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Grilling Do's
and Don'ts
Preheat each and every time.
If the cooking grates aren't hot enough, food will stick,
and you will likely never have a chance of searing
properly or developing those handsome grill marks.
Even if a recipe calls for medium or low heat, always
preheat the grill on the highest setting first. Open the
lid, turn up the heat, close the lid, and then let the
cooking grate heat up for about ten minutes or until the
lid thermometer reads 500° F (260° C).
Don't grill on dirty grates.
Tossing food onto the cooking grates before they have
been cleaned is never a good idea. Leftover "stuff" on
the grates acts like glue, binding it to the grates and
your new food. To avoid tasting last night's dinner on
today's lunch, make sure you are grilling on a clean
cooking grate. Once the grates are preheated, use
a stainless steel bristle grill brush to make a clean,
smooth surface.
Be present in the process.
Before firing up your grill, make sure that everything
you need is within arm's reach. Don't forget your
essential grilling tools, already oiled and seasoned
food, glazes or sauces, and clean cooking platters for
cooked food. Having to run back to your kitchen not only
means missing out on the fun, but could also result in
burning your food. French chefs call this "mise en place"
(meaning, "put in place"). We call it "being present".
Create a little elbow room.
Packing too much food onto the cooking grates restricts
your flexibility. Leave at least one-quarter of the cooking
grates clear, with plenty of space between each food
item, in order to get your tongs in there and easily
move the food around. Sometimes grilling involves
split-second decisions and the ability to jockey food
from one area to another. So give yourself enough room
to operate.
Try not to peek.
The lid on your grill is for more than just keeping the
rain out. Most importantly, it's for preventing too much
air from getting in, and too much heat and smoke from
getting out. When the lid is closed, the cooking grates
are hotter, the grilling times are faster, the smoky tastes
are stronger, and the flare-ups are fewer. So put a lid
on it!
Only flip once.
What's better than a juicy steak with a deep sear and
plenty of beautifully caramelized bits? The key to
accomplishing these results is to keep your food in
place. Sometimes we have the tendency to flip our food
before it reaches the desirable level of color and flavor.
In nearly all cases, you should turn food just once. If
fiddling with it more than that, you are probably also
opening the lid too much, which causes its own set of
problems. So step back and trust the grill.
Know when to tame the flame.
When grilling, sometimes the most important thing to
know is when to stop. The most reliable way to test
doneness of your food is to invest in an instant-read
thermometer. This slim little gem will help you pinpoint
that critical moment when your food is at its best.
Don't be afraid to experiment.
Back in the 1950s, grilling meant one thing: meat (and
only meat) charred over open flames. The modern
day backyard chef doesn't need a kitchen in order to
prepare a full course meal. Use your grill to make char-
grilled appetizers, sides, and even desserts. Register
your grill to receive special content that will inspire
you along the way. We'd love to join you on your grilling
adventures.
Optimize
Grill Space
Using the TUCK-AWAY
Warming Rack
Use the warming rack up to keep food warm
or fold it down when not in use. To fold the
warming rack down, lift rack slightly and rotate
downward. Use heat-resistant mitts or gloves
when adjusting rack.
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