5 Grilling Tips for your Gas or Charcoal Grill January 15, 2014
5 Grilling Tips for your Gas or Charcoal Grill to always keep in mind. Now there are many tips and suggestions for when you hit the grill scene, but if you want to keep things simple, keep these in mind.
1. Get the Grill Hot and Keep it Clean
Just like if you were to cook in an oven, you need to pre heat your grill at least 20 minutes prior to adding any food. The preheating will help kill any bad left over items from your previous cook and loosens up so you can clean the grates as well. Once you have it up to temperature, go ahead and use a steel brush to clean it good. Take care of your grill and it will take care of you.
To maintain and attain proper temperature you need to be sure you have a temperature gauge that tells the actual temperature not one of those that says “ideal”, or “Very Hot”. What does that mean, “Very Hot”. Just use the actual temperature. If you need to grill on high you will probably look at about 450 degrees and around 350 for medium.
2. Use of Oil
Oil those grates – don’t leave them dry. This will help prevent sticking especially if you are grilling skinless chicken breasts. You can use the Pam Spray for Grilling or Webers Grill Spray. Another option is to oil up an old kitchen towel and store it in a plastic baggie for future use.
3. Use of Firestarters for the Charcoal Grill
Big Green Egg and Rutland Firestarter Squares are fantastic and easy ways to get your lump charcoal started. Avoid charcoal fluid. Dont add the fuel taste to your beatuful New York Strip.
4. Get the Temperature Right
There are so many great meat probes on the market at very reasonable prices, there really is not an excuse not to have one ready for your use. A prefect tool to be sure your meats are at the right temperature for the level of doneness you and your guests desire.
5. Last Step in grilling a great steak or other meat – Let it Rest, Let it Rest
Once you remove that fantastic cut of meat off the grill, after you use you temperature probe to verify the optimum temperature, the last thing you want to do is to cut right into that cut of meat. You do that and all the juices will flow out and you will be left with a dry rib eye. Let the meat rest for 10 minutes or so. Put a foil tent over the meat and let the juices settle in. At that time, serve it up and enjoy the fruits of your labor.