Grilling Tips and Information
Following these grilling tips will turn you in a backyard gourmet in no time! Get Grilling!!!
- Sugar, honey, or preserves can cause a sauce to burn on the meat's exterior before the meat is fully cooked. To avoid burning the meat, wait until the last 5 or 10 minutes of grilling to brush on sweet sauces. If you wish to serve a sauce at the table, divide it before you brush part of it onto raw meat. Or, if you've brushed on a sauce, boil the remainder in a pan before passing.
- Grilling Fuel Types:
- Propane: most popular, fast and convenient. Less of a smoky flavor.
- Charcoal Briquettes: require between 30 and 45 minutes (sometimes more) to be ready to cook on. Look for a gray ash covering the charcoal after the flames have died down.
- Hardwood Lump Charcoal: contains no additives, starts easily and burns cleanly and for a long time.
- Hardwood (chips like mesquite): difficult to control and take a long time to get hot. Often best for 'smoking' food.
- When grilling, brush the grill lightly with oil to prevent the food from sticking.
- Always clean your grill with a wire brush before cooking on it. It's best to brush it before it gets hot so that while it heats up, the oils and stuck on food burn off.
Contrary to what some people think, built up food on the grill does not add flavor and food will stick more.
- Drippings can add a nice, smokey flavor to food but be careful of flare-ups. While it looks cool, it can char your food very easily.
- As a rule of thumb, if your food is thicker than 1 and half inches, you should cover the grill to make sure the inside cooks properly.
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