Charcoal or Gas? What Fires You Up?

Which produces better tasting food? Charcoal or Gas?

This question is similar to the Grilling versus Barbecue issue. This one however, albeit an age old question like that of direct versus direct cooking, may not have quite as clear or definitive of an answer. Excuse the pun, but it really is a matter of “taste” and/personal preference. There is, however, a bit of evidence that will help shed some light point you in the right direction.

Although debatable, charcoal purists will claim that the use of the beloved briquette produces better tasting grilled foods most of the time. This is not to say that some things taste any worse, it is just that some claim that things don't taste any different. Or at least some foods, that is. "Good Housekeeping" magazine recently did a blind taste test and uncovered that most folks could not tell the difference between hamburgers or skinless chicken breasts cooked over gas or charcoal.

However, it was found that people could tell the difference with a steak. Their conclusion was that the longer you grill something the more the flavor of the fire gets into the food. The mechanism involved here is the smoke. Charcoal, even though it is just smoldering, produces smoke.

Gas grills use a clean fuel that does not really produce smoke in and of itself. Although some manufacturers will claim that their patented vaporization barriers produce smoke from dripping grease, most folks don't want the taste of burning grease in their food. The kind of smoke that improves the flavor of food is the kind you get from real smoke, from an intended source.

To get that highly desired smoke flavor, you can add smoker chips in a box to produce smoke, however, in order to pass that flavor to the food you need to saturate it in smoke.

Since charcoal produces some smoke and heat the two are mixed together. As the food absorbs the heat it also takes in the flavor of the smoke.So if you are a bit of purist and really like the flavor of foods, particularly things like a good steak, cooked over an open flame then you need to use charcoal.

However it is important to ensure that the smoke you are getting from the charcoal is “good” smoke. There is some weird and unnatural stuff out there so be careful. Commercial charcoals with special additives for easy lighting and cheap charcoal made from sawdust and a binding agent doesn't exactly have the best flavor producing smoke.

You want to use a good quality charcoal or mix your charcoal with chunks of good hardwood. Or you can buy lump charcoal that is actually make from real pieces of wood and not just sawdust. It is also very important to maintain a clean grill!. Build-up of ashes, burned up grease and other stuff will make the smoke produced leave a strange and undesirable flavor on foods. So in this light if you choose to use cheap self-lighting charcoal in a dirty, rusted grill then we’d suggest going with gas. If however you are serious about the flavor of grilled foods and are willing to put the effort into the art of charcoal cooking, then a good charcoal grill might just be what you need.

Top 10 Burger Burger Grilling Tips: Grill Like a Pro

Grilling burgers, like any other kind of cooking, is a combination of technique and art. Mastering grilling techniques is fairly straightforward and is learned with a little bit of patience and practice.

The art is where the real fun and addiction comes in and mainly involves the recipes, the toppings, and the side dishes. Unlike with an oven, where you can simply place the food inside, set the temp and timer, and walk away for a while, grilling requires that you remain ever engaged, proactive, and vigilant. With that said, here are a few rules of good grilling.

Rule 1: Keep It Clean

Always keep your grill clean. This is essential for good tasting food and safety! Scrape and clean your grill before and after each outdoor grilling endeavor.

Rule 2: Keep It Safe

Always keep a close eye on what you’re grilling and doing. Be proactive, watchful and in control. There are more distractions when you are grilling outside, so stay focused on the task at hand.

Rule 3: Location, Location, Location

Always place your grill in a safe and flat location away from anything flammable such as lighter fluid, fences, your house, etc.

Rule 4: Keep 'Em From Sticking

When grilling low fat meats and other foods that stick, use cooking oil on the grill grate. Never use a cooking spray directly on the grill. You can use a basting brush, or soak a few folded paper towels shaped into a 3 inch x 3 inch square with cooking oil and while holding it with a pair of tongs, rub the oil on and into the grill grates before and after grilling your burgers.

