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
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
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.