Mastering the Grill: Tips for Perfect Outdoor Cooking

The weather has finally warmed up (and dried out) enough to break out the grill or buy a
new one and start cooking outside. Whether you use an old school kettle grill that uses
charcoal or a propane grill with multiple dials and a prep area, there are some basic tips
that will have your family and guests looking for seconds and anxious for the next
cookout.

• • Even if you cleaned your grill at the end of last season, give it another good
    scrub inside and out in the event any critters decided to seek refuge in or on it
    for the winter. If you purchased a new grill, make sure you clean all surfaces and
    heat up the surface before putting food on it to burn off any chemicals that could
    leave an unpleasant taste or smell to your food.
  • Move the grill away from the house onto an even surface and keep the following
    tools nearby. Never leave the grill unattended to grab something from the
    kitchen.
    •  Grilling tongs and turner
    •  Grill press
    • Stainless steel grill basket
    • Basting brush
    • BBQ metal skewers
    • Meat thermometer
    • Fish turner
    • Grill prep and serving trays
    • Bucket of water
    • Fire extinguisher
    • Extra fuel
  • Before heading out to the grill, make sure your veggies are chopped and the
    meats have been seasoned or marinated to taste and brought to room
    temperature.
  • Preheat the grill. This will help sear the outside of the food and keep it from
    sticking.
    • When using a charcoal grill, arrange the charcoal in the shape of a
      pyramid in the center of the grill.
    • Slowly drizzle lighter fluid over the briquettes and let it soak in for a few
      minutes before lighting it with a long match or grill lighter.
    • Alternatively, fill a chimney starter with charcoal and place crumpled
      newspaper or a paraffin starter cube underneath and light it. Let the
      charcoal burn until it is covered with gray ash.
    • Use long-handled tongs to spread the coals evenly over the bottom once
      they have turned glowing red.
    • On a gas grill, set half the grill to high heat and the other side to medium
      or lower heat to create different heat zones.
  • Lightly oil the surface. Tallow or olive oil (adds extra flavor, especially on a flat
    top grill) rubbed on with tongs and a folded paper towel will keep food from
    sticking. When rubbing oil on grates, do not use too much or you will have flare ups.
  • Know your grill regions. Quick cooking foods like burgers and vegetables can be
    cooked directly over the flame of the grill. Larger cuts of meat like roasts cook
    best with indirect heat for a longer period of time.
  • If you notice one region of the grill is hotter than the rest, move the food (after it
    has formed a crust, so it doesn’t stick) so it cooks evenly. You should only need
    to flip meet once or twice.
  • Keep the lid closed to trap heat and smoke unless you are flipping the meat.
  • Use a meat thermometer. Use a different thermometer for beef, chicken, fish,
    and pork or keep a bowl of soapy water and a separate bowl of clean water to
    rinse your thermometer between inserting into each meat. Make sure you know
    the proper internal temperature for each cut so that your meat is cooked
    thoroughly but not overcooked. Keeping a thermometer in the meat not only
    ensures the meat is cooked thoroughly but keeps all the juices in instead of
    having them leak out by stabbing it with a fork or prongs.

With practice and creativity, cooking outside on the grill can become your preferred way
to cook all year, especially for large crowds.