Cooking on the grill, whether open flame, charcoal or gas, inevitably splits people into two camps: The constant flippers (Sinners!) and your enviable patient pit-masters (Saints). How you are adorned with one title or another is based on your behavior around the grill. Stick to these simple tips and you will be destined to receive your halo this summer.
- No meat shall be flipped before its time- Let the grill tell you when it is time to turn your steak. If you have your four fire at just the right heat, a piece of meat placed on the grill will sear and develop a nice crust and good grill marks. This will make it easy to flip. If it sticks, you need to stop and just wait it out.
- Cleanliness is next to… In this case it is next to a wire brush and oily rag. Keep your grill surface clean of debris and last weekend’s chicken wings by brushing it well after you heat it up. Use a rag soaked in vegetable oil to lubricate the grill grates. This helps to sear the meat as well as keep it from sticking.
- Take it easy on the sauces and marinades- A good marinade can really enhance whatever you choose to throw on the grill, but be careful to wipe or drain as much off as you can before you start to cook. A dripping marinade can cause big flare ups which can transfer a bitter taste to whatever you are cooking. Sauces, especially BBQ, have a tendency to burn if brushed on too soon. Leave your sauce skills on the sidelines until right before you pull your meal off the grill.
This article was originally published in On The Town Magazine- Click Here For Article