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Category: Grillmaster Training
Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Infrared Sear Burner
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Coyote’s ‘Grills and Skills’ is a quick tips series presented by Chef Jonathan Collins which we will be sharing every week.
In each video, Chef Collins will be showing off the features of Coyote Grills and the techniques needed to maximize performance. These quick grilling tips will help you unlock new grillmaster skills.
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Coyote Grills and Skills: Quick Tips from Chef Jonathan Collins on Signature Grates
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Coyote’s ‘Grills and Skills’ is a new quick tips series presented by Chef Jonathan Collins which we will be sharing every week through April. In each video, Chef Collins will be showing off the features of Coyote Grills and the techniques needed to maximize performance. These quick grilling tips will help you unlock new grillmaster skills.
Signature grates are available as an accessory upgrade for Coyote Grills. Whether you are cooking beef, pork, chicken or fish, Coyote Signature Grates have the perfect design to deliver the right amount of heat for whatever you’re cooking. Made from diamond laser cut solid stainless steel, the grates come in three unique designs with sections optimized for beef, chicken, veggies or fish. Chef Collins describes the advantages of using them to enhance your grilling experience.
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Shop the Look
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Grills and Skills: Quick Tips from Chef Jonathan Collins on Safety and Maintenance
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Coyote’s ‘Grills and Skills’ is a new quick tips series presented by Chef Jonathan Collins which we will be sharing every week through April.
In each video, Chef Collins will be showing off the features of Coyote Grills and the techniques needed to maximize performance. These quick grilling tips will help you unlock new grillmaster skills.
What are the top ten rules of grill safety and maintenance? Chef Collins outlines these safe grilling practices for you.
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Additionally, the proper installation of a grill comes with another set of safety practices that you can find in this video hosted by Skip Bedell.
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Grills and Skills: Quick Tips from Chef Jonathan Collins on the Smoker Box
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Coyote’s ‘Grills and Skills’ is a new quick tips series presented by Chef Jonathan Collins which we will be sharing every week on Mondays through April.
In each video, Chef Collins will be showing off the features of Coyote Grills and the techniques needed to maximize performance. These quick grilling tips will help you unlock new grillmaster skills.
How do you use a smoker box on a gas grill? What is the best way to soak wood chips for use in a smoker box? Chef Collins presents the second of our Coyote Quick Tips series here focusing on using your smoker box on the gas grill.
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Shop the Look
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Grills and Skills: A New Quick Tips Series with Chef Jonathan Collins
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Coyote’s ‘Grills and Skills’ is a new quick tips series presented by Chef Jonathan Collins which we will be sharing every week on Mondays through April.
In each video, Chef Collins will be showing off the features of Coyote Grills and the techniques needed to maximize performance. These quick grilling tips will help you unlock new grillmaster skills.
What is the difference between direct and indirect grilling? How can you create two cooking zones on your new grill? Chef Collins presents the first of our Coyote Quick Tip series here focusing on indirect versus direct cooking.
To see more on grilling with Chef Jonathan Collins, click here to see his take on grilling vegetables.
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The Fire and the Hand Test
Controlling the heat of your fire is the first rule of grilling, and the most reliable and time-honored method of testing the heat of your fire is not an expensive gadget: it’s your hand.
And, no, we’re not suggesting you actually touch the fire or the grate to see if it’s hot. (Grillmaster Tip: If anyone tells you to touch fire, don’t do it- ok?)
But the next time your grill is heating, DO hold your hand OVER the grate and your urge to move your hand away will be your measurement tool.
After starting up the burners, hold your hand 1 to 2 inches over the grate, and you’ll be able to approximate the heat level.
If the radiating heat makes you move your hand away in 1-2 seconds, you’ve got a fire at high heat.
If you move your hand away in 3 seconds, you’re at a medium-high temperature.
If you move your hand away in 4-5 seconds, you’ve got a moderate fire.
Try “The Fire and the Hand Test” before you put food on the grate for grilling, and you’ll be an ‘old hand’ at this – knowing your grill’s temperature – before long.
Happy grilling!
The “7-6-5” Method: Foolproof Grilled Pork Tenderloin
A simple way to remember appropriate grilling times for pork tenderloin from this article in Fine Cooking (full recipe here).
“The “7-6-5” method for grilling pork tenderloin refers to the amount of time each side gets, with the burners on high heat: seven minutes on the first side, six minutes on the second side, and then five minutes with the grill turned off and the lid closed. The method is so reliable that I can set a timer and go about my business.“
We tested the method on the Coyote 34 inch C-Series Grill and the tenderloin came out great.
Every time we turned the pork, we poured beer over the tenderloin. Just enough to keep it moist.
And before the last 5 minutes of grilling, we rolled the tenderloin in pan of a glaze made from 1 can of cranberry sauce, ¾ cup of strawberry preserves, 1 tablespoon of garlic powder, and salt and pepper.
Total prep and grilling time: 25 minutes. The “7-6-5” Method is definitely a good rule of thumb for low stress grilling for perfectly cooked pork tenderloin!
Visual Guide to Grilling Times and Temperatures
There are 3 key questions for every food you prepare on the grill:
- Should you grill with low heat or high heat?
- Direct heat or indirect heat?
- How long to cook?
Here’s a good visual reference created by VisualNews in 2013 to help you answer these 3 questions. It’s a guide to grilling times and temperatures for beef, chicken, pork, seafood, and vegetables.
Click here for the full size guide.
Backyard Oktoberfest
Oktoberfest is the world’s largest fair, a 16-day festival held in Munich, Germany since 1810. More than 6 million people attend the annual celebration to drink 7 million liters of beer and eat traditional German foods.
Bratwurst and sausage are Bavarian traditions, and Americans continue to rely on the “brat,” as a classic for tailgate and backyard get togethers.
Oktoberfest ended on October 7 in Munich, but with fall’s cooler temperatures, perfect for outdoor get togethers, why not host your own mini-Oktoberfest with grilled brats and beer?
Grilling guru Stephen Raichlan has good advice for grilling brats, cautioning that “a burnt brat is an unfortunate sign of impatience.”
The key to grilling a highly flammable food like sausage is to use moderate heat and grill slowly…
To achieve expert brat status I recommend a “low and slow” approach. That means grilling brats on a moderate flame until the internal temperature reaches 170 degrees, about 25 minutes, or the time it takes to relax with a cold beer.
Sounds like a good time to use the “indirect grilling” or “two zone” method, with one side of the grill on high or medium heat and the bratwurst and sausage other side of the grill on a low heat setting.
Close the grill cover as needed, but watch the outside of the skin and remember that burnt or split skins is to be avoided.
As for beer pairings, pick up any one of the great seasonal Oktoberfest beers you see in stores, including fine ones by Paulaner, New Belgium, Leinenkugels, Samuel Adams, and Shiner.
Happy grilling and prost!
