Ready, Set, Grill


Canadian Living - - Contents -

How long can you stand the heat?

Check your grill tem­per­a­ture like a pro with the heat hand test. Hold one hand, palm down, 2 to 3 inches above the hot grill. Count how many sec­onds you can com­fort­ably keep it there to de­ter­mine the heat level.

5 sec. = Low; 4 sec. = Medium; 3 sec. = Medium-high; 2 sec. = High

Grilling Tem­per­a­tures

Low ...................... 325 to 350°F

Medium ............... 350 to 375°F

Medium-high...... 375 to 400°F

High ..................... 425 to 450°F


Min­i­mize flare-ups by keep­ing your grill clean. Turn heat to high af­ter each use or when pre­heat­ing to let grease and residue burn off, and then scrub with a wire brush. Keep a squirt bottle handy to douse any flames.

1 Heat it up –

Pre­heat your grill 15 to 20 min­utes be­fore grilling. A prop­erly heated grill sears meat in­stantly, seal­ing in flavour and mois­ture, and helps pre­vent stick­ing.

2 Brush it off –

Use a long-han­dled wire brush to clean the grates once heated. No wire brush? No prob­lem. A ball of crum­pled foil held tightly be­tween long-han­dled tongs also works just fine.

3 Grease it up –

A sticky grill is in­evitable, even when sparkling clean. Re­duce stick­ing by greas­ing your grill when hot. Soak a pa­per towel with vegetable oil, hold be­tween long-han­dled tongs and rub grates.

4 Keep it safe –

Avoid cross-con­tam­i­na­tion by us­ing sep­a­rate cut­ting boards, uten­sils and plates for raw and cooked meat. Keep mar­i­nat­ing foods re­frig­er­ated. And never baste with mar­i­nat­ing liq­uid, un­less it’s boiled first.

5 Test for done­ness –

Use an in­stant-read dig­i­tal ther­mome­ter to take the guess­work out of your grilling time.

6 Let it rest –

All grilled meats ben­e­fit from at least 10 min­utes of rest­ing time, tented with foil on a plat­ter or cut­ting board, to al­low juices to re­dis­tribute evenly.

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