DIY: GRILLING FOR DUMMIES
Before you can even think about what to throw on the grill, you have to prep the sucker first.
When prepping both a gas and charcoal grill, “grill grates should be cleaned or scraped prior to lighting and greased with oil (i.e. vegetable oil) on cloth to prevent sticking”.
Things to avoid:
1. Never use flavored charcoal (like a mesquite).
2. If lighting a charcoal fire, avoid lighter fluid and use starter sticks (or a charcoal chimney) so your food doesn’t take on any funky flavors.
1. Soak wood chips in water for 30 minutes. Drain and enclose in a piece of foil.
2. Poke holes in the foil with a fork to allow smoke to escape.
3. Place directly on coals to flavor your meats. If saucing your meat, “wait until the last 20 minutes of grilling”.
4. Always let your meat rest 20 to 30 minutes before cutting.
5. For fish, throw a cast iron skillet on your grill until it becomes an ashy-gray color and try blackening your fish after dipping in clarified butter and sprinkling generously with cajun seasoning.
6. When grilling fish, use oily fish like salmon and select whole fish or steaks over fish filets, as they hold up better on the grates.
1. Keep marinades simple: olive oil, lemon, garlic, and fresh herbs, such as rosemary or thyme.
2. Don’t marinate veggies for more than 30 minutes or they will get soggy.
3. Cook on medium-high heat so veggies get nice charred grill marks without overcooking.
For more tips head to Refinery29.