Ready, Set, Grill
FOLLOW THESE STEPS EVERY TIME FOR THE ULTIMATE GRILLING SUCCESS
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
Low ...................... 325 to 350°F
Medium ............... 350 to 375°F
Medium-high...... 375 to 400°F
High ..................... 425 to 450°F
TEST KITCHEN TIP
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.