How to Grill

Let's start with some Grilling 101 and cover the things you need to know before you begin.

• Timing is everything. Always prep your meats and heat the grill prior to cooking.
• Safety is key with grilling. Always keep your eye on the grill and keep the grill away from anything flammable (screens, house, furniture).
• Don't use water to control flare-ups. Move meat around the grill to avoid flare-ups.
• Keep your grill plate clean so that your food doesn't stick to it.
• Be sure to use the proper grilling tools to avoid food slipping through grate.
• Create zones on your grill. One area should remain cooler so you can move meat there if it's cooking too fast. For gas grills, leave one burner off. For charcoal, build your fire in one half of the grill.

• One of the biggest benefits of using gas grills is that you don't have to light charcoal, making it more convenient.
• They're easier to clean.
• May come with additional features like a side cart.
• Gas fuel will last longer and be more cost-effective than charcoal.
• Easy to use.
• Not as mobile as a charcoal grill.
• Gas will not burn as hot as charcoal.

Lighting a gas grill is relatively easy, but always be sure to read the manufacturer's instructions.

• Open the grill lid.
• Carefully open the valve on the propane tank and wait for the gas to go through line.
• Set all burners to high.
• Use your grill brush to clean off the cooking surface.
• Close the lid and allow the grill to preheat (about 15 minutes).
• Gas grills tend to cook best with the lid closed.

• One benefit is that they're portable.
• Will take longer to heat up (between 15-20 minutes).
• Burns hotter than gas and provides even heat.
• Provides smoke flavor preferred by some grillers.
• Harder to clean up when done grilling.
• Most charcoal grills don't include additional features.
• Gauging temperature on a charcoal grill can be tricky. Here's a trick: Carefully, hold your hand over the grill and count how long you can hold your hand there. The longer it takes, the lower the heat is.

There are two methods to lighting charcoal grills. Always follow instructions that are included with the grill.

Using a chimney starter:

• Fill the chimney starter with charcoal.
• Add a couple sheets of newspaper beneath the grate and light it on fire in a few spots.
• Place chimney on top of grate and wait for it to start burning.
• Once charcoal has started burning pour them out of the chimney and spread them out evenly inside grill.

Using lighter fluid:

• Place coals in a pile to help fire spread.
• Carefully add lighter fluid on top of the charcoal.
• Light immediately. Don't add lighter fluid onto flaming or hot coals.
• Wait for coals to turn gray (this indicates they are ready) and spread them evenly.

When cooking on a grill, different cuts and varieties of meat require different cooking temperatures. It's also important to know that charcoal grills and gas grills will cook food at varied rates.
The hotter the grill, the faster the food will cook, but this isn't ideal for all meat.

Here's how to grill the most popular foods:

Chicken:

• One of the hardest meats to cook, chicken requires a little more time and attention than other meats. Remember, it's better to overcook than undercook certain meats.
• Always pound chicken to thin it out and marinate it so it won't dry out too quickly.
• For charcoal grills, once the charcoals are covered with ash, you are ready to cook chicken. Place the chicken on the hottest area of the grill and allow to cook on each side for about 5 to 10 minutes. The internal temperature shuld be 165 degrees Fahrenheit.
• If you're interested in how to barbecue chicken, the same rules apply.

Hamburgers:

• Form your meat into evenly sized patties and press your thumb into the center of each patty.
• Season your meat before placing on the grill.
• Cook on each side for 3 to 5 minutes. Do not move the burgers around the grill.
• Remove from the grill and let rest for a few minutes.

Ribs:

• For a gas grill, turn all burners to high while preheating with the lid closed. Once the grill is preheated, turn burners to medium heat.
• For gas grills, only put coals on one side of the grill. Allow grill to get to medium heat.
• Season ribs as desired and cook for about 30 minutes, making sure to flip them every few minutes.
• Remove them from the grill and let them rest for a few minutes.

Shrimp and fish:

• These meats will cook relatively fast and easy on a grill. Larger shrimp will be easier to cook as they won't slip through grates as easily.
• Shrimp can be grilled over direct heat and flipped once.
• Whole fish can be cooked on the grill in about 15 minutes, or until the skin is crisp.
• Remove shrimp or fish from grill and let it sit for 3 to 5 minutes.

Tip: Meat with bones will take longer to cook than boneless.

One of the most integral steps of cooking on a grill is using the right grilling tools and accessories.

• Spatula:
  Ideal for flipping burgers and vegetables.
• Tongs: Great for picking up chicken, pork and ribs. Always use metal tongs so they won't melt due to heat.
• Basting brush: Used to marinate and to brush oil and seasoning on meat and vegetables.
• Grilling stone: Ideal for larger grills, grilling stones can be used to cook small pizzas and to cook other foods while keeping your grill clean.
• Grill brush: Used to clean your grill grates before and after cooking.
• Meat thermometer: Perfect for gauging the internal temperature of meat, especially pork and chicken.
• Grill basket: Great option for cooking vegetables.