Grilling Tips

August 01, 2014

Whether you are king of the grill or a newbie, a few tips and tricks can go a long way.  
  • Marinate and season your foods prior to grilling.  Marinate meats in the refrigerator for up to 2 days for deep down delicious flavor.
  • Let your beef and chicken sit at room temperature for 30 minutes.  Don't throw cold meats on the grill, they won't cook evenly.  Add additional seasonings at this time for maximum flavor.
  • Whether you grill over gas or charcoal, use hardwood logs, chunks, briquettes, or chips to impart a smoky flavor to foods. Different wood varieties add subtle nuances; try applewood for sweetness, mesquite for tang, or hickory for a bacon like taste.
  • Make sure your grill is at the proper temperature before adding your food.  
  • Prevent food from sticking by brushing the grill grate with oil.  Grab some folded paper towels with your tongs, then dip in a bowl of canola or vegetable oil and rub lightly to evenly coat the grate.  Or you can use a non-stick spray to prevent meats and fish from sticking.  Remember these cans of spray are flammable so use with caution.
  • Prevent grill flare-ups by cooking with the grill lid and vents closed as much as possible.  This helps cut off the oxygen needed to create the small bursts of flames. Keeping your grill clean will also help prevent flare-ups.
  • Turn meats and fish with either a spatula or tongs.  Using a fork pierces the meat which causes loss of flavorful juices.
  • If you are grilling kabobs, be sure to soak wooden skewers for at least 20 minutes to prevent scorching.
  • Use a meat thermometer to check for doneness on steaks and chicken.  Or better yet, to avoid losing any precious juices, check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.
  • Food continues to cook after it comes off the grill, so it's best to remove it just before it has reached the desired doneness.
  • Let it rest. Once your meat is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat.
  • Scrub off the grilling grate after each use to prevent build-up and stuck on messes.  A wire brush is the best tool for the job.
So, take it outside and enjoy grilling up your favorites this summer!
Check out our Premier BBQ & Grilling tools to make grilling up that perfect meal easy and fun!

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