Grilling Tips & Tricks

Whether you’re a rookie or a seasoned grill master, use these tips to grill like a pro all summer long.

Preheat: To keep food tender and prevent sticking, preheat the grill with the lid closed for at least 10 minutes before adding the food.

Don’t Overcrowd: Instead of crowding the grill with burgers, kabobs and veggies, grill food in stages based on expected cooking times. This strategy also prevents cross-contamination and ensures everything is grilled to perfection.

Tame the Flames: To reduce flare-ups and prevent charring, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a spray bottle of water nearby to douse any unexpected flare-ups in a snap.

Save the Sauce for Last: Many sauces contain sugar, which can burn easily, so add towards the end of grilling.

Check the Temp: Don’t rely on a food’s appearance to tell when it’s done. Invest in an instant-read thermometer to ensure foods are cooked to a safe internal temperature; 145° for fish, beef and pork, 160° for ground meats including beef, pork, veal and lamb, and 165° for poultry.

Give it a Rest: Rest finished meats on a clean platter, tented with foil, for about 10 minutes before serving so juices can redistribute evenly.

Clean Up: Clean grates thoroughly with a sturdy, long-handled wire brush. It’s easier to remove food debris when the grill is hot, so clean it after preheating and/or immediately after use.