Tips & Tricks
Fresh & Clean: To keep food tender and prevent sticking, preheat the grill with the lid closed for at least 10 minutes before adding the food. It’s easier to remove food debris when the grill is hot, so clean grates thoroughly with a sturdy, long-handled wire brush after preheating or immediately after use.
Tame the Flames: To reduce flare-ups and prevent charring, select lean cuts of meat, trim excess fat and remove poultry skin. Keep a spray bottle of water nearby to douse any unexpected flare-ups in a snap.
Check the Temp: Don’t rely on a food’s appearance to tell when it’s done! Invest in an instant-read thermometer to ensure foods are cooked to a safe internal temperature.
Give it a Rest: Rest finished meats on a clean platter, tented with foil, for about 10 minutes before serving so juices can redistribute evenly.
Save the Sauce for Last: Many sauces contain sugar, which can burn quickly, so add them towards the end of grilling.
Grill More than Meat!
Experiment with these center-of-the-plate options that are pescatarian and veg-friendly.
Fish: Firm fish such as salmon, halibut, mahi-mahi, swordfish and tuna will retain their structure during grilling. Wrap delicate fish like tilapia, cod or shellfish in foil before grilling.
Tofu: Paired with a delicious marinade, tofu is great for grilling. Press firm or extra firm tofu completely and marinate before grilling. Keep the pieces relatively big, and use a flat spatula to handle tofu on the grill. Grill tofu for 6 to 7 minutes on each side. Unlike meat, tofu can’t be undercooked – it’s ready when the outside is golden and crisped.
Portobello Mushrooms: Meaty and savory yet meatless, portobellos are a delicious, versatile, veg-friendly grilling option. Twist out the stems (discard or save for another use!) and use a damp cloth to wipe the mushrooms clean. Grill portobello mushrooms for 3 to 4 minutes on each side.
