Heat your grill 15 to 25 minutes before cooking to make sure it reaches the right temperature (and kills bacteria). Your grill should be 400-450°F for high, 350-400°F for medium, 300-350°F for medium and 250-300°F for low temperatures. A properly heated grill burns food on contact, keeps the inside moist and prevents sticking. While singeing does not “seal” the juices (contrary to popular belief), caramelisation produces improved flavours. There are many tips that every grill master should know.
If you decide to barbecue with charcoal, we recommend an additive piece of charcoal, which consists only of charred wood. Conventional briquettes can contain wood residues and sawdust as well as coal dust, sodium nitrate, borax and additives such as paraffin or lighter fluid. As far as lighter fluid is concerned, we recommend avoiding it altogether. Lighter liquids can release volatile organic compounds (VOCs) into the air, leave unpleasant residues on food and pose a serious hazard if used improperly.
Brush it off
It is easier to remove deposits when the grill is hot, so after preheating use a long-stemmed wire brush on your grill rack to remove charred deposits from earlier meals. Scrape off immediately after use.
Oil it on
Even on a clean grill, lean foods can stick if they are placed directly on the rack. Reduce sticking by oiling your hot grill rack with a paper towel soaked in vegetable oil: Hold it with pliers and rub it over the grill. (Do not use a cooking spray on a hot grill.)
Food safety is a top priority, so you should keep these simple USDA rules in mind: Avoid cross-contamination by using separate cutting boards, utensils and plates for raw and cooked food; cool food during marinating and never tinker with marinating liquid. (Make extra marinade just to staple, or boil your marinating liquid first.)
Marinate your meat
Marinating not only fortifies foods with taste, but also inhibits the formation of potentially carcinogenic HCAs (heterocyclic amines) that are formed when “muscle meat” such as poultry, red meat and fish is grilled. According to the American Institute for Cancer Research (AICR), marinating can reduce HCA formation by up to 92 to 99 percent.
A chimney starter
A chimney starter makes lighting charcoal fire child’s play. Simply place crumpled paper in the bottom of the chimney, fill it with charcoal and light the paper. In about 20 minutes the charcoal is ready to spread evenly in the bottom of the grill – no lighting, no lighter liquid, no perfect pyramid required.