Get fired up
and move the cooking outside
Cooking over live fire in your own backyard is one of summer's greatest pleasures. Happily, it's also one of the simpliest. We have a few tips to share to help you make sure that your dinner plans don't go up in smoke:
Every time you use your grill, take the time to clean the grates. On a charcoal grill, they’re hottest just after you dump the coals out of the starter. Cover the grill and heat the grates until the smoke begins to diminish, about 15 minutes. Use a metal scraper to dislodge any bits of cooked-on food, then scrub the grill with a stainless steel brush dipped in water.
Season with care
Go easy when applying seasoning rubs. If you press too hard you risk damaging the meat fibers, which can affect the texture, and you also risk overseasoning.
Don’t get stuck
Pat food dry and oil it, not the grill racks, to keep food from sticking.
Put a lid on it
If fat or juices dripping into the fire cause flare-ups, don't try to extingish the flames with water. Instead, quickly transfer the food to a cooler part of the grill, if possible, and cover the grill to cut off the source of oxygen.
The most important grilling tool (besides a grill)
Forget about poking at your steak to tell if it's done. A digital thermometer is the only reliable way to judge the doneness of grilled meats. We love the candy-colored Thermapop.
Grilled corn with chili and lime