In Part 2 of this month’s newsletter, we will share some safety and cooking tips to get the most out of your outdoor grill this season ….
Clean your grill before each use, it’s healthier and can prevent a grease fire.
Never leave your grill unattended, sparks can fly and catch nearby flammables on fire.
Cook your food to its appropriate internal temperature by using a food thermometer to prevent food poisoning.
When using a charcoal grill use an appropriate fire starter.
- Avoid using kerosene, gasoline, or other highly volatile fuels.
- Consider using chimney starter to start the fire in a more controlled fashion.
If you smell gas, turn off the tank and burners immediately. If the odor persists, move yourself to a safe distance and contact your local fire department.
Preheat the grill with the lid closed for 10-15 minutes –
- Gets the grill to the proper temperature before cooking.
- Loosens any stuck-on food making it easy to remove with a wire brush.
- Keeps food from sticking to the grates.
- Allows for proper searing.
Keep the grill clean –
- While the grates are hot, use a wire brush (best) or balled up aluminum foil and tongs to remove stuck on bits.
Monitor grilling time and temperature –
- Use a food thermometer to check internal temperature and/or a timer to prevent under or over cooking.
- In colder climates and higher altitudes, cooking times will be longer.
- If there’s a strong wind, it will lower a gas grill’s temperature, but raise a charcoal grill’s temperature.
Know your heat –
- Direct heat, with the flames directly under the food, is best for smaller, tender pieces of food that cook in under 20 minutes.
- Indirect or radiant heat, with the flames around the food, is ideal for larger, tougher cuts of meat that take longer than 20 minutes to cook.
Maintain Temperature –
- Gas grills have individual control knobs to easily control and adjust heat.
- In a charcoal grill, use the dampers and a closed lid to control the airflow to maintain your temperature and limit flare ups.
- If you have a flare up, move the food over indirect heat until the flare up dies out, then move it back.
Resist the urge to flip –
- Keeping one side down on the grill longer makes for better searing and caramelization.
- Try to flip only once.
Watch our Appliance Master Live Episode where Bill and Tom show you how to smoke ribs (without a smoker) using Tom’s 3-2-1 Ribs Recipe.