One of the best ways to spend a long weekend is around a barbecue grill. Sure, we could spend time on the gas v. charcoal debate (*cough* charcoal *cough*), but let’s skip all that and get right to the good stuff — the food!!
We’ve compiled a few grilling tips with the help of Better Homes and Gardens. And when it comes to picking foods, the more creative, the better. Sure, hamburgers and hot dogs are delicious choices, but feel free to get more inventive. Try portobello mushrooms, veggie skewers, fruit or even pizza–yes, pizza! Another yummy idea? Grill a couple heads of romaine lettuce and make a grilled Caesar salad.
1. Clean your surface. Make sure your grill’s grates are clean before you start. If you don’t have a grill brush, crumple up a sheet of heavy-duty aluminum foil and use it to scour the surface.
2. Low temps–and patience. If you’re cooking a large item like ribs, you’ll want to maintain a low grill temperature for several hours. That way, you’ll prevent the meat from drying out and end up with moist, tender ribs.
3. Sauce carefully. If you’re applying sauce to ribs or other items, don’t apply it too soon–otherwise, the sugars in the sauce will burn and affect the meat. Apply a layer of sauce during the last 30 minutes of cooking.
4. Perfect steak. After you marinate your steaks, pat them dry–this way they’ll sear, not steam. And although you may want to turn them over repeatedly, resist! Only turn the steaks over once or twice. That way, they’ll evenly cook without over-cooking.
5. Rest, then eat. You’ll probably want to dive right into the grilled meat when it’s done, but hold off just a few minutes and allow the meat to rest, uncovered, on a platter. This will ensure the juices are evenly distributed and you’ll end up with a tender, more flavorful meal.
Are you firing up the grill this weekend? If so, what’s for dinner? Be sure to make extras–we may just stop by!
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