Clean the grill and other hot holiday tips Alton Brown

The planning for the grill this Memorial Day? Then the Food Network chef Alton Brown has to keep some tips according to your taste, to go up in smoke. IStockphoto hide subtitles

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Editor's Note: A version of this article was originally published in May 2012.

If there remember a tip barbecue this weekend Memorial Day, which should be: Flame is bad.

"Flame does nasty things to food," food historian and science guy Alton Brown says NPR Scott Simon.

"[Living] makes soot and makes deposits of various chemicals that are not good for us. The view last thing you really want to lick your food while on the grill is a real flame, "said Brown, who for kicking science is known in several Food Network programs.

Brown is also a barbecue enthusiast ("I grill, therefore I am," he says) with seven grills at home. So when we talk about outdoor dining on the back with Brown, make sure you know the difference between, grilling and barbecue . Barbecue, Brown says, is "a meat product through a long, slow cooking and exposure to a lot of smoke is generated, and is usually part of a pig."

Brown also shared some other expert advice to ensure that your grid this weekend is a "beautiful metamorphosis" of heat and smoke, do not turn your meal into a charcoaled disaster.

For all gourmets

-. Clean grill Do not be lazy and think remnants of their last grill give a special flavor. Brown said, a neat grid helps heat to transfer your food.

For meat eaters

-. Bring meat to room temperature before grilling There is a "much more thermal release is-ness" of the "belly of the flesh" when a strike is a piece of meat or burgers on the grill of your refrigerator directly added, Brown said. Remember: The longer grilled meat dry. So take the meat about an hour before frying to reduce the cooking time and maximize juiciness.

-. Salt meat before cooking Brown acknowledges "This is in many schools as a blasphemy!". But it was not generously sprinkled with salt kosher meat an hour before he pneumatics. He said the salt helps draw the water-soluble proteins, the better sear and produce "dark gold coating, very delicious."

-. Dry and lightly oil the meat before grilling Brown recommends that your meat is "very dry" with little or no liquid on its surface before cooking. Excess water acts as a thermal barrier that extends the cooking time. So do not marinate a piece of meat and then to hit immediately on the grill, warns Brown. But a thin layer of oil "helps to get heat in" and "lubricate the grill grates."

- Keep things in motion to a little dance on the grill with meat (with pliers, of course) to do .. Brown back, turns and your average steak revolves around four times. "If it seems like to cook, I suggest," said Brown. "I make sure that I do not so I hot a part of my hot grill and another part always."

For fish lovers

Brown keeps the skin in fish, to create a barrier between the heat of the grill fish and tender meat. As with other meats, also recommended in order to bring the fish room and brushed with oil before grilling temperature.

For vegetarians

"Vegetables are much more tolerant," says Brown. "They do when they are soft."

Gas or coal?

"I need gas for weekdays and when I'm in a big hurry, and charcoal for when you really want to cook," says Brown.

Best fruits Grill?

Peaches are Brown's favorite. Halved fruit and meat trimmer Lightly oil before burning. He turned, brush and allows them to "leak" before serving with ice Then the head with a mixture of honey and whiskey. Brown also recommends grilling pineapples, bananas, papayas and mangoes underripe.

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