How to Make the Most of Grilling Season

The slightly smoky flavor and ease of preparation makes grilling one of the top cooking methods during the summer months. Almost any food can be grilled, from steak to Portobello mushrooms, and occasionally a food that you wouldn’t imagine, such as thickly cut Greek cheese. Here are some tips to make the most of grilling season.

Get it Hot!
Whether you are using a char broil grill, gas grill, electric grill, or propane grill, preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature, and to kill any bacteria. Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking.

Additive-Free
If you choose charcoal grilling, additive-free lump charcoal, like Lotus Grill Grill Time Natural Wood Charcoal is recommended. Conventional briquettes may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin or lighter fluid. As for lighter fluid, we recommend avoiding it altogether. Lighter fluid can release volatile organic compounds into the air, leave an unpleasant residue on food and pose a serious danger if used improperly during your summer grilling.

Brush it Off
It’s easier to remove debris when the grill is hot, so after preheating, use a long-handled wire grill brush from your Mr Bar B Q 21-Piece Silver Prestige Stainless Steel Tool Set from Buydig.com on your grill rack to clean off charred debris from prior meals. Scrape again immediately after use.

Oil it Up
Even on a clean grill, lean foods may stick when placed directly on the rack. Reduce sticking by oiling your hot grill rack with a vegetable oil-soaked paper towel. Hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Safety First
Food safety is a top priority when summer grilling, so keep these simple rules from the USDA in mind. Avoid cross-contamination by using separate cutting boards, utensils and platters for raw and cooked foods. Refrigerate foods while marinating, and never baste with the marinating liquid.

Is it Done?
The best way to know if protein is fully cooked when summer grilling is to check its internal temperature with an instant-read thermometer.

Bring it Indoors
Don’t let a summer storm put a damper on your grilling plans! Simply bring the grilling indoors with a George Foreman Indoor Grill from Buydig.com. Worried you’ll lose that unique grill flavor? No need. These amazing electric grills add a depth of flavor similar to outdoor gas grilling.

Tame the Flames
Flare-ups happen when fat drips onto the heat source on the gas grill or char broil grill and catches fire. This causes carcinogenic PAHs to form and accumulate on your food. Meat licked by flames also tastes “off” and flames may char the outside of food before the inside has thoroughly cooked. To reduce flare-ups, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a squirt bottle of water near the gas grill or char broil grill to quickly douse any unexpected flare-ups.

Give it a Rest
Let finished meats rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.
There’s nothing better than the flavor and presentation of food cooked on a grill. Take your summer grilling to the next level when you learn how to make the most of grilling season with these easy tips!