Girls' Grilling Tips

Are you fed up with the phrase "manning the barbecue?" Do you find the school of thought that says grilling is guy territory laughable? Whether you are a lady who loves to cook out, a woman who has contemplated firing up the barbecue or even a man who is secure enough to share the campfire, Elizabeth Karmel has some wonderful girls' grilling tips for you.

Karmel is America's leading female grilling expert, and she has created an eBook called St. Francis Girls Guide to Grilling, which you can download free of charge at the St. Francis Winery & Vineyards website.

In addition to the eBook, Karmel has kindly shared her top 10 grilling dos and don'ts, as well as a great recipe option for summer cookouts. Before you even think about lighting up the grill, take these girls' grilling tips to heart.

Elizabeth Karmel's Top 10 Grilling Dos and Don'ts (in quotes)

1. "Know the cooking methods: Direct and indirect."

Direct cooking is much as it sounds. You place and cook the foods directly over the flame. With indirect cooking, you cook the food away from the heat source. Indirect cooking typically uses some sort of cover to contain the heat and thereby cook the food. On her website, GirlsAtTheGrill.com, Karmel states that indirect cooking is best when you want to sear foods that take 20 minutes or less to cook. Indirect cooking, she says, is better for larger or tougher cuts of meat that require more time. Knowing the difference between these methods will help you determine which the best for the meal you are preparing is.

2. "Do not peek under the lid; every time you lift the lid, heat escapes and the cooking time increases."

While it is certainly tempting to check on your food, determine the amount of cooking time needed and let it be until it is either time to turn it or remove it from the grill.

3. "Do not add flammable liquid to the fire; this means, no lighter fluid. Use either crumbled newspaper or fire starter cubes."

Consider investing in a chimney starter, which you can find for under $20 where grilling supplies are sold. Chimney starters are metal cylinders that somewhat resemble coffee cans. They have a small grate inside, onto which you pile charcoal. Stuff crumpled newspaper under the grate and light the paper. This chimney effect lights the charcoal from the bottom up to the top.

4. "Remember to keep the air vents open; otherwise, the fire will go out."

Look for vents on the top and bottom of your grill. The only time you need to close them is when you are finished cooking and want to extinguish the fire.

5. "Make sure charcoal briquettes are grey-ashed before cooking."

Rest assured that, although they appear gray, the coals are still glowing red inside. While this might seem like you are wasting the fire and your time, waiting until the coals are gray means that you have even heat over which to cook your food.

6. "Do not flip more food more than once unless a recipe specifically requires it."

Turning it too frequently can cause food to stick to the grill. It can cause grease to drip onto the coals, which leads to flare ups and potentially burned food. Too much manipulation can also cause meat to lose its juices, leading to a dried-out, less flavorful meal.

7. "Do not move or turn meat with a fork; this lets all the yummy juices and flavor escape."

Barbecue tongs allow you to grip the meat securely and turn it or move it swiftly. Look for tongs that are easy to squeeze, not too heavy and have a gripping end that will not cut or tear meat. Spatulas made for grilling are helpful tools, as well.

8. "Control flare-ups with a closed lid, NOT a spray bottle filled with water."

You can plan ahead to avoid some flare-ups by trimming excess fat from cuts of meat and draining off superfluous marinade before placing meat on the grill. Keep an eye on the grill. If you detect a flare-up, move meat away from the flame or off the grill entirely. Close the lid and wait for the fire to die down.

9. "Use an instant-read meat thermometer - the only fail-safe way to test for doneness. The thermometer reads the internal temperature of meat and poultry in a matter of seconds."

The USDA recommends the following as the minimum safe internal temperatures for meat: steaks and roasts - 145 °F; fish - 145 °F; pork - 160 °F; ground beef - 160 °F; chicken breasts - 165 °F; bone-in poultry - 165 °F

10. "Know the Grilling Trilogy."

Karmel affirms that the only ingredients you really need to properly season you food before grilling are olive oil, kosher salt and freshly ground pepper. Delicious food does not have to be complicated.

Now that you know these essential components to grilling, consider firing up the grill tonight with the following recipe provided by Elizabeth Karmel. Before you do, though, head over to the St. Francis Savor the Flavor website to enter the "Turn up the Heat" contest. Enter a YouTube video displaying your boldest, most flavorful grilling recipe paired with a St. Francis wine by August 31, 2010 and you could win gift cards, cookbooks, a new grill or even a Sonoma wine country vacation.

Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce

PAIRING TIP: Try St. Francis Winery & Vineyards full-bodied Chardonnay with its ripe-fruit flavors, crisp high acid on the palate and rich lingering finish

Grilling Method: Direct/Medium Heat

Dipping Sauce:

½ cup best-quality extra-virgin olive oil
Juice from 1 large lemon
Zest from ½ lemon
2 cloves garlic, minced
4 stems fresh oregano
Freshly ground pepper to taste

Shrimp:

16 Jumbo or Colossal shrimp in the shell (or frozen black tiger shrimp)
3 tablespoons olive oil
¼ cup kosher salt

Make the Dipping Sauce: Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors-or make up to 12 hours in advance. Set aside.

If desired, devein the shrimp with a "shrimp deveiner" or, using a small sharp knife, make a slit about ¼-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt.

Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce.