Great Grilling

Before you fire up the grill, consider these tips for a great meal:

Marinades – there are thousands of different varieties. Italian dressing is one of the best ready-made choices available, and works great for lesser cuts of meat.  Using a plastic storage bag, pour over meat and let sit in refrigerator for a minimum of 4 – 6 hours or overnight.

Grilling – indicates high heat, short cooking time. Best for steaks, pork chops and chicken breasts.

BBQ – indicates low heat, long cooking time. Best for briskets and pork roasts.

Technique :

• Clean and oil the grill.
• Salt and pepper meats; use kosher salt as opposed to iodized table salt.
• Add meat to grill; start with presentation side down.
• Flip meat only once.
• When BBQ-ing, do not open the pit often. Each time pit is opened, it takes about 5 minutes to recover the lost heat.

Grilling Vegetables:

• Slice consistently so everything is cooked through and ready at the same time.
• Aim for ¾ to 1” thick pieces. 
• Soak veggies in cold water for 30 minutes prior to grilling, so they don’t dry out. Pat dry, brush lightly with olive oil, add salt and pepper to taste.

After removing meat from grill, let it “sit” for 10-15 minutes before serving to allow juices to redistribute throughout the meat.