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Techniques
 | Make sure the grill is very clean every time. The
easiest cleaning technique is to heat the empty grill to very hot. This
will burn off any pieces of food left behind. Use a wire brush to scrape
the grill clean. This also sterilizes the grill and removes any
lingering flavor or aroma from previous meals. |
| Once the grill is hot and clean, brush cooking oil onto the
grill so the food won't stick or tear. |
| If grilling a brochette or large chunks (like a lamb and
vegetable kabob) use two skewers side-by-side (parallel) through the entire
kabob. This will give you a secure lock on the food and ensure that it
won't spin wildly when lifted from the grill. You can pick up the ends
of both skewers and flip them like a solid piece of meat. |
| Don't overload the grill with food. If cooking a
variety of foods to different degrees of doneness, put on one type at a time
(i.e., do all the chicken breasts, then all the burgers, all the rare steaks
and then the medium steaks). This is how a professional kitchen manages
their grill and it gives you a much more reliable, less stressful result. |
| Monitor the grill at all times. Even the best grill
may have hot spots and it's easy to overcook food over an open flame. |
Timing
| Preheat your gas grill at least 15 minutes before you plan
to begin cooking. |
| When using charcoal briquettes, start the fire at least 30
minutes before you plan to begin cooking. The coals are ready when
covered with gray ash. |
| A well-laid charcoal fire in a medium-sized (22-inch) grill
will maintain a high temperature for up to 30 minutes. |
Tips
| Add water-soaked wood chips (from hardwoods like oak, maple
or mesquite) on top of the hot coals to imbue your food with a wonderful smoky
flavor. |
| Never re-use a marinade in which you have soaked raw meat.
If you wish to re-use the marinade, you must first bring it to a boil to kill
any bacteria left by the meat. |
| Whether using a gas or charcoal barbecue, always use a
portable oven thermometer placed on the grill (not the coals) to accurately
measure the temperature of the unit. |
| Keep a spray bottle of water near the grill to douse
unwanted flare-ups that may char the food. |
| Lay the coals across an area about 10 percent larger than
the food will take up on the grill. Your bed of coals should be about 3
inches deep in the center and thin to about 1 inch at the edges. |
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