Summer has finally arrived! And what better to do on a warm, sunny day than light the grill and have a barbeque? If that sounds like your idea of a good time, pay attention. The following grilling tips will have you making juicy burgers, tender steaks, succulent vegetables, and more, that are sure to amaze your friends, family and neighbors.

A Properly Heated Grill

If you’ve had problems with food sticking or burning upon placing it on the grill, your grates aren’t properly heated. Too little heat will cause sticking, while too much will send your grub to cinder-ville. If your grill comes equipped with a temperature gauge, consult a cooking guide as to what temperature to cook your particular food at, and for how long. A note of caution, however: Heat rises, so if your temperature gauge is above your grill, it will read a higher temperature than what you’re actually cooking at.

If your grill doesn’t have a temperature gauge (or you just don’t trust it) use the 3 Mississippi Test. Hold your hand about 4 inches above the grate and count. You should be able to hold your hand there until 3 Mississippi. Anything less is too hot. Anything more isn’t hot enough.

A Clean Grill is Your Friend

Have you ever grilled a steak only to have it taste like last week’s salmon supper? If you don’t clean your grill before each use, this is bound to happen to you sooner or later. To ensure your grilled food retains its true flavor, always clean your grates immediately before using. A stiff wire brush works best for removing burnt stuck-on bits of food and grease. If you want sparkling clean, soak the grates in warm, soapy water and scrub with a dishcloth. If your grill hasn’t been cleaned in a long time, however, a more powerful method may be in order—set your grill to high and let the heat cook off the grime. This will take about 5 minutes. Afterwards, you should be able to scrape off whatever’s left. If you’re using a charcoal grill, be sure to scoop out the old ash, too.

Lubrication and Seasoning

Another important step to ensuring your food doesn’t stick to the grill is adequate lubrication. Once your grill is clean, rub it with a high temperature oil. Vegetable oil, such as canola, or peanut oil, will work fine. Olive oil isn’t generally a good choice, as it burns at a lower temperature and will cause your grill to smoke.

Seasoning the grill can produce great results as well. A common method of seasoning is to rub half an onion across the grates. Bacon lard, beef fat, or chicken skin, also works great.

Searing

To sear or not to sear? Searing, quite simply, is when you cook both sides of your meat over high heat just until it’s browned—generally a dark brown. Some people claim this seals in the juices, while others say this isn’t true, but the caramelized crust searing produces is visually appealing and tastes good. Searing, therefore, is a matter of personal preference, though it seems more people fall into the searing camp than not.

After searing you should reduce the heat to low to finish cooking. Most meats, including beef, chicken, and pork, benefit from searing.

Testing for Doneness

Sure, you could insert a thermometer in that steak or chicken breast, but guess what happens when you do? You create a hole that allows juices to escape. Try the 4 Finger Thermometer instead. Touch the tip of your index finger to the tip of your thumb. The pad at the base of your thumb will feel soft and squishy, which is what a rare steak will feel like when you touch it with your forefinger. Next, touch the tip of your thumb to the tip of your middle finger. The pad of your thumb will now feel a bit firmer. This is what medium-rare feels like. The tip of the thumb touched to the tip of the ring finger produces a medium firmness, and the tip of the thumb touched to the tip of the pinkie feels like well-done. If you’re just not sure, however, a thermometer is better than serving under-done food.

Sauces, Rubs, and Marinades

Sauces, rubs, and marinades are great for adding flavor, but how should you incorporate them into foods that are to be grilled?

For marinades, the longer the food is in the marinade, the more flavor it will soak up. For best results, marinate overnight. To grill food that has been marinating, pat the food dry before placing it on the grill to avoid flare-ups. Also, let any remaining liquid from the marinade steam off before searing.

For rubs, remember that grilling foods that have a rub will create a crust, and you must take care not to burn the crust.

Sauces, such as barbeque, should not be used until the last few minutes of cooking. At this time, you can start to baste your meat with the sauce. The majority of the sauce, however, is best used after cooking.

Quick Tips

• Don’t mix meat, seafood, and vegetables on the same skewers. Most veggies and seafood cook quicker, and you don’t want to end up with mushy zucchini, shrimp, and tomatoes, or underdone chicken.
• Flavored skewers are a quick and easy way to add instant flavor to food.
• Make sure whatever you’re searing is dry on the surface.
• Use tongs instead of a fork to flip the meat. Tongs won’t pierce the surface and let the juices escape.
• Always make sure you have enough coals or propane before starting.