Nothing says summer more invitingly than steaks sizzling on the grill. Whether it's a small family gathering or a fabulous shindig, when you start up the grill, you have an instant party. How can you make sure your culinary creations are a hit? It doesn't take study at the Cordon Bleu, but it does take a bit of know-how.
The first rule is to stay safe. That includes washing everything, never reusing the plate you designate for raw meats, and keeping water handy in case of flare-ups. It also means no rare hamburgers. The Official Scott Robert's Website offers additional tips that are certain to make your party pop. Here are 10 of his best.
If you're using briquettes, light them about 30 minutes before starting to grill. This gives them time to heat and avoids the taste of starter fluid.
When using charcoal, line the inside of your grill with aluminum foil for faster cleanup.
Choose marbled meats for tenderness.
Make chicken skin crispy by rubbing it with oil or butter before cooking.
Don't pierce meat during cooking lest the juices escape.
Coat salted veggies with butter, wrap tightly in aluminum foil, and "throw it on the grill."
Add salt to meats after cooking to avoid drying them out.
Use a stiff wire brush or a piece of crumpled foil to keep your grill grate clean.
When using a marinade, marinate overnight or at least an hour before grilling.
Experiment with different marinades to find a flavour you love.