Tuesday, May 31, 2011

Grill Master

Few things are better than a barbecue on a warm, sunny day. Keep those burgers and hot dogs coming by keeping your grill in tip-top shape.

The National Barbecue Association recommends that you always start with a clean grill. Break up tough charred food and ashes from the last barbeque session with a metal-bristle brush or a steel wool pad. If the food is still difficult to remove, consider closing the grill’s lid and cook on “high” for an additional five or 10 minutes. The grill residue will turn to ash, which is easier to clean off.

To prevent food or ash residue in the future, lightly coat the grill grate with vegetable oil. Two things to keep in mind: always apply oils with the grill off, and never spray directly into an open flame. Another simple approach is to rub down the grates using tongs with a paper towel dipped in oil for an even application. While cooking, try to avoid using sugar- or tomato-based sauces until the last 15 to 20 minutes of grilling time; they tend to cause meats to char.

After you’re done cooking, allow the grill to cool. Once it cools down, remove all coals and liquids accumulated from inside the grill. These remnants can affect the taste of future meals and can collect moisture and impede the airflow within your grill, causing it to rust.