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 ….
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Tip 1.
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.
Tip 2.
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.
Tip 3.
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.
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Tip 1.
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.
Tip 2.
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.
Tip 3.
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.
Tip 4.
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.
Tip 5.
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.
Tip 6.
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.
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