- Grilling with skewers? Soak bamboo skewers in water for an hour to avoid burning the sticks. For future use, after soaking skewers place them in a plastic bag and store them in the freezer.
- Charcoal grills. When using a charcoal grill, never add lighter fluid to coals that are already hot. This can cause flames to get out-of-hand.
- Gas grills. When using gas grills equipped with an automatic ignition, the burners should not be lit when the hood is closed. The buildup of gas that can occur within the confines of the closed hood prior to igniting the burners may cause an explosion once the burners are lit.
- Direct heat. Foods that are thin, such as thin cuts of meat, are the best choices for grilling with direct heat because food is grilled quickly and evenly when using high temperatures. Thicker foods may burn on the exterior before the interior portions are fully cooked.
- Indirect heat. For thicker cut foods, place a metal pan on the opposite side of a charcoal grill by pushing the hot coals to one side of the grill to make enough room for the metal pan. This will help keep thicker cut foods from burning and catch any juices that might escape.
Direct heat with a gas grill. Using the same method that was described in grilling with indirect heat using a charcoal grill, place a thick cut of meat or other thickly cut food items over the pan and close the grill hood to hold the heat.
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