Rule 5: We Don't Need No Stinkin' Spray Bottles

Do not use spray bottles of water to control flare‐ups. Flare‐ups are caused by too much fat and too much heat. When cooking burgers, flare‐ups usually occur when the burger is pressed with a spatula, which, although seemingly fun, is not only dangerous but also squeezes the precious juices out of the burger. If a flare up occurs, move what you are grilling to a different part of the grill.

Rule 6: Don't Get "Burned" By Your Sauces

Do not add oil‐based sauces, or sugary marinades directly to meat on the grill. This inevitably causes a blackened char on your burger. If you must, wait to add your oil‐based and sugary marinades until the very
end.

Rule 7: Prepare Ahead of Time

Always allow yourself plenty of time to prepare and cook. Prepare ahead of time for things that need not be grilled such as added toppings, condiments, etc. Don't leave your family and/or guests waiting.

Rule 8: Spice it Up Before You Grill

Spice up your food a good hour or two before you hit the grill. This time allows the flavor to sink in.

Rule 9: It's All about The Tools

Use the proper grilling tools for grilling your burgers. The basics are a solid long‐handled stainless steel spatula, long‐handled tongs, an oven glove, a meat thermometer, and a fire extinguisher. We provide a more extensive list in the GrillJunkie Burger a Day Cookbook.

Rule 10: Have Plenty of Food To Grill

Always be sure to plan for and make more than enough food for everyone including unexpected guests.

The last thing you will need is an angry mob on your hands. Enjoy your burger addiction!

Burger Recipe: The Holy Cow 3 Cheese Burger

The Holy Cow­ 3 CheeseBurger

(One of our most popular recipes from The GrillJunkie Burger a Day Cookbook)

The trinity of "holy" Swiss cheese, goat cheese and Parmesan‐Reggiano laid on a bed of bittersweet basil will have them praising the grilling gods of which you will be their most adored.

Ingredients:

• 1&1/2 pounds ground Chuck ‐ 80 % lean
• 1/2 tablespoon sea salt or Koshersalt
• 1/2 tablespoon freshly ground black peppercorns
• 2 tablespoons oflight olive or canola oil
• 4 slices of Swiss or Gruyere cheese
• 4 slices of goat cheese  ‐ round and thickly sliced to 1/2 inch each
• 1/2 cup freshly grated Parmesan‐Reggiano cheese
• 1 large beefsteak tomato  ‐ thickly sliced to 1/2 inch each
• 1 handful of fresh basil leaves
• 4 hamburger buns or soft Kaiser rolls, split

Preparation:

1. In a large bowl, gently divide the meat into four equal portions. Each patty should consist of approximately 6 ounces of ground meat.

2. Carefully and loosely form each divided portion into a patty that is ¾ ‐1 inch thick and about 4 & 1/2 inches in diameter being careful to not overwork the meat. Make a shallow divot in the center of each of the meat patties with your thumb.

3. Once formed, place patties on a clean plate, sprinkle both sides with salt and pepper, cover and refrigerate for at least 20 minutes.

4. Prepare the grill to medium‐high heat and coat grill grates with cooking oil so as to avoid patties from sticking.

5. Remove patties from refrigeration, brush the burgers with light olive or canola oil, and place the patties on the hot grill grates.

6. Grill and sear patties over medium‐high heat for 4‐5 minutes per side, or to desired doneness being sure they are cooked through and have reached an internal temperature of 165 degrees F. During the last minute of grilling, top each burger with a slice of Swiss, a tomato slice, then the goat cheese topped off with some Parmesan‐ Reggiano. Close the cover or create a heat "tent" by covering each burger loosely with aluminum foil. Remove grilled patties from grill and let them rest for 2‐3 minutes.

7. To serve, place some basil leaves on the bottom halves of each bun, stack a burger patty on top, and cover with upper buns. Add a few bacon strips to each and you have an entirely new burger.

Enjoy! For more recipes stay tuned to our blog as we post frequently and/or check out our Burger a Day Cookbook.

The Grill of Rights by GrillJunkie

Prior to delving into the "History of the Hamburger", in our Cookbook entitled the GrillJunkie Burger a Day Cookbook, we served up a definition of a GrillJunkie:

"If you derive inordinate pleasure from, or are addicted and/or obsessed with grilling, .....then you are a GrillJunkie!" 

There are thousands if not millions of us out there. Enjoy the addiction!

As there are many of us in this unique community, we believe that each and every GrillJunkie has inherently earned certain "rights" and fundamental principles upon which every self-respecting outdoor cook, griller, or BBQ master should conduct themselves and be treated while enjoying and celebrating the great pastime of grilling and spending time with family and friends.

During the early debates on the adoption of the U.S. Constitution, a "Bill of Rights" that would spell out the immunities of individual citizens was created. With utmost respect to the U.S. Constitution, we present The GrillJunkie Grill of Rights.

The GrillJunkie Grill of Rights

You have the right to:

– Celebrate Your Addiction to Grilling –

– Be Consumed by Your Quest for the Perfect Burger –

– Know, or learn about the Difference Between Grilling and BBQ–

– Boast That the Hamburger is an American Invention –

– Grill Well, Safely, and Enjoy Time With Your Friends and Family –

Thanks for having fun with us and sharing the Grilling Addiction! 

New GrillJunkie t-shirt and Apron Designs

We are working on a few new grilling t-shirt and apron designs. Take a look and let us know what you think.

http://www.cafepress.com/grilljunkie

Back Yard Grilln: Ahi and Lobster

Back Yard Grilln: Ahi and Lobster: Well the end of the weekend and I cooked a Mediteranian Grilled Ahi and Lobster! Was delicious. Ingredients 4 5oz Uncooked Fre...

Grilled Balsamic Lambchops

Grilled Balsamic Lamb Chops


Don’t think they will like Lamb Chops? Think again! This is a quick way to make delicious lamb chops and change their minds forever. The combination of flavors will make those who don't like lamb come back for more.

  

INGREDIENTS:

• 10 lamb rib chops
• 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon dried oregano
• salt and pepper to taste

PREPARATION:

 

Place lamb chops in a shallow baking dish. Combine olive oil, balsamic vinegar, garlic, rosemary, mustard, oregano, salt, and pepper. Pour this mixture over chops. Toss to coat. Cover and refrigerate for 1 hour. Preheat grill.

 

Grill chops over a medium high heat for about 5 minutes per side on until browned to desired doneness.

 

Enjoy - see more recipes at http://grilljunkie.com/

 

Grilled Steak with Spicy Peppercorn Oil

Grilled New York Strip Steak with Peppercorn Garlic Oil


For those with a love for the unique combination of peppercorn, garlic and olive oil, these steaks are for you as they are coated in a thick garlic spread that gives them a delicious flavor. Serve with grilled vegetable kebabs and life will seem so much nicer!

  

INGREDIENTS:

• 4 New York strips
• 1 head of garlic – roasted if desired
• 1 tablespoon olive oil
• 3 teaspoons of freshly cracked peppercorns

PREPARATION:

  

Grasp the top of the garlic head and squeeze out the cloves. Combine garlic, peppercorns and oil and mix well. Spread the mixture over the steaks and grill for about 7-11 minutes or to your liking. To really get a unique flavor from the peppercorns we recommend using a variety of colors, like white, green and rose.

 

 Enjoy!

 

http://www.grilljunkie.com/

 

 

Houston, we have a Flare Up!

Houston, we have a Flare-Up. Please advise!


Do not fear flare-ups! The secret of flare-ups is to control them. First of all it's important that you understand that flare-ups are not as big a problem as you might think, if controlled of course. Controlled flare-ups are okay, it's when the fire gets out of control that you have a problem. There are several ways to deal with flare-ups.

It is important to not only plan on a flare-up, but more importantly prepare for them. The first step is to reduce the risk of or causes of a flare-up. One way in which to do this is by trimming any and all unnecessary fat from the foods you grill, but don’t go too crazy. For the sake of flavor, meats should be left with a little fat on them that also prevent meat from drying out while grilling. And it is important to note that fat not only comes in the form of meat fat, but can also come from such added sources as such oils in marinades or sauces. The key to avoiding flare –ups with marinade meats is that the marinades should be allowed to sink in fully, and marinated meat should not be dripping in oil when placed on hot grill.

Again, herein lies the art of grilling, as you want tot strike a balance between flare-up control and fat removal. You can’t and, most importantly, shouldn’t take away all the fat. Foods like chicken with the skin on, or a good thick steak or hamburger patties are going to have fat which when left on add to the flavor of the meal. However, that fat is going to melt and quite likely catch fire. That’s expected. What you need to be prepared for is a flare-up control plan. Unless you are grilling enough food to cover the entire cooking surface of your grill, which is highly discouraged, you need to be ever-ready to move meats out of the flare-ups, to another part of the grate. This will provide you with the ability to keep foods out of the way of a flare-up, increasing the safety of your cooking, and of course prevent burning your much anticipated meal. Once you have cleared the area of a flare-up of food let it burn. You will find that fats exposed to flame and intense heat will burn away quickly. A tip would be to use upper warming racks, if available, to hold food temporarily while the flare-ups are dealt with. The Golden Rule would be, “If you can’t prevent it, be prepared to control it”.

What about a keeping a water-bottle close at hand? A water filled spray bottle is a flare-up tool of last resort. Many so called “experts” keep a spray bottle of water close at hand to put out flare-ups the instant they happen. There are several reasons you don’t want to use a spray bottle, and we may have learned this long ago in science class. Water and oil, or burning grease do not mix and you don’t put water on a grease fire. That’s rule number one. Secondly while the water may temporarily reduce or even put out the fire it does rid us of the catalyst, the grease in the grill. So the instant that the existing grease heats up again the flare-up will return. And finally, when you spray a grease fire with water, the grease does something very dangerous and undesirable, it explodes. The explosion causes splatter over your food, and, let’s face it, partially burned grease doesn’t taste very good at all. If you are faced with an uncontrollable flare-up, and you want to avoid spoiling the food with a grease splatter, move the food out of the way, off the grill to a plate, turn off the burners and spray down the grease to put it out. From here, you are back in control and can start cooking again.

A clean grill really does produce fewer flare-ups. Once you have had that big flare-up it's a sign from the grilling gods indicating that it is time to clean out your grill. A good place to start is to fire up the grill and let it heat up good and hot in order to burn away as much grease as you can. Then after it has thoroughly cooled, get in there and clean out all the burnt grease and food from the bottom of your grill.

The GrillJunkie Burger-A-Day Cookbook is Launched!

Grillers,

We are proud to announce the launch and availability of the GrillJunkie Burger-A-Day Cookbook! Our informative and fun cookbook, stacked with uniquely named and delicious grilled burger recipes is officially published and ready to share with all of you grilling addicts out there. And just in time for Father's Day.

http://www.lulu.com/product/paperback/the-grilljunkie-burger-a-day-cookbook/11255460


Here are a few features of the book:

• Over a year's worth of delicious and unique Grilled Burger Recipes!
• Classic Beef, Pork and Lamb Burger recipes as well as healthier alternatives including Turkey, Chicken, Bison, Salmon and Veggie Burgers!
• A History of the Hamburger!
• Grilling Tips, Techniques and Tools!
• Making the Perfect Patty!
• The Grill of Rights!
• Fries, Sides, Rubs and Sauces!
• Grilled Fruit and Dessert Recipes!
• A great gift for Father's Day, Birthdays, Graduations, Summer Celebrations, Christmas or Whatever Fires You Up!

Grill Well. Be Safe.

All the best,

 

The GrillJunkie Team

 

http://www.grilljunkie.com/

 

Grilled Flaming Pineapple Recipe

Grilled Flaming Pineapple from GrillJunkie
A true Grilling Addict's delight, and a new trend these days is to grill fruit on the trusted backyard grill. You trusted us with Grilled Pizza right? Trust us on this one too! One of our favorites is Grilled Pineapple. Pineapple has the ideal texture and substance to take the heat of the grill! To add more fun to the experience, be sure let everyone gather around when you are ready to throw these pineapple slices on the grill. As always, be careful..when the rum hits the fire it will flare-up, so keep you're your cool and your eyebrows out of range and let everyone be awed by your grilling skills.

INGREDIENTS:


1 pineapple cored and cut into ½ inch slices

1/2 cup Worcestershire sauce

1/2 cup honey

1/2 cup (or 1 stick) butter or margarine

1/2 cup packed light brown sugar

1/2 cup dark rum

Scoop of Vanilla ice cream

PREPARATION:

Combine Worcestershire sauce, honey, butter, sugar and rum in a deep medium saucepan. Bring mixture to a boil, making sure to stir constantly so as to avoid burning the mixture. Once it reaches a boil, reduce heat and simmer for about 10 minutes or until it begins to thicken. Remove from heat and allow the sauce to cool.

Preheat and oil your grill (a light olive oil works best). Brush pineapple pieces with sauce and place on grill. Cook for about 5 minutes turning occasionally. Surface of the pineapple should brown. Remove from grill, top with ice cream and the remaining sauce.

Hoot, holler, and enjoy!

Poll: What Types of Sauce Fires You Up?

What is your favorite flavor/style of Barbeque Sauce?

1) Simple and Sweet
2) Spicy and Hot
3) Sweet and Spicy
4) Savory
5) Fruity
6) Smoky
7) Other - let us know

Check out our All American BBQ Addict Sauce Recipe:

The 2010 Rockin' Rib Fest is June 11-13th

Hey there fellow GrillJunkies! 

The 2010 Rockin' Rib Fest in Nashua New Hampshire is approaching very soon!  June 11th - 13th. Don't miss it!

• Professional Ribbers from Near & Far
• Music and Entertainment
• Children’s Activities
• Hot Air Balloon Rides & So Much More!

http://rotaryribfest.org/

Grilled Salmon Recipe from our friends at Ground Up Gourmet

Check out this great Grilled Salmon recipe, using the GrillJunkie cedar planks, from our friends at GroundUpGourmet!

http://www.groundupgourmet.com/?p=37

Celebrate Your Addiction to Grilling!

Visit us on line for a few grilling tips, techniques, and free recipes.  Also check out our line-up of GrillJunkie t-shirts, steins and other accessories designed to help celebrate your addition to grilling and spending time with family and friends!

http://www.grilljunkie.com/

GrillJunkie's Traditional Beef Kabobs Recipe

Try our Traditional Beef Kabob Recipe

This traditional kebab recipe works well due to the fact that all of the ingredients will be cooked to perfection at the same time. The marinade adds flavor while keeping the small pieces of top sirloin from drying out on the grill.

INGREDIENTS:

• 1 pound beef top sirloin, cut into 1 inch cubes
• 1 large green pepper, cut into 1 inch squares
• 1 medium onion, cut into 1 inch pieces
• 1 can pineapple chunks
• 1/2 cup vegetable oil
• 1/3 cup sherry
• 1/3 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon minced ginger

PREPARATION:

Combine sherry, soy sauce, brown sugar, garlic and ginger. Mix well. Place in a baking dish and add sirloin. Coat well. Let the sirloin and marinade sit for 1 hour. Preheat grill. Tread sirloin strips, peppers, and pineapple onto skewers.

Grill over high heat until the meat is done to desired taste. The GrillJunkie team recommends grilling for about 8 minutes turning occasionally. Enjoy!

 http://www.grilljunkie.com/

May Is National Barbecue Month!

May is National Barbecue Month


Thursday April 29, 2010

As you probably know by now, May is National Barbecue Month, and that means its time for the annual press release from the Hearth, Patio, and Barbecue Association (HPBA):

http://www.hpba.org/

MEN WANT IT HOT, SAY THEY LIKE TO DRESS UP their MEAT


National Poll Reveals: Whether Dressing up or Stripping Down, Most Americans Plan to Grill this Summer and Admit "I'm All About the Meat"


ARLINGTON, VA (April 29, 2010) - Six-out-of-ten Americans say they can't wait to fire up the grill and kick off the peak outdoor cooking season igniting this May (National Barbecue Month), according to a new poll conducted by the Hearth, Patio & Barbecue Association (HPBA). In fact, nearly 90 percent say they plan to enjoy grilled food in their own backyard during the warmer months, indicating that Americans are ready to shake off the winter blues and get a taste of summer.


"After an especially brutal winter nationwide, people are ready to cook outside and enjoy the outdoors," said Leslie Wheeler, HPBA's Director of Communications. "While we are seeing an increase in grilling year round, it still remains the quintessential summer pastime. The warmer months bring people together around the grill for outdoor entertainment and delicious food with the benefits of ease and affordability."


While grilling is a shared pastime, HPBA's 2010 National Barbecue Month poll reveals that flavor preferences and grilling styles vary as widely as the people who use them. The nationwide poll shows America's grilling profile and consumer taste preferences:

Dress up or Strip Down?

When it comes to enjoying a meal from the grill, 65 percent of Americans like to "dress it up" with a sauce, marinade or seasoning, and 21 percent prefer to "strip it down" and enjoy grilled food au natural.

Some like it hot! Men more than women say they like to turn up the heat with spicy sauce or steak sauce on their grilled meats (42 percent vs. 31 percent).

When it comes to grill-side manner, most adults report that they are "all about the meat" (29 percent) or "all natural" (24 percent), followed by "spicy or saucy" (19 percent), adventurous (16 percent) and timid (6 percent).

Top Toppings

For hamburgers and other grilled meat or vegetable sandwiches:

In the battle of the bottles, consumers report they use ketchup most often (66 percent of respondents), with mustard (62 percent of respondents) close behind.

Two-thirds of Americans say, "add cheese, please!"

Overall, 74 percent of Americans add lettuce, onion and/or tomato. Women lean towards the veggies more than men (80 percent of respondents vs. 68 percent).

Seventy percent of adults say they are all about the buns, and prefer a traditional bun to complete their grilled sandwiches.

No matter the preference for mustard or ketchup, bun or none, Americans agree that grilling provides an easy, cost-effective way to get out of the house and enjoy better tasting food during the warmer months. Specifically, Americans say the top pay-offs of grilling versus eating out or oven cooked meals include:

More flavorful food (81 percent of respondents)

Inexpensive compared to eating out (76 percent of respondents)

Easier clean up (67 percent of respondents)

Healthier (64 percent of respondents)

Less cooking time (53 percent of respondents)

"Now with more accessories and products for grilling on the go, people are taking the benefits of outdoor cooking beyond the backyard and making any event into a special meal," adds Wheeler.

The new poll reports that most adults plan to enjoy barbecuing outside of the home this summer: 74 percent plan to enjoy grilled food at a friend of relative's house, 42 percent while picnicking, 39 percent while camping, and 20 percent while tailgating.

For recipes, full poll results, tips to prep the grill and more, visit www.hpba.org .

About Hearth, Patio & Barbecue Association (HPBA)

The Hearth, Patio & Barbecue Association based in Arlington, VA, is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising and consumer education. There are more than 2,500 members in the HPBA.

Grilled Flaming Pineapple Recipe

http://www.grilljunkie.com/Grilled Flaming Pineapple

A true Grilling Addict's delight, and a new trend these days is to grill fruit on the trusted backyard grill. You trusted us with Grilled Pizza right? Trust us on this one too! One of our favorites is Grilled Pineapple. Pineapple has the ideal texture and substance to take the heat of the grill! To add more fun to the experience, be sure let everyone gather around when you are ready to throw these pineapple slices on the grill. As always, be careful
..when the rum hits the fire it will flare-up, so keep you're your cool and your eyebrows out of range and let everyone be awed by your grilling skills.

INGREDIENTS:

1 pineapple cored and cut into ½ inch slices
1/2 cup Worcestershire sauce
1/2 cup honey
1/2 cup (or 1 stick) butter or margarine
1/2 cup packed light brown sugar
1/2 cup dark rum
Scoop of Vanilla ice cream
PREPARATION:

Combine Worcestershire sauce, honey, butter, sugar and rum in a deep medium saucepan. Bring mixture to a boil, making sure to stir constantly so as to avoid burning the mixture. Once it reaches a boil, reduce heat and simmer for about 10 minutes or until it begins to thicken. Remove from heat and allow the sauce to cool.

Preheat and oil your grill (a light olive oil works best). Brush pineapple pieces with sauce and place on grill. Cook for about 5 minutes turning occasionally. Surface of the pineapple should brown. Remove from grill, top with ice cream and the remaining sauce.

Hoot, holler, and enjoy!

Top Ten Grilling Tips

Here are a few rules of good grilling from the GrillJunkie team.

Rule 1:
Always keep your grill clean. This is an essential for good tasting food and safety!

Rule 2:
Always keep a close eye on what you’re grilling. Be proactive, watchful, and in control.

Rule 3:
Always keep your grill in a safe location away from anything flammable like lighter fluid, fences, your house, etc.

Rule 4:
When grilling low fat meats and other foods that stick, use oil or cooking spray on the grill grate However, never apply cooking spray to a lit grill.

Rule 5:
Do not use spray bottles of water to control flare-ups. Flare-ups are caused by too much fat and too much heat. Trim excess fat and when you turn meat on the grill move it to a different part of the grill.

Rule 6:
Do not add oil-based or sauces, or marinades to meat on the grill. This inevitably causes burning.

Rule 7:
Always allow yourself plenty of time to prepare and cook. Don't leave your family and/or guests waiting.

Rule 8:
Spice up your food a good hour or two before you hi the grill. This time allows the flavor sink in.

Rule 9:
Use the proper grilling tools. Using anything else, such as a table fork, which is good for eating, are not so good or safe for grilling.

Rule 10:
Always be sure to plan for and make more than enough food for everyone including unexpected guests.

http://www.grilljunkie.com/

GrillJunkie's Top 10 Grilling Tools

You don't need much to be a great griller, but there are a few things that make grilling easier and more successful. There are also a few things you need to take care of your grill. These suggestions are intended to help you put together a few of the basics that work, work well and make you a better griller. Remember that these are just suggestions. To be a great cook you need to find accessories that work best for you.

Tool 1: The Grill - What Fires You Up?

This is the age old question of outdoor grilling and the main inspiration for our tag line, "What Fires You Up?. What kind of grill do you want? Although there are grills that run on wood pellets, electricity, and gel fuel, there are two that truly come to the forefront - Charcoal and Gas Grills.

Charcoal grills will give better flavor, depending upon the type of charcoal used, and provides a more authentic grilling experience, but can be challenging to get started and can prove frustrating to maintain a proper temperature.

Gas is faster to start and much more convenient for those weekday cookouts. Whether you choose to use your gas grill to grill your meals with propane or natural gas, be sure to use the proper equipment and all safety procedures when installing and using these fuel sources.

Deciding between the two main types of grills available, Gas or Charcoal Grills, is all about deciding what kind of cooking you want to do. Be sure to find a good quality gas or charcoal grill. If used and maintained properly, a good quality grill can last a lifetime. Next, let's explore the fuel source possibilities available for the Charcoal and Gas grills.

Tool 2: Fuel Source - Propane, Natural Gas, Charcoal and more

For most gas grill, this is simple; Propane. The small, portable, and re-fillable tanks are convenient and, with an extra one on hand, can last a whole season You don't want an angry mob on your hands because you ran out of fuel during your backyard gathering. Also, some grills can be set up to run on natural gas fed from inside the house.

For the purists, the charcoal grill is the only way to go. There are many fuel choices, shapes and sizes available including coal-based charcoal briquettes, all-natural lump charcoal, hardwood charcoal, as well as pure hardwood. When burned, these fuel sources are all designed to transform into embers radiating the heat necessary to cook food.

There is contention among grilling enthusiasts on what type of charcoal is best for grilling. Users of charcoal briquettes emphasize the uniformity in size, burn rate, heat creation, and quality exemplified by briquettes. Users of all-natural lump charcoal emphasize subtle smoky aromas, high heat production, and lack of binders and fillers often present in briquettes.

