THRILL e of e grill!

THIS ONCE SIMPLE BACKYARD picnic activity has evolved into a fullblown hobby for many, requiring a formidable skill set. Grill masters everywhere are creating recipes and techniques that make this a serious craft. From veggies and desserts to full racks of lamb, grilling is a yearround event. Grilling is healthy and delicious. Grilling is science. Grilling is fun! Here are a few tips to try for your next cookout:

AS WITH ANY COOKING METHOD, QUALITY INGREDIENTS are paramount—from steaks to seasonings, buy for quality. is is true of your tools as well so be sure to research accessories such as thermometers, utensils, bakeware, etc. and buy the best.

LET YOUR MEAT COME TO ROOM TEMPERATURE before grilling and allow the meat to rest after taking it o the grill for about 5-10 minutes prior to cutting/serving.

YOUR OUTDOOR GRILL CAN BE AN EXTENSION of your indoor kitchen—anything you can bake in an oven (casseroles, pies, brownies, pizza, cake) can be baked on a gas or charcoal grill.

LEARN AND MASTER THE “4 T’S”— Temperature, Timing, Techniques, and Tools.

ALWAYS PREHEAT YOUR GRILL FOR 10-15 MINUTES. Not only will heat loosen any bits of food hanging onto the grate (which you can then easily brush o ), it also helps prevent food from sticking and it is necessary to properly sear certain foods as well.

KEEP THE LID DOWN. It speeds up the cooking time and prevents food from drying out. It also traps the smokiness that develops when fats and juices vaporize in the grill, adding that extra avor you want from grilling.

KEEP IT CLEAN. Buy a good stainless steel grill brush and use it!

OIL THE FOOD, NOT THE GRATE. Oil will not only prevent food from sticking to the grill but it adds avor and moisture too. A nice brush of olive oil on your meats and vegetables will do the trick. w

For more grilling tips, tricks, techniques, and recipes, visit www.weber.com.

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