9 Grilling Tips
So you've just bought your first grill, and you're looking forward to laying some burgers or steaks over the flames. If this is your first time grilling, you want your food to turn out well. Grilling, like anything else, does take practice. These tips will help you to get a good start, and create a great grilled meal.
Always be sure to lubricate your grill before you start. You can do this in one of two ways, before you turn the grill on, spray the cooking surface with a nonstick cooking spray. Another way, is to dip a wad of paper towels in some cooking oil, then using a pair of tongs, rub the oiled paper towels on the grate. Proper lubrication will keep the meat from sticking to the grill. If it sticks, it will tear when you turn it, and it will lose its juices and become dry, as well as looking unattractive, so be sure to properly oil the grill.
Let the grill preheat before you put any food on it. If you are using charcoal, check the coals before you put the meat on the grill. The coals should be completely gray. This allows the temperature to level off, and the lighter fluid to burn away.
If you don't like the taste of lighter fluid on your food, try using a chimney starter. Place the coals in the top, and then wad a couple of sheets of newspaper in the bottom. Light the paper, and wait for the coals to ignite, then dump them into the grill. Just be sure not to place the chimney starter on any flammable surface.
Your meat should be completely thawed before you cook it. Take it out of the freezer, and place it in the refrigerator a couple of days before cooking it. If you thaw it in the refrigerator, take it out before you cook it, and allow it to come up to room temperature. You can also thaw it in the microwave oven, but it needs to be used immediately.
Once the meat is cooked, never place it on the same plate or cutting board that you used for the raw meat. Likewise, do not use the same utensils on cooked meat as you did with the raw meat. This will prevent the spread of foodborne illness.
So, now your meat is on the grill and cooking. When you turn the meat, use a pair of tongs, not a fork. A fork will poke holes in the meat, causing the juices to leak out. When the juices leak out, the meat becomes dry, and the juices form a buildup on the grill, which makes it extremely difficult to clean.
Leave the lid closed as much as possible. When you open the lid, all of the heat built up under the lid escapes. The changing temperatures will cause the meat to dry out.
You don't need to cook meat at the highest temperature that your grill can attain. Sometimes a lower heat will work better. If the temperature is too high, the outside of the meat may burn, while leaving the inside partially uncooked. On a gas grill, turn the heat down a bit if the meat is cooking too quickly. On a charcoal grill, let the coals burn down a bit.
When using a glaze or barbecue sauce, especially one with a lot of sugar, wait until the last few minutes to brush it on the meat. If you put it on too soon, the sugar in the sauce will burn.
So, fire up the grill, and practice your grilling techniques. Apply these simple tips, and you'll be grilling like a pro in no time.