Grilling Hacks You Need To Try
Grilling shouldn't be difficult—so to help you keep things fun, delicious and most importantly easy, we've got 9 grilling secrets that will step up your grill game.
Keep It Hot
Of course you light your charcoal in a chimney starter. When you pour out the coals, leave one or two burning embers in the starter, then add a fresh batch of charcoal. The embers will light the coals—no newspaper or fire starter needed.
Keep It Clean
A clean grill grate is essential to prevent sticking and give you great tasting food. Ideally, you’ll have a grill brush, but if you don’t, make a luddite grill brush by crumpling a sheet of aluminum foil into a ball. Clutch it between the jaws of long-handled tongs, and use it to scrub the bars of the grate.
Keep It Oiled
One cool way to oil your grate is to impale half of an onion on a long-handled meat fork and dip in vegetable oil. Rub it across the bars of the grate. Or, if you’re a meat lover, try greasing your grill grate with a chunk of bacon or steak fat. Not only does it smell great, but it’ll give your food an extra kick of great flavor!
No Smoker Necessary
Grilling on a gas grill? Don’t despair—you can still add that desired smoky flavor to your food! Place unsoaked hardwood chunks under the grate between the inverted V-shaped flavorizer bars. Or make a pillow-shaped smoking pouch by folding a cup or so of unsoaked hardwood chips in heavy duty aluminum foil. Poke holes in the top with a skewer, place under the grate directly over one of the burners and start grilling when you see smoke.
Stop The Spinning
Prevent skewered foods like shrimp, meat, and veggies from spinning by threading them on two skewers, or better yet, try using flat skewers.
The bamboo skewer is the backbone of great satays and kebabs. Conventional wisdom holds that by soaking the skewers in water first, you can prevent the exposed part from burning. Conventional wisdom is wrong. Instead, make a grill shield by folding a sheet of heavy-duty aluminum foil like a business letter, then sliding it beneath the exposed part of the skewers.
Flavorful Flame Control
Flare-ups threatening your food? Make a beer bottle fire extinguisher. Place your thumb over the top of an open longneck bottle of beer. Shake the bottle gently, then slide your thumb back a little to direct a thin stream of beer toward the fire. Great for basting grilled meats, too.
Everybody loves planked salmon. Next time you make it, don’t soak the plank first as is recommend in many cookbooks. Instead, char the plank on one side over a hot fire (just until you see smoke), then turn it over and place the fish on top. Grill the fish directly over a hot fire: the bottom of the plank will char, too, releasing an incredible smoke flavor.
Grill Your Citrus
A squeeze of lemon or lime juice is the classic sauce for grilled fish. Boost its flavor by grilling or smoking the lemon. Looks cool and tastes even better. Note: grilled lemonade or margaritas made with grilled limes are beyond awesome.
Source: The Barbecue Bible