10 Tips for Excellent Summer Grilling

Top 10 Tips for Excellent Summer Grilling

1. Start with a clean grill. (See tip #10.) Before you turn the grill on, lightly baste your grill grates with cooking oil or spray to keep food from sticking. Be sure to let the grates come to temperature before you begin cooking.
   
2. Don’t put cold meat right on the grill. Bring ingredients to room temperature before you cook; they will then cook more evenly and quickly. If you need to, plan your meals so you leave 30 minutes for meat to sit on the counter. 
   
3. Remember the 4-by-4 rule to determine how hot your grill is: If you can keep your palm 4 inches over the coals for 4 seconds, it’s at medium heat.
   
4. For even browning of meat and poultry, pat the surface with a paper towel to remove moisture before grilling.
   
5. To prevent your steaks from curling on the grill, score the outer layer of fat at 1-inch intervals. Do the same to skin-on fish fillets, scoring the skin side.
   
6. Refrain from pressing hamburger patties on the grill with a spatula or piercing meat with a fork; you’ll lose the juices. Use a spatula or tongs. Also, don’t move the food around. Best to flip meat once once. The fewer times you flip food, the better. If the meat is stuck to the grill, let it cook more until it naturally loosens its grip and is ready for flipping.
   
7. If you prefer skinless chicken, be sure to marinate the meat first; then baste frequently with leftover marinade during grilling.
   
8. Use fresh lemon juice in your marinades. It tenderizes meat, blends well with many flavors (from soy sauce and ginger to BBQ sauce), and accents other tastes.
   
9. Let meats rest!  Let the meat rest once off the grill for at least 5 (if not 10) minutes before slicing them. The meat will reabsorb the juices it lost from cooking.
   
10. The best time to clean your grill is when the grates are still warm. With the back of a spatula, scrape anything on the grates into the fire, then use a wire brush to scrub the grates clean.
    
    

• For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle.
  
• For whole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone.
  
• For ground meat (such as meat loaf), insert the thermometer into the thickest area.
  
• For thin items such as chops and hamburger patties, insert the thermometer sideways.
  

Minimum Internal Temperature Chart