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TIPS FOR OUTDOOR
GRILLING
WARNING
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
Before Grilling
■
Thaw food items before grilling.
■
Preheat grill on high (use all grill burners) 10 minutes. The
hood must be closed during preheating. Preheating
provides the high heat needed to brown and seal the juices.
■
Shorten the preheat time when grilling high-fat cuts of meat
or poultry, such as chicken thighs. This will help reduce
flare-ups.
■
Lightly oil the grill grates or the food when cooking low-fat
cuts of meat, fish or poultry, such as lean hamburger patties,
shrimp or skinless chicken breasts.
■
Using too much oil can cause gray ash to deposit on food.
Trim excess fat from meats prior to cooking to reduce
■
flare-ups.
■
Make vertical cuts at 2" (5 cm) intervals around the fat edge
of meat to avoid curling.
■
Add seasoning or salt only after the cooking is finished.
During Grilling
■
Turn foods only once. Juices are lost when meat is turned
several times.
■
Turn meat just when juices begin to appear on the surface.
■
Avoid puncturing or cutting the meats to test doneness. This
allows juices to escape.
■
It may be necessary to lower the heat setting for foods that
cook a long time or are marinated or basted in a sugary
sauce.
■
If using a high flame, add barbecue sauce only during the last
10 minutes of cooking to avoid burning the sauce.
■
The degree of doneness is influenced by the type of meat, cut
of meat (size, shape and thickness), heat setting selected,
and length of time on the grill.
■
Cooking time will be longer with an open grill cover.
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