TAYLORS, SC – Summer is slowly coming to an end and fall is right around the corner, and that means more excuses to get out of work early and enjoy the remainder of the summer grilling season. FATZ® is making it easier to understand the essentials for creating the perfect grilled entrée with the top 10 grilling tips of 2011. If summer rain showers prevent the ideal grilling situation, FATZ® offers an array of menus with a multitude of delicious grilling items, from Killer Shrimp and Ribs to Premium Bone-In Pork Chops.
It does not take much to become
great at grilling. Itʼs just fire plus the meat and the occasional
piece of greenery. But, there is some delicacy involved and a few
rules that are worth remembering in order to make the most of the
flame.
1. Dress the Part. When grilling,
don't wear thin clothing or loose sleeves. Keep
hair tied back and wear grilling gloves.
2. Create Heat Zones. On a kettle
grill, place coals in its center. Sear food in the
middle, where heat is highest, and then move it to the outer edges
of the grill to
perfectly cook without burning. On a gas grill, leave one burner
on high, another
on medium.
3. Get a Clean Start. Prior to
grilling, scrub the hot grate with a long-handled wire
brush.
4. Grease the Grate. Prevent food from sticking by brushing the
grill grate with oil.
Use a small wad of paper towels and dip it in a bowl of canola or
vegetable oil
and rub lightly to evenly coat the grate.
5. Keep It Separate. Use fresh
plates, utensils and cutting boards to prevent raw
meat, poultry and fish from defiling cooked food.
6. Line It Up. To help keep track
of which foods hit the flames first, lay food on the
grate in orderly lines, moving from left to right. For items that
cook fast, arrange in
a circle going clockwise.
7. Turn, Don't Stab. Don't stab
meat with a fork while grilling it. Use tongs to turn
the meat so the flavorful juices don't run out. For the juiciest
meats, let them sit
off the heat for about 10 minutes before carving and serving
them.
8. Don't Touch. When checking for
doneness, do not repeatedly poke, stab or flip
your food. Instead, give it time to sear and develop a crust; turn
only when grill
marks form.
9. Time It. Food continues to cook
after it comes off the grill, so it is best to remove
the meat just before it has reached the desired doneness. Using a
digital instantread
thermometer gives more accurate results, but gently poking the
meat with
the index finger is another form of testing the doneness. The
firmer the meat
feels, the more well done it is. With seafood, well-done fish
fillets will be opaque
all the way through. For chicken, make a slit in the thickest part
of the cut and
check for pink meat. If the meat is still pink or if any juices
that escape do not run
clear, it needs to cook a little longer on the grill.
10. Keep It Clean. Clean the grill
when it is hot to easily remove burned bits of food
stuck to the grate. Sprinkle crushed red pepper in the bottom of
the grill because
it will help keep pests away when it is not in use. Periodically
clean the drip pan
of a gas grill so accumulated fats don't ignite.
FATZ® started with humble beginnings in 1988, in Spartanburg, SC,
and spread from one peach shed to a sensation across the Southeast
with its varied, reasonably priced menu, ample portions of quality
food and upbeat service in a comfortable atmosphere. Today, FATZ®
still believes in the same ideals that originated in that fruit
stand 22 years ago and strives to deliver warm, friendly service
with housemade, quality ingredients to create a "home away from
home" for every guest that walks through the door. Whether itʼs
Babyback Ribs or the Lite Shrimp and Grilled Veggie Harpoons, all
of these mouth-watering meals will taste just like they were pulled
off the backyard grill.
For more information about FATZ®,
please visit www.FATZ.com and become a Facebook fan at
http://www.facebook.com/pages/MyFATZ.
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About FATZ®
The first FATZ® opened in a converted peach shed in Spartanburg,
S.C., in November 1988, and now has 48 restaurants throughout the
Carolinas, Georgia, Tennessee and Virginia. FATZ® a subsidiary of
Cafe Enterprises, Inc., ranked No. 34 in the 2010 South Carolina100
list of the state's largest privately owned companies by South
Carolina Business, has also been named one of the nation's top 400
restaurant concepts by Restaurants & Institutions magazine for
the past seven years, most recently ranking No. 245. In 2008, Chain
Leader magazine included FATZ® in its "Top 50 Chains Under 50
Units." For more information, visit www.FATZ.com
