Wednesday, November 10, 2010

Tips From The Grill Master

Now that I've got a deck, it's time to really start paying attention to our grill. I asked my Brother, the grill expert of the family, for any advice he could offer. Here's what he came up with:

Step 1: Prepare. Without proper preparation, you're off finding stuff and you're food is burning. And what will you want to have on hand before you start?

  • Spatula and other tools
  • Grill scraper
  • Any sauces that will get used
  • Glass of water for grease fires that may pop up
  • Pam
  • Meat (yeah, this could be handy)
  • Thermometer
  • Lighting if you're grilling after dark

Step 2: Warm the grill up for 5-7 minutes. Then give it a good scraping to clean it. If you want to Pam the grill once it's warmed up, you can do so. The Pam may cause a bit of a flare up, but you'll be fine.

Step 3: Start cooking, and go wash the plate you brought the meat out on. Yeah, poisoning your guests tends to be a bit of a downer for the meal.

Step 4: Cook until the thermometer says it's done. I've used my brother's Thermapen before, and it really is an absolutely essential grilling tool. It's like X-ray vision for cooking. Yes, it is pricey, but for a novice like me it's worth every penny.

Tonight's burgers got a thumbs up by Shira. Of course, how can you mess up burgers? I'm sure I'll find a way.

A deck and a grill - if this isn't living the American dream, I don't know what is.

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