CHEF GEORGE HIRSCH TRIED
5. NO FLATTENING OR FORKING
-Keep in mind that the spatula was made for turning
AND TRUE GRILLING TIPS
foods, not for squishing them down. Pressing on foods
can cause sticking and flareups. The foods may cook
1. ALWAYS KEEP A CLEAN GRILL
faster, but the essential, natural flavors will be lost
-Residue on the grates can cause harmful flare-ups and
inside the grill. Poking with a fork will also pierce the
interfere with the delicious taste of your foods. Before
meat causing excess juices to be lost in the grill.
you place your food on the grill, brush the grates well.
6. FLAVOR IN ADVANCE
As a preventative measure, lightly brush the grate
AFTER you cook-out to be prepared for the next time.
-Be a flavor planner! Remember to marinate your
foods at least 2 hours in advance (less for seafood, more
2. AVOID STICKING
for large pieces of meat.) Apply a dry rub to meats up to
-Before firing up the grill, spray down the grates with
24 hours before you plan to start grilling. This allows
vegetable spray, or you may brush them down with a
the savory flavors of your marinades to penetrate foods
little salad oil. Not only will this enhance the flavors of
sufficiently and guarantees delicious dishes every time.
your meats and vegetables, but this will keep foods
7. BBQ SAUCE BRUSHING
from sticking to the surface.
-If you’re going to use a favorite BBQ sauce on your
3. HEAT UP PROPERLY
grilled foods, always remember to brush it on at the
-Be patient, and give your grill sufficient time to heat
END. A few minutes before removing foods from the
up. A*er lighting a gas grill, cover it for about 4-5
grill! Most BBQ sauces contain sugars that will char
minutes so that it gets really hot. If you keep the lid
easily if they’re applied too early in the cooking process.
open during the preheat period, a good portion of the
8. ALLOW MEATS TO REST
heat escapes, and the grill remains cooler than needed.
-You’ve worked so hard on making the ultimate BBQ
4. DON’T BE A HASTY FLIPPER
for your family and friends--they can wait just a minute
-A*er you place burgers, steaks, chops, or seafood on a
or two longer. Giving meats time to rest a*er removing
high heat--don’t move them right away! Keep them
them from the grill allows natural juices to constrict
cooking for several minutes on the first side. If you
back into the meat--not to mention making slicing
shuffle them around, or flip them prematurely, they
easier.
begin to cool off and steam and will surely stick to the
surface, plus--you won’t get beautiful grill marks!
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