Grilling Tips

• It’s much easier to clean the grill when it’s still hot; remember to scrape the grill grates shortly after you’ve finished cooking. Use a wire brush that is designed specifically for cleaning grills.

• Don’t squeeze down on burgers while cooking...by doing so you’re only losing some of the meat’s natural goodness and juices!

• Marinades and spice rubs impart excellent flavors to simple cuts of meat, chicken, or fish. Try using your favorite vinaigrette as a quick marinade for chicken breasts…or mix up a batch of your favorite spices and dried herbs, season with salt and sugar for balance, and rub this into your steaks and chops next time you grill.

• Any sauce that has a lot of sugar (as many barbecue sauces do) will char if applied too early while grilling; it’s best to apply sweet sauces during the last 5 minutes of cooking.

• An instant read thermometer takes the guess work out of grilling. Keep one nearby and you’ll always know when your meat is ready to come off the grill. 

• Long-handled metal spatulas and tongs are helpful for turning foods on the hot grill.

• Keep old towels or rags for oiling grill grates to keep from ruining your nice towels. 

• For basting foods on the grill, a brush with natural-bristles will hold up to the heat better than synthetic bristles, which tend to melt if they get too hot.

• Keep a plastic spray bottle filled with water nearby when grilling; it will help you control flare-ups.

• Hardwood chips can add bold, smoky flavors to grilled foods. Make sure to soak them in water for 30 minutes before adding to a charcoal grill. For gas grills, you can use a smoker attachment for chips or you can wrap chips in an aluminum foil pouch poked with holes and place the pouch directly on top of the burner unit.