The 4th of July weekend is here, which means you're probably hosting or attending a barbecue with your friends and family. Even if you don't make it to a garden party this weekend or Tuesday, barbecuing is a big summertime activity and you'll likely get out your grill and grilling supplies at some point. That means you need to brush up on your technique and skills.
Discover the next five tips to enhance your grilling experience all summer long. These tips apply anywhere and anytime in the world where you are cooking something delicious outdoors. To learn more, explore our favorite charcoal grills , gas grills , pellet smokers, and kamado grills of the year.
1. Clean your grill
Before grilling, it is advisable to clean the grill. Your grilled meat will taste better and your grill will last longer. Plus, you're less likely to lose your eyebrows the next time you fire up the grill. These dirt particles adhering to the cooking grate can cause inflammation, which is not only dangerous but can also make the food taste bad.
Every few months, take the time to give your grill a thorough cleaning .
2. Check the propane level
I'm a charcoal griller myself, but if you prefer a gas grill you need to make sure there's enough gas in the tank to last you through your next barbecue. First , try these three ways to determine how much propane you have left .
For charcoal grills I can only warmly recommend a charcoal fireplace as a fire starter . Save your lighter fluid and get a fire starter. Prepare your coals quickly and your food won't taste slightly like gasoline on your plate.
A good BBQ = delicious dinner!
3. Nonstick trick
There are few things more frustrating about grilling than trying to get good grill marks on the food and then letting it stick together. You lose the crispy crust and your food comes off the grill looking like it lost a fight. Luckily, there's a quick and easy way to turn your grill into a non-stick surface .
4. Direct or indirect heat
Regardless of whether you cook with gas or charcoal, you can create separate zones where you have direct and indirect heat. For large cuts of meat, you can use indirect heat to cook them fully without burning them until crisp.
After the skin is nicely crisped over the coals, finish cooking the chicken wings over indirect heat.
When the coals are done on a charcoal grill, pour them out of the charcoal chimney on the side of the grill. You now have two zone fire. You can sear food on the coals and move them to the other side for slower cooking. Or if you want to add some asparagus or veggie skewers after grilling the protein, you can set it on the indirect side to keep it warm while the veggies cook. Be sure to remove some of the charcoal from the meat before cooking, as it will continue to cook on the indirect heat side of the grill.
On a gas grill, you can create a two-zone fire by only lighting half of your grill. However, as a charcoal grill evangelist, I have to tell you that you'll get better results if you swap out your propane grill for a charcoal grill, a fire starter, and a bag of briquettes.
5. Turn your grill into a smoker
Indirect heat is also great for smoking meat. When I'm cooking ribs, pork shoulder, brisket, or chicken, I like to add wood shavings (hickory or applewood) to the coals to turn my Weber grill into a smoker. For a large pork shoulder or brisket, I place the coals on either side of the grill and place an aluminum pan in the center to catch grease and keep the grill clean. The center of your grill is then the place for the indirect heat.
Smoke a pork shoulder to make pulled pork sandwiches.
A large cut of meat that's going to be smoked for hours doesn't require direct heat to get a good browning, especially if you're using a dry grater that has some brown sugar in it. Just lay out the coals, add wood chips, place the meat in the center of the pan, cover the grill with the vents slightly open and wait; delicious smoked meat is only a few hours away.
For more information, see How to Grill Like a Pro . And so , CNET tests the grids to find the best of the best.
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