Grilling Tips You Need to Know

It’s grilling season, and everyone is outside spending time with family or entertaining friends. From family barbeques to pool parties, we’ll be grilling up all sorts of delicious meats and vegetables. These five expert tips will have you firing up your grill like a pro:

Start Clean

Prior to cooking, scrub your hot grill with a long-handled wire brush to remove any food debris or dirt left on the grill. This will help ensure that your food doesn’t stick and that you get those grill marks we all love to see.

Get it Hot

A properly heated grill sears your food on contact, helps keep the insides moist, and prevents sticking. Preheat your grill for 15 to 20 minutes before you start cooking to make sure it reaches the correct temperature. What is the correct temperature? Your grill should be 250 to 300 degrees for low heat, 300 to 350 degrees for medium heat, and 400 to 450 degrees for high heat. Making sure you reach the right temperature, and stay there, will help your food cook quicker and more evenly.

Keep it Closed

While it is tempting to check your food, it’s important to keep the lid on your grill closed as long as necessary. Opening up the grill means that heat escapes, and that can lead to dried out meats and longer cooking times.

Oil it

Even if your grill is clean, lean foods may stick if you place them directly on the rack. Reduce sticking by oiling your hot grill rack with a paper towel soaked in vegetable oil. Just hold it with a pair of tongs and rub it all over the rack. Your foods won’t stick.

Don’t Touch It

While it can be tempting to poke and prod foods, or repeatedly flip them, to see if they’re done, this can lead to dried out foods. To ensure even cooking, allow foods time to sear and develop a crust, and only flip them when grill marks have formed. Use an instant read thermometer to check the internal temperature for proper doneness. Once your food is off the grill, allow it to rest for 10 minutes on a plate tented with foil, to ensure that the juices evenly redistribute before you carve or serve.

By spending just a bit of time to know your way around your grill, and how to properly prep and cook on it, you’ll be able to produce perfectly seared and prepared meats all season long.

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