Goof Proof Grilling

Subject: Goof Proof Grilling March 21st 2008, 6:15 pm

Goof-Proof Grilling

These tips will ensure grilling perfection.

For the best results, it's important to preheat your grill to the correct temperature for the type of food you're cooking.

To test the temperature of a charcoal grill, cautiously hold your hand 4 inches over the coals. Count the seconds you can hold your hand in place before the heat forces you to pull away.

Hot: The charcoal coals will glow red and you can hold your hand above the fire for no more than 2 seconds. For a gas grill, the temperature will read about 500 degrees F.
Medium-hot: The coals are gray with a red underglow and you can hold your hand above the coals for no more than 3 seconds. For a gas grill, the temperature will read about 400 degrees F.
Medium: The coals are gray with ash. You can hold your hand over the heat for 5 seconds. Gas grills will be at about 350 degrees F.

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Goof-Proof Tips

Before grilling, trim excess fat from meats to avoid flare-ups.
Marinades can be used to add flavor to meat and vegetables or tenderize less-tender cuts of meat. Always marinate in the refrigerator in a glass container or resealable plastic bag. In general, do not reuse marinades. If a marinade is also used as a basting or dipping sauce, reserve a portion before adding the uncooked foods or bring it to a rolling boil.
Bring foods to a cool room temperature before placing on the grill. Cold foods may burn on the outside before the interior is cooked.
Use tongs to turn meat instead of a meat fork to avoid piercing and losing juices. Also, salting meats after cooking helps retain juices.
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
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