Grilling is a great way to spend time with family and friends. If you grill enough, there are times when somethings can go afoul. When this happens it takes away from the wonderful grilling experience.
So, hear are some things to avoid:
Meat sticking to the grill
Don’t-oil the cooking grate
Do-oil the meat
Direct/Indirect Grilling
Don’t-grill all meats direct
Do-learn which food requires direct and indirect grilling
Flare ups
Don’t-throw fatty meats over direct heat
Do- an indirect cook for these meats
Seasoning
Don’t-over season
Do-season but still taste the meat; season to compliment the meat
Meat doneness
Don’t-assume you know when the meat is done
Do-use an instance read thermometer
Grill temperature
Don’t-get the entire grill the same temperature
Do-set aside a cool area on the grill as a safe zone
Grill Cleaning
Don’t-avoid cleaning the grill
Do-thoroughly clean your grill a couple to 3 times during the season
Saucing
Don’t-sauce in the beginning of the cook
Do- sauce when the meat is fully cook, put back on, low heat, to set sauce
Lighter fluid
Don’t-use lighter fluid to light charcoal
Do-use one of the many natural fire starters available
Cooking a variety of foods
Don’t-throw them all on at the same time
Do-determine the timeline for cooking each item
Skewering
Don’t-skewer different variety of foods on one skewer
Do-food on a skewer that have the same cooking time
Resting
Don’t-let thin cuts of meat rest
Do-let thicker cuts rest to redistribute juices
Fuel
Don’t-skimp and have only one propane tank or bag of charcoal
Do-keep spare available so you don’t end up in an embarrassing situation
Contamination
Don’t-put cooked meat on the same platter that was used when it was raw
Do-cover the plate with foil, place the raw meat on the foil, when the meat is cooked remove the foil
