The Griller's Best Friend
The three most important tools
you can have at the grill are a timer, a thermometer and good pair
The Long and Short of It
Use long handled tools at the
grill to keep your hands and arms a safe distance from the heat
Look Ma, No Lighter Fluid!
Say farewell to lighter fluid
with a charcoal chimney — a handy little device that uses just a
couple of sheets of newspaper or Fire-Starters to light the coals.
Try it and you will be grilling in no time.
An instant-read meat thermometer
is the surest way to tell when done is about to become overdone.
Invest in a good one and keep it close at hand.
Use double-pronged skewers to
keep the tasty tidbits on your kabobs secure and easy to turn.
Keep these items on hand for your
regular grill cleaning: 1) a grill brush, 2) fine steel wool pads,
3) mild dish soap, 4) sponge, 5) a 1-inch putty knife, and 6)
fitted catch pan liners for gas grills.
Do the Burn Off
To clean the porcelain grates on
your gas grill, before grilling turn all burners to High until the
smoke stops, then brush the grates with a brass brush.
Closing Up the Kettle
After grilling, cover the grill
and close the vents. Once the coals have died out, brush the
cooking grate with a brass brush. Remove cold ashes from the ash
catcher. That’s it. You're set for your next barbecue!
Don't Forget to Brush
Your gas grill will perform best
if you regularly brush down your grill and burners, and clean the
bottom of the cook-box and the drip tray.
Fill 'er Up
Having a big backyard bash? Do
not forget to check your supply of liquid propane or charcoal.
Running out would put a damper on the fun.
Rely On M-O-M
Use the Indirect Method (burners
turned to Medium-Off-Medium) to grill foods that will take longer
than 25 minutes to cook.
Keep a Lid On It
Every time you open the grill,
heat escapes and lengthens your cooking time. Open the lid during
grilling only to turn, baste, or sauce.
Keep the Vents Open
For adequate airflow into your
charcoal grill, keep the vents fully open while you are grilling.
Is It Done Yet?
Poultry is done when the juices
run clear and the internal temperature reads 170º F in the breast
or 180º F in the thigh.
Give It a Rest
Steak benefits from resting for
several minutes after you remove it from the grill. It allows
those delicious juices that were driven to the surface by heat to
ease back to the center.
Know Your Kosher Salt
Kosher Salt is particularly well
suited for the grill because its big flakes add more flavor to the
surface of the food. If you substitute table salt, reduce the
quantity by one-third.
Be Direct When You Must
Use the Direct Method for foods
that require less than 25 minutes to cook, like boneless chicken
breasts and pork chops.
There is no need to parboil ribs
before grilling. It just boils away the flavor! But do remove the
silverskin on the underside of the ribs and try a rib rack, the
ribs will baste in their own juices and be that more delicious.
Place corn, husks on, in a gallon
of cold water mixed with a cup of sugar. Soak for an hour, remove
from the water, and give each ear a good shake. Grill over Direct
Heat for 25 to 30 minutes, turning occasionally.
Go Easy On Those Burgers
For the best burgers, only
lightly shape the patties and resist pressing down on them with
the spatula — it drives the juices out.
Chips or Chunks?
To smoke cook faster cooking
foods like steaks, chops, or chicken breasts, use wood chips
because they ignite and burn faster. Use wood chunks for slower
Consider It Your Outdoor Oven
Grilling by the Indirect Method
is similar to oven-roasting, but with the great grilled texture,
flavor, and appearance you can't get from an oven.
Stay in Control
Many gas grills have multiple
burners so you can control the heat for perfect results every
time, especially when you are cooking by the Indirect Method.
The thermometer on many grills
allows you to monitor the cooking temperature inside your grill
without having to lift the lid.