Grilling guru Jack McDavid guarantees a successful cookout if you follow these tips:
The Heat Factor
"Hot grill, cold food," is my grilling rule of thumb. Let the grill preheat for 15 to 20 minutes and leave the food in the fridge until it's time to cook. Cold food is less likely to burn or stick to the grate.
Reduce cooking time when food is thin and the grill is extra hot.
Lock in flavors by keeping the grill lid closed.
Splendid Spices
Grilling adds a wonderful smoky flavor to food, so it's not necessary to use complicated spice combinations. A simple salt and pepper combination makes it possible to prepare a fabulous feast.
Take advantage of the fresh, fragrant seasonal herbs available in your neck of the woods for regional flavors.
Get Saucy
Thick sauces, like barbecue sauce, should be added right before food is removed from the grill, otherwise it will burn.
Lighter basting sauces, such as beer for brats or olive oil on chicken, can be added throughout the grilling process without burning.
Keep It Easy
Baked beans are a key side dish for completing a cookout, and heating baked beans on the grill is easy! Just empty beans into a metal saucepan or disposable aluminum tray and heat on your grill's side burners or raised grate.
Cleaning Craze
Easy cleaning is another reason grilling is great.
Let your grill act as a self-cleaning oven! When finished cooking on a charcoal grill, close the lid and let it burn itself out. For a gas grill, leave it on for a couple of extra minutes with the lid down and use a ball of aluminum foil to scrub the grill grates.
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