Steven Raichlen’s Grilling Tips
Whether you’re a beginner or a seasoned grillmaster, Steven Raichlen’s tips on grilling are a great way to get started on the grill — or to refresh your outdoor cooking skills! Here are ten of Steven’s most important pieces of grilling advice.
- Always light your gas grill with the lid open. Failure to do so could result in an explosion.
- Oil your grill grate before and after use to prevent food from sticking.
- Never press on a burger with the back of a spatula. All the flavorful juices will be lost to the fire. Avoid stabbing food with a barbecue fork: the juices will leak out. Use long-handled tongs or a spatula to turn or move food.
- Memorize appropriate cooking temperatures for the foods you enjoy grilling. Learn how to gauge doneness, and how to achieve consistent results.
- Season steaks with salt and pepper or a dry rub just before grilling.
- Don’t overcrowd your grill. Leave 25 to 30 percent of the grill grate free so you can move food in case of flare-ups.
- Let food rest for a few minutes after coming off the fire for maximum juiciness and tenderness. Smaller cuts, like chicken breasts, only need a couple of minutes; larger cuts, like a turkey or prime rib roast, will benefit from a 20 to 30 minute rest.
- Use the high, dry heat of the grill to cook vegetables like asparagus, peppers, eggplant, zucchini, etc.
- Apply sweet barbecue sauces to foods the last few minutes of grilling. Otherwise, sugars in the sauces can scorch. If serving sauces on the side, warm them first.
- Be organized. Have everything you need, from food to seasoning to tools, grill-side. Frequent trips to the kitchen mean you are deserting your post — and you should never desert your post.
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