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Preheat each and every time.
If the cooking grates aren’t hot enough, food will
stick, and you will likely never have a chance of
searing properly or developing those handsome
grill marks. Even if a recipe calls for medium or
low heat, always preheat the grill on the highest
setting first. Open the lid, turn up the heat, close
the lid, and then let the cooking grate heat up for
about ten minutes or until the lid thermometer
reads 260°C (500°F) .
Don't grill on dirty grates.
Tossing food onto the cooking grates before they
have been cleaned is never a good idea. Leftover
“stu” on the grates acts like glue, binding it to
the grates and your new food. To avoid tasting last
night’s dinner on today’s lunch, make sure that
you are grilling on a clean coking grate. Once the
grates are preheated, use a stainless steel bristle
grill brush to make a clean, smooth surface.
Be present in the process.
Before firing up your grill, make sure that
everything you need is within arm’s reach. Don’t
forget your essential grilling tools, already oiled
and seasoned food, glazes or sauces, and clean
cooking platters for cooked food. Having to run
back to your kitchen not only means missing out on
the fun, but could also result in burning your food.
French chefs call this "mise en place" (meaning,
“put in place”). We call it "being present".
Create a little elbow room.
Packing too much food onto the cooking grates
restricts your flexibility. Leave at least one-quarter
of the cooking grates clear, with plenty of space
between each food item, in order to get your
tongs in there and easily move the food around.
Sometimes grilling involves split-second decisions
and the ability to jockey food from one area to
another. So give yourself enough room to operate.
Try not to peak.
The lid on your grill is for more than just keeping
the rain out. Most importantly, it’s for preventing
too much air from getting in, and too much heat
and smoke from getting out. When the lid is closed,
the cooking grates are hotter, the grilling times
are faster, the smoky tastes are stronger, and the
flare-ups are fewer. So put a lid on it!
Only flip once.
What’s better than a juicy steak with a deep sear
and plenty of beautifully caramelised bits? The
key to accomplishing these results is to keep your
food in place. Sometimes we have the tendency
to flip our food before it reaches the desirable
level of colour and flavour. In nearly all cases, you
should turn food just once. If fiddling with it more
than that, you are probably also opening the lid too
much, which causes its own set of problems. So
step back and trust the grill.
Know when to tame the flame.
When grilling, sometimes the most important
thing to know is when to stop. The most reliable
way to test doneness of your food is to invest in an
instant-read thermometer. This slim little gem will
help you pinpoint that critical moment when your
food is at its best.
Don’t be afraid to experiment.
Back in the 1950s, grilling meant one thing: meat
(and only meat) charred over open flames. The
modern day backyard chef doesn’t need a kitchen
in order to prepare a full course meal. Use your
grill to make char-grilled appetisers, sides, and
even desserts. Register your grill to receive special
content that will inspire you along the way. We’d
love to join you on your grilling adventures.
GrillingDo’s
andDon’ts
Tips and Hints
SPATULA
Look for a long-handled spatula
designed with a bent (oset) neck
so that the blade is set lower
than the handle. This makes it
easier to lift food o the
cookinggrates.
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TIMER
Avoid the disappointment of torching
your dinner by simply setting a timer.
Nothing fancy needed—just one
that is reliable and easy
to use.
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