Summer = barbeque time! We’ve come up with a few simple tips that will make your cookouts successful, whether you’re grilling rib-eyes, chicken, veggie kabobs or fresh local salmon on a cedar plank. Keep reading for our suggestions!
SEARING TIPS
- Keep the grill clean to prevent food from sticking. Use a brass wire grill brush, or crumbled up aluminum works in a pinch.
- Dry it off. Pat items for the grill with a paper towel to remove excess moisture. this allows for even browning of beef, pork, chicken, fish, tofu and veggies.
- Take one turn. Restrain yourself from poking, prodding and frequently flipping foods on the grill. When quick grilling over high heat, it is usually best to turn only once.
- Use tongs or a spatula to turn meat. Stabbing steaks with a fork allows the juices to escape.
SKEWER SAVVY
- If using wooden skewers, soak in water for 30 minutes to prevent burning on the grill. Lay a layer of aluminum foil under the skewers when placing on the grill to keep them cool enough to handle.
- If using metal skewers, spray with cooking spray or vegetable oil to prevent sticking.
- Cut food in uniform size pieces for even cooking. Don’t crowd food onto skewers – leave 1/4 inch between pieces.
- Partially cook dense veggies prior to grilling to help uniform cooking.
PLANKING TIPS
- Soak the plank for one hour in a sheet pan with high sides. Weight down the plank to keep it submerged.
- Place the plank over coals until it starts to crackle. Smoke creates a distinctive flavor.
- Sear in flavor by grilling items only long enough to score them and then place on the plank.
- Use indirect heat for cooking items on planks. Direct heat will create more smoke than you need.
What are your secrets to a great BBQ?
