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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