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Outdoor Grill Operation
Grilling Recommendations
TIPS FOR SUCCESSFUL GRILLING
•
Never leave food unattended.
•
Cooking with the hood closed will decrease cooking
time, provide an even temperature, conserve gas,
lessen flare-ups and improve flavor.
•
Do not use aluminum foil. Grease trapped in the foil
may cause flare-ups.
•
Trim excess fat from meats and slit the remaining fat at
two-inch increments to avoid flare-ups and curling.
Fatty meats may be cooked indirectly on lower heat
settings. Refer to grilling methods.
•
When opening the hood, wear a barbecue mitt that
covers your wrist. Stand to the side of the grill and lift
the hood handle slowly.
•
Allow meat to defrost in the refrigerator overnight
rather than microwaving it to help retain juices.
•
Apply salt to meat only after cooking to prevent it from
drying out.
•
Baste meat with barbecue sauce or other sugar-based
sauces only during the last few minutes of cooking to
prevent burning.
•
Turn food only once, halfway through cooking time.
•
Use a spatula or tongs to turn meat instead of piercing
with a prong to prevent juices from escaping.
•
Brush vegetables, lean cuts of meat, skinless poultry,
fish and seafood with oil to prevent sticking.
•
If using bamboo skewers, soak the skewers in cold
water for 30 minutes before cooking time.
•
To burn off grease drippings after cooking, operate the
grill on high for five minutes. When the grill cools down,
remove and clean the drip tray.
•
When deep fat frying, be sure the pan is large enough
to accommodate the food without overflowing when fat
begins to bubble. Heat fat slowly. Never leave a deep
fat fryer unattended. Avoid deep fat frying moist or
frost-covered foods. Foods with a high water content
may cause the hot fat to spatter. Use a thermometer to
avoid heating the fat above the flash point.
14
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