Hot off the Grill

Hot off the Grill . . .

Summer is here and so is the smell of bar-b-que on the grill. From hot dogs, to chicken, to shish-ka-bobs, we all have a favorite. Here are a few tips to make your next cook out a big and tasty success:

1. Before lighting up the grill make sure you have all the necessities needed. Heat your charcoal about 30 minutes before grill time, and if you are using lighter fluid be sure that your fire has burned off to avoid your food having that left over flavor from the lighter fluid. Never add starter fluid to coals that are already hot. If you have a gas grill, be sure your gas tank is full and the valve is connected and open.
   
2. Gather your tools, from tongs to spatulas and even a water bottle to control the occasional flare up from the fire. Don’t use a fork, piercing will only cause juices to drip out, thus causing more fire flare ups, drying out your meat even more.
3. Wrap veggies in aluminum foil and place right on the grill or use shish-ka-bob sticks and turn to get the grill marks on each side.
4. Soak wooden skewers in water for about 20 minutes before shish-ka-bobs are prepared to prevent the skewers from burning.
5. Add barbeque sauce or other marinades at the end of grill time, to avoid blackening or charring of the meat.
6. Before and after grilling, clean off your grill using a wire brush or crumpled piece of aluminum foil while the grill is still warm.
7. Be safe, keep the grill away from the house or low hanging branches.
8. Wait until the grill is medium-hot before grilling, which is when you can only hold your hand a few inches over the grate for about 4 seconds before it gets too hot. See the chart below for approximate heat values.
9. Lastly, be safe, don’t leave the grill unattended, especially around children or pets,and be prepared with a first aid kit should a burn happen.
10. Be creative and have fun. Add fruits and vegetables to accompany whatever meat you choose and experiment with different glazes and marinades.