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Do’s and Don’ts of Grilling

    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


    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


    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


    Don’t-skewer different variety of foods on one skewer

    Do-food on a skewer that have the same cooking time


    Don’t-let thin cuts of meat rest

    Do-let thicker cuts rest to redistribute juices


    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


    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