GREAT GRILLING TIPS

Food & Nutrition
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Great Grilling Tips

By Nathan Sorensen, RD
Last Updated: May 10, 2008

If you haven’t already used your grill this spring, the time is NOW to prepare your grill for summer time food and fun! You will find it easy to collect enough motivation to begin preparing your grill for use; just think of the wonderful aromas and flavors you’ll soon be producing. Simply, wash your grill with a garden hose, scrub the grill rack with a wire brush and then let the grill dry. Your grill is now ready!

Included with your grilling tips are several recipes that you can experiment with. These recipes incorporate unique techniques for seasoning, grilling fish and meat. Although these particular recipes are wonderful, we also encourage you to experiment with your own grill. Try grilling your favorite vegetables; create your own grilling sauces and seasonings.

The grilling information that we have provided for you should be considered “tips”. These tips are specific pieces of information that you can apply to your grilling methods immediately. Unfortunately, we do not provide comprehensive definitions or multiple examples of techniques.

We hope you have a wonderful summer with great grilling adventures!

Maintenance and Grill Variations

CHARCOAL
	Remove the barbecue lid and open all vents.
	Before starting to grill, empty the ash catcher is clear of obstruction.
	Mound charcoal briquettes into a pyramid shape (about 40-45 briquettes).
	Lightly coat briquettes with starting fluid and ignite.
	When coals have a light gray ash and no longer flaming (about 30 to 45 minutes), arrange coals for direct or indirect cooking.
	To keep the grill rack clean, brush it after each use with a stiff wire brush while rack is still hot.
GAS
	To start your gas grill, open lid: Check gas tank and insure all knobs are turned to the off position.
	Light grill according to the manufacturer’s instructions. Use the igniter switch (if available) or a match.
	Close lid and allow to heat to your desired cooking temperature. Usually between 500°-550°F (260°-288°C), about 10 to 15 minutes.
	Adjust heat to recipe directions.
	To keep the grill rack clean: brush it after each use with a stiff wire brush while rack is still hot.

To Determine Grill Temperature

To check the temperature of coals, hold the palm of your hand at cooking height, just above the grill rack. Count the number of seconds you can hold your hand in that position before the heat is uncomfortable and you have to pull away. If it's 2 seconds, it's a hot temperature; 4 seconds, a medium temperature and 6 seconds, a low temperature.

	Hot - describes coals that are barely covered with gray ash. You can hold your hand near the grill for only 2 to 3 seconds.
	Medium - describes coals that glow through a layer of gray ash. You can hold your hand near the grill for only 4 to 5 seconds.
	Low - describes coals covered with a thick layer of gray ash. You should be able to hold your hand near the grill for 6 to 7 seconds.

Direct and Indirect Grilling

Begin grilling when coals are covered with a light ash and no longer flaming. It takes 30 to 45 minutes before the coals are ready.

Direct Cooking Method

Open bottom vents, spread out coals for area required for food. Cook temperature should be High to Medium high heat with the lid off.

Use foods that take less then 25 minutes to cook (steaks, burgers, chops and chicken breasts).

Flip the steak once and do not overcook the chicken.

Indirect Cooking Method

Open bottom vents, spread half of the coals on each side. Place a metal drip pan in the middle.

Use larger cuts of meat and other foods that require longer cooking times and lower temperature. Cooking temperature should be Medium to Medium low high heat with lid on. Maintain cooking temperature by adding more briquettes as necessary.

Every time you lift the lid, heat is lost and cooking temperature lowers. Basting food only as needed.

Before You Start

Add small bunches of fresh herbs, such as rosemary, basil, dill, thyme and oregano, to the coals during the last half of cooking time. Soak the herbs in water for 20 to 30 minutes before putting them on the fire to smolder, not burn. If using frozen herbs, omit soaking them.

Place water-soaked herbal tea bags on the coals. Try lemon tea with chicken, ginger with fish, or apple with pork.

Wood chips add flavor. Hickory is prefect for pork or ribs; mesquite and apple enhance chicken or fish.

Toss lemon, lime or orange rinds on the coals to add a citrus accent to enhance chicken or fish.

Spices

One of the quickest ways to add flavor is to experiment with homemade spice-rub combinations. To use a dry rub (a combination of dry herbs and spices), wash the food and pat dry. Lightly oil the surface of the food. Apply the rub. Let stand 30 to 60 minutes before cooking.

Make a Cajun dry-spice mixture of rosemary, thyme, garlic powder, onion, pepper, salt and cayenne pepper. Rub the mixture into perforated meat. Then rub the surface with oil.

Use a balance of herbs and spices on meats and poultry.

Season the cavity of young poultry with a sprig of rosemary and a clove of garlic.

Basting Sauces

Marinating introduces flavor, tenderness and/or moisture. Always marinate in the refrigerator. Do not reuse any marinade that comes in contact with raw meat unless the marinade has been boiled first. Or set aside some of the marinade to use for marinating the meat and some for basting or in a sauce.

Brush on thick or sweet sauces only during the last 10 minutes of cooking time to prevent burning. Barbecue sauce- store-bought or homemade- is the nation's favorite grilling condiment for meats.