Great Grilling Tips
Grilling is a wonderful way to get summer suppers sizzling. Before you head to your backyard for some fun outdoor cooking, refresh your grilling skills with these tips:
Before grilling meats, trim excess fat to avoid flare-ups.
Marinades can be used to add flavor to meat and vegetables or to tenderize less-tender cuts of meat. Always marinate in the refrigerator in a glass container or resealable plastic bag. In general, do not reuse marinades. If a marinade is also used as a basting or dipping sauce, reserve a portion before adding the uncooked foods.
Bring foods to a cool room temperature before grilling. Cold foods may burn on the outside before the interior is cooked.
Use tongs to turn meat instead of a meat fork to avoid piercing and losing juices. Also, salting meats after cooking helps retain juices.
Brush on thick or sweet sauces during the last 10 to 15 minutes of cooking. Baste and turn every few minutes to prevent burning.
Use a meat or instant-read thermometer to check the internal temperature of meat and poultry before the recommended cooking time is up.