What could be easier than tossing your dinner on the grill? At first you might think: nothing. But there's an art and science to grilling. So if you've fired up the grill a bunch of times and still aren't getting the results you want, follow these steps to ensure success.
Be Organized
Yes, even grilling takes organization. All your food, including what you aren't tossing on the grill, should be ready to go before you even start.
Keep It Clean
Burnt bits of food stuck to the grate aren't very appetizing, and they make food stick. Grills, like other cooking gadgets, work best when they're clean. For easy maintenance, when you're done cooking, put the lid back on the grill, wait about 20 minutes, and then scrub the crud off with a brush. Or scrub the grate quickly before you put your food on it, recommends Chris Schlesinger, author of The Thrill of the Grill. A grill brush with no-rust bristles and a scraper are the best tools for this task.
Gauge the Fuel
Whether you're using a charcoal or gas grill, make sure you have plenty of fuel to make it through the cooking of your meal. Nothing's worse than getting that steak cooked halfway and running out of juice.
Have the Right Tools
Turning out great food from the grill means being well equipped. For grilling, it's a good idea to have a set of tongs, a spatula, and a fork, recommends Betty Hughes at Weber. Have long-handled barbecue tools to keep you away from the flames and heat. A barbecue mitt that covers your wrist is another way to protect yourself from burns.
Oil the Grates or Food
If you oil the grate before you cook, it'll prevent foods from sticking. Just brush on some cooking oil, such as safflower oil, before putting food on top -- do this away from the heat, of course. Or lightly brush the food with oil before grilling.
Preheat the Grill
Your grill has to be really hot, about 500 degrees Fahrenheit, to best cook your food. For gas, it takes a good 10 to 15 minutes to heat up. For charcoal, you'll have to wait a little longer, about 30 minutes. You'll know your charcoal grill is ready when the coals are covered with a coat of gray ash. A good test is called the hand test. If your grill has reached a high heat, you'll be able to hold your hand over it only for 1 to 2 seconds. Medium heat: 4 to 5 seconds.
Don't Stab
Flip your meat with a spatula or tongs and never stab it with a fork -- you'll lose all the juices and flavor.
Keep the Lid On
There's a debate about whether you should grill with the lid open or closed. Schlesinger says grill with the lid open, or you'll trap all the smoke and grease inside, changing the flavor of the meat. He and The Barbecue! Bible recommend cooking with a lid only when you're grilling a large cut of meat. Hughes recommends always cooking with a lid to shorten cooking time and reduce the chance of flare-ups.
Let It Rest
If you allow your meat to rest 2 to 3 minutes before eating, it'll become even juicier.
Never Leave Your Post
When grilling, you have to be on guard constantly. Don't leave your food unattended, or you risk burning or overcooking it.
Banish BugsBy now you’re a grilling master, and everyone wants to get a taste of your food. Keep mosquitoes and other flying pests at bay with decorative citronella candles. They’re made with natural oils, and the fragrance is highly offensive to bugs. Plus, they come in cute shapes like watermelon slices or nautical lanterns that will dress up your outdoor deck. These cheerful terra cotta citronellas from Empire Candle will keep you from becoming the feast. $5, builderdepot.com
Resources:
The Barbecue! Bible by Steven Raichlen (Workman Publishing)
Photos courtesy of Crate & Barrel, Empire Candles
by The Nest Editors
6/26/08
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