack. Parcels of seafood such as
scallops, prawns and sliced fish fillets prepared in a
sauce and portioned into small foil wraps cooks well
this way, too.
ROTISSERIE TECHNIQUES
Rotisseriecookingproducesfoodsthat are moist,
flavorfuland attractive.Althoughthe retissedeismost
commonly usedfor cooking meat or poultry,neady
anythingcan be used ifpreparedproperly.
Balancing the Food
Inrotisseriecooking,balancingthe food isof utmost
importance.The rotisseriemustturnevenlyor the
stoppingand startingactionwillcausethe foodtocook
unevenlyand possibly bum the heavierside.
The easiestfoods to balance are those of uniform
shape and texture. To test ifthe food isbalanced
correctly whensecured, place the endsofthe rotis-
serie spit looselyin thepalms of your hands. If there is
no tendencyto roll,givethe spita quarterturn. If itis
stillstable,give ita finalquarterturn. Itshouldrest
withouttaming in eachofthese positions.Itcan then
be attached toyour gdll.
Food Preparation
When preparingpoultry,truss the birds tightlysothat
wings and drumsticks are closetothe bodyofthe bird.
The cavity ofthe birdmay be stuffedpdortothis if you
wish. Pullthe neckskindownand, usinga small
skewer, fix ittothe back ofthe bird.Push the retis-
serie spitthroughlengthwise,catchingthe birdin the
fork ofthewishbone. Centerthe birdandtightenwith
the holdingforks. Test the balance asdescribedabove.
A rolledpiece ofmeat requiresthe rotisserieskewerto
be insertedthrough thecenter ofthelengthofmeat,
then securedand balanced.
For meats that containbones, it isbestto securethe
rotiesede skewerdiagonallythroughthe meaty
sections.Ifprotrudingbones or wingsbrowntoo
quickly,cover with piecesoffoil.
Tips for Rotisserie Cooking
When retissedecooking,the majority of heat will come
from an indirect source. Inotherwords,the burners at
each end ofthe grillare litand thefood is placed
centrallyon the rotissede, with no directheat source
underneath.To catch anyddpsfromthe rotisseriefood
itwillbenecessaryto removethe cookinggddsand
then place a drippan directlyunderthefood.These
drippingscan beused tomake graviesandother
sauces toaccompanythe cooked meats. Place the lid
downoverthefood when you startto cook.
The cookingtimes on a rotissedewill be approximately
the same asfor oven cooking.
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