May not have helped with calculus, but it will set you up to be a grillmaster if you follow these easy tips:
- Preheat your grill with the lid closed for 10 to 15 minutes (Get it HOT)
- Follow your grill’s instructions to get your grill to about 500 degrees: this cleans the grill and prepares you to start cooking
immediately with a good sear, which keeps food from sticking later when it’s time to flip
- Direct Heat(when the fire is directly below the food) is best for relatively small, tender pieces of food that cook in 20 minutes or less.
- Indirect Heat(when the fire is on either side of the food) is best for larger, tougher cuts of meat that require more than 20 minutes of cooking.
How to know what type of heat to use? If the food takes less than 20 minutes to cook, use direct heat; if it takes longer, use indirect heat
to ensure the outside doesn’t get crisp or burned before the inside is cooked through.
This will ensure juicy results. Smaller pieces like breasts and thighs are best grilled directly, while whole chickens or briskets should be grilled indirectly.
- Too many flare-ups can burn your food. Keep the lid on as much as possible! This limits the amount of oxygen inside the grill, which will help extinguish any flare-ups.
- If the flames are getting out of control, move the food over indirect heat temporarily, until they die down. Then move the food back.
- Grilled foods taste great because of the seared taste: be patient while it sears
- Don’t be a food flipper! Let things cook on one side, then turn only once
- SECRET: If it’s stuck, it’s not ready to turn. Test, wait, then turn when it’s free
To avoid this, press an indentation into the top of each raw patty with your thumb or the back of a spoon.
When the center pushes up, the top of each burger will be relatively level and your burgers will cook more evenly too!
meat fibers and texture of the food and run the risk of over-seasoning it.
(and don't be tempted to peek—a backyard grilling tip to keep in mind for all indirect grilling).
Spikes and dips in the heat will tighten and dry out the meat, but consistently low temps will produce soft and succulent meat – so keep that lid closed!
especially if you are using a sweet sauce, as the sugars will burn and threaten
your ribs. Sauce them during the final 30 minutes of cooking.
than an hour or two in the marinade can over-soften food and result in a mushy texture (especially if the marinades
contain enzymes from ingredients like pineapple and papaya) or give the food a tough texture if the marinade has a lot of
acid-rich citrus juice and/or vinegar. Best rule: the smaller and more delicate the food, the shorter the soak.
If the color of the meat near the bone is still pink, put it back on the grill until it is fully cooked. For the best food safety test,
you can also check doneness by using an instant-read thermometer—bone-in chicken thighs should register a temperature of 175F.
will stay juicier longer if they are touching one another (but not crammed) on the skewers.
bell peppers, sliced squash, and onion slices are best grilled by the direct method.