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Quick Grilling Tips
| - Marinate food in the refrigerator.
- Before you place the rack on the grill, always coat it with cooking spray so the food has less chance of sticking.
- Use medium fire for seafood and vegetables, more intense fire for meats.
- Keep a spray bottle full of water handy to extinguish flareups that can char your food.
- When grilling meat kebabs, make sure the pieces are all the same size to ensure even cooking. Pounding chicken to an even thickness helps it cook quickly and evenly.
- As a rule, cover the grill when doing slow, indirect grilling with large pieces of food. Leave the grill uncovered when doing fast or direct grilling with smaller items that cook quickly.
- When turning chops, chicken breasts, and the like, use a pair of tongs rather than a meat fork, which pierces the food, allowing valuable juices to escape.
- Always place grilled foods on a clean platter or cutting board.
- In general, give the grill 10 to 15 minutes to heat up properly.
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*Grilling tips courtesy cookinglight.com. For more on mastering the grill, download the Ultimate Grill Guide. |
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