Grilling DOs and DON'Ts
We are always looking for tips to preparing fool-proof meals. Below are the top ten grilling dos and don’ts, Think of them as the “Cliff Notes” for outdoor cooking!
Know the cooking methods: direct, indirect and combo
Do not peek under the lid; every time you lift the lid, heat escapes and the cooking time increases.
Do not add flammable liquid to the fire; this means, no lighter fluid. Use either crumbled newspaper or fire starter cubes.
Remember to keep the air vents open, otherwise the fire will go out.
Make sure charcoal briquettes are grey-ashed before cooking.
Do not flip more food more than once unless a recipe specifically requires it.
Do not move or turn meat with a fork; this lets all the yummy juices and flavor escape.
Control flare-ups with a closed lid, not a spray bottle filled with water.
Use an instant-read meat thermometer. It reads the internal temperature of meat and poultry in a matter of seconds and is only fail-safe way to test for doneness.
Know the Grilling Trilogy –Olive Oil, Kosher Salt & Black Pepper.