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7 Grilling Secrets for Barbecue Success

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ThinkStock

The weather has (finally) started to warm up and you know what that means- it’s time to fire up the grill! If you’re not a regular griller, it can be a little intimidating, but there’s no need to stress because, with these handy tips, you’ll have everyone fooled into believing you’re a grill master!


 

Unless you like tough as rock-break-your-teeth meat, marinate your meat! Most people who do marinate don’t let it sit long enough. Just like you’ve I’ve seen the packets and the bottles that say they’ll get the job done in 30 minutes, but you should just ignore them. You can go ahead and use them, but you really should let your meat soak in a marinade in the fridge for at least half a day, if not longer.

 

 

My husband was cooking zucchini on the grill last weekend and forgot to oil the grill first. The result? A catastrophe. More of the veggie stuck to the grill than went into our mouths. To oil the grill, just dip a brush in olive oil and brush it over the entire grill and removing your food will be less of a fight.

 

 

Cooking on a gas grill? Crank that sucker up to high heat when you first put the meat on. By doing this, you’ll create a seal on the outer layer of the meat and trap the juices inside. However, you don’t want to leave the grill set to high heat for too long. Only keep it super hot long enough to get a nice brown on your meat and then turn it down to a lower heat to finish cooking.

 

 

Do you feel like you need to flip or poke at the meat on your grill every Are you a notorious meat flipper or poker? Stop! Once you put the meat on the grill, leave it alone until you’re ready to flip it and really, you should only flip it once. If you think you have to push your burgers down with a spatula, nope. That actually dries it out. And, if you stab your meat just don’t, It releases the juices and…you guess it, dries out the meat.

 

 

If you want your meat to be the very moist it can be, put a pan of water next to the grill. I know, this totally doesn’t seem like it would be enough to make a difference, but it does because it keeps the air all around the grill more humid.

 

 

Have you ever made the perfectly grilled steak except for the fat around it which managed to get all charred? Fat burns really fast and if there’s too much of it on your meat, it’s going to make your meat charred. So, unless you like meat that resembles a hockey puck, trim down your meat.This will also keep the grease from dripping and causing flame-ups.

 

 

I’ve never tried this so you’re on your own with this one, but apparently it works.  According to this video, if you’re cooking on a charcoal grill, you can use olive oil as lighter fluid. 

 

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