Grilling - Tips and Techniques


Grilling Tips and Techniques

grillMichael Y. Park for AOL

Get the most out of your grill with these easy tips

By Sara Bonisteel


Use these techniques to make your backyard barbecue the talk of the neighborhood.

Click the picture below to learn more.

      Grilling Tips and Techniques

        Learn the difference between charcoal (pure carbon made from hardwoods) and briquettes (fine carbon compacted into a small brick). Charcoal, which gives off that barbecue smoke enthusiasts love, may burn faster than the briquettes, so keep that in mind when firing up the grill.

        Michael Y. Park for AOL

        Avoid the temptation to press down on your burger patties to speed up the cooking process. That just releases all the good juiciness, leaving you with a burger that's dry.

        Michael Y. Park for AOL

        Don't skimp on the charcoal. You'll need a full chimney starter to fill up that grill.

        Michael Y. Park for AOL

        For delicate foods like fish, use oil on the grate or foil to keep it from sticking.

        Michael Y. Park for AOL

        Coals are ready for their close-up in the grill when covered in gray ash, not before.

        Michael Y. Park for AOL

        Spread out your coals or concentrate them to get different degrees of heat.

        Michael Y. Park for AOL

        Scrub the grill clean when it's hot.

        Michael Y. Park for AOL

        Know the difference between a marinade, left, and a brine. Marinades use acids -- like wine or lemon juice -- to flavor and tenderize meat or vegetables. Brines are salt-water solutions used to moisturize, tenderize and flavor the meat.

        Michael Y. Park for AOL

        For small foods like scallions, use perforated aluminum foil to prevent them from falling through the grate.

        Michael Y. Park for AOL

        Perforated aluminum foil also works well for delicate foods like fish.

        Michael Y. Park for AOL

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      Recent Comments

      1 - 10 of 68
      68 comments

      Valencia4 07:45:43 PM Aug 31 2009

      I agree with other comments here...don't make me hunt for the story or look for a picture to click on that doesn't exist...just give me the story!

      Manred16 07:27:11 PM Aug 31 2009

      "click on the picture below" there is no picture below!

      ewobnad 07:25:28 PM Aug 31 2009

      I must be an idiot because I can't get to the article. Click gallery got me here and now click picture below but, there is no picture below. Why can't you just click on a story that AOL shows and get the story. Why is it a witch hunt????? Maybe it's me. Last time this happened I had to go to google to find the story on another site.

      MOM XOXOXO 07:31:18 PM Aug 30 2009

      I lost the comments

      MOM XOXOXO 07:26:12 PM Aug 30 2009

      I guess you're not supposed to pat the meat down?

      Rockcrawler66 01:27:27 PM Jul 09 2009

      Sounds like some good tips. For other great grilling methods as well as recipes check out the Weber site at: (http://weber.com/recipes/Recipe.aspx?rid=62). Brian (Weber)BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.

      kisergirl2p1 01:30:08 PM Jul 04 2009

      GAS IS BETTER,TASTES BETTER TOO,WHO WANTS TO WAIT 20-30 MINUTES FOR THE GRILL TO GET HOT?BY THE TIME YOUR SLAPPING YOUR STEAK ON THE GRILL,I'M SITTING DOWN TO EAT MINE,!!!!!COOK LIKE THE CAVE-MEN DID -----------USE FIREEEEEEEEEE!

      Gratitudempc60 09:12:21 PM Jun 28 2009

      oh did anyone see the hot dog list where were keyem i thought they d be no. 1 never min not make the list??????!!!!!! no creditbility at all

      Gratitudempc60 09:05:09 PM Jun 28 2009

      yeah im wit ya va pus i use lighter fluid it never taste likeighterfluid you let it burn off with the top open stack briquetts in a pyramid spray some fluid light it up wit a fireplace match let it go for about 20 min until white ash over spread out ya ready to go and to the person askin about the pork id sear it at hight then cook it on inderict heat because you dont want to mess with undercooked pork.

      SAMIAM0821 06:07:36 PM Jun 21 2009

      briguettes used on webber, always cooks hotter on one half of grill and briquetts are evenly spread. Have tried turning lid vent but with no luck, wth?

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      68 comments

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