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10
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 15
minutes on high.
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
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Features
GrillingDo’s andDon’ts
INDIRECT HEAT
SETUP
Use the indirect method for larger cuts of meat that require 20 minutes or more
of grilling time, or for foods so delicate that direct exposure to the heat would
dry them out or scorch them, such as: roasts, bone-in poultry pieces, whole fish,
delicate fish fillets, whole chickens, turkeys, and ribs. Indirect heat can also be
used for finishing thicker foods or bone-in cuts that have been seared or browned
first over direct heat.
With indirect heat, the heat is on both sides of the grill, or o to one side of the grill.
The food sits over the unlit part on the cooking gra
te.
The Flame -
Direct or Indirect
DIRECT HEAT
SETUP
Use the direct method for small, tender pieces of food that take less than 20
minutes to cook, suchas: hamburgers, steaks, chops, kabobs, boneless chicken
pieces, fish fillets, shellfish, and slicedvegetables.
With direct heat, the fire is right below the food. It sears the surfaces of the food,
developing flavors, texture, and delicious caramelization while cooking the food all
the way to thecenter.
HIGH
MEDIUM
OFF
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