You wouldn't know it with our recent unpredictable Colorado weather, but grilling season is upon us! It's time to get our grill on. This week we're bringing you grilling tips to make your next backyard barbeque the talk of the block.
Start out by pre-heating your grill on high heat to 500-550 degrees. Let some of the residue burn off, then either use a stiff bristle brush to remove the rest of the grime, and if you're feeling fancy, cut an onion in half and rub it over the grates to remove the last of the grime.
Then, one of the most important steps - SEASON your grill! Simply place some canola or vegetable oil on a folded paper towel, then rub it over the grates. This step helps with sticking and will also keep your grates seasoned throughout the season. Make sure to repeat this step each time that you use your grill for best results. And the ultimate non-stick grilling tip? Let your food get fully seared before you try to move it. Don't poke and prod - let it sear, then turn. You'll be amazed at no more shredded, burnt chicken pieces stuck to your grill!
Vary your heat. Make sure that you are paying attention to the temperature gauge on your grill. Don't be afraid to adjust as you are cooking. How often and long the lid is open and how much cold food is placed on the grill at one time will make a big difference in your grill temperature. If you have a flare up, turn the center burner off until flames subside. Then turn it back on to medium or low to complete your searing. Be careful with water in spray bottles - not all surfaces of grills are coated, so spraying the metal at it's hottest can create warping and rusting. Just calmly move food instead and be patient. If you have foods with high potential for flare ups, place them on a piece of aluminum foil with the edges turned up to avoid any flames. And that sear that we're talking about locks in the juices and the flavors. It's for more than just looks! The fat that drips down and creates the smoke also creates that unique grilled flavor that we're all looking for.
Use the upper level of the grill grates to finish food. If your chicken has cooked on the outside to the point that you no longer want it to brown, move it up. Heat naturally rises, and the upper rack will act like an oven. This way you can finish foods cooking through inside without risking burning the outside. Make sure to use all parts of your grill to make the most of your barbeque. They're there for a reason!
Practice safe grilling! Remember, you are dealing with raw meats and usually warm summer temperatures where bacteria thrive. Make sure all meats are cooked properly (165-170 for poultry!). Also, make sure to use different plates and platter for raw and cooked foods. Don't carry the meat back into the party on the same tray you carried it to the grill with. A good thermometer will help determine when you are at the right temperature. Just be careful not to use it too often, poking holes into your meat and letting the juices leak out. Let the meat come to 5 degrees less than your desired temperature, then let the meat rest for 10 to 15 minutes to ensure a juicy result.
And my last tip...don't EVER call a grill a barbeque in front of a Grill Master or someone serious about their BBQ!! A grill is the big thing that you cook on and barbeque is the tasty food that comes off of it!! Trust me, you'll hear alllll about it ;)
Enjoy these great recipes that come hot off the grill: