Grilling…. nothing better. But you have to grill right….it’s supposed to be an efficient way to cook, not a pain.
Here’s some tips – Take ’em or Leave ’em.
- Check the propane tank!(Don’t be embarrassed because you didn’t fill up the tank before grilling)
- When cooking steak or chicken, brush or rub olive oil (vegetable oil works too) on the meat. It will help keep the meat from sticking to the grill.
- If marinating the meat, avoid sweet, sugar rich marinades that are almost guaranteed to burn.
- Keep Lawry’s and Garlic Powder on hand. Sprinkle a touch on each side – not too much . . . just enough.
- For a great unique taste, chop up an onion, garlic, and peppers and wrap up in aluminum foil. Poke large holes in the top of the foil and place on the grill near the meat. The flavor soaks into the meat!
- When cooking burgers, you really need to flip them only once. Let them sit on one side. When you see a little juice on top-flip it. Same amount of time on other side. Don’t OVER COOK it! No pucks!
- Never stab a brat. It may be tempting, but DON’T DO IT! Brats can be flipped as many times as you like, they should always be cooked thoroughly (they rarely dry out).
- Grill with the lid open. Steak Houses don’t cover the grill, nor do they cover the grill when cooking hamburgers. I say KEEP IT OPEN!
- Don’t forget the buns. Toasted buns complete the meal. Spread some butter on the bread and place on the top rack to get toasty..
- Always have an ice cold beverage on hand. As the “grill master,” you should not have to hunt down a beverage. A beverage should constantly be provided to you until grilling is complete. (You may want to make this your rule #1).