Summer’s here and that means the days are long and hot. If you’re going to be outdoors, there’s no better place to be than in a slice of shade with the grill fired up and some meat sizzling. Unfortunately, not everyone was born with the innate ability to master fire and some of us will require some tips so we don’t turn our burger patties into hockey pucks.
In this article, we’re going to give you four tips that will help keep your guests fat, happy and earn you the title of “Grill Master Supreme.”
If you’ve already got your grill, you’ve no doubt made this decision already, so this topic is a bit more relevant for those of you who are still in the planning stages. Dads, uncles and brothers throughout history have debated the question of charcoal vs. gas burning grill and there’s still no clear winner.
Proponents of gas grilling will tell you that it’s faster, cheaper and more efficient to grill with gas. Scientifically speaking, gas burns hotter (around 3,500 degrees Fahrenheit) than charcoal (around 2,000 degrees Fahrenheit), which, when we’re speaking of grilling, it’s all about the heat and the meat. Although, pundits who are pro charcoal site that charcoal briquettes simply provide better flavor than gas can.
Each method is going to have pros and cons, and it may all come down to price in the end as gas grills tend to be much more expensive than your basic charcoal grill.
For the record, we prefer charcoal. There’s an art to it that’s been passed down from generation to generation, and when you get it right, it’s like magic!
Before you start throwing down food, make sure you’ve got a nice clean grill free of old, burnt food. Obviously, you’re never going to want to use harsh chemicals, and you don’t want to scrub too hard or you’re going to lose all of your good seasoning.
To clean your grill, all you’ve got to do is get your grill nice and hot then get out your wire grill brush and give your grill grates and good once or twice over. If you don’t have a grill brush, a balled up wad of tinfoil does the job just fine.
Let us first extend our deepest and most sincere apologies to our vegetarian friends, but everybody knows meat is king when it comes time to grill. That’s why choosing your meat, and cooking it correctly is so important.
Now, obviously this is going to be subjective to some extent, but here are some fast fire tips for getting your meat perfect:
If you’re cooking skinless chicken, put a little bit of grease or oil onto the grill grates so your chicken doesn’t stick. If you’re cooking fish, use a cast iron pan or skillet.
In the old days, dad would flip our burgers with an old plastic spatula, giving our food a certain je ne sais quoi but now, we’re living in an age of endlessly advancing technology. This applied to cellphone just as it does to grilling tools.
Kabobs are one of our favorite grilling dishes as you don’t need plates or utensils and you can pile on the veggies for those of us who don’t eat meat. Our Slide and Serve Skewers make kabobs fun to serve and easy to eat!
The Grill Wrangler, though, is the ultimate multi-tool for any Grill Master. It’s a stainless steel spatula for flipping burgers, a pronged fork for stabbing those sausages and tongs for grabbing anything else! With the Grill Wrangler, gone are the days when you needed a closet filled with grilling tools!
Whether you decide to go with charcoal or gas or red meat or chicken, as long as you’ve got good friends, good weather and maybe a couple of cold ones, you’re going to have a great day. So fire up that grill and remember to always wear sunscreen!
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