Keep the exposed cuts away from you

13 BBQ and Grilling Tips and Tricks You Need to Know Summer is in the air, and that means the smell of barbecue should be too!

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Warm it up.

Allow meat to sit out at room temperature for 20- 30 minutes. The key to a perfect steak is cooking it at a high temperature for a short amount of time. The colder the steak is when it hits the grill, the longer it will take to cook it.

Season meat liberally.

A good rule of thumb for home cooks is to salt the meat twice as much as you think is needed.

Clean your grill grate.

A clean grill will allow for non-stick grilling. Invest in a good grill brush and at the beginning of each cooking session, after you’ve preheated your grill, give it a good scrub down with the brush to remove any remains from the previous session. After scrubbing the grate, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate.

Give your grill plenty of time to preheat.

To gauge the heat of a fire, hold your hand about

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Route 329 & Savage Rd., Northampton Rte 329 & Savage Rd Northampton, PA 18067 Tel. #: 610-262-4566 (610) 262-4566

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four inches above the grill grate and start counting: “One Mississippi, two Mississippi.” Over a hot fire, you’ll get to two or three Mississippi before you’re forced to move your hand; over a medium-high fire, four to five Mississippi; over a medium-low fire, eight to ten Mississippi. It helps kill bacteria!

Create heat zones.

On a kettle grill, bank coals in the center. Sear food in the middle, where heat is highest, then move it to the outer edges of the grill to perfectly cook without burning. On a gas grill, leave one burner on high, another on medium.

Avoiding grill flare-ups.

Flare-ups are an inevitable part of grilling. When they occur:

Move the food from the hot zone to the medium zone until the flames subside.

You can also try putting down the lid. (If you’re working on a charcoal grill, close the top and bottom vents.) This deprives the fire of oxygen, which eventually extinguishes the flames.

A few squirts of water from a spray bottle can also dampen a flame. But use the technique sparingly. The water may stir up loose ashes or even spread the fire.

As a last resort, sprinkle salt or baking soda over the fire to extinguish it.

Don’t move & don’t poke.

Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it’s ready, it’ll stick to the grates.

When checking for doneness, resist the urge to repeatedly poke, stab, or pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food.

Skewer it!

If you’re running short on time, instead of grilling large pieces of meat, cut meat into pieces and make kebabs.

Don’t sauce too soon.

Be careful not to sauce food too early, especially if you are using a sweet sauce, as the sugars will burn. Wait until the last few minutes of grilling if using a sauce that contains sugar.

Timing is crucial.

Food continues to cook after it comes off the grill, so it’s best to remove it just before it has reached the desired doneness.