June 2014

  • Let's start with the all-important marinade. Marinating meats and vegetables for just a few minutes can infuse some great flavor. To build a perfect marinade start with one part acid (like lemon juice or vinegar) to three parts oil, then add your favorite flavors and spices. Ideal marinating time is 30 minutes to two hours. It's never a good idea to baste with the remaining meat marinade.

  • Take meat out of the fridge 20 minutes before grilling it. This brings the meat closer to room temperature, which helps it to cook more evenly.

  • Preheat the grill for at least 15 minutes before cooking. After preheating, use a long-handled brush to remove debris from grates. Be careful not to burn yourself.

  • To prevent food from sticking to the grill, soak a paper towel in oil and rub it across the grates.

  • Searing food on contact keeps the inside moist and makes those beautiful grill marks we all love. Wet food doesn't sear, so pat it dry for the best results.

  • Invest in a reliable thermometer to ensure meat is cooked to proper temperature.

  • Let the meat rest for a few minutes before slicing to keep the meat juicy. You can always pop food back on the grill, but it is impossible to undo overcooking.

  • Any time you are working near high temperatures, there is a chance of fire or burns. Do not use flammable liquids near the grill and remember the quickest way to extinguish a flare up is by closing grill lid.

Read other articles from The Walton EMC Gasette: