Always use a meat thermometer. There’s nothing worse than thinking what you’re grilling is cooked and you cut into it and it isn’t. (See handy dandy temperature chart below)
Don’t be afraid to try new things. Try new things like cooking pizza on your pizza stone or grilling corn on the cob instead of boiling it. You’ll be surprised at how many foods turn out great on the grill.
Let it rest. Anything you grill will be better if you let it sit for about 10 minutes before cutting. Waiting a little while lets the juices redistribute and you’ll have a more tender and flavorful piece of meat. Most fish even keeps cooking after you take it off the heat.
Don’t cross contaminate. Never put your cooked meat on the same plate you brought it outside on. It’s worth the extra trip inside the house to avoid getting sick!
Try some accessories. Get a grill basket and saute some vegetables or shrimp. You can also get cedar planks and cook salmon. Or how about a beer can chicken, they make a stand for the grill to make it easier and safer to cook.
Be patient! Sometimes a lower temperature is best. Cooking burgers on a lower temperature will help them from shrinking (on a side note, you can also prevent shrinking by creating a small indent in the meat). Like the famous saying for ribs, slow and low for extra flavor and tenderness.
Hope you enjoyed these grilling tips from Megan! Be sure to watch GreatGroceries on 21 WFMJ on Tuesday and Thursdays at 7am and Wednesdays at Noon.