Grilling Tips Get some grilling basics!

 

 

It's just about grilling season. An awful lot of people grill 12 months a year in this part of the country, but there are others who feel that Memorial Day is when it all officially begins.

 

Either way, grilling foods gives them a special flavor—and it makes dinner time a party!

 

Grilling is a learn-by-doing project. The more you grill, the better you’ll get! A few suggestions have stood the test of time, and they’ll help you get better results.

 

 

 

 

 

 

 

• Whenever barbecuing, use tongs to turn the meat...even though you always see outdoor chefs holding huge meat forks.  A fork punches holes in the meat and allow the natural juices to escape. That causes the meat to lose flavor and become chewy.

• When grilling meats try to turn the meat only once. Searing puts those nice-looking grill marks on the meat, and helps seal in juices. You get a good sear on grilled meats by leaving it alone to cook for several minutes. Turn the meat once it easily lifts off the grill. If it feels stuck, that means it hasn’t fully seared yet.  When grilling meat to a medium or greater doneness, use the lid to hold in heat and speed up cooking to all sides of the meat.

• Tomato or sugar-based sauces should be added only at the end of the grilling process, since these products burn. Most sauces are used to flavor the outside of the meat, so they don’t require a long cooking time. Save them for the last 10 or 15 minutes of grilling.

So what are you waiting for? Let's get grilling!