Grilling Tips

February 12th, 2013 posted by Family Corner Staff

Appetizers & Beverages | Vegetable Dips | Sides & Salads | Meats | Desserts | Grilling Tips & Techniques


Tool Set With Grill Gloves tool set and grill glove The perfect tool set to get the barbequeing job done.

In The Kitchen

The Family Corner’s In The Kitchen weekly e-zine offers seasonal menus, easy dinners, a cooking links review, tips on organizing your kitchen, grocery shopping tips, cooking with herbs, recipes and more!

Babequed ribs Before you even begin, think safety first. Successful grilling comes from care and planning, not seeing how high you can make the flames go!

LightingThe Fire

Be sure youhave adequate ventilation wherever you aregrilling toremove deadly carbon monoxide that is formed by the fire. nevergrillcloseto the house, a camper, under apatio or other structure. Place the grillaway fromdry or dead grass,bushes andthe house. If youline yourgrill withheavy duty foil it willreflect the heat, thus speeding up cooking time and makes clean up easy. If the bottom of the grill has vents, be sure to puncture the foil so air can move through. Form briquettes into apyramid. Use ONLY charcoal lighter fluid to start the fire, NEVER, NEVER use gasoline, alcohol or other highly volatile fluids. Allow the briquettes to burn until they are covered with alayer of gray ash in daylight or are glowing red at night. This takes approxiamately 20 to 40 minutes. If you are cooking fatty meats such as hamburger, user fewer coals to keep the fire cool and reduce flare ups. use more briquettes when grilling leaner cuts ofmeat.

Barbequing Tips

Before putting food on the racks, spread the coalsinto a single layer. To test the temperature of the coals, hold your hand, palm down, at cooking height. if you can hold it there only 2 – 3seconds, temperature ishot, above 375 degrees; for 4 seconds it’s medium, above 300; for 5 – 6 seconds it’s low, above 200. To change thetemperature when needed, raise the cooking rack and/or spread out the coals to lower the heat. To raise the heat, push the coals closer together. To keep flare ups to a minimum when cooking fatty meats, try tipping the rack slightly so that the wires and drips off at the cool end of the grill. To put out flare ups caused by dripping, raise the rack and spread out the coals. Or remove the food and douse the flames with water in a plastic pump-spray bottle. For some awesome ideas, tips, and recipes for this summer’s picnics and barbecues, visit our sister site, Fabulous Foods

Recommended Reading:

Weber’s Big Book of Grilling | The Best Recipe: Grilling and Barbecue | The Gas Grill Gourmet : Great Grilled Food for Everyday Meals & Fantastic Feasts

More For the Grill:

Weber Grill | Weber Smokey Joe Grill | Chefware Insulated Grill Glove

Appetizers & Beverages | Vegetable Dips | Sides & Salads | Meats | Desserts | Grilling Tips & Techniques

Family Corner Staff (674 Posts)


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Cindy Rowe
Cindy Rowe (7 Posts)

Cindy Rowe is the owner/editor of Crazylou Creations blog. On the blog, you will find a little bit of crazy, and a whole lot of fun! As a FT working mother, she still finds time to create crafts, play around in the kitchen, plan parties and exercise. You'll find all of this and more on her blog!


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