5 Great Grilling Tips
1. Marinade or season your meats accordingly
The night before is best. Low, low, low: Cook everything on low after you get the grill going. It will stay at 300 easily on low on a 80-90 degree day. This will not dry out whatever you are cooking. Also, keep a spray bottle with water handy. If anything flames up, squirt it with a wide mist and then close the top quickly; the water will turn into steam and smother the fire.
Do not shoot a direct stream of water at the flames. It will just push the grease around and then fill up your drain pan quicker than normal cooking.
The night before is best. Low, low, low: Cook everything on low after you get the grill going. It will stay at 300 easily on low on a 80-90 degree day. This will not dry out whatever you are cooking. Also, keep a spray bottle with water handy. If anything flames up, squirt it with a wide mist and then close the top quickly; the water will turn into steam and smother the fire.
Do not shoot a direct stream of water at the flames. It will just push the grease around and then fill up your drain pan quicker than normal cooking.
2. Secret weapon: milk
Mixing milk with the beef makes burgers taste better. They don’t go as hard, and they don’t shrink nearly as much. A few cloves of garlic and a couple slices of pears mixed into the beef makes it taste pretty good as well.
Mixing milk with the beef makes burgers taste better. They don’t go as hard, and they don’t shrink nearly as much. A few cloves of garlic and a couple slices of pears mixed into the beef makes it taste pretty good as well.
3. Hot sauce marinade
Hot sauce makes an excellent marinade. The hotter the better. Contrary to what one might think, it actually doesn’t render the meat inedible for those who don't like a lot of spice. Rather, it gives the meat a nice tangy flavor.
Hot sauce makes an excellent marinade. The hotter the better. Contrary to what one might think, it actually doesn’t render the meat inedible for those who don't like a lot of spice. Rather, it gives the meat a nice tangy flavor.
4. The “combine all barbecue techniques into one” secret
One of my favorites is the "combine all barbecue techniques into one" secret. Some people like dry rub, some like marinating, some like high heat/less time, some like low heat/more time. I like to use a dry rub on my meat and then ALSO marinate it, cook it at low heat for a long time so it stays juicy, and ALSO turn up the heat for the last few minutes to get a nice browning/caramelization/crispiness.
One of my favorites is the "combine all barbecue techniques into one" secret. Some people like dry rub, some like marinating, some like high heat/less time, some like low heat/more time. I like to use a dry rub on my meat and then ALSO marinate it, cook it at low heat for a long time so it stays juicy, and ALSO turn up the heat for the last few minutes to get a nice browning/caramelization/crispiness.
5. Let it be
Patience may be a virtue, but it’s not practiced all that often at the altar of the Church of Weber. And it’s impatience that causes the #1 grilling mistake:
Messing with the food before it has had a chance to cook. According to celebrity chef, best-selling author and restaurateur extraordinaire, Bobby Flay, you should avoid testing the food the minute you put it on the heat, which includes picking it up to see if it’s done on the bottom, moving it around and turning it over every 10 seconds. Flay suggests putting the food down and giving it time to cook. This gives the food a chance to sear on the bottom so that it naturally pulls away from the grates. If
Messing with the food before it has had a chance to cook. According to celebrity chef, best-selling author and restaurateur extraordinaire, Bobby Flay, you should avoid testing the food the minute you put it on the heat, which includes picking it up to see if it’s done on the bottom, moving it around and turning it over every 10 seconds. Flay suggests putting the food down and giving it time to cook. This gives the food a chance to sear on the bottom so that it naturally pulls away from the grates. If
you try moving food before it’s seared on the bottom, it’ll definitely stick.