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10 Tips for Perfect Grilling
“A Clean Slate. Start with a clean grill and then pre-heat
Cooking on Charcoal
Getting great results on the grill are all about practice and techniques. Here’s a few simple things that will improve your technique.
Use approximately 20 to 25 briquettes for every kilogram of meat you are cooking.
Get yourself a chimney starter - a steel cylinder with a grate on the bottom with holes punched in the metal below the grate. A chimney starter accelerates the process of burning the coals so they are ready for the grill in a few minutes.
Start cooking when the charcoal is approximately 50% grey. Patience is key. Meat is more likely to burn if you put it on the grill too early.
Change the height of your grill depending on what you’re cooking.
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Red meat, should be around 4 inches from the coals
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Poultry should be about 6 inches.
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Fish and veggies about 8 inches.
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Trim excess fat from your cuts of meat to prevent flare-ups that will scorch your food.
Keep a spray bottle filled with water at the ready to extinguish the flare-ups, which can blacken your food.
Don’t spray lighter fluid or petroleum based accelerants on the coals with food on the grill because the meat will absorb the smell and taste of the chemicals.
Tips for Cooking the Best Burger
“Get the grill hot and lightly oil the grill bars with vegetable oil
