When seasoning your meats most of the time salt and pepper is all you need.
If you want a little more add paprika and brown sugar along with additional spices depending on the cuisine.
To ensure the seasoning is evenly distributed, sprinkle from above.
It may be a given but always check to make sure you have enough fuel before you start grilling.
To get a better sear on your meat, use charcoal because it burns hotter and drier. Propane will give you more control over the temperature. Wood will give you the best flavor but is harder to control the temperature.
To get an accurate reading when using a meat thermometer, insert it into the side rather than from above.
Don’t make more dishes than you have to. Place a layer of plastic wrap on your plate for raw meats. The same plate can be used for the cooked meat after removing the wrap.
For vegetables and thin cuts of meat, use high heat direct grilling. For those large cuts or fish use indirect grilling.
When flipping your meat, use a spatula or tongs. A fork will pierce the meat and drain the juices.
To keep your burgers from getting dry make them with ground beef that’s 15-18 percent fat.
When grilling burgers never press the patties with a spatula. No need to push out all those great juices.
When cooking asparagus on the grill, pierce a few stalks with a skewer to prevent them from falling through the grate.
Cooking meats and vegetables in aluminum foil reduces flavor and can be compared to “making love with protection on.”
After brushing off and cleaning the grate, lubricate it with a paper towel soaked in oil.
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