So now that it is blazing (and I mean BLAZING) hot outside, it’s time to fire up that grill. With less than a month until the biggest backyard cookout day of the year (yes, I mean the 4th of July), hone up on your grilling skills with these tips and you will be sure to be the BBQ queen (or king) of the party!
- For best restuls, be sure your grill is really hot before putting any food on. This will help prevent sticking and also ensure you get that nice grilled crust.
- Another way to prevent food from sticking is to lightly spray the grill with a cooking spray. Pam makes one just for grilling.
- Grill meat and veggies about 4 inches above the heat source and chicken about 6-8 inches.
- To add more flavor, try adding pre-soaked chunks of natural hardwoods like Hickory to your bed of coals
- If your grill has a lid, close it to allow smoke to add it’s flavor.
- To keep poultry from drying out, grill with bone in and baste continuously.
- Poultry dark meat takes longer than white meat so start it sooner.
- Always sear chicken on the skin side first, again, this helps with the sticking and also keeps the meat more moist.
- When grilling meats, it is usually best to only turn the meat once. This helps to prevent the meat from getting tough.
- Tomato and/or sugar-based sauces should always be added at the end of cooking. The sugar in these sauces burns easily.