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The 10 Commandments Of Grilling

Grilled Meat
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Because Memorial Day, the official kickoff to grilling season, is just a couple weeks away, we present The 10 Commandments Of Grilling!

Yes, I know, most of us diehards grill no matter what the outside temperature is, but the average person may not have even had a chance to pull the hood off their grill once yet this Spring

These are our picks for the best grilling tips.   They are taken from several sources, including Eating Well and Country Living and from the author’s experience.


 

1 – THOU SHALL ALWAYS REMEMBER “SAFETY FIRST” – Before you even start cooking, make sure you have enough utensils, cutting board, etc, to avoid cross-contamination.  There’s no quicker way to ruin a cookout than with a bad case of salmonella or food poisoning.


 

2 – THOU SHALL PROPERLY SEASON FOOD – Never just throw a piece of meat on the grill.  Depending on the type of meat, and the desired effect, either marinade it or put a dry (or wet) rub on it.  Actually, researchers say properly marinading meat will reduce the chances of getting carcinogens from that meat.


 

3 – THOU SHALL MAKE PROPERLY SHAPED BURGERS – If you are cooking regular beef burgers it is important to remember they cook best when they are a perfect circle with a small indention on the top center.  As they cook, the center will puff back up.


 

4 – THOU SHALL PREHEAT THE GRILL TO PROPER TEMPERATURE – Always take the time to preheat your grill before throwing the burgers, dogs, or steaks on.  This ensures you get a good initial sear on the meat, that the food cooks properly, and that you have killed any bacteria that might be kicking around.  Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat.


 

5 – THOU SHALL CLEAN THE GRILL BEFORE USE – After the grill has been preheated, use a brush to get all the leftover food from the last use off the rack.  You don’t want to eat old pieces of last week’s chicken while you are chowing down on this week’s T-bone, right?


 

6 – THOU SHALL OIL THY GRILL – Oiling the rack before use prevents food from sticking


 

7 – THOU SHALL “TAME THE FLAMES” – Fiery flareups are not good…  They burn the outside of the food before it has a chance to cook in the middle.  Avoid these by cutting off excess fat before putting the food on the grill.  Also, have a spray bottle of water handy to put out minor flareups.


 

8 – THOU SHALL USE A GRILL BASKET FOR SMALLER FOODS – Grilling vegetables, fish, or smaller pieces of meat?  Get a grill basket!  They make life so much easier.

9 – THOU SHALL USE A MEAT THERMOMETER – A good meat thermometer (digital or analog) is the best way to make sure your food is properly cooked.


10 – THOU SHALL NOTE SERVE MEATS IMMEDIATELY – Allow steak and chicken to rest for 10 minutes after they have been taken off the grill.  This allows time for the juices to redistribute.

 

Happy grilling!  And, feel free to drop any leftovers off at our 56 Western Ave, Augusta, studios!

Mac Opens A 3 Year Old Bottle Of Coke

 

 

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