How to clean the grill with an onion and more tips for the grill

We start the TODAY Food Grill Guide with expert advice from chefs and grills across the country. We started with his techniques to go to Megan Day, Loreal Gavin and Matt Abdoo. Day prepares tips for cleaning and warming up his grill, Gavin talks about roast and safety, and Abdoo breaks the six rules for grilling pikes.

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The easiest way to barbecue this 4th of July

Play the video - 5:00

The easiest way to barbecue this 4th of July

Play the video - 5:00

Megan day

"An alternative to using wire brushes (which can leave small wires and pieces of metal) is to rub the grids with half a peeled onion and heat the grill at high temperature." Cutting along the grids too The grill releases the onion juice and produces steam to remove the pieces and remove the remains, "says Day ." Another funny thing is to use a potato to measure the room temperature on the cooking surface Take a wire probe thermometer and a potato and stick thermometer in half so that the end sticks out on the other side. cut the side of the potato on the grid, which will prevent you from grating. "

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Loreal Gavin

"Make sure your grill is preheated, which means you need to be warm enough to grab what you put on the grill," advises Gavin . "I like to use a halved potato to see if it's hot enough to cook, cut a potato in half and put it on the hot grill, and put it on the hot grill, a light grill on the grill, and you can easily use it to find cold and hot spots on your grill.

Gavin also recommends, "Before you start roasting, it is very important that you have everything you need before you start cooking, if you need pliers and if you can not grill, the roasting is a big one Problem and not you should forget something that forces you to leave your kitchen position.You should always take care of a barbecue, even if you are a professional grill master.With safety in mind, have a box of baking soda near to it to throw the grill when you get flames out of control.

Matt Abdoo

"Kebabs are very close and sweet to me! Being half Lebanese and half Italian I grew up eating all the time and they were a staple in the summer, we ate them with rice, fresh pita bread and cucumber tomato salad with ingredients In my parents' garden, " Abdoo recalls, " what's good about kebabs is that they cook quickly, they're easy to assemble the day before, and the ingredients are unlimited, which is very common in preparing chicken, beef, and diced vegetables , sliced ​​meat, solid fish (like swordfish and tuna) and shrimp are also great ways to lighten your summer kitchen.

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Follow these simple rules to perfect your kebab cooking technique:

Time is everything

Cook your meat and vegetables separately. They have different cooking times. To avoid overcooking the meat and cook the vegetables, keep it on separate skewers. Although they are very nice at changing meat and vegetables, they do not cook so well either.

Prepare.

Assemble and marinate the day before. This allows you to really stimulate the taste of everything you cook and makes it very fast to cook when needed. Marinades can be as quick and easy as a pre-made Italian or Greek vinaigrette, or you can create your own sauce or even create an iconic spice blend. Whatever the tastes you like to eat, I encourage you to season or marinate with them!

Choose the right kebabs.

If you use wooden skewers, soak them for at least an hour before skewering your meat so it will not stick to the grill. I think metal skewers work better and cook a bit faster because they conduct heat better than wooden skewers. If you want to make skewers more than once a year, metal skewers are a good financial investment. For metal, make sure that it is flat and not round, so that meat or vegetables can not turn or skewer on the spit.

Choose the right cut meat.

If you make meat skewers, you definitely want to use a softer meat cut. Something like Chuck is ideal for stews and long slow cooking techniques, but for the quick heat of a grill you should choose something like steak, sirloin, rib, flank steak or steak. If you roast chicken, the breast is usually the option, but the thighs produce a much moister kebab because the breast can dry quickly.

Check the temperature.

If you cook skewers, install your grill with two cooking zones. High to medium high on one side to catch and medium to low to finish cooking without overloading the outside of meat and vegetables.

Do not forget the taste

Try supplementing the icings and sauces that accompany your skewers. Be sure to freeze the skewers with something sweet (like teriyaki or barbecue sauce), add them at the end and cook over medium heat so they do not burn. The dip sauces are also fun with every spit. I love serving kebab with crunchy lemon yoghurt, creamy guacamole or spicy dijon and a balsamic dip.

For more tips and tricks from TODAY Grill Masters (and Anchors!), Download our Special Edition Guide here.

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