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16
TIPS AND HINTS
Preheat each and every time.
If the cooking grates aren’t hot enough, food will
stick, and you will likely never have a chance of
searing properly or developing those handsome grill
marks. Even if a recipe calls for medium or low heat,
always preheat the grill on the highest setting first.
Open the lid, turn up the heat, close the lid, and then
let the cooking grate heat up for about ten minutes
or until the lid thermometer reads 500° F (260° C).
Don't grill on dirty grates.
Tossing food onto the cooking grates before they
have been cleaned is never a good idea. Leftover
“stu” on the grates acts like glue, binding it to
the grates and your new food. To avoid tasting last
night’s dinner on today’s lunch, make sure you are
grilling on a clean cooking grate. Once the grates are
preheated, use a stainless steel bristle grill brush to
make a clean, smooth surface.
Be present in the process.
Before firing up your grill, make sure that everything
you need is within arm’s reach. Don’t forget your
essential grilling tools, already oiled and seasoned
food, glazes or sauces, and clean cooking platters
for cooked food. Having to run back to your kitchen
not only means missing out on the fun, but could
also result in burning your food. French chefs call
this “mise en place” (meaning, “put in place”). We call
it “being present”.
Create a little elbow room.
Packing too much food onto the cooking grates
restricts your flexibility. Leave at least one-quarter
of the cooking grates clear, with plenty of space
between each food item, in order to get your tongs in
there and easily move the food around. Sometimes
grilling involves split-second decisions and the
ability to jockey food from one area to another.
Sogive yourself enough room to operate.
Try not to peek.
The lid on your grill is for more than just keeping
the rain out. Most importantly, it’s for preventing
too much air from getting in, and too much heat
and smoke from getting out. When the lid is closed,
the cooking grates are hotter, the grilling times are
faster, the smoky tastes are stronger, and the flare-
ups are fewer. So put a lid on it!
Only flip once.
What’s better than a juicy steak with a deep sear
and plenty of beautifully caramelized bits? The key
to accomplishing these results is to keep your food
in place. Sometimes we have the tendency to flip
our food before it reaches the desirable level of
color and flavor. In nearly all cases, you should turn
food just once. If fiddling with it more than that, you
are probably also opening the lid too much, which
causes its own set of problems. So step back and
trust the grill.
Know when to tame the flame.
When grilling, sometimes the most important thing
to know is when to stop. The most reliable way to
test doneness of your food is to invest in an instant-
read thermometer. This slim little gem will help you
pinpoint that critical moment when your food is at
its best.
Don’t be afraid to experiment.
Back in the 1950s, grilling meant one thing: meat
(and only meat) charred over open flames. The
modern day backyard chef doesn’t need a kitchen
in order to prepare a full course meal. Use your
grill to make char-grilled appetizers, sides, and
even desserts. Register your grill to receive special
content that will inspire you along the way. We’d love
to join you on your grilling adventures.
GrillingDo’s andDon’ts
TIMER
Avoid the disappointment of torching
your dinner by simply setting a timer.
Nothing fancy needed—just one
that is reliable and easy
to use.
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BARBECUE
MITTS
When in doubt, wear them. The good
ones are insulated and protect
both hand and forearm.
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