Are you ready for non-stop grilling? Check out these tips for a great grilling season so you can get off to a great start!
Many of us are grilling nearly year-round. And, some of us are grilling spring-fall. Wherever you fall into this category, it’s always a great time for a look at some general grilling tips for great food, superb marinades and enhanced safety.
Check out our top tips for a great grilling season:
- Spray your grill rack with a thin coating of vegetable oil before grilling for easy clean-up.
- Always marinate your meat.
- Use tongs to flip your food.
- Use a small brush to apply barbecue sauce to your meat as it grills.
- Get “professional” grill marks – re-position your steak two times at a 90 second interval rotating clockwise, once at noon and once at 3 pm.
- Don’t add salt to your meat until it is full cooked or you’ll suck the moisture out of it, and it will be dry.
- To avoid dry hamburgers, add an ice cube or chip to the burger before it goes on the grill. Try it – you might be surprised.
- Grilling isn’t just for meat and main courses.Try dessert on the grill or try your hand at outside baking. It’s a great way to keep the house cool during the summer while enjoy a sweet treat.
- Use hardwoods to add more flavor.
- Start dark meat poultry before you would light meat as it takes longer to cook.
Keep Your Food Safe
- You want to always cook your meat to a safe temperature to destroy harmful bacteria that can make you sick.
- Use a food thermometer (not the color of the meat) to make sure meats have reached a safe minimum internal temperature.
- Cook in one setting. It’s not a good idea to partially grill meat or poultry and finish cooking later.
- After grilling meat and poultry, keep it hot until served — at 140 °F or warmer.
- Once raw meat has touched a plate, it goes in the wash. Don’t use it for your cooked meat. Same goes for utensils. Harmful bacteria in raw meat and their juices can contaminate safely cooked food.
Tips for a Perfect Marinade
- Put your meat in a re-sealable plastic bag or bowl.
- Completely cover the meat with the marinade.
- Use half a cup marinade to each pound of meat.
- Refrigerate at least 30 minutes or up to overnight.
- Throw left over used marinade away.
Image: James Sutton