Are you a grilling connoisseur or do you avoid grilling completely? These handy grilling tips will teach you how to grill and show you how to avoid common grilling mistakes.
Pre-heat those coals: When grilling with charcoal, allow 30 minutes for briquettes to glow red and become covered in white ash—then you can cook!
Don’t cross-contaminate food: If you want to use a marinade for meat as a sauce, boil it briskly for at least three minutes. Be careful to wash your platter and tongs after placing meat on the grill. Use an instant-read thermometer to ensure food is cooked through.
Only flip when ready: Don’t panic when your chicken is sticking. Instead of scrapping it off, wait an additional minute. Meat naturally releases once it’s ready to turn. If it doesn’t, the problem might be a dirty or poorly lubricated grill.
Don’t oil too soon: Burned-on oil becomes sticky, gluing your food to your grill: Wait until just before cooking to oil grates.
Clean that grill: Once the grill is heated, give it a quick scrub with a wire brush. After you remove food, close the lid and keep the flame going for a minute; scrub again.
Keep an even temperature: A super hot grill can turn food to carbon quicker than you can say barbecue. Keep one area of the grill for indirect heat by turning one burner to low, or having an area free of hot charcoal. Sear meat with direct heat, then remove to indirect to finish cooking.
Stop those Flare-ups: Flare-ups are caused by dripping fat or sugar marinades. Using a plastic spray bottle, aim a jet of water at the problem spot. Or move food to indirect heat; it won’t burn as easily.
Since you’re now ready to grill, head on over and check out my super easy Grilled Romaine recipe.
Adapted from All You magazine.