There are many methods and gadgets available to help get your briquettes, lump-charcoal, or hardwood fired up besides stinky and unhealthy lighter fluid. These include rolled-up newspaper, kindling, and fat wood fire starters, but we suggest you look into purchasing a Charcoal Fire Starter.

Tool 3: Charcoal Fire Starter or Chimney Cone

An ideal and convenient way to light charcoal is without anything more combustible than a few pieces of rolled-up newspaper. This can be done with a charcoal chimney, available at most any hardware store. These cone-shaped chimneys allow you to get a lot of coals burning completely and quickly while avoiding the introduction of anything to the fire that you wouldn't want to add to your food such as lighter fluid. In addition, charcoal chimney starters allow you to get more coals going while cooking in order to add to the existing fire as needed. This is a great way to help with temperature control on a charcoal grill.

Tool 4: Spatula and/or Tongs

Get your hands on a good spatula and you will be able to tackle even the most challenging of burger recipes. And lets be clear on the meaning of the word "good". A good grilling spatula doesn't need loads of extra gadgets on it. Get a large bladed, bent and long-handled spatula. You want something that you can get under your burgers easily and large enough to flip a fish fillet without it falling apart. Don't skimp on this tool, as you really owe it to yourself to get a good quality spatula that will work well and last. A good spatula should easily slip under foods allowing you to quickly and safely lift, turn and flip. That's all it needs to do, but it needs to do it well.
A good pair of springed tongs will also help you get a solid grip on your food and can also help when you need an extra pairs of hands or need to grip something. An ideal pair of tongs should be easy to squeeze, yet bounce back quickly allowing you to get a grip on small and large items without damaging even the most delicate of foods. Find tongs that fit your hand, are lightweight but sturdy, and have enough length to reach deep into your grill without leaving your arm over the fire.

Tool 5: Grill Grate Scraper/Brush

Cleaning the metal rack or grill grate is a messy task made simple with a wire brush, (or a bristle brush for nonstick coated racks). You will need this important tool for cleaning off the grate before and after you finish grilling. It is most important that you do this after you finish grilling before the foods have had a chance to bake on.

Tool 6: Basting Brushes

It's a good idea to have a couple of food basting brushes on hand. You can buy these as pastry, basting, mops, or a silicon brushes. You decide which is cheaper or better for your particular needs. Don't spend a lot on these because they don't tend to last even if you take good care of them. You should have one brush dedicated to oiling surfaces. Dedicating a brush to put a coat of oil over your cooking grate is good idea. The brush will get the oil over the surface of the grate quickly and easily. You need to keep this brush separate from other brushes, since you don't want to use this one for basting foods. In addition to your oiling brush, you need a brush for basting your burgers when desired. If you grill a lot of different kinds of foods you might want several.

Tool 7: Fuel Gauge

Ever run out of gas because you weren't quite sure how much propane is left in your tank? You need a fuel gauge to tell you how much propane you have left. It's a good idea to get a fuel gauge that also detects gas leaks to give you a little peace of mind and increased safety. Fuel leaks are one of the most common causes of gas grill related fires. So find out how much gas you have left and don't let it leak away.

Tool 8: Meat Thermometer

The difference between the perfect meal and a trip to the emergency room can be only a couple of degrees. Having a good, working thermometer is a must have. There are a whole host of good thermometers on the market, but remember, accuracy is the most important factor, so when buying a thermometer it's better to bypass cool features in favor of reliability.

Tool 9: Fire Extinguisher

Although we provide guidance on preventing and dealing with flare-ups in the Tips section, it is always important to have a small household-type fire extinguisher close by just in case things get out of hand.

Tool 10: Oven Mitt

A fireproof mitt allows you to safely complete many grill jobs. Whether it's a pair of fireproof gloves or a kitchen mitt you should always have something close by that will let you pick up the hot stuff. You can buy fireproof grilling mitts that not only let you pick up flaming hot metal cooking equipment, but they won't catch on fire if or when flames hit them. Having a kitchen mitt catch fire while you have it on your hand is not fun.