Grilling 101: Top 10 Best Grilling Tips

So many of us head outdoors and turn on our grills to celebrate Memorial Day!  Here are some easy grilling tips to make your day more enjoyable and your meals tasty!

Grilling 101: Top 10 Best Grilling Tips

Learn how to master your grill with these 10 smart grilling tips and tricks. Then put your skills to good use and cook up one of our favorite recipes for the grill…they’re bound to become your favorites, too!

1. Warm Ups

All grilling gurus will agree that a pre-heated grill is necessary for a good finished product—it sears food on contact and helps prevent sticking. Fire up your grill and let it pre-heat for about 15 minutes. Aim for 450-550°F for high, 400-450°F for medium-high, 350-4000°F for medium, 300-350°F for medium-low and 250-300°F for low heat.

2. Give it the Brush-Off

It’s easiest to clean grill grates when the grill is hot. After pre-heating, use a BBQ Cleaning Brush to remove any charred bits left on the grates, then do it again as soon as you’re done cooking.

3. Oil Up

Sometimes lean food sticks even with the cleanest of grills. Help prevent sticking by oiling the grill right before the food goes on with a vegetable-soaked paper towel. Hold the towel with your BBQ Tongs so your fingers don’t burn. And don’t even think about spraying a hot grill with cooking spray or oil!

4. Stay Sanitary

Move any platter that held raw meat right away and grab a clean one to use when your food is ready to come off the grill.

5. Make a Basket

grill basket or roasting pan might be the most handy grilling tool after your tongs. It keeps food from falling through the grill rack or are too small to turn one by one—think cherry tomatoes, green beans, mushrooms, fruit, even shrimp.

6. Put a Lid on it

Keep that lid closed! Peek only when it’s necessary to turn food or check its doneness.

7. Do It Right

Get a meat thermometer. It’s the most accurate way to tell if your food is cooked to the temperature you want. Check meat’s temperature in the same spot so fewer juices run out, and remember that the temperature will rise a few degrees once it’s off the heat.

8. Is it Hot in Here?

Watch out for flare-ups. They happen when fat drips onto the heat and catches fire. You can reduce flare-ups by cooking with lean meat, trimming off excess fat and removing poultry skin. And it never hurts to keep a spray bottle (or water gun) handy if a flare-up does happen.

9. Even Out

Hot spots happen with any type of grill. Move food around if you notice things aren’t cooking evenly.

10. Get Some Rest

Allow meat to rest (tented with foil) for about 10 minutes before serving. This lets juices redistribute evenly for the yummiest possible results.

Click here for another HamletHub article with some Pampered Chef Recipes!


Suzanne Perucci, Advanced Director

Celebrating 18 years with Pampered Chef

phone:  845-278-2156

text: 845-721-6999

email: suzchefbiz@gmail.com

web: www.pamperedchef.biz/suzanneperucci

Find me on Facebook: https://www.facebook.com/suzanne.s.perucci

 

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Submitted by Brewster, NY

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