Tip of the Day: Summer Grilling 101

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.

Happy Grilling!

    6 Comments

    Filed under entertaining, Food, How To, Tip of the Day

    6 responses to “Tip of the Day: Summer Grilling 101

    1. You are a veritable font of misinformation, sorry to say. The most egregious error being your recommendation to sear food to retain moisture.

    2. kwatson653

      I like the pictures they look very appetising

    3. I’m sorry that you feel that way. Next time you cook chicken, try cooking it on the skin side first. You might be surprised by the results The crisping of the skin will keep the moisture from seeping out.

    4. I highly suggest you consult some type of reputable cooking resource. Searing does not seal in moisture.

      Moreover, skin is a (quite obviously) moisture-proof barrier on its own. Crisping it will provide flavor but does nothing to hold in moisture.

      A 5 second google search on your part will prove me right.

      Or you could consult the many writings of actual food scientist like Robert Wolke, Harold McGee, or Shirley Corriher who have each written extensively on this topic.

      I am a PhD, by the way.

    5. Dilz

      Thanks for the tips! And DoeChuck, wow, but if you were trying to make a point you could be a little less obnoxious.

    6. Dilz

      DocChuck* that is. I never knew they teach BBQ 101 in any doctorate degree, let alone a bachelor’s degree.

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