In honor of National BBQ Month, here are some grilling tips from The Companion Group, courtesy Steven Raichlen.
1. Always light your gas grill with the lid open. Failure to do so could result in an explosion.
2. Oil your grill grate before and after use to prevent food from sticking.
3. Never press on a burger with the back of a spatula. All the flavorful juices will be lost to the fire. Avoid stabbing food with a barbecue fork: the juices will leak out. Use long-handled tongs or a spatula to turn or move food.
4. Memorize appropriate cooking temperatures for the foods you enjoy grilling. Learn how to gauge doneness, and how to achieve consistent results.
5. Season steaks with salt and pepper or a dry rub just before grilling.
6. Don’t overcrowd your grill. Leave 25 to 30 percent of the grill grate free so you can move food in case of flare-ups.
7. Let food rest for a few minutes after coming off the fire for maximum juiciness and tenderness. Smaller cuts like chicken breasts only need a couple of minutes, while larger cuts, like turkey or prime rib roast, will benefit from a 20 to 30 minute rest.
8. Use the high, dry heat of the grill to cook vegetables like asparagus, peppers, eggplant, zucchini, etc.
9. Apply sweet barbecue sauces to foods the last few minutes of grilling. Otherwise, sugars in the sauces can scorch. If serving sauces on the side, warm them first.
10. Be organized. Have everything you need, from food to seasoning to tools, grill-side. Frequent trips to the kitchen mean you are deserting your post – and you should never desert your post.
For more information on The Companion Group visit: www.companion-group.com