Grilling Tips

Get ready.
Preheat the gas grill for a good 10 minutes or fire-up plenty of charcoal and allow 20 to 30 minutes for it to turn to a light gray ash. Keep the grill vents open.

Keep it clean.
Scrub grill grates with a wire brush or spatula before and after cooking. Oil the grill grates so food doesn't stick.

Season the food.
Massage meat, poultry or fish with dry rub before cooking. No piercing. Use long-handled tongs or a spatula to turn food. Piercing with a fork lets all the precious juices out.

No water please.
Control flare-ups by moving food away from flames on grill. Close the grill cover to help cut off oxygen supply.

No peeking.
Close grill cover for even cooking and keep closed. Turn only once and test with an instant-read thermometer.

Baste late.
Brush sugary sauces on food near the end of cooking to prevent burning.