Quick Tips
- If grilling fish – spray the grill grates with a cooking oil such as PAM to make turning fish easier – reducing sticking and flaking.
- When grilling fish – you’ll know it’s time to turn the fish when the outside edges appear cooked.
- Marinate large plank vegetables in Italian dressing for 30 minutes to add a zesty flavor.
- When preparing foods to be grilled make sure you place meat on separate plate from vegetables.
- Do not reuse plates that had raw meat on them and make sure they are washed in hot soapy water.
- When basting grilled meats, brush sauce on cooked surfaces, rather than on raw meat. Be careful not to contaminate fully cooked meats by reusing leftover marinade or adding sauce with a brush previously used on raw meats. Bring marinades to a rolling boil for one minute for safe use on cooked meats.
- Use long-handled tools and protective mitts.
- Keep a bottle of water nearby to control flare-ups for charcoal grills. Never use water on gas grills.
- To avoid losing juices by piercing the meat, use tongs, not a fork to turn it.
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