I am by no means am an expert griller, but I have some skills. I want to share with you a few tips and tricks I have learned over the years... some the hard way :)
Here are my top 5 tips:
1. Start with a clean grill. If your grill isn't clean food can stick, remnants of old food will stick to to new food causing bacteria and so many worse things. For steel or cast iron use a stiff bristled steel brush. Use a nylon brush for porcelain coated grates.
2. Know how your grill works. Which valves need to be opened is it charcoal, gas or propane. We don't want any mishaps that could injure you or a bystander.
3. Indirect Heat and Direct Heat. Direct heat (when the fire is directly below your food.) is best for relatively small tender pieces of food that cook in 20 minutes or less. Indirect heat (when the fire is on either side of the food.) is best for larger tougher cuts of meat that require over 20 minutes of cooking.
4. Use your grill like an outdoor stove. Almost anything your stove can do a grill can do. No one wants to be running in and out of the house while they are cooking.
5. Temperature. Know what temperature your grill is at before and during cooking. Also, make sure to invest in a proper meat thermometer, we don't wan to under/over cook meat.
I hope these tips keep you grilling all summer long and through the fall. I know I will be.
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