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Expert Grilling Tips for Your Next Outdoor Party

March 31, 2012 | Comments: 0 | Views: 149

Outdoor parties inevitably start with a barbecue grill and a menu. Perfectly grilled dishes don't happen by accident, so it's always a good idea to hone your skills at the grill. Get ready to tame-the-flame at your next outdoor get-together with some of these simple tips.

1. Clean the grill grate well before you plan to use it - often its best to clean it immediately after use. Turn the grill on high for a few minutes then use a wire brush to get the leftover food off the grate. When the grill has cooled sufficiently use folded paper towels to coat it with light vegetable or canola oil.

2. To prevent contamination don't use the same plates and utensils for the cooked meats that you did for the raw meats - especially for poultry.

3. Use quality dry rubs or marinades to flavor and tenderize meats. There are a number available - pick a favorite and prepare the meat a few hours in advance so there is time to infuse the meat with flavor. Pierce the meats slightly to allow the flavor to soak in.

4. Be organized - place meats on the grill left to right or front to back so you can keep track of which ones went on first and better manage whether they are medium rare, well done or somewhere in between.

5. Don't completely cover the cooking grate with food and smother the flames, leave some room to allow heat to properly circulate and to ensure you have hot grates to flip the food on to (this assures those appealing grill marks)

6. Cook thicker cuts of meat on medium-high and thinner cuts over high heat so they cook properly. If you are using charcoal, cook the thinner cuts over the center of the grill where it's hotter and thicker cuts along the edges. This will make sure the meat is done properly through-and-through.

7. Turn meats 90 degrees after about 3 minutes to get those appetizing cross grill marks

8. Remember, one of the benefits of cooking over an open flame is that it seals in flavorful juices - be careful not to pierce or cut the meats too much and cause the meat to dry.

9. Foods continue to cook after they come off the grill, so be ready to serve quickly after you're finished. Use a digital instant-read thermometer or follow the general times below:

Chicken breasts - 8 to 12 minutes, flipping once - juices should run clear

Boneless steak up to 1" thick - 7 to 14 minutes for medium rare and 11 to 18 minutes for medium

Pork chops up to ¾" thick - 12 to 16 minutes making sure they are pink in the middle

Fish fillets - until they are flaky white, about 4 to 6 minutes, turning once

Shrimp - until they are opaque, about 5 to 7 minutes

Hamburger - for medium about 10 to 16 minutes, turning once or twice

10. When finished cooking, stack grilled meats on your serving tray to preserve their heat and then cover loosely with foil until ready to serve. Then prepare your grill for your next outdoor party.

About The Author:

Jacob B. Hill is a frequent contributing author for BackyardSimple, a site dedicated to providing fresh ideas, inspiration and unique solutions for outdoor entertaining and outdoor parties. He has spent a good share of his life on the deck, at the grill and up to the table and loves to share what he's learned.

Source: EzineArticles
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