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Fun Fondue
Find out how to serve up this cheesy life
of the party.
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Family Time
Enjoy these fun ideas for spending a little
quality time with friends and family.
> more
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Grill like a pro with theses useful tips for prepping,
cooking
and cleaning. |
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Prepping
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Purchase the best cuts of meat. Beef should be bright red in color and should contain some fat. Don't worry the fat will drip off during grilling but it will definitely add more flavor.
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Never leave meat or fish out on the counter to defrost or marinate, especially in warmer weather. Always defrost food in the refrigerator, it may take a little longer, but in the long run it will prevent any air born bacteria.
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If using wooded skewers for kabobs, make sure to soak them for 1 hour, so they don't burn.
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Spray the cold grill racks with cooking oil, or rub with a towel soaked in oil to prevent sticking.
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Cooking |
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- Use a grill rack for delicate fish or small vegetables to prevent food from falling through the grates.
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When making kabobs, don't overload the skewers. Leave enough room for all the food to cook through.
To prevent bacteria contamination never reuse marinade that had raw meat in it to baste foods while cooking. Always make a new batch.
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Cleaning |
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A well oiled rack will make for easier cleanup.
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After cooking, close lid of gas grill and turn temperature on high for 5 minutes. For a charcoal grill, close lid and let fire burn out by itself. This will help remove "stuck on" food.
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Using a protective hot glove, rub grill grates (while still warm) with a large ball of rolled up aluminum foil, to remove "stuck" on food. It works better and is a lot cheaper than one of those expensive grill brushes.
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I I I |
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